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 May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.