Luc Bollen Named GM of Hilton Hefei

. October 14, 2008

SINGAPORE, August 24, 2006. Hilton Hotels Corporation is pleased to announce the appointment of Luc Bollen as the General Manager of Hilton Hefei, effective 1st August 2006. Bollen will be responsible for bringing together the best talents in the hospitality industry to form the management team, and execute business development strategies in anticipation of the launch of Hilton Hefei later this year.

As General Manager of Hilton Hotels Corporations first hotel in Hefei, Bollen brings with him a sterling track record spanning over twenty years in the hospitality industry. He began his career with Hilton as an Executive Chef at Hilton Antwerp and rose to become the F&B Manager at Hilton Sharm Dreams Resort. He became the Director of Operations at Hilton Al Ain and joined the Hilton Shanghai in 2004. As Director of Operations, Bollen managed a team of one thousand employees. With his excellent leadership skills, Bollen successfully increased guest satisfaction ratings and team member satisfaction in Hilton Shanghai. He rose to the occasion to serve as Acting General Manager in the absence of the General Manager. Bollen also is a tutor in the company's leading programme, Hiltons Pro Active Leadership Training.

Said Bollen, "I am excited by the opportunity to serve local and international business and leisure travellers in the growing city of Hefei, and certainly look forward to building a team that will set the benchmark for excellence in the local hospitality industry."

Hilton Hefei is the newest and most prestigious hospitality property in the city of Hefei. The property is located in the capital of Anhui Province in China, and is managed by the worlds leading hospitality company Hilton Hotels Corporation, as part of an agreement with Anhui Yuanyi Hotel Company Ltd.

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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.