Dream Hotel Group Appoints Dimitri Mitropoulos as Vice President of Food & Beverage

USA, New York City, New York. January 31, 2019

Renowned hotel brand and management company Dream Hotel Group is pleased to announce the appointment of Dimitri Mitropoulos as Vice President of Food & Beverage, overseeing the seamless delivery of all food and beverage operations at Dream Hotel Group properties worldwide, including the soon-to-open Dream Nashville hotel featuring 168 guest rooms and suites, and six dynamic dining and nightlife venues.

Based in New York City and bringing more than 15 years of experience in the hospitality industry to the role, Mitropoulos will be responsible for providing strategic leadership, guidance and direction on all new and existing concepts and initiatives. He will also lead the charge in the creation, implementation and daily monitoring of standard operating procedures and structure for all food and beverage outlets, attaining the highest standards and efficiency, at Dream Hotel Group.

“With Dream Hotel Group's strong emphasis on lifestyle, dining & nightlife, we found a strong anchor in Dimitri to help deliver our company's food and beverage operations to the highest standard,” said Dream Hotel Group CEO Jay Stein. “We look forward to Dimitri being a strong team player and helping assist in the growth and success of the company.”

A graduate of Arizona State University, Dimitri began his career in 2003 as co-founder, owner and managing partner of several independent restaurants and nightclubs in Arizona and Detroit, before joining TAO Group in Las Vegas in 2011, where he held multiple leadership positions, including General Manager for Marquee Day Club, TAO and LAVO. He joined sbe Hospitality Group as Director of Operations in 2014 and was responsible for the restructuring of sbe's dining and nightlife venues in Miami, including Hyde Beach, Hyde Lounge, Hyde American Airline Arena, SLS Pool and Beach Front Property. Dimitri returned to TAO Group in 2016, where he most recently served as Director of Operations, overseeing the pre-opening development and launch of Avenue, The Highlight Room and Luchini Pizzeria & Bar, as well as the hotel lobby bar and in-room dining operations, at Dream Hollywood.

Dimitri also has a wealth of knowledge and expertise in developing large, high-profile events and VIP activations at Miami Music Week, Sundance Film Festival and Electric Daisy Carnival, as well as The Chelsea Ballroom, a flashy, 40,000sqft concert and events venue at The Cosmopolitan of Las Vegas.

“I've worked closely with Dream Hotel Group in my prior role at TAO Group, and I've always been impressed with the brand and its management,” said Mitropoulos. “I'm passionate about the hospitality industry and honored to be doing what I love in this next chapter with the Dream Hotel Group.”

With 19 hotels open today and another 20+ locations in various stages of development, Dream Hotel Group is on track to triple its existing portfolio by 2022. Today's announcement signals another exciting milestone in the continued growth and evolution of the company and its portfolio of lifestyle brands.

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Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.