Sagamore Pendry Baltimore Appoints New Additions to Leadership Team

USA, Baltimore, Maryland. June 09, 2022

Sagamore Pendry Baltimore is proud to announce the appointment of three seasoned industry professionals to the leadership team of the 128-room luxury hotel. The appointments include Amanda Santiago as Director of Sales & Marketing, Laura Gray as Director of Catering & Conference Services and Colin King as Executive Chef. Additionally, long time General Manager Juan Webster has been appointed the first-ever Corporate Director of Social Impact for Pendry Hotels & Resorts, in addition to continuing his role as General Manager of Sagamore Pendry Baltimore.

As the first-ever Corporate Director of Social Impact, Juan Webster will create and implement programs and processes to expand positive impact within the brand's communities. Webster is also the first to hold a position designed to facilitate greater diversity and inclusion in all brand practices in order to foster a true sense of equity for associates across the Pendry brand.

With over a decade of experience in group sales and hospitality, Amanda Santiago will direct the team to deliver top-line revenue while preparing and executing innovative and refreshed sales and marketing strategies for Sagamore Pendry Baltimore. Prior to joining the team, Santiago was with the Mandarin Oriental, bringing refocused sales objectives and improving employee buy-in, ownership, and engagement.

In her new role at the Sagamore Pendry Baltimore, Laura Gray will lead day-to-day operations of the catering and events services team, while maintaining a focus on providing the highest level of services and exceptional experiences that guests have come to expect. With a hospitality career spanning decades, Gray brings with her in-depth industry knowledge and proven results from previous leadership successes. Most recently, she held the position of director of catering at Marriott Newport News City Center, where she heavily increased wedding visibility across local and regional markets.

Extending his passion for exceptional food and stellar service, Colin King will be leading the development and oversight of the overall strategic vision of the culinary program at Sagamore Pendry Baltimore. Bringing a vast culinary experience, King will lead the hotel's signature restaurant, Rec Pier Chop House and The Cannon Room, an American whiskey bar, both by acclaimed Chef Andrew Carmellini and NoHo Hospitality Group. In his new role, King aims to continue work with existing farmers and producers while creating new relationships to best represent the city and surrounding areas.

The addition of Santiago, Gray and King prove a valuable asset to Sagamore Pendry Baltimore's already dynamic executive team. The trio's leadership skills, passion and diversified experience propel the harbor front hotel towards continued achievements within the industry and guest experiences.

Business 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.

Coming up in July 2022...

Hotel Spa: Now More Than Ever

In the aftermath of the global health crisis, there is a newfound appreciation for the need to be fit - both in body and mind - and hotels that provide a spa or wellness clinic will reap the rewards. What are clients seeking? Better health, fitness, nutrition, appearance, sleep and mindfulness. It is no longer sufficient for spas to only offer massages or facials; clients are demanding more for the benefit of their overall well-being. For example, a medical spa might offer services such as botox, dermal fillers, body sculpting, and microdermabrasion. Other spas are emphasizing the importance of preventative therapeutics and are using technologies such as body scanners to evaluate their clients' health. Some spas are enlisting osteopaths, naturopaths, fitness coaches, yoga masters, even psychologists, to promote vitality, stress management, and emotional balance. The July issue of the Hotel Business Review will report on these and other advancements, and document how some hotel spas are integrating them into their operations.