Curtis Borja
About Curtis Borja
Curtis Borja serves as the Director of Food & Beverage and Pool Operations at Wynn Resorts in Las Vegas, Nevada, a position he has held since 2021. With extensive experience in hospitality management, he has previously worked in various roles at Encore Boston Harbor, Wynn Las Vegas, and Outrigger Hotels & Resorts.
Work at Wynn Resorts
Curtis Borja has been serving as the Director of Food & Beverage and Pool Operations at Wynn Resorts since 2021. In this role, he oversees the management and operations of food and beverage services, as well as pool operations, within the resort. His responsibilities include ensuring high service standards and operational efficiency in a competitive hospitality environment. Wynn Resorts is known for its luxury offerings and exceptional guest experiences, making Borja's role critical to maintaining the brand's reputation.
Previous Experience in Hospitality
Before joining Wynn Resorts, Curtis Borja held the position of Director of Front Service at Encore Boston Harbor from 2018 to 2021. His earlier experience includes a nine-year tenure at Wynn Las Vegas, where he served as the Senior Front Office & Group Desk Manager from 2009 to 2018. Additionally, he worked at Outrigger Hotels & Resorts as the Guest Service & Housekeeping Manager from 2000 to 2008. His diverse roles in various hospitality settings have equipped him with extensive knowledge and skills in guest services and operations.
Educational Background in Hospitality Management
Curtis Borja pursued his education in hospitality management at the University of Guam, where he studied Hotel/Motel Administration/Management from 2002 to 2004. He also attended Guam Community College, earning a degree in Hospitality Administration/Management with a focus on Tourism from 1999 to 2002. This educational foundation has provided him with the necessary skills and knowledge to excel in the hospitality industry.
Early Career in Hospitality
Curtis Borja began his career in the hospitality sector at the Guam Visitors Bureau as a VIC Staff member in 1999. He worked there for five months before moving on to more significant roles in hotel management. His early experiences laid the groundwork for his future positions in various hospitality organizations, contributing to his understanding of guest services and operational management.