Mr. Miller

Greg Miller

Executive Vice President of Operations

Enchantment Group

Greg Miller is Executive Vice President of Operationsfor Enchantment Group. He oversees strategic direction, performance, and operations for the brand.

As an industry innovator and trusted leader in the management of hotels, resorts, residential communities, destination spas, and golf courses, Enchantment Group oversees an impressive portfolio of award-winning properties including Enchantment Resort, Mii amo and Seven Canyons Golf Club, all located in Sedona, AZ; the Tides Inn and Golden Eagle Golf Club in Irvington, VA; and The Cove, Eleuthera, in the Bahamas.

He has expertise in operating, branding, renovating, and opening distinctive properties. He recently held the position of Vice President and Area Managing Director for Destination Hotels & Two Roads Hospitality. Mr. Miller’s scope of work included overseeing property performance for over ten of the Southwest’s most recognized luxury independent hotels and resorts, owner relations, strategic direction, acquisition, and management contract opportunities.

Over the course of his career, Mr. Miller has also served as the General Manager of the Royal Palms Resort & Spa, The Hermosa Inn and in various executive positions with Hyatt Hotels & Resorts in the United States and Caribbean.

Mr. Miller resides in Scottsdale with his wife Celeste and is the proud father of two daughters. He is an active member of several local committees including Arizona Lodging & Tourism Association, Greater Phoenix Convention & Visitors Bureau Board of Directors, Valley Hotel & Resort Association and with the American Hotel & Lodging Association Resort Committee.

Mr. Miller has also received notable recognition in the industry including being named to the Arizona Lodging & Tourism Association Hall of Fame and being awarded Hospitality Sales & Marketing Association International Hotelier of the Year.

Please visit http://www.enchantmentgroup.com for more information.

Mr. Miller can be contacted at 602-819-2446 or gcea@cox.net

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.