introducing dania duke

about Dania duke

Holds over thirty years of Hospitality experience with Hyatt, Hilton, Marriott Hotels and Resorts. Hotel management experience within 14 Four Diamond Resort and Leisure properties. Led food and beverage and innovation design process experience among first class resort properties, International destinations, working with multi -cultural work forces, leading teams of 1,000 employees. building customer service-focused strategies into work groups' competitive environment.
Participated in 10 new hotel opening teams; managed design concept, branding, and project management completion of 8 restaurants, bar, and hotel renovation projects.

In addition to my standard responsibilities as a hotel general manager, I completed a Design Thinking program through Stanford University’s Design School. In February 2012, Hyatt Regency Santa Clara became one of eight Innovation LAB Hotels within Global Hyatt and implemented this innovative management system in the hotel. As a result of our efforts in only a few short months, two of the hotel’s large impact initiatives were launched Hyatt-wide. Stanford’s innovative program focuses on methods and processes for investigating ill-defined problems, acquiring information, analyzing knowledge and positing solutions in the design and planning fields. As a style of thinking, it is generally considered the ability to combine empathy for the context of a problem, creativity of insights and solutions and rationality to analyze and fit solutions to the context. Participated in the Hyatt Regency New Delhi, India Lab Hotel launch in 2013.

Specialties: Driving service results among teams while driving profit and flow through. Extensive Food and Beverage experience, branding implementation, cost containment and optimization process.