Expotel Hospitality, a full-service, third-party hotel management company, has promoted Bret Chittenden, formerly the firm’s COO, to president.
He has been part of the company since its inception in 1999 and previously worked for the founders of the company, George Newton (the current chairman) and the late David Burrus.
“I want to thank Mr. Newton and late Mr. Burrus for a lifetime of building value in me through conversations and lessons geared both professionally and personally,” said Chittenden. “I am surrounded by the best people in the hospitality business and without the hard work of all the people at Expotel Hospitality over the years, I would not have the opportunity to be where I am today.”
As president, he is responsible for driving the overall development and growth of the company. He will continue to lead the company’s owned and managed portfolio; establish policies that promote the company’s culture and vision, as well as oversee the operations of the company; manage and assist in the development of the firm’s executive leadership team; work closely with the Expotel development and real estate investment committee; and serve as Expotel Hospitality’s liaison to brand partners and industry groups.
Chittenden has more than 28 years of experience in the hospitality industry, including starting with Burrus Investment Group and being with Expotel since its inception.
“I’m honored to take on this role in support of Expotel hotels, partners, team members and the owners that we represent,” Chittenden said. “Operational challenges are continuing throughout 2024 in our industry, and it is a tough time to recruit and bring team members back into the hospitality industry when they had to step away in 2020 to find other ways to make a living. Our core principles must remain the same throughout, clean and comfortable rooms, operating mechanicals, outstanding customer service and valuing our team members daily.”
Newton added, “Expotel could not be in better hands. Bret is the best at driving results for hotel owners that I have ever seen in my nearly 50 years in the hospitality business.”
