2013 Expected to Peak As The Landings Takes Off Under New Management
Luxury resort The Landings, St Lucia re-launched under new management in April 2012 and since has made major changes to its food and beverage operation, events, financial management and trade initiatives. These changes, better service and more attention to detail have already had a huge impact on the property through a dramatic increase in business, as well as customer satisfaction evident through favourable reviews on the review website Trip Advisor.
- Better management
- More character and style
- Better service and much more attention to detail and the customer
- Better maintenance of property
Recently-appointed UK & Europe Marketing Representative for The Landings St Lucia, Adam Gobat, says the new efforts implemented and better management of the property has already had a positive effect on the resort’s popularity.
“Bookings have really started to take off for next year through initiatives such as the recent 50% Flash Sale. We are now focused on building strong working relationships with our trade partners and showing them all the good things that The Landings St. Lucia has to offer such as more character and style, fantastic facilities and some of the most modern and ultra-luxurious accommodation on the island,” said Mr Gobat.
The new management team include Lyle Pauls, a veteran hotelier with 15 years experience of launching, running and turning around hotels such as the 1,100 room Sheraton Hotel in New Orleans, who was appointed as General Manager earlier this year. Xavier Masson, who has worked in Hilton and InterContinental hotels including the acclaimed Windows at Hilton Park Lane London, joined The Landings in October as the new Food & Beverage Manager.
The all-suite resort, situated on Rodney Bay, has put together an exciting programme of events for the entertainment of their staying guests and local visitors such as: ‘Build your Own Pasta Night’ on Tuesdays, ‘Creole Experience’ lunches on Wednesdays, and ‘Recession with Rob ‘Zi’ Taylor’ on Fridays.
The intimate and refined Palms restaurant has introduced a new five course lobster taster menu, prepared by Chef Orlando that includes gastronomic delights such as cinnamon smoked lobster kebab with Piton beer barbeque sauce, with each course paired with fine wines from La Cantina. At both the Beach Club and Palms restaurants the menus and service has changed and are receiving positive feedback from guests.
Lyle Pauls says; “With these improvements, a positive change is taking shape at the resort.”
The Landings is also taking a more hands-on and practical role in supporting the local communities of Monchy and Marc through the purchase of fruit and vegetables. This will help support the livelihoods of thousands of rural families that work in the agricultural sector, whilst providing guests with a menu created from fresh, high quality local produce.
Lyle Pauls says: “The farmers have been very co-operative in accommodating the changes that had to be made to facilitate the venture. We are looking forward to a very strong relationship with them.”
The Landings also continues to support the Grow Well charity in Gros Islet, which helps support young youths. A new initiative introduced encourages hotel guests to pack useful supplies, which can in turn be donated to the charity.
For more information contact: firstname.lastname@example.org
Laura Bardell, P1 Communications, Email: email@example.com, Tel +44 (0)208 614 7505 or
Lyle Pauls, Email: firstname.lastname@example.org, Tel: +1 (758) 458 7300
High resolution photos available on request.