Marius Sadeanu

Hospitality operations leader with 15+ years of experience across luxury resorts, boutique hotels, private clubs, and multi-outlet F&B environments in North America, Europe, Australia, Asia-Pacific, and the Caribbean. Experienced managing cross-functional teams across rooms, food & beverage, front office, and banquets — including a pre-opening task-force role and the launch of a new boutique concept within an operating resort. Experienced leading through periods of change including transitions, new openings, and evolving service standards.

Known for hands-on leadership, team development, financial accountability, and consistent delivery of guest experience across different property scales. Drawn to nature-based and remote environments; comfortable with the lifestyle and logistics of smaller, more intimate properties where guest experience is the product.

Black Diamond Club Manager at Alyeska Resort (2024-04 – Present)

• Conceived and launched Black Diamond Club, a 36-room boutique "hotel-within-a-hotel" within Alyeska Resort — developing the service concept, building the team, and managing all aspects of operations, guest experience, and financial performance as a self-contained property.
• Lead guest experience strategy, colleague engagement, and financial performance in Alaska's top-rated luxury resort.
• Awarded AKHLA 2025 Guest Services Manager of the Year and Leader of Q2 2025.

Banquets Manager (Department Head) at Hyatt Regency Salt Lake City (2023-01 – 2023-12)

Pre-opening task-force manager; launched hotel with 700+ events on day one. Built and led the Banquets department — 1 ABM, 1 ACSM, 5 Captains, 100+ associates across a 60,000 sq. ft. convention complex. Managed scheduling, payroll, and financial controls.

Food & Beverage Manager – Outlets (Department Head) at Park Hyatt Beaver Creek (2021-10 – 2022-12)

Directed 4-outlet operations for 30–70 associates at a luxury ski resort. Mentored 1 Assistant F&B Manager, 1 Bar Manager, and management trainees. Oversaw hiring, training, service standards, and P&L.

Food & Beverage Manager – Outlets & Banquets (Department Head) at Spirit Ridge Resort, Hyatt Unbound Collection (2020-08 – 2021-10)

Nature-based resort in the Okanagan wine region. Led 4 outlets and banquets with 30 associates; served as Leadership Committee member. Achieved OpenTable Top 10 Patio in the Okanagan and Top 100 in Canada — reflecting a guest-first service culture built from the ground up in a nature-based resort setting.

Assistant Guest Services Manager at Park Hyatt Sydney (2017-04 – 2019-11)

Five-star, 155 rooms. Directed concierge, butlers, IRD, and private bar operations. Primary contact for VIPs, celebrities, and UHNWIs — delivering bespoke experiences from pre-arrival through departure.

• Leader of the Quarter – FOH (Sep 2018)
• Excellence in Service Finalist – TAA (Jul 2018)

Assistant Front Office Manager at Hyatt Regency Calgary (2015-11 – 2017-04)

Supervised 30 associates across front desk, concierge, and telecoms. Managed scheduling, service recovery, and guest recognition delivery.

• Team of the Year – Front Office (2016)

Assistant Outlets Manager at Hyatt Regency Calgary (2013-12 – 2015-11)

Coached 30 associates across Thomsons restaurant, Sandstone lounge, and IRD. Managed supply ordering and implemented restructuring measures during a local economic downturn.

Assistant Beverage Operations Manager (MV Imagination • MV Freedom) at Carnival Cruise Lines (2012-01 – 2012-09)

• Following a sabbatical year, joined Carnival Cruise Lines
• Assisted in leadership of high-volume beverage operations on two major cruise vessels (2500-3000 passengers) with international teams (700-1000 crew).
• Managed inventory controls, cost oversight, and maritime safety compliance across 15–20 bar venues serving thousands of guests daily.

Dining Room Manager (Fine Dining) at Orchid Island Golf & Beach Club (2006-10 – 2010-09)

• Managed restaurant operations for an exclusive private club, ensuring consistent five-star service standards for high-net-worth members.
• Managed staffing, training, and service execution for fine-dining and special event operations, enhancing overall member satisfaction.
• Oversaw wine and beverage program development, improving product mix and member engagement.
• Partnered with culinary leadership to deliver bespoke dining experiences and high-profile club events, reinforcing the property's luxury positioning.

Master of Science in Hospitality – University of Central Florida

Bachelor's in hospitality – "1 Dec. 1918" Univ. of Alba Iulia