Editorial Board   Guest Author

Ms. Pepe

Dianne Pepe

Director of Group Sales, Millennium Broadway Hotel, New York

As director of group sales for the 750-room Millennium Broadway Hotel New York, Dianne Pepe has responsibility for the property's 110,000 square feet of meeting and business space, including the only residential IACC-accredited conference center in New York City and the iconic and historic Hudson Theatre, an immensely popular choice for special corporate events, product launches, private social events, and weddings, including the largest number of same sex marriages in the city. Prior to joining Millennium Ms. Pepe was area director of sales for the Pyramid Hotel Group where she directed the sales operation and managed a staff of 16 for two “big box” central New Jersey IACC certified conference center hotels totaling 770 rooms and over 110,000 square feet of meeting space. Before that, she was director of group sales for The Westin Princeton at Forrestal Village, a 294-room hotel with 22,000 square feet of conference space. Ms. Pepe began her sales career as catering manager at the all-suite Madison Suites Hotel before moving on to the 204-room Radisson Hotel Princeton. In 2004 she was recruited by the prestigious Doral Forrestal Conference Center and Spa where she received recognition as the top hotel sales manager for Interstate Hotels and Resorts Northeast 2005 and began her love affair with IACC. She holds an A.A.S. degree from Sullivan County Community College, part of the State University of New York system.

Ms. Pepe can be contacted at 212-789-7566 or dpepe@mill-usa.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.