Philip Goldfarb, President & Chief Operating Officer
Philip Goldfarb, President and Chief Operating Officer at Fontainebleau Miami Beach, brings decades of hospitality industry experience to the iconic hotel. In this role, Goldfarb oversees all aspects of the Miami beachfront hotel, with more than 20 acres and over 1,500 rooms and suites. Under Goldfarb’s leadership, Fontainebleau launched BleauLive, the South Beach hotel’s entertainment platform that merges one-of-a-kind vacation experiences with performances by top musical artists. He has also been instrumental in numerous hotel physical plant enhancements, including new restaurant concepts and multi-million-dollar renovations of guest room towers.
Mary Rogers, Vice President of Operations, Rooms
As Vice President of Operations, Rooms at Fontainebleau Miami Beach, Mary Rogers oversees 750 team members in the Rooms-Operations Division, which includes Front Office, Front Services, Reservations, VIP Services, Concierge, Call Center, Valet Parking, Housekeeping, Internal Maintenance, Wardrobe, Condo-Hotel Operations, The Shops at Fontainebleau and Lapis Spa and Salon. She also leads the Quality initiative at Fontainebleau, ensuring the Miami beachfront hotel maintains its AAA Four-diamond service standards.
Joshua Summers, Vice President of Food and Beverage
Joshua Summers, Vice President of Food & Beverage at Fontainebleau Miami Beach, brings two decades of Food & Beverage leadership to the iconic Miami beachfront hotel. Summers’ extensive and reputable experience running multi-unit operations positioned him as the ideal candidate to run the property’s food and beverage department.
Scott Flexman, Vice President of Sales and Marketing
Mr. Flexman has led the sales and marketing efforts for both the meeting and leisure markets since 2006. He manages an international sales team overseeing the resort’s 1,504 guest rooms and suites, as well as over 250,000 square feet in meeting, function, entertainment and banquet space.
Leo Carrillo, Vice President of Facilities
Mr. Carrillo is responsible for the smooth operation of the physical plant of the South Beach resort and all that sits on its 20 acres, including renovations and construction, energy management, property conservation, repairs and maintenance and code compliance.
John Garland, Vice President of Finance
With more than 30 years of financial hospitality experience, Mr. Garland brings expertise in driving efficiency and productivity to Fontainebleau. Most recently, he served as Vice President of Finance at Gaylord Texan in Grapevine, Texas, where he played a crucial role in setting record property profitability in both the first and second years in his position.
Silvia Pereda, Vice President of Human Resources
Silvis Pereda oversees talent acquisition, organizational development, compensation and benefits administration, employee relations and training for Fontainebleau’s workforce of more than 2,200 team members. Their superior performance is vital to every aspect of a guest’s enjoyable and comfortable stay.
Chef Thomas Connell, Vice President of Culinary
Chef Thomas brings more than 20 years of professional experience spanning the globe with some of the world’s most prestigious resorts. His innovative and creative approach to food and dining has caught the attention of guests and critics alike. Connell is responsible for every aspect of the hotel's food and beverage operations including menu design, training and food production as well as managing catering support for the 150,000 square feet of conference and event space.
Grace Mora, Vice President and General Counsel
As the lead legal representative for Fontainebleau Miami Beach, Mora’s role includes the continued development of strategic partnerships and negotiations of key corporate transactions which will be a large part of the future success of the iconic hotel. Her labor and employment background in the industry is an invaluable asset as the Miami hotel looks ahead.
Adam Klein, Director of Capital Projects
Serving as the Director of Capital Projects, Adam Klein is responsible for the planning and development of all major improvements made to the iconic property. Recently, Klein has overseen major renovations to the hotel such as extensive upgrades to rooms in the hotel’s historic Chateau tower, including all presidential suites. Klein also spearheaded the reinvention of the hotel’s coffee and patisserie shop, Chez Bon Bon and the addition of two signature restaurants, StripSteak and Michael Mina 74.