Seagrass Boutique Hospitality Group
Harry Miltiadou has an extensive background in the hospitality and service industries, currently serving as Operations Manager for Seagrass Boutique Hospitality Group since January 2018. Prior to this role, Harry held the position of Operations Coordinator at SeagrassBHG from November 2014 to January 2018. Harry also has experience as an Independent Business Owner at Carpark Cafe from April 2007 to October 2014 and at News Cafe from July 2000 to July 2005. Educationally, Harry Miltiadou has a degree in Airline Transport Pilot License and Commercial Pilot, complemented by foundational education from Pertoria Boys High.
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Seagrass Boutique Hospitality Group
Seagrass Boutique Hospitality Group specialises in creating superior and innovative Hospitality and Restaurant Concepts for discerning diners. Why Seagrass? In nature, Seagrass is synonymous with sustainability and strength and nurtures all the life surrounding it. Similarly, our core values reflect our need to nurture and develop our people while maintaining a strong commitment to delivering a world class experience for our customers. Our brands are synonymous with quality and include The Meat & Wine Co, Ribs & Burgers, Italian Street Kitchen, Hunter & Barrel and 6HEAD, all of which have established themselves as leaders in their respective Hospitality Segments. These brands reflect our passion for food in boutique concepts that delight our customers; from fine Steaks to superior Burgers. Our future concepts include a wide range of exciting brands that will add enormous value to our current stable. Underpinning our successes and our enviable brands are our greatest asset; our People. It is through them that we continue to lead the market in Service and Quality and through them that we will continue to grow and excel in all that we do.