• Q&A: Terry Goldman, Vice President of Operations, Mereté Hotel Management

     
    POSTED June 20, 2019
     

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Terry Goldman was recently hried as vice president of operations for Mereté Hotel Management

1. What are you looking forward to the most in your new role?  

I am so excited to be back with Mereté Hotel Management. I am most looking forward to reconnecting with the associates who are still with our company and meeting the new associates who have joined the Mereté team. 
 
2. How do you think past experiences have prepared you for this role?  

Having worked with Mereté before, I am very familiar with the two principles that make up our name: Meraki, which means to do something with passion, love and creativity, and Areté, the pursuit of excellence and to be your best self. I have embodied these ideas in my career, pouring my heart and soul into serving our associates, guests, owners and the communities in which we do business with great love and passion. By doing so, I have been fortunate to have achieved excellence in the work I have been privileged to do. As I take on this new role, the concepts of Meraki and Areté will continue to guide me as I join an amazing team of leaders and together we focus on growing our business.  
 
3. How did you get into the industry?  

I started working at the McDonald’s in the community I grew up in at 17 and loved it. From there I went to work for Disneyland as part of the Summer College Program where I met a professor from Washington State University who introduced me to the hotel business management major. I transferred to WSU and received my degree in hospitality business management and from there had my eyes opened to a whole world of opportunities. When I graduated, I accepted a job as the opening front office manager for a Residence Inn by Marriott in Hillsboro, Oregon and have now opened five hotels with Marriott and Hilton brands and worked in a variety of other properties along the way.   

4. What are you hoping to achieve in your new role?  

I am looking forward to partnering with my new colleagues at Mereté Hotel Management as we continue to grow our business and demonstrate to owners in the Pacific Northwest and beyond why Mereté Hotel Management is the best choice for third-party management contracts and to operate their assets with a focus on maximizing returns to the investors.   

5. What do you enjoy most about the industry?  

Every day is a new adventure with a new opportunity to succeed, and on days where we are maybe not as successful as we would like to be, we get a chance to make it right, learn from our mistakes and be better the next day. I love this industry because it is constantly looking for ways to improve, and I am looking forward to Mereté helping set the bar for what better looks like.  

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Sonja Adams was recently hired as the director of catering for Wolfgang Puck Catering at Boston's Museum of Science.

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Frank Caiafa was recently named beverage director of The Stayton Room at The Lexington Hotel.

1. What are you looking forward to the most in your new role?

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Dustin Taylor was recently hired as the executive chef of AC Hotel Los Angeles South Bay