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Mr. Slosser

Michael, J. Slosser

Vice President & Managing Director, L'Auberge Del Mar, by Destination Hotels & Resorts

Micahel J. Slosser has an extensive background in hotel and resort operations where he has managed in excess of 15 different assets at the executive level. Over the course of his career, Mr. Slosser has developed, built, renovated and repositioned many properties across the United States. Mr. Slosser has had the opportunity to work with some of the leading owners and business personalities in the industry and operate some of the finest hotels and resorts in the world. Most notably, he worked directly for the former White House Chief of Staff - Mr. H. R. Haldeman, who served President Richard Nixon. In this capacity, Mr. Slosser helped build and develop several world class hospitality assets. Subsequent to these endeavors, Mr. Slosser was responsible for two of the world's finest resorts, the Manele Bay Hotel and The Lodge at Koele, where he served as Vice President of Resorts. These two resorts were recognized by Conde Nast Traveler as the #1 and #3 ranked golf resorts in the world during his tenure. His experience includes time with Westin Hotels and Resorts, Hilton Hotels Corporation and Stouffer Hotels and Resorts.Other notable experiences include operating the Beverly Hilton Hotel in Beverly Hills, CA for entertainment mogul Merv Griffin, and operating the famed La Costa Resort & Spa located in Carlsbad, CA. For the past 13 years, Mr. Slosser has worked with Destination Hotels & Resorts initially at the Garden of the Gods in Colorado and for the past 11 years at L'Auberge Del Mar Resort in Del Mar, CA. Mr. Slosser engineered the $27M renovation of L'Auberge beginning with the closing of the hotel doors in the fall of 2007 and the grand reopening in June of 2008. Mr. Slosser is most notably recognized for his achievements in fundamentally envisioning, branding, designing and changing hospitality assets and thereby improving the financial performance for investors. Michael Slosser is a graduate of Michigan State University and holds a B.A. degree in Business Administration. He attended the university's Hotel and Restaurant Administration program and graduated in December of 1981.

Mr. Slosser can be contacted at 858-259-1515 or mslosser@destinationhotels.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.

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