Ed Moreno, Hilton San Francisco Union Square
The hospitality bug bit Ed Moreno while working his way through college as a successful bartender and bar manager at a popular restaurant in Sacramento. He joined the Hilton a little more than three years ago, but in that time, his numerous promotions have brought him from Bar Manager to Assistant Director of Food and Beverage. Ed successfully managed operations during the hotel’s major renovation in 2008, while also managing Room Service, Lobby Bar and Banquet Bars and also helping improve the financial performance from “break-even” to a double-digit profit margin. He also took the Mini-Bar Department’s annual loss of several hundred thousand a year to break-even.
Great things are expected from Ed Moreno, but only because he expects a lot from himself, and he works diligently to achieve his and the hotel’s service and financial goals. He continues his own professional development with training in all areas of food and beverage management. He maintains warm and friendly relationships with the hotel’s team. His success has become known throughout the company and Ed is frequently asked to task force projects at both established and new Hilton properties. He has recently been dispatched to the Hiltons at Waikoloa, La Jolla Torrey Pines and the new Waldorf Hotel in New Orleans. Ed is always on the lookout for the latest trends and tastes and in constantly improving the guest’s experience in the dining experience. Not least of all, Ed immediately set his sights on participating and contributing to the hotel’s long-established commitment to the community and sustainability.
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