Editorial Board   Guest Author

Ms. Bulger

Diana K. Bulger

Area Director of Public Relations, Fairmont Hotels

Diana K. Bulger joined Fairmont in 2003. She has created events and formed alliances for the hotel with numerous organizations such as The Make-Wish Foundation, The World Wildlife Fund, The Washington Animal Rescue League, The Smithsonian Institution, and Guiding Eyes for the Blind and several others. She serves as the Eco-Chair of the Fairmont's environmental committee. Prior to joining the Fairmont, she was vice president of Hisaoka Public Relations where she handled to opening public relations efforts for five Kimpton Hotels. Previously, she was the president of Kaiser Communications, a hospitality public relations company. From 1990 to 1998, she was the regional director of public relations for Loews Hotels in Washington, DC and Annapolis, Maryland. She was the director of public relations for the Hotel Washington from 1987 -1990 Ms. Bulger began her career at the Vista International Hotel as the assistant public relations manager in 1985. A huge animal lover, Bulger founded the Bark Ball in 1988 for The Washington Humane Society, the first black-tie ball to allow dogs in the nation's capital. Ms. Bulger is also a second term mayoral appointee to the District of Columbia Retirement Board and a member in good standing of Destination DC. She has penned columns for the Greater Washington Association Executives Magazine Executive Update and Potomac Life Magazine. She attended Oldfields School in Glencoe, Maryland and Franklin College in Lugano, Switzerland. She resides in Washington, DC with her Husband, transportation lobbyist, Thomas J. Bulger and their three dogs.

Ms. Bulger can be contacted at 800-441-1414 or diana.bulger@fairmont.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.