Editorial Board   Guest Author

Mr. Salazar

Fernando Salazar

Vice President, Food & Beverage, Wyndham Hotel Group

Fernando Salazar, a 30 year lodging veteran, was appointed vice president of food and beverage for the upscale Wyndham Hotels and Resorts brand in July 2007. In his role, Mr. Salazar is responsible for the conceptual development and management of food-and-beverage operations for all Wyndham Hotels and Resorts properties. Additionally, Mr. Salazar recently assumed oversight of food and beverage for the select-service TRYP by Wyndham brand. Prior to joining the company, Mr. Salazar was vice president, food and beverage, for Omni Hotels in Irving, Texas, a position he held from 2002 to July 2007. From 1996 to 2002, he was director of operations for individual Omni Hotels, first for the Omni Houston Westside and then, in 1998, for the Omni San Antonio. From 1983 to 1996, Mr. Salazar served in food and beverage positions for Westin Hotels, including director of food and beverage at the Westin Cincinnati and the Westin Williams Center in Tulsa, Okla. He also held various positions at the Westin Galleria in Dallas and the Westin Oaks in Houston, including assistant director of food and beverage, director of restaurants and multiunit restaurant manager. From 1980 to 1983, he was head of service and wine training for Las Brasas, a Colombia-based restaurant management company. He began his career for the St. Moritz Hotel in New York’s Central Park, now the Ritz-Carlton New York. Mr. Salazar, a frequent speaker at national conferences on topics related to food and beverage, received the 2010 Silver Plate Award as Hotel Operator of the Year from the International Foodservice Manufacturers Association (IFMA) for his contributions to the industry. The Culinary Institute of America (CIA) proclaimed him Ambassador of the CIA and awarded him the Gold Medal of Honor for creativity, leadership and mentoring efforts. He is a member of the Culinary Institute of America’s Latin Cuisines Executive Advisory Council and the HM&LA Food & Beverage Advisory Board. He is also a member of the International Food and Beverage Forum, a group of 50 experts dedicated to the promotion of the industry worldwide and received the group’s President’s Award in 2009 and 2010 for his contributions to this organization. Mr. Salazar is International Advisor and permanent judge of the renowned Spanish National Tapas Competition and of the Annual International Encounter of Culinary Schools, a competition for culinary students from around the world; both events are celebrated annually in Valladolid, Spain. In November 2010, he was named International Advisor and Universal Ambassador of the International School of Culinary Arts in Valladolid, Spain, as a result of his extensive expertise in the industry. He is based in Wyndham Hotel Group’s Parsippany, N.J. offices.

Mr. Salazar can be contacted at 973-753-6590 or fernando.salazar@wyndhamworldwide.com

Coming up in March 2018...

Human Resources: Value Creation

Businesses must evolve to stay competitive and this is also true of employment positions within those organizations. In the hotel industry, for example, the role that HR professionals perform continues to broaden and expand. Today, they are generally responsible for five key areas - government compliance; payroll and benefits; employee acquisition and retention; training and development; and organizational structure and culture. In this enlarged capacity, HR professionals are no longer seen as part of an administrative cost center, but rather as a member of the leadership team that creates strategic value within their organization. HR professionals help to define company policies and plans; enact and enforce systems of accountability; and utilize definable metrics to measure and justify outcomes. Of course, there are always new issues for HR professionals to address. Though seemingly safe for the moment, will the Affordable Care Act ultimately be repealed and replaced and, if so, what will the ramifications be? There are issues pertaining to Millennials in the workforce and women in leadership roles, as well as determining the appropriate use of social media within the organization. There are new onboarding processes and e-learning training platforms to evaluate, in addition to keeping abreast of political issues like the minimum wage hike movement, or the re-evaluation of overtime rules. Finally, there are genuine immigration and deportation issues that affect HR professionals, especially if they are located in Dreamer Cities, or employ a workforce that could be adversely impacted by federal government policies. The March Hotel Business Review will take a look at some of the issues, strategies and techniques that HR professionals are employing to create and sustain value in their organization.