Aparium Hotel Group Appoints Joe White as General Manager of New Hu. Hotel in Memphis

USA, Chicago, Illinois. July 16, 2021

Aparium Hotel Group announced the appointment of Joe White as General Manager of the Hu. Hotel in Memphis, TN. The 110 room hotel will reopen in summer 2021 with new and exciting guest programming, amenities and food & beverage experiences.

"Joe brings to Hu. Hotel a long history of building and managing successful sales operations within the hospitality industry," said Timothy Ryan, EVP of Operations at Aparium Hotel Group. "We're thrilled we can rely on his expertise as we look to establish the Hu. Hotel as the centerpiece of Memphis."

With over 25 years of hospitality industry experience, White has been recognized for his leadership and operational excellence having received the Marriott Service Excellence Leadership Award, Hotelier of the Year by the Alabama Hospitality Association, Hilton's Developer of the Year and Connie Award. Most recently, White was the General Manager for The Chattanoogan Hotel in Tennessee.

Under White's expert guidance, the 110-room Hu. Hotel is set to reopen in summer 2021. The hotel has undergone a light refresh and guests will be welcomed to a thoughtfully designed hotel experience backed by Southern hospitality and charm. The hotel is also revamping its dining offerings, with new menus and beverage programs for Lucy's cafe and the bespoke rooftop escape - Hu. Roof.

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 2021...

Food & Beverage: Necessity Breeds Invention


Hotel restaurants were not immune to the devastation that Covid caused in the food & beverage industry last year. In order to survive, many operations expanded their services to include packaged food sales, prepared meals to go, mini pop-up grocery stores, meal kits, takeout, and delivery to make up for lost revenues. These hybrid operations have become increasingly popular in hotels because they maximize limited F&B space and also attract local business. In those restaurants where customers are willing to dine in, there is a greater emphasis on safety protocols. Tables and chairs are spaced far enough apart to provide a sense of safety and comfort between parties. There are also stricter cleaning and disinfecting practices occurring in between dining encounters. In addition, there is a greater emphasis on outdoor dining with its offer of fresh air. The August issue of the Hotel Business Review will report on what some leading hotels are doing to manage their F&B operations in the wake of the pandemic.