Erwan Mauro, one of the city’s most experienced hospitality professionals, is now manager of Murmur in King’s Road Arches. Nick Mosley talks to him about his journey.

What’s your background in hospitality?

As a child I always wanted to work in hospitality. I recall wanting to be a pizza chef at the age of five. But my professional training started at 15 at the Saint Nazaire institute in France.

What specifically brought you to Brighton?

Birmingham was actually my first stop, but my husband Vince and I came to Brighton for a break back in 2000 and we fell in love with the place.

Where have you worked in Brighton?

Seven dials restaurant before it was renamed Sam’s at Seven dials, Due South, Riddles & Finns and for the past five years at The Grand.

What are the similarities between The Grand and Murmur?

Similarities are the great passion for food and customer service, the eagerness to please guests and amazing team spirit. With Murmur I’m aiming for a great place to eat at which is welcoming and comfortable for everyone.

You worked with Murmur’s chef Michael Bremner at Riddle & Finns. Are you excited to be working together again?

It’s an absolute treat to work with Michael again. His passion for food, service, quality and the industry is immense.

From a professional perspective, if a customer doesn’t like something what should they do so you can remedy it?

Tell us straight away and give us your true feelings so we can adapt and exceed expectations. Sometimes expectations can be unrealistic but if they are voiced we can come as close as possible to make the experience memorable.

What are your top three tips for great customer service?

Read your customers to understand who they are and the reasons they come to dine. Secondly, treat them as if you were welcoming them to your home. And thirdly, remember great customer service is the way you want to be looked after yourself.