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  • Meet Tim Hermann

     
    POSTED April 13, 2017
     

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Tim Hermann was recently hired as the general manager of Marriott Marquis San Diego Marina.

1. What are you looking forward to in your new role as general manager at Marriott Marquis San Diego Marina?


Continuing on with the journey that has taken a great hotel—with incredible associates and a world class product—to a higher level that will redefine the guest experience in San Diego.  
 
2. How do you think your past industry experience has prepared you for this role?


Holding senior leadership positions at eight Marriott properties—spanning 33 years—has positioned me perfectly for this challenge. Ten years in F&B operations, 10 years in sales and marketing and serving as a general manager for the past 11 years has provided me with the operational knowledge and experience to effectively lead the Marriott Marquis San Diego Marina. I also spent two years as the vice president of sales for the Philadelphia Convention & Visitors Bureau—a career experience incredibly valuable in a convention city such as San Diego.

3. What goals do you have in mind for the Marriott Marquis San Diego this year and further down the line?


Take advantage of the new and expanded approximate $107 million function space we now have at the hotel to reposition the Marriott Marquis San Diego Marina as the West Coast’s premier meeting destination and redefine the group customer experience.
 
4. How did you get into the industry?


Originally, I had my sights set on becoming a stockbroker and was trying to get an internship at a brokerage house. When this did not work out, a friend of mine who worked for Marriott suggested that I seek them out for a job. I, like most Marriott general managers, came on board as an hourly associate in the banquets arena; I loved it and never looked back!
 
5. What do you enjoy most about the hospitality industry?


The challenge—every day is different and not everyone can be successful in our industry as it takes commitment, passion, a desire to serve and a drive to be the best. Having worked at nine Marriott properties, I’ve had the to opportunity to live in many parts of the country and visit many parts of the world; I wouldn’t change my experience in hospitality industry for anything!

The iconic Grand Hyatt New York in Midtown Manhattan recently debuted a multimillion dollar renovation of its conference level, including 12,000 square feet of meeting space and 18 breakout rooms. Designed by New York City-based interior design and architecture firm Nemaworkshop, the new design reflects the energy of the adjacent Grand Central Terminal and the New York City skyline.

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Christopher Meredith was recently hired as the group director of food and beverage of Grace Bay Resorts.

1. What are you looking forward to the most in your new role as group director of food and beverage?

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Brian Lang was recently appointed area director of sales and marketing at Grand Hyatt Denver and Hyatt Regency Denver at Colorado Convention Center.