Editorial Board   Guest Author

Mr. Marino

James Marino

General Manager, The Lexington New York City

James Marino is the General Manager of The Lexington New York City. With more than two decades in luxury hospitality and experience in major metropolitan markets such as New York and Chicago, Marino successfully guided the Manhattan hotel through a multi-million dollar transformation. Mr. Marino joined The Lexington New York City from the Hyatt Arlington in Arlington, Virginia where he served as general manager for three years. His strong background in finance, sales and marketing drove the successful operation of the 318-room hotel; Mr. Marino exceeded Hyatt Arlington's annual budgeted revenue goal for two consecutive years while also increasing the overall RevPar (Revenue per Available Room) by more than 20%. Under his guidance, the Hyatt Arlington also improved its standing on the international travel review forum, Trip Advisor - jumping from #31 to #9. Prior to the Hyatt Arlington, Mr. Marino spent two years with Wyndham Hotels and Resorts. As general manager of the Wyndham Glenview Suites in Glenview, Illinois, he placed an emphasis on delivering above-average guest experiences. Mr. Marino's efforts helped position the hotel among Wyndham Hotels & Resorts top three properties for overall guest satisfaction. His work also earned him recognition within the industry as a nominee for “Illinois Hotelier of the Year” in 2008. Mr. Marino's success at the Wyndham Glenview Suites secured him a position as the task force general manager for the brand. As the lead trouble shooting general manager, he was assigned to improve operating results at the Wyndham Princeton Forrestal Hotel and Conference Center in Princeton, New Jersey and the Wyndham Virginia Crossings Resort in Richmond, Virginia. Mr. Marino's highly developed management expertise is rooted in his varied experience throughout the country. In addition to his work with globally recognized brands such as Hyatt and Wyndham, Mr. Marino has also lead operations for hotels within the Hilton, Omni and Kimpton portfolios. His exceptional track record for managing distinctive Four Diamond boutique properties is defined by accomplishments that include consistently leading all Kimpton Hotels in their Chicago region in average daily rates, occupancy, guest comment card scores and employee surveys while acting as general manager of Hotel Monaco in Chicago; and earning the AAA Four Diamond Award for Chicago's Omni Ambassador East in 2004 and 2005, a first in the hotel's more than 80 year history. His innovative and creative approaches to management resulted in his hotel, the Hotel Monaco Chicago, to appear on the Travel Channel's “Great Hotels” with Samantha Brown, with its own dedicated 30-minute segment. Mr. Marino attended the State University of New York at Stony Brook and continued his education at Cornell University's School of Hotel Administration where he earned his Masters in Professional Studies.

Mr. Marino can be contacted at 212-755-4400 or jmarino@lexingtonnyc.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.