Editorial Board   Guest Author

Mr. Silvestri

Sebastien Silvestri

Vice President of Food & Beverage, The Venetian

Growing up in the south of France with a French mother and Italian father, Sebastien Silvestri learned both languages fluently and developed an appreciation for food and beverage at an early age from his uncle, a successful restaurateur in the Italian Riviera. Mr. Silvestri attended Esitel in 1993 where he studied culinary arts and hotel management and graduated with honors in 1997 after successfully completing the leadership program. Mr. Silvestri's career began at the Lanesborough Hotel in London, England where he served as a restaurant manager. He was then transferred to the United States to become the F&B Manager at The Mansion on Turtle Creek in Dallas where he worked with celebrity chef, Dean Fearing. After a successful four years with Rosewood Hotels, he welcomed his first daughter, Amelie, and relocated with his family to Tahiti in the French Polynesia where he became the Director of F&B at the Orient Express Hotel, Bora Bora Lagoon Resort and Spa. In 2005, Mr. Silvestri was recruited to open the new spa tower at Bellagio in Las Vegas and served as the General Manager at Sensi. After the birth of his second daughter, Angelique, in 2006, he relocated with his family to Newport Beach, Calif. to become the Director of F&B at The Island Hotel. Currently, Mr. Silvestri is the Vice President of Food & Beverage at The Venetian and The Palazzo Las Vegas where he oversees the properties' casino and pool beverage departments, in-suite dining department and refreshment center. He also works with several of the properties' joint venture partners including celebrity chefs Wolfgang Puck, Emeril Lagasse and Mario Batali. Mr. Silvestri enjoys spending time with his friends and family, traveling and enjoying a wide array of the world's best food and wine.

Mr. Silvestri can be contacted at 702-414-4477 or sebastien.silvestri@venetian.com

Coming up in March 2019...

Human Resources: An Era of Transition

Traditionally, the human resource department administers five key areas within a hotel operation - compliance, compensation and benefits, organizational dynamics, selection and retention, and training and development. However, HR professionals are also presently involved in culture-building activities, as well as implementing new employee on-boarding practices and engagement initiatives. As a result, HR professionals have been elevated to senior leadership status, creating value and profit within their organization. Still, they continue to face some intractable issues, including a shrinking talent pool and the need to recruit top-notch employees who are empowered to provide outstanding customer service. In order to attract top-tier talent, one option is to take advantage of recruitment opportunities offered through colleges and universities, especially if they have a hospitality major. This pool of prospective employees is likely to be better educated and more enthusiastic than walk-in hires. Also, once hired, there could be additional training and development opportunities that stem from an association with a college or university. Continuing education courses, business conferences, seminars and online instruction - all can be a valuable source of employee development opportunities. In addition to meeting recruitment demands in the present, HR professionals must also be forward-thinking, anticipating the skills that will be needed in the future to meet guest expectations. One such skill that is becoming increasingly valued is “resilience”, the ability to “go with the flow” and not become overwhelmed by the disruptive influences  of change and reinvention. In an era of transition—new technologies, expanding markets, consolidation of brands and businesses, and modifications in people's values and lifestyles - the capacity to remain flexible, nimble and resilient is a valuable skill to possess. The March Hotel Business Review will examine some of the strategies that HR professionals are employing to ensure that their hotel operations continue to thrive.