Our people are our greatest asset.
At the Mission Bay Conference Center, we believe our people are our most valuable resource and the key to our success. It's our policy and our mission to recruit and hire people at all levels of our organization that have the highest levels of integrity, talent and motivation. We know these qualities are essential in every aspect of our business. Whether it's providing exceptional customer service, protecting and preserving the environment, or ensuring a safe experience for our guests and employees, it all comes down to our team.
Let our expert staff help plan your next event. Contact us today.
Mark Wallace - General Manager
In the hospitality field for over thirty years, Mark is responsible for guiding the Mission Bay Conference Center team towards their mission of being a "world class meeting facility in the heart of Mission Bay."
Mark started in the meetings industry with Marriott Hotels in Palm Springs, CA and Portland, OR. After ten years in the hotel industry, he went to work as the Regional Director of Sales for the Oregon Convention Center in Portland, OR. This was followed by a four-year stint as Director of Sales and Marketing at The Anaheim Convention Center where he was recruited to be the Assistant General Manager in charge of planning and opening the new Phoenix Convention Center in Phoenix, AZ.
A graduate of Oregon State University, Mark also studied at the Universidad Complutense de Madrid in Madrid, Spain. He has been a volunteer with the American Diabetes Association for over twenty-three years, serving on the local Northern California Leadership Board as well as the National Income Development committee.
Holly Szeto brings more than 14 years of professional experience to this role, having most recently worked as the Senior Convention Services Manager at the InterContinental San Francisco Hotel, and as the Catering and the Convention Services Manager at the Borgata Hotel Casino and Spa in Atlantic City, New Jersey. Holly’s hotel career has taken her to properties on both coasts of the US and her leisure travel has taken her to six of the seven continents.
As Senior Conference Planning Manager at Mission Bay Conference Center, Holly will be working with guests to plan corporate, University, and social events at the Conference Center.
Kelin Shaw - Conference Planning Manager
Kelin Shaw joins Mission Bay Conference Center with over 8 years of hospitality management experience in both operations as well as conference planning. Kelin most recently worked for Hyatt Hotels in the San Francisco bay area, as both a Food and Beverage and Banquet Manager at the Hyatt Regency in Burlingame, and then as an Event Planning Manager at the Hyatt Fisherman’s Wharf. Both properties brought unique and challenging experiences to her evolution in the industry, from managing event space of over 54,000 square feet at the Hyatt in Burlingame, to handling smaller more intimate board meetings and events at the Hyatt Fisherman’s Wharf.
Kelin moved to the bay area straight out of college from Colorado, and has been in the hospitality industry here ever since. She graduated from Colorado State University with a Degree in Liberal Arts and a double minor in Spanish and Sociology. Kelin is driven to help make Mission Bay Conference Center a top tier location for meetings and events in San Francisco.
August Olson - Executive Sous Chef
With over twenty years of experience in all facets of the food service industry, August has been the Mission Bay Conference Center's Executive Sous-Chef for the past six years.
Prior to joining MBCC, August was the Vice President and Executive Chef for one of the top catering companies in the Bay Area.
Murata Buranasiri - Director of Operations
Murata Buranasiri comes to the Mission Bay Conference Center with more than24 years of hospitality experience; ten of which he spent as a Senior Food and Beverage. Murata began his career in the United State at the San Francisco Tennis Club, later transitioning to the hospitality industry as an Assistant Banquet Manager at the Renaissance Park 55. After 6 months, he was promoted to Banquet Manager where he provided full banquet services for up to 800 guests and assisted in developing a wine list that was awarded the Wine Spectator Award for 3 consecutive years. He later joined the Grand Hyatt San Francisco as a Banquet Manager where he was awarded Manger of the Quarter as well as Manager of the Year. While at Grand Hyatt, Murata also improved and developed beverage programs for the restaurant, the lounge, and banquets.
Murata later joined Hyatt Regency San Francisco Airport as a Banquets and Convention Services Director where he oversaw banquets and convention services of up to 2,000 guests in a 60,000 square foot facility. Shortly after Murata transitioned into the role of Assistant Food and Beverage Director where he oversaw the restaurants, in-room dining, a sports bar, a coffee shop, a lounge, banquets and convention services, and stewarding (which included 2 department directors, and 8 managers in a 789 guestroom Four-Diamond Hotel). While at this location he also supervised a team of 115 full-time employees for a division with nearly $18 million in revenue annually.
Murata then joined Aloft Silicon Valley as their Food and Beverage Director where he supervised a food and beverage division that was budgeted for $1.2 million in revenue for 2014, while maintaining a guest satisfaction rate of 8.65 (above the 8.45 company average) which garnered his team a rank of 14th in the company.
David Rutkin - Food & Beverage Manager, Catering
David Rutkin brings more than a decade of conference, event and entertainment experience to Aramark. Following a three year stint as Assistant General Manager for two Napa restaurants, he followed his passion for event management to Mission Bay Conference Center.
He started his career as Operations Manager of a high end catering company in Seattle, serving the city’s elite and their international guests. Armed with that experience he moved into conference center and sports arena foodservice management serving as Catering Manager for Centerplate and Levy Restaurants. This experience has ingrained the “customer first” precept into David’s service style.
David has coordinated events for groups as small as 10, with their security detail, and as large as 7,000 in Washington, D.C. honoring an international dignitary. He has arranged a myriad of events ranging from private family gatherings, sit down off-site events held at outdoor venues, Green Room service for celebrities, corporate meetings filling sports arenas and pre-game VIP experiences.
During the summer David returns to Seattle to serve as Operations Director for the four-day Auction of Washington Wine, which raises close to $2 million annually for uncompensated care at Seattle’s Children’s Hospital.
Sarah Trippel - Food & Beverage Manager, Catering
Newly arrived to San Francisco, Sarah brings over three years of hospitality experience to Aramark. She recently graduated Summa Cum Laude from the Conrad Hilton School of Hotel and Restaurant Management at the University of Houston with a minor in Beverage Management and Marketing in three years.
Sarah has a diverse work history. While attending the University of Houston she worked in a variety of positions. In 2012 she worked as a customer service representative at Olive Garden. In 2013, she served as an intern to Walt Disney World in Orlando Fl acting as a food service coordinator in the newest of their resort hotels. In 2014 she served as a front desk manager as well as marketing coordinator at the Hotel Neptuno, Valencia, Spain specializing in customer service for English speaking residents. In 2014-15 she served as an events coordinator at Solaro Winery located in Houston, TX organizing tastings as small as one person to as large as 200 people.
Tony Dee - Accounting Assistant
Tony brings over five years of accounting systems and financial experience to his role as Accounting Assistant for the Mission Bay Conference Center where he is responsible for payroll, check processing, and collections.
Prior to joining MBCC, Tony was in customer service at the Holiday Inn, Fisherman's Wharf, handling guest check-in/check-out, daily reporting, and billings.
Tony holds a Bachelor's Degree in Business Administration from the University of San Francisco.
Catherine Alesna - Accounts Payable
Catherine Alesna works as the Accounts Payable Clerk- Vault person for the Mission Bay Conference Center Accounting Department. She has been part of the Finance and Accounting Department since June 10, 2010. Catherine Alesna received the Encore Award during first quarter of the year 2014. The Accounts Payable Clerk- Vault takes care of all accounts payable, sets up change for vault, sets up deposits, reconciles receipts, weekly meals report, reconciles credit card transactions, purchase orders, reviews vendors statement, counts bank and month end inventory review. Education and Certificate Bachelor of Science in Biology from Southwestern University, Philippines, Medical Billing Coding and Health Claims Examining, Los Angeles, California.
Catherine Alesna upholds company missions statement: "Deliver Experience that Enrich and Nourish Lives."