Omni William Penn Hotel Welcomes Gino Caliendo as General Manager

USA, Pittsburg, Pennsylvania. July 08, 2019

Omni William Penn Hotel is pleased to announce the appointment of Gino Caliendo to the post of general manager. A results-focused and strategic leader with a passion for excellence and over 20 years of experience building and leading successful hospitality businesses, Caliendo will oversee the hotel's operations and lead more than 400 dedicated associates.

Caliendo joins Omni William Penn Hotel following two decades with Hyatt. During his tenure, he served as general manager at hotels and resorts across the country, including Hyatt Regency Miami, Hyatt Regency Hill Country, Hyatt Regency Jacksonville and, most recently, Hyatt Regency at Los Angeles International Airport. During his career, Caliendo led successful turnaround and growth situations. Caliendo's broad-based experience includes boutique hotels, resorts, convention destinations and suburban locations. Caliendo is active in various industry and community organizations and was nominated for GM of the Year for Hyatt twice in his career.

Hospitality is in Caliendo's DNA. His father was a banquet server at Omni William Penn in the late 1960's and his mother served as a housekeeper at St. Francis Hospital. Born and raised in Pittsburgh, in the vibrant city neighborhood of Bloomfield, his roots are deep. Caliendo is excited to be back home in the hospitality business, where his heart truly lies.

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Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.