Dayna Zeiltin Joins Sofitel New York as Director of Sales & Marketing

USA, New York City, New York. March 27, 2020

Sofitel New York has tapped Dayna Zeitlin to serve as its new director of sales and marketing. She joins the luxury Midtown hotel after 20 years of experience working for some of the top hospitality groups in the country.

"Dayna's experience in the luxury market and outstanding track record make her the ideal candidate to lead Sofitel New York's sales and marketing effort. We're excited to bring her on board and take Sofitel to the next level," said Simon Antoine, general manager.

Zeitlin was most recently director of business development and optimization for Fairmont San Francisco, Sofitel's sister property, where she was responsible for uncovering revenue opportunities throughout the hotel, developing third party partnerships, while also providing task force coverage within the Bay Area.

Zeitlin began her career in San Francisco and has since held various positions throughout the Bay Area, Pacific Northwest, and Nashville. Prior to her role at Fairmont, she served as director of sales and marketing at Pullman San Francisco Bay and provided more than five years of extensive consulting work for Provenance Hotels. Her impressive roster also includes Kimpton Hotels, Omni San Francisco and IHG.

Zeitlin holds a bachelor's degree in mass communications from the University of Hartford, CT. She also holds several awards and affiliations and received an HSMAI CRME credential for revenue management.

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.