Kimpton Surfcomber Hotel Welcomes New Director of Sales and Senior Transient Sales Manager

USA, Miami, Florida. April 30, 2020

Kimpton Surfcomber Hotel is pleased to announce the promotion of Stephanie Tablada to Director of Sales, in addition to the appointment of Maribel Perez as the hotel's new Senior Transient Sales Manager.

A hotel sales professional with more than 10 years of experience in the industry, Stephanie has served as Surfcomber's Associate Director of Sales since April 2017. Prior to joining Surfcomber, Stephanie held a Sales Coordinator position at Kimpton EPIC Hotel in 2011. After two years in her position, she moved on to work with both Morgans Hotel Group (now SBE Group) and Starwood Hotels & Resorts to pursue growth opportunities. In fact, her hard work and dedication allowed her to attain promotions into Conference Services Management, Catering Sales, and Group Sales. Although her experience at other companies was rewarding, Stephanie grasped at the opportunity to return to Kimpton in April 2017, after realizing how truly exceptional it is to work for a company that has been on Fortune's 100 Best Companies to Work For® list for more than a decade. As Director of Sales, Stephanie will lead Surfcomber's six-person sales team to develop strategies that establish Surfcomber as a leader in the marketplace through the development of future and repeat business. She was named Manager of the Year for 2018 at Surfcomber.

Maribel joins Kimpton Surfcomber Hotel from one of Kimpton's LA properties, Kimpton Hotel Wilshire. She will oversee the corporate travel and leisure markets for Surfcomber and will be responsible for developing new retail travel leisure partners. Prior to joining Kimpton, Maribel worked in multiple Sales and Operational roles for companies such as Viceroy Hotels & Resorts, Starwood and Hyatt Hotels. Her background includes over 10 years of experience in hospitality. Maribel is an active member of industry associations and groups including GBTA, Millennials in Travel and MPI.

"An exceptional hotel requires an exceptional team - and Surfcomber is lucky to have Maribel and Stephanie onboard," said Mohan Koka, Surfcomber's General Manager. "Thanks to their combined experience and talent, our property can't be beat."

Kimpton Surfcomber is located on the Atlantic Ocean's edge along 200 feet of oceanfront property in the heart of South Beach's Art Deco District on historic Collins Avenue. With direct beach access in this fashionable destination, the hotel offers visitors a distinctively relaxed, yet worldly guest experience, within a "backyard bliss" design-driven environment. Surfcomber offers a diverse mix of dining and lounge options including The Social Club and High Tide. Surfcomber's signature pool/beach experience includes the hotel's expansive outdoor deck with heated pool, recently revamped The Vines cabanas and Daylife activities such as wellness classes, family games, Splash Cycle (a unique aqua cycling experience) and more. Surfcomber's meeting and event space can accommodate everything from intimate weddings, to large corporate events up to 500 people. At Surfcomber, guests will enjoy the perfect quartet of sun, surf, sand and social.

Media Contact:

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.