Editorial Board   Guest Author

Mr. Gonzalez

Christian Gonzalez

Regional Director of Sales & Marketing, Rosewood Hotels Mexico Region

Christian Gonzalez was born in Mexico City and grew up in Puerto Vallarta surrounded by family and friends in the hospitality industry, catching the hotel bug at a young age.  He attended the University of Nevada - Las Vegas, earning a Bachelor of Science in Hospitality Management, and moved to Seattle shortly after graduation where he worked in the rooms division for the Renaissance Hotel.  

Mr. Gonzalez's immense knowledge of Mexican culture, coupled with his success at an early age, brought him back to Mexico after he was recruited by Four Seasons Hotels & Resorts.  He then spent five years as a Sales Manager focusing on developing the United States' West Coast incentive market.  Following his tenure in Mexico, Mr. Gonzalez was swiftly promoted within the Four Seasons brand, and was transferred to Southern California where he worked on the pre-opening of the Four Seasons Hotel Westlake Village. Mr. Gonzalez was an integral part of the team that handled the launch of the luxury resort which included a 40,000 square-foot spa, the largest in the collection, and California Health & Longevity Institute, a 42,000 square-foot 360° wellness facility. 

After a successful eight years with Four Seasons Hotel Los Angeles at Beverly Hills, Mr. Gonzalez was promoted to Director of Sales & Marketing at Four Seasons Resort The Biltmore Santa Barbara, where he handled all things related to the Sales, Reservations, Marketing and Catering departments for the storied, historical property and led the strategy around 90th anniversary of the iconic hotel.

Over two years ago, as of April 2017, Mr. Gonzalez joined Rosewood Hotels & Resorts as the Regional Director of Sales & Marketing for Mexico region, directly responsible for the strategy around Rosewood Mayakoba and supporting branding strategies for the other ultra-luxury hotels and resorts in Mexico. Mr. Gonzalez has lead the creation of unique experiences at Rosewood Mayakoba, including the "Marry Oneself Journey" at the award-winning Sense Spa, the "Taco Academy", where the resort hosted multiple award-winning international chefs, and the "Yo Heart Mexico" celebration, showcasing the rich heritage of Mexican culture. The resort continues to earn awards and accolades, named as one of the top ultra luxury resorts in both Mexico and the world.


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

Mr. Gonzalez can be contacted at +1 310-843-9097 or christian.gonzalez@rosewoodhotels.com

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.