• Meet Marco Tabet

     
    POSTED February 20, 2017
     

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Marco Tabet was recently hired as the general manager for the Hilton Los Cabos Beach & Golf Resort in Cabo San Lucas, Mexico.

What are you looking forward to in your new role as general manager of Hilton Los Cabos Beach & Golf Resort?

The main reason for returning to Cabo is having the opportunity to work with this fantastic team. The team is so creative, hardworking and hospitable making my job that much easier. One of my favorite aspects is organizing and coordinating incentive group meetings as it allows me to tap my creative side.

How do you think your past industry experience has prepared you for this role?

I’ve worked in nine different countries, so I’ve become very flexible and able to quickly adapt to a new role and lifestyle. My F&B management background has played an integral part in my general manager role because it helped me to develop important organization, planning and creativity skills.

What goals do you have in mind for the resort this year and further down the line?

The main goal for Hilton Los Cabos is to maintain the highest level of service that our guests are accustomed to experiencing, and I look forward to working with the team to constantly develop new and exciting F&B creations, inspiring Spa treatments and continuing to find ways to make every stay unforgettable. Also one of the main goals is to further position our recently developed La Vista Club, a hotel within the hotel, as a premium option for both transients and groups.

How did you get into the industry?

As a good Swiss, I worked in banking earlier in my career, but realized it was not my career path. Due to my lack of interest in the financial world, my mother suggested I explore hospitality, since she thought it would be a good fit based on me being a people person. I then went on to graduate from the Geneva Hotel School, started to work in a Palace hotel in my hometown and never looked back.

What do you enjoy most about the hospitality industry?

I really enjoy the variety of tasks and responsibilities the hotel industry offers. Each day takes its shape differently.

Celebrating its 10th anniversary, the luxury resort flies a new flag and continues its extraordinary service.

 

With 47,000-plus square feet of meeting space, executive chef Thomas Harkins of Loews Philadelphia Hotel and its on-site restaurant Bank & Bourbon feed many groups throughout the year.

 

Grab your team and your passports for a Mexican retreat.