Samuel Ross


Combining astute strategic, business and project management skills with a 20-year track record of business analysis, Samuel Ross is a seasoned leader in the hospitality industry. As the complex Director of Operations and a member of the Executive committee, he currently oversees the vast 411 room Starwood complex property, The Westin Snowmass Resort in Aspen.

Closely involved with food and food service with leadership over all 9 food and beverage venues at the property, Samuel Ross oversees direct reports from the Directors of the venues and develops new food and beverage menus that are optimized for cultural and demographic guest base. Managing training plans to enhance guest experience, he received recognition at this position as the Service Culture Champion, able to facilitate trainings on Starwood Next Gen.

Samuel Ross began his career as the Event and Beverage Supervisor at the Calgary Exhibition and Stampede Catering Department in 2001 while completing his Bachelor Degree in Hotel and Resort Management at the University of Calgary. After completion, Mr. Ross took the role of Assistant Catering Manager at the Food Services Department of The University of Calgary, where he managed and ensured continuous development of a 140-person workforce. He also gained experience in creative event planning, development of menus and detailed training programs to provide high service standards while empowering employees.

Joining the Starwood Hotels and Resorts family in 2005 as the Assistant Banquet Manager at the Westin Calgary, Samuel Ross still works for the resort chain now. In 2007, he transferred to The Westin Kierland Resort and Spa in Scottsdale, Arizona, as the Banquet Setup Manager. His remarkably high performance propelled him to the position of Banquet Service Manager, where he was nominated the visionary of the quarter 3 times. Receiving another promotion in 2009, Mr. Ross assumed the duties of Outlet Manager at Nellie Cashman’s Monday Club Café, the only dining facility at the resort that serves 3 meals daily.

Returning to his home country, Canada, in August 2010 as the Director of Banquets at The Westin Bayshore in Vancouver, Mr. Ross was the Department head and the most senior member of the Food and Beverage team, responsible for mentoring and coaching of all Food and Beverage leaders throughout the hotel. In 2011, Samuel Ross left Canada once again for the Director of Banquets and Property Service Culture Trainer position at The Westin Mission Hills Golf Resort and Spa in Palm Springs, California, where he was the Manager of the Quarter. Receiving yet another promotion in November 2013, Mr. Ross assumed his current position as the Complex Director of Operations at The Westin Snowmass Resort.

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