Editorial Board   

Mr. Marx

Steven Marx

Managing Principal, Lifestyle Hospitality

A seasoned pioneer in boutique hotels, Steve Marx has risen to become the industry's most recognized expert in lifestyle properties. While leading Kimpton Hotels, Loews Hotel Corp, and W Hotels, Steve guided each company through significant growth and stellar financial results. At Kimpton, where he grew the company from 12 to 30 hotels over 8 years, Steve and his team were responsible for launching the Monaco brand. With Loews Hotels, he met the challenge of repositioning several under performing properties, while at the same time spearheaded the largest growth period in Loews' history. Mr. Marx's most noteworthy accomplishment with Starwood was to transform W Hotels from the least to the most profitable brand in the company in one short year. The many strategic alliances formed and relationships established throughout his successful career are the foundation for Lifestyle Hospitality. The Lifestyle team has been hand picked with top tier talent in each discipline. His vision of creating a new and innovative lodging concept is sparked by his entrepreneurial spirit and his desire to continue to push the envelope by launching Lifestyle Hospitality, LLC in January 2006.

Mr. Marx can be contacted at 203-698-2772 or smarx@lifestylehg.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.