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Marriott International has announced the promotion of Bart Buiring to the position of senior vice-president – Lodging Services and Operations, Marriott International in Asia-Pacific.
Marriott International has announced the promotion of Bart Buiring to the position of senior vice-president – Lodging Services and Operations, Marriott International in Asia-Pacific. Buiring was the regional vice-president of operations and continent lodging services for Marriott International in Asia. His new position sees him providing leadership to all operations disciplines including rooms, food and beverage, engineering, procurement and guest technology. In this new capacity he will also oversee hotel operations design development for all Marriott International’s new hotels in Asia. “I am delighted to have been given this opportunity at this critical time in Marriott’s development in Asia. As we look to more than double the number of hotels we have in Asia, and introduce additional brands into the region, the opportunities for us to showcase our product, people and creativity is incredible. We will focus on innovation and technology to ensure our guests now and those in the future get what they want from a brand and a product that is exactly right for them across our entire portfolio of brands and hotels in Asia,” said Buiring. Buiring, who joined Marriott International in 2001 as the director of operations at the JW Marriott Hotel in Mumbai, India, was instrumental in establishing the hotel as Marriott International’s flagship property in the country. In 2004, he assumed the Area Director of Operations role covering Asia, Australia and New Zealand, before being promoted two years later to the position of Regional Director Food and Beverage, Asia Pacific. In 2008, Bart transferred to The Ritz-Carlton Hotel Company headquarters in Chevy Chase, USA, as corporate vice-president – Food and Beverage. He was the leader of the company’s Food and Beverage division for two years before returning to Asia Pacific in 2010, responsible for developing and implementing operations strategy, future restaurant concepts, standards, creativity and innovation. |
