Scott is passionate about the art of service and sharing his knowledge so that other hospitality professionals can preserve the tradition and delight guests. For hospitality clients, Sybarite consults and trains on hotel service levels and operations.
Each project begins with an anonymous site inspection during which we observe operations from the guest’s perspective. We then compile an exhaustive report of our findings that serves as the blueprint for developing solutions.
Establishing the objectives and timing of our services is a collaborative effort. We value working closely with our clients to ensure that we tailor our services to the unique circumstances of a particular operation. To achieve the desired goals, we work alongside employees, leading by example to instruct and inspire them. The new standards of service are documented and disseminated.
Hotel openings present challenges with resources and timing. Sybarite is available to serve as an opening “task force” to aid with the opening of a hotel. Our team has global, hands-on experience in all areas of hotel operations. We can serve as a temporary expansion of your team to help establish the operation and assist with the initial training needs that are so critical for a successful launch.
We have experience assisting with difficult situations; for example, union disputes, strikes, crisis situations or natural emergencies. Our team is available to augment your staff in meeting the service demands of an operation that is experiencing similar challenges.
Scott has 14 years of luxury hotel experience including opening hotels; managing renovation and design projects; directing Housekeeping (creating employee uniform programs; managing laundry and valet operations; and establishing the cleaning and care procedures for fine furnishings and surfaces); leading food and beverage service and event planning; and training staff to deliver impeccable service.
Scott has recruited, trained, and managed hundreds of staff members. For hotel openings, he has written position descriptions, policy and procedure manuals, and developed all collateral necessary to establish the daily sequence of service for an operation. His experience in both the Rooms Division and Food & Beverage has resulted in a well-rounded understanding of hotel operations.