Fabio Silva '05

Director of Sales and Marketing,
Bright Internet Marketing

q: What do you do?

a: Run an Internet marketing company. We provide consulting and tools to help companies move up the rankings in Google and other search engines. I worked in hotel operations for about seven years, at Gaylord Palms and then Reunion Resort, which is where I originally started a web site to help our concierge search out the best restaurants and businesses. When Reunion was sold, I launched my own company and recently expanded it beyond hospitality to include all businesses, and Florida Hospital is now one of our major clients. It was a quick ride from graduation to where I am today.

q: What's your favorite part of the job?

a: Interacting with people. One day I can be meeting with a doctor, and later with a small business owner who tells me the story of starting his or her company. 

q: What's the greatest challenge?

a: Cold calls. It's how I spend most of my time, typically prospecting Tuesday through Thursday. Monday I catch up on current business. Fridays I'll often golf with clients or prospective clients.

q: Do you stay in touch with any other UCF hospitality alums?

a: A large number of them, who still work at Gaylord Palms and Reunion Resort. Also Kathy King who works at Rosen College, and adjunct professors Judy Holcomb and Kris Shoemaker.

q: Outside work...you're most likely to be seen?

a: With my wife and my one year old son. They're why I do what I do.

q: Your biggest accomplishment since graduating, outside your career?

a: My family. My wife and I have been together 10 years this month. I'm blessed for what I have at home. Everyone needs a support system to be motivated to get up and go to work each day.

q: How did UCF prepare you for what you do?

a: I was always two steps ahead. I already knew the technical side of working at a hotel, so became a manager while still going to UCF. I was then applying what I learned at UCF to become an even better manager.

q: How could the hospitality program have been better?

a: The co-op program didn't necessarily work for my situation since I worked the number of required internship hours in one semester, but still had to pay tuition for three semesters. Also, some of the required classes could be changed. For instance, food prep - I didn't need to learn to cook and won't use what I learned.

q: A UCF memory?

a: Playing on the UCF Men's Soccer team. It was an honor as an International student from Brazil to receive a soccer scholarship. Eventually I had to choose between the team and working full-time though. It was a step back to step forward.

q: Favorite meal in Orlando?

a: Steak - either Texas de Brazil or Old Hickory at Gaylord Palms. I'm simple when it comes to food.

q: On your iPod?

a: Everything...from Samba to Michael Jackson to Lady Gaga to Jason Mraz.

q: Little known fact about you?

a: I had reconstructive plastic surgery on my face. Playing soccer, I broke all the bones on the left side of my face. No one would ever guess.

Wendy Bingham '04

Senior Sales Manager,
Embassy Suites Orlando - International Drive

Master of Science, Hospitality and Tourism Management '04

q: What do you do?

a: Manage the convention and association market sales for a 244-suite hotel. Because of our location on International Drive, 60% of the people who stay at this Embassy Suites are part of a group. My day can include reviewing contracts, responding to request for proposals, cold calling, following up with potential and past clients, site visits, and working on special marketing projects.

q: What's your favorite part of the job?

a: Negotiating - yes, in a sick, twisted way, I enjoy teaching people about our brand and why our rates are worth it. I also love the relationship-driven nature of sales. In addition to previously working as a wedding planner for a local company, my progression with Hilton Hotels Corporation over seven years has been from Front Desk to Sales Coordinator to Catering Manager to Sales Manager to Senior Sales Manager.

q: What's the greatest challenge?

a: Competitors are slashing their rates to unrealistic levels. Additionally they will throw in a free reception and free breakfast, which were some of the advantages of our property. We are staying tough though and it's working. When I can get potential clients to come see the difference in person, they will choose Embassy Suites practically 100% of the time.

q: Do you stay in touch with any other UCF hospitality alums?

a: Tiffany Littlefield Perez '04 is our Director of Front Office Operations. I also stay in touch with Wendy Rosales Malik '07 and Lee Malik '06, Nila Kusher '99, M.S. '05 and Hope Wehrle '02, M.S. '04, as well as professors Deborah Breiter, Judy Holcomb and Scott Smith. Scott takes credit for my marriage since he encouraged me to pursue a position at Embassy Suites North, where I met my husband Warren, UCF '05.

q: Outside work...you're most likely to be seen?

a: At home, with my husband and seven month old son.

q: Your biggest accomplishment since graduating, outside your career?

a: My family. I have a great marriage.

q: How did UCF prepare you for what you do?

a: The hands-on experiences, like working on a fund raiser for Dr. Mary Jo Ross, helped us "cut our teeth" and get some direction for our careers. It's one thing to say you want to go into hospitality or events, but there are so many different niches and you don't know what's going to be for you until you explore them in real life.

q: How could the hospitality program have been better?

a: It could have been even more hands-on. Also, students need to be given a reality check of what the industry's all about. We interview graduating students who have the perception that they can go right into management, but they need to work up the ranks like I did.

q: A UCF memory?

a: Going behind the scenes at the IAAPA (International Association of Amusement Parks and Attractions) convention with Dr. Breiter. Our class got to go up on the rigging and catwalk. The show featured everything that was cutting edge for theme parks; seeing it was an experience I'll never forget.

q: Favorite meal in Orlando?

a: Fondue at The Melting Pot. I look forward to going there for my birthday in November. I like that it's a process, not just a meal.

q: On your iPod?

a: I don't have an iPod. I'm pretty low-tech except for my Tivo! I mostly play children's songs in my car, but also listen to 80's and country.

q: Little known fact about you?

a: My undergraduate degree from the University of Florida was in Forest Science. I worked on the genetic optimization of trees, to make them more disease resistant, and worked at International Paper after graduation. I still have an interest in Forestry.

Jesse Newton '04

Operating Partner,
Blue Martini

Master of Science, Hospitality and Tourism Management '04

q: What do you do?

a: Operate the Blue Martini in Orlando, located in the Mall at Millenia. Blue Martini is a privately-owned company and the four founding partners give me guidelines, but empower me with marketing, advertising, purchasing and human resources. It's like running my own business. We have nine Blue Martinis throughout the U.S. and are opening another location in Naples next month, with lots of plans for expansion including internationally in 2011. My goals are to drive revenue, keep costs low, and make customers happy to generate repeat business.

q: What's your favorite part of the job?

a: Seeing the staff grow up, getting promoted here or moving on to new opportunities. They're my family that works with me.

q: What's the greatest challenge?

a: When you're the leader in your industry, everyone's gunning for your business. New bars and lounges are always opening and we need to keep looking outside the box and evolving our concept. Also, since 60% of my labor force is tip-based, I focus on employee satisfaction as much as guest satisfaction. I need to find the right balance of having enough bartenders and servers, but ensure everyone's making lots of tips while they're here.

q: Do you stay in touch with any other UCF hospitality alums?

a: Look at where I work. I think nearly every Rosen graduate and professor has come into this building (laughs)...specifically I'll mention Dr. Chris Muller and Dr. Paul Rompf. Each semester, Judy Holcomb brings her Introduction to Hospitality/Tourism class here for a behind-the-scenes tour.

q: Outside work...you're most likely to be seen?

a: Playing golf.

q: Your biggest accomplishment since graduating, outside your career?

a: Living the life. In just the last two weeks, Kobe Bryant, LeBron James, Charles Barkley and Tiger Woods have all been in here. When I'm hanging out with these guys, I'm not even star struck anymore. I started here as a floor manager when Blue Martini opened, and worked my way up to where now I own part of the building. I'm very thankful for the lifestyle my career has given me.

q: How did UCF prepare you for what you do?

a: It taught me the basic concepts of hospitality. I learned to apply them to this business myself. Bars, clubs and lounges weren't covered in the curriculum, but should have because they're recession-proof businesses with a significantly higher profit margin than restaurants and hotels.

q: How could the hospitality program have been better?

a: With a more open-minded mentality of the professors to talk about specialized hospitality niches beyond hotels, restaurants and events.

q: A UCF memory?

a: The camaraderie of my classmates. I could pick up the phone right now and call any of them and they'd be there for me. I went to USF for my bachelor's degree and don't stay in touch with a single person. Orlando's so different. Even though it's a big city, it's very small in terms of the warmth and friendliness of the hospitality community and who knows each other.

q: Favorite meal in Orlando?

a: Anything at Ocean Prime.

q: On your iPod?

a: Even in my spare time, I'm still working. I listen to demos of future artists who are interested in performing at Blue Martini, and new music styles.

q: Little known fact about you?

a: I've loved to cook ever since I was five or six years old. I cook every single day. I'm a real Foodie.