Karim Tayach appointed as the new Cluster General Manager of Kempinski Properties in Doha, Qatar

Germany, Munich. February 24, 2020

Kempinski Hotels has appointed Karim Tayach as the new Cluster General Manager of Marsa Malaz Kempinski, The Pearl - Doha & Kempinski Residences & Suites, Doha. He joins Kempinski from his most recent assignment as General Manager at The Ritz-Carlton, Bali.

Karim brings to his new role a wealth of experience and expertise and will drive the performance of The Pearl island landmark and West Bay's tallest residence tower to further growth and success.

Coming from a successful hotelier family, he has been in the luxury hotel industry for more than 27 years and started his journey as a Corporate Management Trainee at the Hyatt Regency Makkah in Saudi Arabia. He then climbed the career ladder from Food & Beverage roles within

the Ritz Carlton Hotels in Dubai, Doha and Jakarta until he took it to the next level and became General Manager at the Ritz Carlton JakartaPacific Place in 2007 followed by an assignment as General Manager at the Ritz Carlton Bali in 2013.

Karim is a Tunisian-German national who speaks fluent English, German, Italian, in addition to his Arabic and French mother tongues.

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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.