Radisson Blu Minneapolis Downtown announces the appointment of Mark Naber as Hotel Manager, effective immediately. With nearly 20 years of hospitality industry experience, Naber will oversee the guest experience at the hotel including overseeing the hotel’s operations, guest services department, and restaurant, FireLake Grill House & Cocktail Bar.
“We are thrilled to have Mark join our team at Radisson Blu Minneapolis Downtown,” said Steven Lindburg, General Manager, Radisson Blu Minneapolis Downton. “His wealth of knowledge and prior work at resorts brings a fresh, unique perspective to customer service that will enrich our guests’ experience with us.”
Naber comes to the hotel from Radisson Aruba Resort, Casino & Spa, where he served first as Director of Food and Beverage then as Hotel Manager. While at Radisson Aruba, Naber implemented the Discover Program providing guests with daily, complimentary activities that focused on the wants and needs of the resort’s energetic, experiential traveler. The Discover Program allowed guests the ability to choose what type of vacation they wanted to have on a daily basis and offered exercises for both the body and mind. Naber plans to implement something similar that speaks to the business and leisure travelers at Radisson Blu Minneapolis Downtown.
“I am very excited for this new chapter with Radisson Blu Minneapolis Downtown and ensuring we are providing great service for our guests,” said Naber. “The level of service provided in a city hotel should be the same as at a resort. It is the details that make the difference for guests. I truly believe that all of the ingredients of a hotel speak for themselves.”
Hailing from The Netherlands, Naber has long been part of the international hospitality industry. He graduated from the Amsterdam School for Hotel and Event Management in 1997 and immediately began work in the field. In 1999, he joined the Claus! Event Center (formerly Claus! Partyworld) at the Courtyard Marriott hotel in Hoofddorp, North Holland. As event manager and eventually general manager, he oversaw parties and social functions from 50 to 4,000 people while simultaneously developing new themes, concepts, entertainment, and dining options.
