ROB A. BRANDENBERG
Seattle,WA
Summary
Service-oriented luxury hotelier with over 27 years of international experience. Focused on growing revenue while protecting margins, always with the guest journey at the core. Strong background in food and beverage and culinary-led operations, alongside deep experience in re-branding, hotel transitions, and renovations, guiding properties through change with care, structure, and operational clarity to achieve genuine hospitality.
A structured and attentive leader with a strong sense for organization, financial discipline, and cross-department collaboration. Experienced in complex renovations and transformation projects, from planning through execution, while maintaining day-to-day operational stability. Known for a high level of detail and an uncompromising standard of quality within bespoke, design-led, and sustainability-minded luxury environments.
People-focused and present in daily operations, with a natural ability to build trust, develop teams, and lead through periods of change. Committed to sustainable luxury practices that are practical, credible, and embedded in daily operations. Strong in training and mentoring, creating stability, low turnover, and meaningful internal growth, even during transitions and brand evolutions.
Overview
19
19
years of professional experience
Work History
General Manager
Starwood Hotels - 1 Hotel Seattle
Seattle, WA
09.2024 - 01.2026
- Staff increased to 165, 153 Keys
- Led the transition through full $40M renovation, continuous operation, and pre-opening efforts, training, hiring, successfully rebranding the property under the 1 Hotels brand.
- Opening of two brand new F&B venues and mission driven brand. Signature restaurant - Seattle Magazine 'Best New Restaurant 2025' (La Loba).
- Ramp up sales and catering efforts to gain market share with group and event accounts diversivication.
- Pushed 100% RGI by year-end (May - Dec) by strategic revenue strategies and increase loyalty with FTIs.
- Net Promoter Score increase from 50.0 after May to 83.3 by year-end. Trip Advisor ranking from 93 (out of 114) at opening to 41 by year end.
- Employee engagement and culture building with strong 83% team engagement score and 30 eNPS, avg. industry standard 23.
General Manager
Pan Pacific Seattle
Seattle, WA
06.2019 - 09.2024
- Staff of 100, 153 Keys
- Joined in position as Hotel Manager and then took over leadership four months later.
- Leadership & Culture Reset
Rebuilt and stabilized the leadership team pre- and post-pandemic after significant turnover, establishing structure, accountability, and readiness for the next phase of the business. - Performance & Financial Recovery
Improved RevPAR index to over 102%, strengthened guest service scores from red to green, and increased operating cash flow by 500 basis points year over year through disciplined execution. - Market Repositioning & Operational Foundations
Repositioned the hotel through relationship-driven sales, restructured commercial and operational teams, implemented SOPs and service models, and strengthened customer and supplier partnerships while leading budgets, contracts, and workforce planning.
Director of Operations
THE US GRANT, A Luxury Collection Hotel
San Diego, CA
07.2014 - 05.2019
- Three F&B venues, 30k sf event space, staff of 225, 270 Keys
- Service Transformation & Culture Building
Partnered closely with functional leaders to introduce new procedures and corrective actions, transitioning the hotel from a premium service model into a true luxury asset. Built a service-led culture grounded in the property’s history, including new rituals, guest experiences, and a custom service training program (H.I.T.), supporting a strong Forbes 4-Star positioning. - Asset Renovation & Operational Oversight
Led the full renovation of the hotel across all areas with a capital investment of $13.2M, completed on time and on budget within four months. Oversaw day-to-day operations throughout the project while managing budgets and optimizing operational resources. - Experience & Revenue-Led Innovation
Introduced new beverage and guest experience concepts, including lobby beverage cart service, pop-up cocktail programming, and on-property custom ice production, strengthening the hotel’s luxury identity and guest engagement.
Task Force Hotel Manager
The Ritz-Carlton Bacara & W Hollywood
10.2017 - 12.2017
- Conversion period new ownership and flagged as Ritz-Carlton
- Bridged shortage in key operational leaders until new hires arrived
Director of Food and Beverage
The St. Regis Atlanta
Atlanta, GA
07.2012 - 07.2014
- Five venues, staff of 120, 151 Keys
- Re-invent properties strong F&B culture and performance of all F&B revenue generating areas to improve overall financial performance of hotel
- Banquet operations standard improvements, service training and setups
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
Director of Food and Beverage
Sheraton Grande Sukhumvit, A Luxury Collection Hotel
Bangkok, Thailand
11.2010 - 07.2012
- Five venues, staff of 200, 442 Keys
- Focus on consistency, maximizing revenues and expense control of all venues
- Conducted regular service trainings with staff
- Planned operations to effectively cover needs while controlling costs and maximizing service
- Re-established Italian dining venue with creative activations
- Improved famous Sunday Brunch with new initiatives and beverage programs
- Live jazz entertainment in lounge with performances and music gig
Director of Food and Beverage
Le Méridien Jakarta
Jakarta, Indonesia
06.2008 - 10.2010
- Five venues, staff of 90, 346 Keys
- Focus on all venue of property and increasing top line in all areas of F&B
- Buffet all day dining, cake shop, Club Lounge, Lebanese Restaurant and Night Club
- Service trainings, activations, audit systems
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
Director of Outlets
Palace Hotel, A Luxury Collection Hotel
San Francisco, CA
09.2006 - 06.2008
- Increase overall revenues in all venues and improved profitability
- Japanese sushi venue, scenic restaurant, grill venue and high-volume historic cocktail bar
- Service trainings for all staff, tastings, selling techniques and verbiage exercises
- Partnerships with local vendors to introduce new products and activations such as wine events with California wineries
Education
Basic Training -
Swiss Armed Forces
10.2000
Culinary Arts Degree -
Allgemeine Berufsschule Zurich ABZ / Switzerland
06.2000
Pastry Art Degree -
GIB Winterthur / Switzerland
06.1997
Skills
- Stakeholder & Owner Relations
- P&L Leadership, Budgeting & Forecasting
- Food & Beverage & Culinary Operations
- Re-Branding, Transitions & Renovations
- People Development & Culture Building
- Quality Excellence, Hospitality Expert & Sustainable Luxury
Affiliations
Board Member at Seattle Hotel Association (SHA)
STIA Advisory Board Visit Seattle
Bellevue College Design Thinking Advisory Board
Languages
German
Native or Bilingual
English
Native or Bilingual
Timeline
General Manager
Starwood Hotels - 1 Hotel Seattle
09.2024 - 01.2026
General Manager
Pan Pacific Seattle
06.2019 - 09.2024
Task Force Hotel Manager
The Ritz-Carlton Bacara & W Hollywood
10.2017 - 12.2017
Director of Operations
THE US GRANT, A Luxury Collection Hotel
07.2014 - 05.2019
Director of Food and Beverage
The St. Regis Atlanta
07.2012 - 07.2014
Director of Food and Beverage
Sheraton Grande Sukhumvit, A Luxury Collection Hotel
11.2010 - 07.2012
Director of Food and Beverage
Le Méridien Jakarta
06.2008 - 10.2010
Director of Outlets
Palace Hotel, A Luxury Collection Hotel
09.2006 - 06.2008
Basic Training -
Swiss Armed Forces
Culinary Arts Degree -
Allgemeine Berufsschule Zurich ABZ / Switzerland
Pastry Art Degree -
GIB Winterthur / Switzerland
Early Career
F&B DIRECTOR 05/2005 to 09/2006 | The Core Club NY
DIRECTOR OF SERVICE 09/2004 to 05/2005 | Café Gray New York
SENIOR F&B MANAGER 09/2003 to 09/2004 | The Peninsula Hotel NY
BANQUET MANAGER 01/2003 to 09/2003 | The Regent Wall Street
F&B MANAGER 01/2001 to 12/2002 | The Peninsula Hotel NY
APPRENTICE & CHEF DE PARTIE 08/1997 to 05/2000 | Dolder Grand Hotel Zurich