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 May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.