Vesta Hospitality Promotes Mark Hemmer to President

USA, Vancouver, Washington. January 08, 2020

Vesta Hospitality has promoted Mark Hemmer to the role of company President. Rick Takach, Vesta's Chairman and CEO, made the announcement.

Hemmer joined Vesta Hospitality in 2006 and his previous positions with the company have included Vice President of Operations and, most recently, Chief Operating Officer. Prior to joining Vesta Hospitality, he served as regional director of operations for Chicago-based First Hospitality Group, where he oversaw the operation of 15 hotels.

As President, Hemmer will continue to supervise all field functions related to Vesta's hotels, which include, but are not limited to, operations, sales, and human resources. Hemmer will also explore expanded management platforms for Vesta to support the company's continued portfolio growth.

"Mark is a tireless worker, does an outstanding job and he is one of the biggest proponents of Vesta's Mission, Vision and Values. This is a big announcement for me personally, as Vesta has never had a President other than myself. I could not be more proud to announce Mark in this new position," Takach said.

"This past year a strong one for Vesta, as we have been steadily adding to our number of properties under management. This consolidation allows me to focus on Vesta's portfolio development, which we also expect to provide more advancement opportunities for all Vesta team members," Takach added.

In addition to Takach, the Vesta development team includes Chief Investment Officer Mike Cryan, Vice President of Business Development Rob Gartner and Vice President of Investor Relations Elson Strahan.

"I want to thank Rick and the entire Vesta team for their confidence in me as we work diligently to grow our management portfolio, which, as Rick noted, creates career advancement opportunities throughout our organization," Hemmer said. "Vesta will always be about providing an outstanding guest experience and representing the hospitality industry at its finest, while creating return on investment for owners, investors, employees, and communities."


Mark Hemmer, President - Vesta Hospitality
/ SLIDES

About Vesta Hospitality

Media Contact:

Paul Kesman
PR Spokesperson
Vesta Hospitality
T: 248-321-2035
E: pkesman@pdkpr.com
W: http://www.vestahospitality.com

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 May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. 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.