Russel Storey Appointed as General Manager of Cabrits Resort & Spa Kempinski Dominica

Switzerland, Geneva. February 19, 2020

Kempinski Hotels has appointed Russel Storey as General Manager Cabrits Resort & Spa Dominica. Russel joins the luxurious resort hotel on the untouched island in the Caribbean from Egypt, where he held the position as General Manager at Royal Maxim Palace, Cairo.

Having worked in various destinations and cultures such as Egypt, Jordan, South Africa and the UK, Russel brings to his new position a wealth of experience in luxury hotel business from around the globe. Before joining the brand new resort in Dominica, he also worked as General Manager at Kempinski Hotel Soma Egypt and at the Jordan Valley Marriott Resort & Spa in the Dead Sea, Jordan.

Starting his career in hospitality industry in 1990 at the Sheraton Park Tower Knightsbridge London, Russel gained experience in various departments during a long-term traineeship in a private owned hotel in South Africa. In addition, Russel has a strong Food & Beverage background working his way up from Assistant F&B Manager over Director of F&B to General Manager.

"It is a great honour to join the Cabrits Resort & Spa Kempinski team as General Manager and it is truly one of the most interesting properties I've been working at so far. Words are definitely not enough to fully describe Dominica and its very own charm and characteristics. Everyone that visits Trafalgar Falls or Titou Gorge for the first time will definitely agree. It is an island that needs to be experienced to see the variety of natural attractions and untouched nature. Kempinski Dominica nestles perfectly into the picture and is the ideal location to unwind and to start exploring the island. We look very much forward to showing guests our resort and this fabulous "Nature Island", said Russel Storey on his new role.

A British national, Russel speaks Afrikaans, Dutch and Zulu in addition to this English mother tongue.

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 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.