Editorial Board   Guest Author

Ms. Barradas

Eliane Barradas

Director of Sales, CasaMagna Marriott Puerto Vallarta Resort & Spa

Eliane Barradas recently joined the executive team at the CasaMagna Marriott Puerto Vallarta Resort and Spa as director of sales for the four-diamond resort. Ms. Barradas strengthened the resort team with more than 16 years of hospitality sales and event experience. As the strategic business leader of the beachfront property's sales department, Ms. Barradas' role involves development of on-property sales functions to build long-term, value-based customer relationships to achieve the 433-room property's sales objectives. She is also responsible for implementing strategies to meet and exceed the needs of guests in the leisure and group sales functions. Ms. Barradas has achieved an array of professional success at various Marriott properties throughout Mexico and Portugal by increasing social sales and creating loyalty with top companies Ms. Barradas began her career with Marriott in 1996 as food and beverage director assistant for JW Marriott Mexico City. She also spent time at the Marriott Ixtapan de la Sal Hotel and Spa, Lisbon Marriott Hotel Portugal and Airport Marriott Hotel Mexico City. Prior to joining the CasaMagna Marriott Puerto Vallarta team, she spent three years as associate director of sales for groups and events at The St. Regis Mexico City. Highlights of her accomplishments include receiving Manager of the Month (February 2012) at The St. Regis, Mexico City and the Continental Europe Event Management Team Special Achievement Award. Ms. Barradas is a graduate of Universidad Veracruzana and earned a Bachelor of Arts degree in Tourism Business Administration. She also holds a post-grad degree in Tourism Specialization from the Scuola Internatiozionale di Scienze Turistiche in Rome, Italy and earned her MBA from the Universidad Chapultepec in Meixco. She speaks Spanish, English, and Portuguese fluently.

Ms. Barradas can be contacted at 523222260000 or eliane.barradas@marriott.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.