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  Friday, October 24, 2014
South Boston Online
 
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xtra xtra!
Westin Associates Assemble
By Rick Winterson

                                         

               David Connor, Westin                            The boys of South Boston

               Hotel VP and General                            - John Mulligan, Kevin

               Manager, and Pasquale                         Manning, Jack Chisolm,

              Presa, Executive Chef,                           and Chris Connolly - are

             great associates with Erin                      new Westin Boston

             Tebay and Trish DelRoario.                   Waterfront associates.

     The hiring is essentially completed and detailed training is underway.  Startup day – Wednesday, June 21 – was just a fortnight away.  Even so, the Westin Boston Waterfront Hotel took a couple of hours on Wednesday, June 7, to hold an “All-Associate General Assembly”.

     There were many reasons for this.  Perhaps the key reason was team-building.  Forming an organized work staff from 400+ diverse employees requires that everyone performs as a member of a team.  Added to this are the inevitable challenges encountered in a startup.  In addition, the Westin Boston Waterfront Hotel has a mission of providing the utmost hospitality right from the first day.

     The Assembly also gave the new associates an opportunity to hear from the hotel’s local executives, as well as executives at the corporate level.  General Manager David Connor and Starwood Senior Vice President (North America) Sue Brush both spoke of the Westin traditions.  Starwood Hotels & Resorts Worldwide is the parent organization of the Westin Hotels.

     Many new associates from South Boston were on hand.  Their attitude was best summed up by Chris Connolly, who said, “Hey, the Westin is a good organization.  We’ll give it our best shot.”  General Manager David Connor commented on how pleased he was that so many local residents joined the Westin staff.

     The hospitality was overseen by Executive Chef Pasquale Presa and his culinary staff.  Among the offerings was the Westin’s patented “elixir”, a refreshing fruit drink that has touches of peach, melon, and raspberry.  Presa has held many demanding chef’s jobs, including leading positions with the Hyatt, the Sheraton, and the Westin in Los Angeles, where he was the Executive Chef for several years.  When asked about his favorite dishes, he says, “They are all my favorites.”

     The Westin Boston Waterfront Hotel is a 793-bed hotel that is connected to the Convention Center.  It has splendid views of the skyline and waterfront, along with a long list of luxury amenities.  It will formally open for business next week.



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