Meet Erwan Mauro, Restaurant, Lounge & Room Service Manager of The Grand Hotel
Exciting times
Welcome to the second column of A Grand Place To Work. As the iconic Brighton hotel is currently undergoing a £5 million refurbishment we thought we would find out more about what goes on behind the scenes at The Grand from key members of staff and hear their thoughts on how the refurbishment will be a brilliant addition for them and the hotel.
Erwan Mauro said:“My job is to look after and co-ordinate the restaurant and lounge as well as room service. I make sure that the Grand’s high standards are maintained by not only ensuring we have excellent staff, who also look fabulous but by providing wonderful customer service.
“I studied hospitality and catering in France, which is where I am from, and have been working in restaurants ever since. I came to Brighton eight years ago and have worked at some of the best restaurants in the city, so I know the Brighton clientele very well.
“I’ve been here for a year and a half and since I’ve started we have not only been awarded an AA Rosette but I have created a host position which is based in the lobby to liaise between the restaurant and guests, which gives a very personal touch. I have also implemented a new booking system which has been incredibly efficient.
“My favourite time of year is Christmas. I love the whole party atmosphere the hotel has at Christmas time, with lots of ‘dad dancing’, drinking and general merriment. It’s infectious.
“The £5 million refurbishment is so exciting; I can’t wait as all of my areas (the lounge and the restaurant) are going to benefit from it. The new seafood restaurant will be unrecognisable from how it is now.
We are definitely moving away from the classic hotel restaurant look with white linen table cloths and towards somewhere that will be an incredibly glamorous and modern place to eat in its own right, regardless if you are a hotel guest or not.
“The whole restaurant will be focused around a central iced seafood bar to showcase freshly caught fish sourced locally, waiting to be cooked for you by our brilliant chefs. It is going to look very modern with high sharing tables and seats around the bar.
“With the lounge and bar we are going in the other direction and the new décor will ooze old world, Victorian splendour with sumptuous furnishings and a new cocktail list.
“We want it to be accessible to everyone to come in for oysters and a glass of champagne before heading out into town, or to have a full blown night out here with cocktails at the bar and an amazing meal afterwards, possibly followed by more cocktails.”
Next time we will be speaking to Alan White, the Grand’s Executive Chef and getting his thoughts on the exciting new seafood restaurant.
The Grand, 97–99 King’s Road,Brighton, BN1 2FW, 0871 222 4684 www.devere-hotels.co.uk/thegrand
