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 The November Online Hotel Business Review




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Feature Focus
Architecture & Design: Authentic, Interactive and Immersive
If there is one dominant trend in the field of hotel architecture and design, it’s that travelers are demanding authentic, immersive and interactive experiences. This is especially true for Millennials but Baby Boomers are seeking out meaningful experiences as well. As a result, the development of immersive travel experiences - winery resorts, culinary resorts, resorts geared toward specific sports enthusiasts - will continue to expand. Another kind of immersive experience is an urban resort – one that provides all the elements you'd expect in a luxury resort, but urbanized. The urban resort hotel is designed as a staging area where the city itself provides all the amenities, and the hotel functions as a kind of sophisticated concierge service. Another trend is a re-thinking of the hotel lobby, which has evolved into an active social hub with flexible spaces for work and play, featuring cafe?s, bars, libraries, computer stations, game rooms, and more. The goal is to make this area as interactive as possible and to bring people together, making the space less of a traditional hotel lobby and more of a contemporary gathering place. This emphasis on the lobby has also had an associated effect on the size of hotel rooms – they are getting smaller. Since most activities are designed to take place in the lobby, there is less time spent in rooms which justifies their smaller design. Finally, the wellness and ecology movements are also having a major impact on design. The industry is actively adopting standards so that new structures are not only environmentally sustainable, but also promote optimum health and well- being for the travelers who will inhabit them. These are a few of the current trends in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.