Editorial Board   Guest Author

Mr. Miller

Dewiet Miller

Director of Food and Beverage, The Ritz-Carlton, Denver

Dewiet Miller is the Director of Food and Beverage at The Ritz-Carlton, Denver. He has successfully overseen all Food & Beverage and Culinary Operations for the city's only AAA Five-Diamond hotel which includes the hotels' signature restaurant, ELWAY'S Downtown, owned by former Denver Bronco and NFL hall of famer, John Elway. Mr. Miller's widespread enthusiasm and deep knowledge of the hospitality industry have greatly impacted the Food and Beverage team's accomplishments at The Ritz-Carlton, Denver with company-high scores in overall food quality, among other key areas which measure the success of the F&B sector. Mr. Miller embodies a simple philosophy, one that is based on this: the more you coach, train, empower and mentor your employees, it's the better the investment you make in growing your business. A respected leader and champion for internal growth, Mr. Miller has increased the morale of ladies and gentleman, recently solidified record high employee engagement scores and guest satisfaction scores for the hotel. Mr. Miller joined The Ritz-Carlton Hotel Company, L.L.C. in 2000 with the opening of the posh golf and beach resort, The Ritz-Carlton, Rose Hall, Jamaica where he spent five years in various Food & Beverage positions. In 2005 Miller joined The Ritz-Carlton, St. Thomas Virgin Islands, where he was Assistant Director of Food & Beverage and was instrumental in overseeing the re-conceptualization in 2006 of the F&B operations at that property. Mr. Miller has also held the position of Director of Operations for The Ritz-Carlton Destination Club, St. Thomas, overseeing the day-to-day operations for the 105-unit fractional ownership resort. He was also instrumental in the refurbishment and renovation of 84 Ritz-Carlton Club Residences. Mr. Miller is proud to be from his native homeland of Jamaica and is considers himself to be a man of hospitality while maintaining an eye on quality at all levels, the same way he is about enjoying the music of his homeland.

Mr. Miller can be contacted at 303-312-3826 or dewiet.miller@ritzcarlton.com

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.