Ms. Barradas

Eliane Barradas

Director of Sales

CasaMagna Marriott Puerto Vallarta Resort & Spa

Eliane Barradas recently joined the executive team at the CasaMagna Marriott Puerto Vallarta Resort and Spa as director of sales for the four-diamond resort. Ms. Barradas strengthened the resort team with more than 16 years of hospitality sales and event experience. As the strategic business leader of the beachfront property’s sales department, Ms. Barradas’ role involves development of on-property sales functions to build long-term, value-based customer relationships to achieve the 433-room property’s sales objectives. She is also responsible for implementing strategies to meet and exceed the needs of guests in the leisure and group sales functions.

Ms. Barradas has achieved an array of professional success at various Marriott properties throughout Mexico and Portugal by increasing social sales and creating loyalty with top companies

Ms. Barradas began her career with Marriott in 1996 as food and beverage director assistant for JW Marriott Mexico City. She also spent time at the Marriott Ixtapan de la Sal Hotel and Spa, Lisbon Marriott Hotel Portugal and Airport Marriott Hotel Mexico City. Prior to joining the CasaMagna Marriott Puerto Vallarta team, she spent three years as associate director of sales for groups and events at The St. Regis Mexico City.

Highlights of her accomplishments include receiving Manager of the Month (February 2012) at The St. Regis, Mexico City and the Continental Europe Event Management Team Special Achievement Award.

Ms. Barradas is a graduate of Universidad Veracruzana and earned a Bachelor of Arts degree in Tourism Business Administration. She also holds a post-grad degree in Tourism Specialization from the Scuola Internatiozionale di Scienze Turistiche in Rome, Italy and earned her MBA from the Universidad Chapultepec in Meixco. She speaks Spanish, English, and Portuguese fluently.

Ms. Barradas can be contacted at 52-322-226-0000 or eliane.barradas@marriott.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.