Radisson Blu Hotel, Dubai Media City Appoints Elliot McKenzie as Food & Beverage Manager

United Arab Emirates, Dubai. June 18, 2020

Radisson Blu Hotel, Dubai Media City has appointed Elliot McKenzie as its new Food & Beverage Manager.

Before moving to Dubai and Radisson Blu one year ago (as Front of House Manager), McKenzie spent two years at InterContinental London - The O2 having previously spent five years at the Celtic Manor Resort in a variety of roles from Chef de Rang to Assistant Reception Manager.

In his new role McKenzie will be responsible for a team of 90 including and will oversee the hotels F&B outlets (Certo, Icon Bar & Lounge, Rooftop Tamanya Terrace & Chef's House) M&E operations and outdoor catering as well as drive new projects & overall guest satisfaction.

Being part of the F&B team is helping Elliot to take one step closer to his dream; to one day run a disable friendly hotel in his hometown in Wales.

Elliot says:

"With a little brother diagnosed with autism, a lifelong developmental disability which make it increasingly difficult to access mainstream activities and public place, my dream is to one day build a hotel accessible to families who would generally struggle to visit hotels. Simultaneously that would provide employment opportunities for those with disabilities both physical and hidden.

I am so thankful that working at Radisson Blu Hotel, Dubai Media City and Radisson Hotel Group, one of the world's largest and most dynamic hotel groups in the world, provides me with the tools to one day full fill my dream. The company is undeniably living up to its brand promise; "We grow talent, talent grows us."

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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.