About Our Company
Who is Settlers Hospitality?
As a hospitality management group, our operations, values, and history directly reflect each experience we provide for our guests. We’re proud of who we are, what we stand for, and how we do what we do. Take a look at our process for a clear understanding of the Settlers mindset.
Our Business
Mission
Mission
Above all else, our primary mission is to provide a memorable, pleasant, and unique experience across all channels, be it lodging, dining, and or life/experience. Exceeding expectations is the driving force of our ethos for each and every guest.
Five Inherent Values
We base our operations on the belief that holding true to our values in the short run will result in the efficient achievement of our goals in the long run. Call them tenets, call them motivators—no matter the title, this principal “HELPS US PRACTICE” our hospitality for a better experience.
- H (Historic Preservation): Take action to restore and preserve our community’s historic real estate treasures and take responsibility to sustain their survival looking forward.
- E (Eat, Sleep, Play): Serve basic needs with a non-negotiable passion. From food and drink that simply looks and tastes more delicious than expected to a blissful and romantic environment filled with optional experiences in nature, history, wellness, and leisure pursuits that promote rest, relaxation and rejuvenation.
- L (Leadership in Our Communities): Since our businesses are the economic anchors of our community, we insist that our leadership team comprises active champions of responsible change in our community.
- P (Professional Service): At every property, guests will perceive and receive a superlative value for the lodging, dining, and life experience that they have trusted us to provide, regardless of the price and formality of the individual venue.
- S (Sustainable Practices): Work with a conscious and intentional bias towards sustainable practices in all aspects of our business.
Ten Operation Principles
- U (Uniformity): While our brand is a composite of many hospitality businesses, there are “common threads” that are uniform throughout. These threads are woven from the individual strands of a quality product and professional service delivery.
- S (Stage): Regardless of position, whenever in line of sight or sound of a guest or visitor of any kind, we are “on stage” and our role is to assist the guest as their personal concierge. This is demonstrated by our appearance, our attitude and our responsibility to get them the result they need with no excuses.
- P (Partners): Understanding what makes our business partners successful is the key to a mutually beneficial relationship. Treating our counterparts as partners, not “vendors”, is the subtle difference that will create long term loyalty.
- R (Right Foot): Our first impression is defined by our “1st 10 feet, 1st 10 words, first 10 seconds.” In that brief time period we convey a sincere and hospitable welcome to every guest.
- A (Authenticity): We market an authentic experience that is more unique than the commoditized hotel and restaurant offerings that are so prolific in the industry. Authenticity is our differentiator. We must own our shortcomings and celebrate our successes in delivering the experiences we offer to our clients.
- C (Community): From hosting non-profits and community festivals to maintaining leadership roles in philanthropic events, we believe that community participation is part of our identity and one of the key reasons why our guests identify with us when staying here.
- T (Team): We provide true, year-round career and professional opportunities. We commit to our people through training, team building, recognition awards, performance and spot bonuses, profit sharing, benefits and perks that match large hospitality companies.
- I (Identity): Building and Protecting our in-person and online reputation.
- C (Creating Sense of Place): In every one of our businesses, we aim to create and maintain a design with a specific concept in mind (Arts and Crafts, Industrial Contemporary, Vintage Lake). Without exception, we respect the environmental components and historic architecture and legacy of each setting that hosts one of our business concepts. Once developed, we are responsible for the stewardship of that setting, including not only the physical maintenance of the real estate and business assets charged to us but also the integrity of the design of our business concepts.
- E (Experiences): Helping our guests fulfill their experience in a way that aligns their lifestyle with our local community offerings is the finishing touch. Life experiences combine with our core businesses to become the element that differentiates us from our competition.
Four Quadrants of Hospitality
Settlers Hospitality utilizes four distinct hospitality quadrants: hotels, restaurants, experiences, and catering. By combining these quadrants across our diverse portfolio, we're able to accurately meet the evolving needs of our guests, delivering seamless service and unforgettable moments at every touchpoint.
Our Team
- All
- BOARD OF DIRECTORS
- SENIOR MANAGEMENT
- SHAREHOLDERS
Our Management Team
- Justin Genzlinger, Owner & CEO, Settlers Hospitality
- Stephane Enot, Senior Director of Finance, Settlers Hospitality
- Scott Eitelberg, COO, Settlers Hospitality
- Scott Leader, Director of Information Technology, Settlers Hospitality
- Norman Teeple, Senior Director of Facilities & Real Estate, Settlers Hospitality
- Janna Genzlinger, Senior Director of Human Resources, Settlers Hospitality
- David Vipond, Senior Director of Sales & Catering, Settlers Hospitality
- Barbara Toolan, Senior Director of Marketing
- Terri Marcellus, Senior Director of Hotel Operations, The Settlers Inn and Ledges Hotel
- Heather Genzlinger, Director of Retail, Settlers Hospitality
- Christopher Porrazzo, Director of Revenue, Settlers Hospitality
- Jaimee Mullamphy, Director of Food and Beverage, The Dock on Wallenpaupack
- Ronald Orourke, Executive Chef, The Dock on Wallenpaupack
- Anthony Marra, Executive Chef, Glass-wine.bar.kitchen
- Shawn Piercefield, Executive Chef, Kōl Grill
- Michael Davies, Executive Chef, The Settlers Inn
- Colin Gaynor, Executive Chef, The Chestnut Inn
- Steven Vennie, Director of Food and Beverage, The Settlers Inn
- Rosaline Rubin, Director of Food and Beverage, Glass-wine.bar.kitchen
- Adam Gooler, Senior Director of Hospitality, Hotel Anthracite & The Chestnut Inn
- Sarah Trimmer, Senior Director of Hospitality, Lehigh Valley
- Karen Hunter, Director of Catering, The Sayre Mansion
- Keith McGrath, Restaurant Manager, Runaway Train Brewery
- Dee Grublauskas, Director of Floral Design, Gorgeous Floral
- Timothy Delfyette, Executive Catering Chef, Blu Stone Caterers
- Christian Jimenez, Executive Chef, Lehigh University Pub
- Christopher Reimold, Restaurant Manager, Lehigh University Pub