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 March 2019...

Human Resources: An Era of Transition

Traditionally, the human resource department administers five key areas within a hotel operation - compliance, compensation and benefits, organizational dynamics, selection and retention, and training and development. However, HR professionals are also presently involved in culture-building activities, as well as implementing new employee on-boarding practices and engagement initiatives. As a result, HR professionals have been elevated to senior leadership status, creating value and profit within their organization. Still, they continue to face some intractable issues, including a shrinking talent pool and the need to recruit top-notch employees who are empowered to provide outstanding customer service. In order to attract top-tier talent, one option is to take advantage of recruitment opportunities offered through colleges and universities, especially if they have a hospitality major. This pool of prospective employees is likely to be better educated and more enthusiastic than walk-in hires. Also, once hired, there could be additional training and development opportunities that stem from an association with a college or university. Continuing education courses, business conferences, seminars and online instruction - all can be a valuable source of employee development opportunities. In addition to meeting recruitment demands in the present, HR professionals must also be forward-thinking, anticipating the skills that will be needed in the future to meet guest expectations. One such skill that is becoming increasingly valued is “resilience”, the ability to “go with the flow” and not become overwhelmed by the disruptive influences  of change and reinvention. In an era of transition—new technologies, expanding markets, consolidation of brands and businesses, and modifications in people's values and lifestyles - the capacity to remain flexible, nimble and resilient is a valuable skill to possess. The March Hotel Business Review will examine some of the strategies that HR professionals are employing to ensure that their hotel operations continue to thrive.