Appointments & Promotions

Rosewood Hotels & Resorts Appoints Silvia Baños Director of Sales at Soon-to-Open Rosewood Puebla

PUEBLA, MX. March 13, 2017 - Silvia Baños has been appointed director of sales at Rosewood Puebla, Rosewood Hotels & Resorts’® newest property in Mexico which is slated to open later this spring. In this role, Silvia will provide leadership and strategic direction to Rosewood Puebla’s sales team.

Silvia joins Rosewood Puebla, Rosewood Hotels & Resorts’ newest property in Mexico, set to open in May 2017, with over 10 years of experience in the luxury hospitality industry. She began her career in 1999 with Sheraton Hotels, where she held a number of different positions in the rooms and sales departments. In 2003, Silvia joined Four Seasons Mexico City as a corporate and group sales manager. In 2012, she was transferred to the Four Seasons Vancouver, where she continued her activities as group sales manager.

“We are thrilled to welcome Silvia back to her home country of Mexico and the place where her love for luxury hospitality was born,” said Manual Leal, managing director of Rosewood Puebla. “Over the last few months, Silvia has demonstrated strong leadership skills, accountability, and a passion for service excellence that will greatly benefit both the team and guests of Rosewood Puebla, as well as the Rosewood brand as a whole.”

About Rosewood Hotels & Resorts

Rosewood Hotels & Resorts® manages 18 one-of-a-kind luxury properties in 11 countries, with 18 new hotels under development. Each Rosewood hotel embraces the brand’s A Sense of Place® philosophy to reflect the individual location’s history, culture and sensibilities. The Rosewood collection includes some of the world’s most legendary hotels and resorts, including The Carlyle, A Rosewood Hotel in New York, Rosewood Mansion on Turtle Creek in Dallas and Hôtel de Crillon, A Rosewood Hotel in Paris, as well as new classics such as Rosewood Beijing. Rosewood Hotels & Resorts targets to double its number of hotels in operation by 2020.

Contact:
Charlotte Goodman
cgoodman@nikecomm.com
646 654 3413

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.