Editorial Board   Guest Author

Mr. Cabral

Armando Cabral

General Manager, Ty Lounge, The Biltmore Santa Barbara

A native of Mexico City, Armando Cabral was educated at Glion Institute of Higher Education and Universidad del Valle de Mexico. From there, he began his journey with Four Seasons Hotels and Resorts as a Manager in Training at Four Seasons Resort Costa Rica. The warm and welcoming staff and “family” he developed during his time there are what made him ultimately decide that Four Seasons was the company he wanted to build his career with.

After completing the MIT program, Mr. Cabral was promoted to the role of Restaurant Assistant Manager where he oversaw the Resort's signature busiest outlet. Fast forward a few years, as Mr. Cabral transitioned to the power house of the Resort: In-Room Dining, where he also oversaw the execution of the Extraordinary Experiences program, which included intimate and romantic seaside dining, as well as over-the -top private dining events at the Resort' residences. These specialty events are where Mr. Cabral discovered his passion for creating truly memorable and unforgettable experiences.

Mr. Cabral's next move took him to the sun-filled coast of California, at the iconic Four Seasons Resort The Biltmore Santa Barbara. He spent six years at the modern Italian restaurant, Bella Vista, before moving to the unique and historic Coral Casino Beach and Cabana Club, where he oversaw and assisted in all facets of the dining program.

Mr. Cabral's latest transition came in the form of a promotion to General Manager of Ty Lounge, the Resort's bustling Spanish-infused bar and lounge. His passion for creating has driven him in creating an upscale, locally-inspired beverage and dining program, which has been wildly successful. Ty Lounge is heralded by locals and visiting guests, as the prime spot to celebrate, either inside the elaborately decorated lounge, or outside on the Luna Terrace, overlooking the Pacific Ocean.

Please visit http://www.fourseasons.com for more information.

Mr. Cabral can be contacted at 805-969-2261 or armando.cabral@fourseasons.com

Coming up in February 2020...

Social Media: Social Listening Tools

The reach and influence of social media is staggering. Nearly 3 billion people use social media daily, posting a range of messages, selfies, images, and everything in-between. According to HubSpot, almost 4 million posts are uploaded to the major social networks every single minute! That's an astounding amount of content and it is crucial for hotels to skillfully use social media in order to effectively compete. From establishing a suitable brand identity and voice to creating content across all the major networks (Facebook, Twitter, Instagram, Pinterest, etc.), the goal is to actively engage consumers and to eventually convert them to customers. Some hotels are initiating online contests as a way to attract new customers, while others are rewarding customers with discounts who subscribe to the their email lists or follow their social media pages. Another recent strategy is to employ social media listening tools that track what people are posting online about their businesses. These tools allow hotels to monitor - or listen to - what's being said about a brand across the entire social web, and this can prove to be very valuable, unfiltered information. Social listening permits hotels to be aware of people's opinions about their business, industry or competitors, and some of these tools even listen beyond social media platforms. They also monitor publicly available information on blogs, forums, news outlets and websites. Some listening tools are more focused on gathering and analyzing data, while others offer more engagement-oriented features, which allow hotels to interact with people right from the platform. Often the information that is gleaned from these listening tools ends up being the most authentic, unbiased insights a business can get. The February Hotel Business Review will document what some hotels are doing to successfully integrate social media strategies into their operations.