Sales & Marketing
Alan Barmaper possesses over thirty years of experience in all aspects of sales, marketing and F&B for hotels, resorts and restaurants, including ten years in F&B management beginning at Harrah's Casino Lake Tahoe, twelve years as a Director of Sales & Marketing in four diamond locations such as Hotel Sofitel Beverly Hills and Hollywood Roosevelt Hotel, and was Marketing Chairman of the Los Angeles County Radisson Hotels Co-op. Coupled with his education at San Diego State University and CSU Northridge, the accomplished career path of Alan Barmaper creates the foundation for his success.
Realizing that he possessed the experience, attributes and passion to create his own niche in the industry, he founded Barmaper and Associates, a dynamic hospitality sales and marketing consulting company, in 1997.
Mr. Barmaper has worked with clients throughout North America, Mexico and the Caribbean. Past clients, too long to list, include the state of Sinaloa, Mexico, Luxe Worldwide Hotels, Remington Hotels, select Radisson Hotels, select Hilton Hotels, select IHG Hotels, select Kimpton Hotels, Triumph Hospitality, Mode Hospitality, Coral Beach Collection, Elite Island Resorts, PVI Hotel Group, Westmont Hospitality Group, JRK Hotels, Sandbox Development, Unique Boutique Hospitality Group, and the distinguished award winning Five Diamond Halekulani Resort and Spa.
Alan Barmaper is a co- founder/partner in Hospitality Advance International, AB Hospitality, Connected Hospitality, and founder / president of Barmaper & Associates.
Alan Barmaper sits on the Board of the Boutique Lodging & Lifestyle Association, the Half Moon Bay Business Improvement District and Sea Planes Inc. Married for 27 years, raising one daughter, Alan and his family reside in Los Angeles, CA.
Xavier Lividini offers revenue management and e-commerce expertise to his clients so that they can achieve Hospitality Advance performance. He founded Hospitality Advance to share his knowledge and experience in the field of independent-brand hotels and assist those hospitality partners who want to increase their visibility and market share through hotel booking engines, online travel agents, and global distribution systems; at an affordable cost to you that ties his success to yours.
Lividini works with both national-branded and independent-brand hotels. He has held key revenue management positions with Sonesta, Loews, Radisson, Hilton and Marriott hotels, and currently he serves hotel and resort properties throughout the United States.
As a revenue manager, Lividini's biggest strength is his ability to analyze market trends, position hotels intelligently, and develop strategies that drive top-line revenue and market share. He understands the challenges hotel operators face every day with the ever changing travel conditions aggressive competitive set and dwindling demand; don't attempt this alone, Lividini can assist. He has had a strong record of success throughout his 17 years of hotel industry experience.
Steven Zobel is a born and bred New Yorker who is quiet, low-key and unassuming. He is also without question, one of New York's most underrated chefs. Steve has used his culinary ability to explore other cities throughout the country, picking up a serious set of chops along the way. Stops included New Orleans, Boston and Martha's Vineyard where he spent 6 summers at the legendary Black Dog Tavern. The Sign of the Dove was next up for Steve, soaking up knowledge like a sponge from Andy D'Amico. Steven was then named Executive Chef at Contrapunto working for the famed Santos family. In the fall of 2000, Steven received the call to be the Executive Chef at Triomphe and the rest is history. Triomphe has garnered an incredible amount of critical press under Chef Zobel. The New York Times and the New York Observer gave Steven ** stars. Crains awarded Triomphe ** 1/2 stars. New York Magazine awarded Triomphe "Best Theatre District restaurant" and Time Out New York stated that Triomphe is the most impressive of the theatre district's burgeoning crop of French eateries. The cuisine is now American-French. Steven is dedicated to using the freshest ingredients possible; and the menu is determined by the seasons. The cuisine is light and flavorful with French technique leading the way.
Steve Zobel is a delight to watch in action and his personality is genuine as he truly cares about every ingredient and every dish before it leaves for the dining room. Triomphe is a special restaurant with a jewel box style setting that makes romantic dining a natural along with business dining in the popular midtown business district. Triomphe is one of New York's best kept secrets. Try it for yourself and you will see what we mean.