Pete Sylvester, Shrm-Scp Email & Phone Number

San Francisco Bay Area

I am so proud to be counted as one of the first members of Kiva’s in-house HR team, and having successfully built and implemented the HR infrastructure for a rapidly growing $85M startup, fostering alignment across all company functions, including manufacturing and distribution. During my time with Kiva, I have been instrumental in scaling the organization from 150 to 450 employees across 5 business units within a remarkable 2-year timeframe and played a pivotal role in defining and introducing our updated vision, mission, and values.From the day I joined, I led the charge in crafting Operational and People Policies, collaborating as a business partner to senior leaders and the CEO/Founder to establish effective onboarding, streamline processes, and cultivate high-performing teams. All of this has been designed to foster a strong organizational culture, focused on Diversity, Equity, and Inclusion (DE&I) and Leadership Development programs. I successfully integrated Benefits and Payroll into HR, optimizing multiple processes for enhanced organizational efficiency.I’ve taken on a lot of growth oriented projects since I joined Kiva, and a personal favorite was creating a comprehensive career laddering and growth plan that significantly contributed to increased retention and engagement. I also implemented a successful Culture and Engagement program, resulting in an impressive 11% year-over-year increase in employee engagement. My focus on internal talent guided the development and delivery of numerous training and educational initiatives that included instructor-led and self-paced course materials, offering flexible class delivery

I enjoyed my time with Woodside Hotels and the Stanford Park immensely, and will always cherish the many meaningful and often funny memories that come from having an opportunity to work in the town I grew up in after moving around the United States for a number of years. While I was there, I held the relatively diverse roles of Director of People & Culture as well as Director of Rooms at different stages, showcasing my versatility in leadership and a flexible, people-centric skill set. I led organizational change management, revitalizing the management approach and work culture, uniting divided cross-functional teams. This synergy between my operational background and passion for improving work culture and people operations is what led me to leap at the opportunity to take on the Director of People & Culture role, which I loved. During my tenure as Director of Rooms, I successfully established and elevated the role to a senior executive leadership position within the organization. I took charge of maintaining the hotel's #1 Trip Advisor ranking and market positioning, even during challenging periods marked by major capital projects and renovations. Throughout my entire tenure, I put the team at the heart of my focus and served as the Director of Workplace Safety and chaired the Safety Committee, contributing significantly to maintaining a secure and compliant workplace environment. In various capacities, including project management, I spearheaded key technological upgrades (leading to the nickname "IT Junior") as well as numerous initiatives and implementations to enhance the overall employee experience, as well as operational efficiency and performance

San Francisco, California

I wore a couple of different, but really cool hats at Fairmont Heritage Place, Ghirardelli Square. As the Director of Operations, I also took on the crucial role of serving as the primary on-site Human Resources Business Partner. Juggling these dual responsibilities, I successfully advocated for various market segments within a historic upscale property, overseeing the management of 53 luxury homes across different ownership models.My duties extended to providing comprehensive operational oversight and HR support to a dedicated team of 70 individuals. This encompassed managing daily operations, handling employee and labor relations, mediating and resolving conflicts, and offering strategic guidance to enhance employee engagement and performance. One of my notable achievements was negotiating a collective bargaining agreement tailored to the property's unique needs, all without increasing Full-Time Equivalent Employees (EFTEs) in any department.I fostered a collaborative approach, guiding a team of 6 department heads through a meticulous review of operational budgets, forecasts, and market trends. Acting as the primary liaison, I engaged with key stakeholders, including Senior and Union Leadership, the Board of Directors, and the Developer Real Estate Team.My efforts resulted in significant improvements across various key metrics, including revenue, profitability, guest satisfaction, and employee satisfaction. Consistently securing top rankings on review sites like TripAdvisor and San Francisco Business Times underscored the positive impact of our strategies.In addition to addressing service gaps, I proactively created an additional income stream by designing and implementing a marketing program for underutilized function spaces. This initiative led to an impressive 85% year-over-year revenue increase, showcasing my commitment to driving success in all facets of the property's operations.

Wailea, Hawaii

What an awesome experience, to have spent nearly a decade learning and growing at this amazing, singular property. During my time at the Fairmont Kea Lani, I oversaw $14.5 million in annual food and beverage sales, managed a team of 200 employees, and supervised the operations of 4 restaurants, 1 lounge, 11,360 square feet of indoor banquet space, and 30,000 square feet of outdoor banquet space. My responsibilities extended to overseeing all outdoor recreation at the resort, including managing services and amenities for swimming pools, as well as coordinating all beach and water activities.Throughout my tenure, I maintained a continuous relationship with all Division Heads to enhance standards, balance payroll, and control expenses, all while creating a warm and welcoming environment for our guests and a fantastic experience for our colleagues. I initially joined as the In-Room Dining Manager in June 2001 and steadily progressed through the ranks, being promoted to Outlet Manager in 2003 and eventually attaining the role of Food & Beverage Operations Manager in 2005 and ultimately Assistant Director of Food & Beverage, where I had the unique and amazing experience of a partnership with our acclaimed Executive Chef while taking charge of all of the front of house operations.I played a pivotal role in leading multi-phase $5.5 million capital improvement projects, successfully re-positioning both the dining and recreation aspects of the hotel as upscale, authentically local destinations. Collaborating with the Executive Chef, I conceptualized a plan to reposition our existing restaurant, transforming it into a dining experience that reflected the diverse cultures of the Hawaiian Plantation Era. The restaurant, Ko, earned the title of "Best New Restaurant" by Hawaii Magazine in 2013 and has continued to receive numerous awards and acclaim in the years since.

Certificate Of Completion, Leadership

Fine And Studio Arts

Education record