New Appointments
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ANDREAS JERSABECK has been appointed general manager at Conrad Dubai. He brings with him over 38 years of hospitality experience across 11 countries. In his new role, Jersabeck will oversee the overall strategy of the property along with six dining and nightlife venues.
STEWART SELBIE has been appointed general manager at St Regis Saadiyat Island Resort in Abu Dhabi. He brings with him more than 30 years of experience within Starwood Hotels and Resorts, spanning seven countries and four brands, Selbie will also oversee the capital as area general manager of Abu Dhabi.
JENNIFER HODSOLL has been appointed complex director of human resources at St Regis Saadiyat Island Resort in Abu Dhabi. She brings with her significant experience in human resources from around the world, having worked with globally renowned brands. Hodsoll will be responsible for the HR functions for both The St Regis Saadiyat Island and The Westin Abu Dhabi, reporting to the general managers of both hotels.
GIUSEPPE LOSCIALE has been appointed director of food and beverage at St Regis Saadiyat Island in Abu Dhabi. Giuseppe will lead the food and beverage department at The St Regis Saadiyat Island Resort in their efforts to provide guests with bespoke services.
JANE PRYCE has been appointed director of housekeeping at St Regis Saadiyat Island in Abu Dhabi. She brings with her a wealth of experience from London as well as the Middle East, having worked in Bahrain, Saudi Arabia, Dubai and Abu Dhabi.
Six Senses Zighy Bay has three new appointments – PAUL JORDAAN as resort manager; RICHARD LEE as executive chef and LIZZIE BAXTER as executive assistant manager in rooms (EAM). The three new staff will join general manager Axel Jarosch in Oman.
DIDIER LAUFENBURGER has been appointed executive chef for Mövenpick Hotel Jumeirah Beach in Dubai. This is his second appointment at a Mövenpick Hotels & Resorts property. The French national started his career as a chef in a small boutique family hotel in the Alsace region, in eastern France. After three years he joined a Michelin-Star restaurant in Mulhouse, where he developed his passion for food.
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