Alan Cagle has been appointed as Managing Director at Loews Philadelphia Hotel
Loews Philadelphia Hotel, Philadelphia’s Historic Treasure and home to the Philadelphia Savings Fund Society (PSFS), is pleased to welcome Alan Cagle as Managing Director of Loews Philadelphia Hotel. With over 25 years in hospitality, Alan brings a wealth of experience and a strong commitment to excellence to Loews Hotels & Co.
With Cagle at the helm, the hotel is poised to continue to penetrate its presence within Philadelphia’s meetings, events, and social catering landscape while elevating its profile among leisure and business travelers alike. Combined with the recent reimagination of the hotel’s iconic 33rd floor event space and the launch of new family-focused summer experiences, Loews Philadelphia Hotel is entering an exciting new chapter that reinforces its role as both a historic landmark and a dynamic gathering place in the heart of the city.
New this Summer, Loews Philadelphia Hotel is pleased to launch a new STEAM initiative as an extension of its Loews Loves Families and Loews Little Legends program. The hotel’s monthly art and jazz brunch, will now include a complimentary art activity experience inspired by the featured monthly artist from Morton Contemporary Gallery allowing children to unleash their inner artist alongside a trained professional on the last Sunday of every month in June, July and August. Children can simply sign up at the Front Desk prior to participation.
Alan most recently joins us from Hilton Philadelphia at Penn’s Landing with Pyramid Global Hospitality, a full-service waterfront hotel featuring 350 guest rooms and 24,000 square feet of banquet and catering space, where he served as General Manager. During his tenure, he has built strong industry partnerships through involvement with the Philadelphia Convention & Visitors Bureau and the Greater Philadelphia Hospitality Association, driving citywide and social catering opportunities.
Prior to living in Philadelphia, Alan spent nearly eight years leading the Food & Beverage team at Hyatt Regency Princeton, NJ, where he oversaw multi-outlet operations including banquets, restaurants, lounges, and in-room dining, and launched two concept-driven restaurant brands. In his spare time, Alan enjoys cooking with his family and recently started experimenting with hydroponic growing.
For more information and to view the hotel’s current happenings and programming, please visit: Loews Philadelphia Hotel.