AC Hotel Atlanta Perimeter Appoints Opening Leadership Team

USA, Atlanta, Georgia. July 19, 2021

AC Hotel Atlanta Perimeter has appointed Adam Hill as General Manager and Siera Daniels as Director of Sales & Marketing. Owned by Chattanooga-based Vision Hospitality Group (VHG) and managed by Humanist Hospitality, AC Hotel Atlanta Perimeter is a 156-room hotel, just a short drive from Buckhead and Downtown Atlanta.

Adam Hill is a 14-year hospitality veteran with experience across the country overseeing multi-million-dollar hotel budgets. Most recently, he spent two years as the General Manager for White Lodging and Newport Hospitality at the Courtyard by Marriott in Malvern, Pennsylvania and was the recipient of the "Rising to Excellence" Award for most improved associate engagement year-over-year.

Siera Daniels has an impressive background excelling in client relationships and exceeding sales goals. Prior to joining AC Hotel Atlanta Perimeter, she was at Le Méridien Atlanta Perimeter where she joined the team as Business Travel Sales Manager before being promoted to the Associate Director of Sales.

"We're thrilled to have Adam Hill and Siera Daniels lead the efforts at the newest AC Hotels property in Atlanta," said Lynn Mucciano, vice president sales & marketing at Humanist Hospitality. "Their extensive knowledge of the market and strong connections within the community will be an asset for both the hotel team and guests."

Located in Perimeter Center, AC Hotel Atlanta Perimeter is an elegant hotel with functional beauty and is slated to open Summer 2021. The Marriott hotel brand best known for blending contemporary design with Spanish roots will offer a one-of-a-kind experience for its guests, including Bar Peri, the first rooftop bar in Perimeter Center. With access to the AC Kitchen & Lounge, two meeting event spaces and a fitness center with top-of-the-line equipment, the hotel is the perfect spot for the modern traveler.

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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.