Camila Frederico Appointed Hotel Manager of The Westin St. Francis

USA, San Francisco, California. July 10, 2019

Camila Frederico has been named Hotel Manager of The Westin St. Francis where she will be responsible for assisting the area general manager with staffing, directing, and supervising this historic 1,195-room hotel on San Francisco's Union Square. In her new position, she will lead all operational departments including rooms, food & beverage, events, and engineering.

"We are thrilled to announce the appointment of our new Hotel Manager, Camila Frederico," says Jon Kimball, Area General Manager. "Her prolific career with Marriott International demonstrates her passion and extensive knowledge of the hospitality industry."

Frederico comes to The Westin St. Francis from W San Francisco where she served as Director of Operations. Prior to this role, she was at The Ritz-Carlton, Half Moon Bay, starting as Assistant Director of Food & Beverage and transitioning to Director of Rooms where she oversaw a $36 million renovation of the guestrooms and spa. Previously, she was at The Ritz-Carlton, Phoenix as Assistant Director of Meetings and Special Events.

Frederico graduated with a B.A. in Economics from the University Mackenzie in São Paulo, Brazil. She also holds an M.A. in Journalism from the University Casper-Libero in Sao Paulo, Brazil.

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Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.