Appointments & Promotions

Adriana Silva Appointed Sales and Marketing Manager for The Resort at Pedregal

CABO SAN LUCAS, MX. January 9, 2017 – The Resort at Pedregal, Los Cabos’ premier Five Diamond destination resort, is pleased to welcome Sales and Marketing Manager Adriana Silva to the team. In her new role, Silva will be responsible for planning and implementing sales, product development programs and marketing, with a focus on specific objectives to continue to attract luxury leisure, business and group travelers.

“We are very happy to have Adriana back home at The Resort at Pedregal,” said General Manager Fernando Flores. “Adriana has such passion for the industry and is a tremendous asset to the sales and marketing team, bringing an unparalleled ability to motivate her colleagues, paired with her love for and dedication to the resort – she’s poised to make a significant contribution to our ongoing success.”

Silva comes to The Resort at Pedregal with an impressive track record and comprehensive knowledge in luxury hospitality. She has been a part of the industry for over six years and was previously part of The Resort at Pedregal team from 2010 – 2015. Most recently, Silva was the sales and public relations manager at The Cape, a Thompson Hotel in Los Cabos.

“I have always considered The Resort at Pedregal home and am incredibly excited to work with this talented team again,” said Silva. “I look forward to enhancing the resort’s continued success in Los Cabos and all throughout Mexico.”

Silva graduated from the University of Tijuana with a bachelor’s degree in tourism and hotel administration.

For more information on The Resort at Pedregal, please visit www.theresortatpedregal.com.

About The Resort at Pedregal, Cabo San Lucas, Mexico

The majestic Resort at Pedregal lies on Cabo San Lucas’ most coveted parcel of land – an extraordinary, 24-­‐acre site at the southernmost tip of Mexico’s Baja California Peninsula. The exclusive haven, accessible only by the private Dos Mares tunnel, is just minutes from bustling downtown Cabo San Lucas, yet seemingly worlds apart. The Resort at Pedregal offers unprecedented luxury, sophistication and personalized service from a team of Personal Concierges who are available around-­‐ the-­‐clock to assist guests with their requests. The property boasts 113 rooms, suites and multi-­‐bedroom residential style villas including the Dos Mares suites, two beachfront villas, Casa Bella Vista, and the presidential villa. The resort also features an award-­‐winning signature spa, Luna y Mar, in addition to a distinctive dining program with culinary offerings including Don Manuel’s, El Farallon, Crudo and Beach Club.

Contact:
J Public Relations
rap@jpublicrelations.com
619-­‐255-­‐7069

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.