Dimitrios Michalopoulos

Luxury hospitality executive and operator with 20+ years of experience across iconic hotels, bars and restaurant environments in the United States and Europe.

General

Manager of Bemelmans Bar at The Carlyle, A Rosewood Hotel, leading a high-volume, high-expectation operation defined by personal service, discretion and enduring brand relevance. Track record in revenue growth, financial discipline, team development, union-environment leadership, service systems, vendor strategy, guest relations and complex event execution. Combines hands-on floor leadership with strategic planning and an entrepreneurial perspective as Founder of Madison Advisory House.

MBA in Tourism Management.

General Manager, Bemelmans Bar - The Carlyle, A Rosewood Hotel - New York, NY

(2016-07)

• Lead the day-to-day and long-term operational performance of Bemelmans Bar, one of New York’s most recognized luxury hotel bars, providing visible, hands-on leadership for guests, VIPs, employees and hotel executives.
• Direct service standards, staffing, training, performance management, scheduling, inventory, purchasing, vendor negotiations, menu strategy and operating systems within a unionized luxury-hotel environment.
• Set new revenue benchmarks beginning in 2018 and continued to drive growth through service-flow improvements, menu strategy, demand management, guest retention and disciplined execution.
• Manage beverage cost and purchasing against profitability targets; use sales, inventory and historical data to guide forecasting, product mix, pricing, purchasing plans and vendor strategy.
• Build and develop teams through structured training, clear expectations, coaching and accountability, strengthening consistency while navigating labor-sensitive operational requirements.
• Partner across Food & Beverage, culinary, banquets, security, engineering, housekeeping and senior hotel leadership to protect guest experience, compliance, brand standards and operational continuity.
• Lead high-profile events, brand collaborations and VIP experiences, including MET Gala and Tony Awards activations and partnerships with luxury fashion and lifestyle brands.
• Supported Rosewood task-force assignments and cross-property initiatives, bringing operating discipline and luxury service standards to complex hospitality environments.

Founder & Principal Advisor - Madison Advisory House - New York, NY

(2026)

• Founded a New York-based hospitality advisory focused on luxury operations, guest experience, beverage strategy, service culture and commercial performance for hotels, restaurants, private clubs and new openings.
• Advise operators on service standards, operating systems, menu engineering, pricing, margins, inventory, training, SOPs and practical implementation designed for real service environments.
• Completed an independent New York bar-opening engagement from concept through tasting and delivery, including program development, recipes, operating guidance and launch support.
• Develop modern, scalable tools for training and operations, including mobile-friendly standards, digital checklists and streamlined workflows that improve consistency and accountability.

Food & Beverage Manager - Aman Resorts - Greece

(2012-01 - 2013-12)

• Supported the pre-opening and opening of Aman’s first resort in Greece, helping establish service standards, operating routines and a luxury guest-experience culture.
• Led a team of approximately 20 employees, coordinating daily restaurant operations, coaching, onboarding and on-the-job development.
• Planned operations against forecasted business levels while monitoring guest satisfaction, service execution and opportunities for continuous improvement.
• Resolved guest concerns with discretion and collaborated with leadership to deliver highly personalized fine-dining experiences.

Restaurant Manager - Starwood Hotels & Resorts - Greece

(2007-01 - 2011-12)

• Contributed to the pre-opening and 2010 opening of Costa Navarino, supporting the launch of a large-scale resort hospitality operation.
• Directed restaurant operations with emphasis on guest service, team development, consistency and operational efficiency.
• Improved profitability through control of food, beverage and labor costs and managed core administrative processes including payroll and accounts-related responsibilities.
• Coached employees on food safety, sanitation, service standards, menu knowledge and revenue-driving techniques while building strong guest and employee relationships.

MBA - Tourism Management - IUKB – Institut Universitaire Kurt Bösch (2013)