Downtown Grand Las Vegas Hotel & Casino has added two experienced hotel professionals to its team.
Cinthia Pedroza joins the hotel/casino as food and beverage operations manager. She comes to Downtown Grand Las Vegas with significant knowledge of the hospitality industry and extensive experience with room service, restaurant management and beverage operations from a number of properties throughout her career. Most recently, she served as food and beverage manager at the Four Seasons Las Vegas.
At the Downtown Grand, Pedroza will oversee the operations and staff of the property’s restaurants including: Stewart + Ogden, an unpretentious and innovative bistro serving breakfast, lunch and dinner; Red Mansion, features authentic Chinese cuisine from acclaimed Chef Li Yu; Triple George Grill, a San Francisco-style steakhouse; and the soon to open Picnic, the property’s signature rooftop pool bar/restaurant. She will also oversee the property’s special event space, The Grand Parlour, which can accommodate up to 200 guest for private functions.
Max Vilsaint, Jr. also joins Downtown Grand Las Vegas as director of facilities. Prior to joining the Downtown Grand team, Vilsaint was director of engineering at the Westin Lake Las Vegas. He has served in that position for several hotels and casinos during his career. Vilsaint is a credentialed green associate in the U.S. Green Building Council’s Leadership in Energy & Environmental Design (LEED) program, having demonstrated a solid and current understanding of green building principles and practices. He is also a certified engineering operations executive and certified hospitality facilities executive with the American Hotel & Lodging Association.
“We are excited to welcome Cinthia and Max to the Downtown Grand,” said Seth Schorr, CEO of Downtown Grand Las Vegas Hotel & Casino. “Not only are they accomplished professionals in the hospitality industry, but they also share our commitment to providing our guests an outstanding experience in the heart of downtown Las Vegas.”
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