• 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!

Just when farm-to-table is starting to sound like a cliché, catering pros across California have a new menu of food and beverage offerings to bring to your fetes, retreats and banquets. Feast on these new ideas.


INDIAN LAMB TACOS

No. 1 GLOBAL FUSION

 

May has been FOOD BOWL month in Los Angeles, a 31-day festival of curated events produced by the Los Angeles Times to celebrate the city’s dynamic and diverse culinary scene and bring awareness to food waste and hunger through programs with chefs and food-justice activists. The charity partners include No Kid Hungry, PATH & Food Forward.

 

Fresh sea air, salty breezes, the sound of breaking waves, a view of sailboats on the horizon, sand between your toes on morning beach walks. When it comes to restorative surroundings for meetings and retreats, it doesn’t get any better than California’s coastal havens. And with 3,427 miles of shoreline, the Golden State off ers havens galore. Here are some of our favorites. 

La Jolla