Le Méridien New York, Central Park Welcomes New General Manager and Director Of Sales

USA, New York City, New York. October 28, 2019

Le Méridien New York, Central Park is pleased to announce the appointments of two new team members at the recently opened Manhattan property: Shahram Khan, General Manager, and Mirian Ortega, Director of Sales.

A self-motivated leader with over 20 years of hospitality experience, Shahram Khan comes to New York from Boston where he was General Manager at the Le Méridien Boston Cambridge. He played an active role in the Cambridge Chamber of Commerce and Tourism council and held a Marriott Advisory Board position for Children's Miracle Network, which helped raise funding for the Boston Children's Hospital. Khan was recognized as GM of the year from hotel ownership in 2018.

In his new role at Le Méridien New York, Central Park, Khan is responsible for leading business development, guest relations, and all employees for the 240-room hotel that offers breathtaking views of Central Park and the Manhattan skyline. Khan has a proven record of creating and sustaining a highly motivated work environment that ensures guest and employee satisfaction, with financial success. Khan is excited to merge the brand's distinctly European spirit of savouring the good life with the vibrancy and hustle of the greatest city in the world - bringing to life a truly unique experience that will make a lasting impression on each and every guest.

Mirian Ortega joins Le Meridien New York, Central Park with over 16 years of experience in operations, sales and revenue within the hotel industry, having most recently been a part of the opening team for Hilton Garden Inn Times Square South. Prior to that she was the Opening Director of Sales & Marketing for Courtyard by Marriott Times Square West. Ortega was recognized for the Director of Sales & Marketing of the Year award in 2017.

With effective revenue management, strategy, and her knowledgeable approach to increasing market share, Ortega oversees the sales team at Le Meridien's only Manhattan property. She is recognized for consistently achieving results with an enthusiastic management style that incorporates a strategic approach of direct sales, focused/educated targeting, and business evaluation. Ortega is responsible for all aspects of sales such as catering, business travel and group sales, incorporating her passion for opening and rebranding hotels in New York City.

Media Contact:

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
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.