Executive Manager (General Manager), Sales Manager, and Executive Chef
Previously serving as Group Sales Manager, Delaine Reichert has stepped into the role of Executive Manager, transitioning to General Manager in 90 days. Delaine also served as Conference Service Manager at Blue Harbor Resort, but additionally brings a wealth of previous experience to this new role.
An advocate for change, Delaine wrote a letter to the local newspaper catching the attention of the Mayor, who convinced Delaine to run for public office to find solutions. Delaine won that campaign and served on the city council for three years, was appointed Director of Economic Development, and earned the coveted CED certificate by the time she was 40. Over the next nine years, Delaine attracted $300 million in commercial development and added 600 new jobs to the community. One project was the construction of a branded hotel to support the needs of Cancer Treatment Centers of America, providing the opportunity to move into the private sector as an investor and General Manager. During this time her investment team constructed and operated six additional branded and independent hotels in Illinois, Wisconsin, and Wyoming. “If this is the beginning of my last job, it is by far going to be my favorite job,” exclaimed Delaine of her recent appointment.
Taking the lead as the head of the sales department, Erica Ellinger has been promoted to Sales Manager. Erica first joined Blue Harbor Resort in 2004 when the resort opened its doors. Since that time, Erica served in the roles of Front Desk Agent, Housekeeping Supervisor, Group Rooms Coordinator, Senior Conference Service Manager, and most recently as the Sales & General Manager Executive Assistant. Erica brings over twenty years of exceptional customer service and a wealth of knowledge about the history of Blue Harbor Resort to her new role.
Kevin Rieck fills out this recent round of promotions moving up from Banquet Cook to Executive Chef. Kevin attended the Scottsdale Culinary Institute in Scottsdale, AZ, an affiliate of the famous Le Cordon Bleu in Paris, kicking off his thirty years in the culinary arts. Kevin has served as a Cook, Sous Chef, Banquet Chef, Executive Banquet Chef, and Executive Chef. His experience includes positions at the Osthoff Resort, Grand Geneva Resort, Marcus Hotels & Resorts, and Siebkin’s Resort, among others. Having served as the Executive Chef during Blue Harbor Resort’s first year in 2004, it is an honor to welcome him back to the Blue Harbor Resort team.
With these new key appointments in place, Blue Harbor Resort is moving forward to face the unique challenges of being Wisconsin’s number one lakefront resort and prepared for growth.
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About Blue Harbor Resort & Conference Center
Blue Harbor Resort & Conference Center is nestled in the Harbor Centre District of Sheboygan, Wisconsin, a city known as the "Malibu of the Midwest” for its scenic waterfront, sailing, boating, and freshwater surfing. Just a short drive from Madison, Milwaukee, and Green Bay in Wisconsin as well as Chicagoland and Northern Illinois, this Victorian-style lakeside resort is a favorite for leisure travelers, groups, and weddings. The resort features 179 guest suites ranging in size from 500 to more than 1,900 square feet, as well as private villas, and approximately 17,000 square feet of meeting and event space. Breaker Bay indoor waterpark spans 54,000 square-feet with thrilling slides, a lazy river, and double surf simulator, The Riptide, as well as an arcade and glow-in-the-dark indoor mini golf. Four restaurants offer a diverse range of dining options for breakfast, lunch, dinner, snacks, and drinks whether you're dining in, grabbing a treat to go, or lounging poolside. Guests and locals alike relax, rejuvenate, and revitalize at the full-service Reflections Spa & Salon with massages, body treatments, and skin care services. To learn more about Blue Harbor Resort & Conference Center, visit https://www.blueharborresort.com/ or call 1.866.701.BLUE (2583).
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