Editorial Board   Guest Author

Ms. Carter

Susanne Carter

Chef Concierge, The Ritz Carlton New York, Central Park

Susanne Carter's career began with a solid education in Europe at The Hotel Management School in Freiburg im Breisgau, followed by a stint in Berlin where she worked at the Hotel Bremen and Schlosshotel Vier Jahreszeiten Berlin. She held several positions at the two hotel properties, from Assistant to the General Manager, Director of Human Resources, and Guest Relations Manager to Front Office Manager. Ms. Carter moved to New York in 1996, and launched her career in Hotel Management at the Pierre Hotel, then a Four Seasons Hotel, as Assistant Front Office Manager, and continued at the New York Palace Hotel from 1998 to 2000. She fell in love with the Concierge Profession and was invited back to the Pierre in 2000 to launch this new leg of her career. Ms. Carter's reputation in the industry was so impressive that she was asked to join The Ritz-Carlton New York, Central Park as an Assistant Chef Concierge in 2002. She was an integral part of the hotel's achieving and maintaining Five Diamonds and Five Stars over the years. During her tenure, she was nominated for Best Concierge of the Year at The Big Apple All Stars Award and won in 2008. Her long term dedication earned her the Chef Concierge position at The Ritz-Carlton New York, Central Park in 2010. In 2012, she was nominated and was awarded Chef Concierge of the Year at the Hotel Experience Awards Gala. She was recognized by popular vote from a pool of hundreds of NYC hotel professionals. Ms. Carter has been a proud member of The New York City Association of Hotel Concierge since 2000. She is also a prominent member of Les Clefs d'Or USA since 2005. Ms. Carter has been featured on HGTV's Posh Pets, and in numerous publications, including FrontDesk NY, Avenue Magazine, Hemispheres Magazine, and Gourmet Reise, a German publication for the Hotel Industry. Her multi-lingual skills combined with her strong background and solid career have made her one of the most sought-after concierge professionals in New York City.

Ms. Carter can be contacted at 212-521-6040 or susanne.carter@ritzcarlton.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.