• Meet Matthew Hurlburt, Leading by Example

     
    POSTED August 1, 2019
     

    Matthew Hurlburt talks staying organized, walking the walk and what it means to be part of the Kimpton Family.

For Matthew Hurlburt, the hospitality industry was love at first shift. It all started at a cozy hotel in Santa Ana, California, where he worked as an overnight front desk agent. He was originally inspired to take the job by his uncle, who managed the Tropicana Hotel in Las Vegas, Nevada.

“I was intrigued by his stories from his job, as well as the opportunity to work in such a vibrant, ever-changing environment,” he says.

It wasn’t long before Hurlburt was given more responsibility at the hotel and was able to delve into different departments and levels of operation. It was the first job he genuinely looked forward to. Hurlburt is happy to report that today, many years later, he still feels that way about both of his positions with Kimpton Hotels & Restaurants.

Hurlburt was recently appointed general manager of Kimpton Muse Hotel and area director of hotel operations for Pennsylvania and New York. Although the responsibilities of the two roles frequently overlap, maintaining balance and staying organized require meticulous time management on Hurlburt’s part. Finding the energy to keep up with both roles, however, is not a problem. He draws plenty of motivation from those around him.

“The great people I get to work with in our hotels here in New York and Pennsylvania inspire me on a daily basis. I am driven to give them every ounce of effort I can,” Hurlburt says.

In his role as area director of hotel operations, Hurlburt evaluates the performance metrics of his fellow general managers—the same performance metrics that he executes in his other role as a general manager. This allows him to walk in the shoes of his peers and lead by example. For Hurlburt, being a part of the Kimpton Family involves both this sense of connectedness and the drive to maintain an innovative approach to hospitality.

“When we get to help guests celebrate something, we take the responsibility very seriously, and we have so much fun doing it,” he says.

Event planning and experience design go hand in hand. Just ask Maria Moyano, experience designer for the Museum of Ice Cream (MOIC), based in NYC. “I think that everything is an event. You can go have coffee, and that’s an event. Everything is also an experience. You feel happy, and that’s an experience. It’s about what you are trying to get out of the event—and then how does an experience elevate it,” says Moyano.

 

In the midst of the pandemic last year, Loris Menfi joined San Antonio Marriott Rivercenter and Riverwalk as general manager. At the time of her hire, Rivercenter had recently unveiled a renovation to its 70,000-plus square feet of meeting space.

 

Dorothy Hecht was just 16 years old in 1937 when she waited on her first table at what was then Fischer’s Restaurant in downtown Frankenmuth, and ecstatically earned her first 25-cent tip. When she met and eventually married William “Tiny” Zehnder, whose family owned Zehnder’s Restaurant across the street, her happiness continued, and a legacy began.