Exclusive Interview | Radhika Tata, General Manager, Grand Mercure Mysore
/We envision Grand Mercure Mysore as a place where people come to relax, rejuvenate, and immerse themselves in the rich tapestry of Mysore’s culture.Exclusive Interview | Rahul Lunawat, Co-Founder, Phurr, The Bangalore Cafe, Bangalore Thindies
/To truly stay ahead of trends, it is essential to avoid becoming overly reactive to fleeting fads. Building a sustainable brand requires resisting the temptation to make drastic changes overnight simply to capitalize on a momentary trendExclusive Interview | Malin Elisabeth, General Manager, OZEN LIFE MAADHOO
/My global experience managing luxury hotels has significantly influenced my management style. Working in diverse environments has taught me to adapt to various cultures and address unique operational challenges, which is particularly valuable at OZEN LIFE MAADHOO with its diverse guest demographic.Exclusive Interview | Arindam Sarkar, General Manager - The Fern Goregaon
/My long-term goal is to position The Fern Goregaon as Mumbai’s leading eco-conscious hotel, harmonizing luxury with sustainability and personalized service to meet the demand for responsible travel while delivering exceptional guest experiences.Exclusive Interview | Jurgen Bailom, President & CEO of Waterways Leisure Tourism Pvt. Ltd., Cordelia Cruises
/Achieving balance means being intentional about how I allocate my time. Whether it’s dedicating myself to work, spending time with family, or enjoying a round of golf, I ensure that I remain present in whatever I’m doing.Exclusive Interview | Manoj Kumar Tiwari, General Manager, Regency Holidays
/Each experience is designed to provide adventure without compromising on the elements of luxury that our clientele expects. Our goal is to strike the perfect balance between thrill and elegance, ensuring that our clients not only feel secure but also pampered.
Read MoreExclusive Interview | Shreya Gurung, CEO, Sumi Yashshree Hotels and Resorts
/By thoughtfully combining modern trends with our traditions, we ensure our guests feel at home while we remain grounded in our culture and values.Exclusive Interview | Chef Nitten Chughh, Culinary Director, Caravela Beach Resort
/Mastering new techniques is essential for continuous quality improvement, and chefs should explore advanced methods like sous-vide, fermentation, and molecular gastronomy to expand their team’s skills.Exclusive Interview | Parixit Pai Fondekar, founder of the Goa-based Kamaxi Group
/Parixit Pai Fondekar, serial entrepreneur and the founder of the Kamaxi Group, headquartered in Goa, in an interview with Hospemag.me, shares insights into how the Group has grown into a multifaceted organisation serving various sectors including cruise line staffing, culinary education, maritime training and incubation. Fondekar highlights the Group's commitment to helping individuals navigate the tourism and hospitality industries, positioning the Kamaxi Group as a key player in India's journey toward a skilled and inclusive future.
Read MoreExclusive Interview | Chef Siddharth Parab, Executive Chef at SpiceKlub USA in Cupertino, California
/Integrity, innovation, and respect for tradition are my guiding principles. I believe in constantly pushing the boundaries of what Indian cuisine can be, while staying true to its roots.Exclusive Interview | Rohit Batra, Cluster Quality and Learning Manager, Anantara Kihavah Maldives Villas
/By having a universal translator device, people could connect with others from different cultures and backgrounds, fostering greater empathy, understanding, and tolerance. It would also help to preserve and protect endangered languages and cultures by allowing them to be passed down to future generationsExclusive Interview | Abhijit Dey, Vice President, Stone Wood Hotels & Resorts
/Secrets in keeping an engaged, safe and happy team:Give them responsibilityTrain them to achieve themEncourage with all best processesEvaluate & guideAppreciate their contributionExclusive Interview | Ishaan Sarkar, Chief Business Officer - Food Services, Quess Corp
/I look for individuals who are not only skilled but also passionate about what they do. Attributes like integrity, a strong work ethic, and a willingness to learn are non-negotiable. I also value creativity and the ability to think outside the box, as these are critical for driving innovation in our field.Exclusive Interview | KK Bajpai, General Manager, DoubleTree by Hilton Varanasi
/In the coming months, you can expect us to continue leveraging technology and automation to enhance guest experiences at DoubleTree by Hilton Varanasi. We are working on integrating advanced data analytics to personalize guest interactions further and enhance operational efficiency.
Read MoreExclusive Interview | Sidney DCunha , Director of Food & Beverage and Culinary, Sofitel Mumbai BKC
/Editor: Tell us about your journey. How did it all start?
My journey began with cherished summer vacations in Mangalore, where I visited my family bakery. Those experiences ignited my passion for the culinary world. My grandmother's teachings were a cornerstone of my inspiration. I later pursued Hotel Management at IHM Mumbai, which set the foundation for my career in hospitality. Every step of the way, I've been driven by a love for food and a commitment to excellence.
Editor: What do you think it takes to succeed in this industry?
Success in the hospitality industry is built on perseverance, hard work, and adaptability. Staying ahead of changing trends and continuously honing one's skills are essential. It’s about being resilient and innovative, always striving to deliver exceptional experiences to our guests.
Editor: What are the attributes you look for while selecting or hiring? If someone wants to work with you, what should they do?
Attitude is paramount. I seek individuals with a genuine willingness to learn and grow, who exhibit humility and come from diverse backgrounds. While skills can be taught and refined, a positive attitude and a passion for hospitality are irreplaceable qualities.
Editor: What advice would you give to a young, aspiring hotelier for their internship?
Internships are a vital platform for observing and understanding the true dynamics of the hospitality industry. They offer a chance to differentiate between the glamorous portrayal of the industry and its real-life challenges and rewards. This period is crucial for making informed decisions about one’s future career path.
Editor: What is the single factor that got you your promotion?
My promotion was the result of a combination of factors, with the key being my relentless pursuit of pushing boundaries. Over the last two decades, I've consistently sought opportunities to learn and grow outside my comfort zone, embracing challenges that have helped me evolve professionally.
Editor: What are some of the trends you see impacting the hospitality industry?
Sustainability is a significant trend that's here to stay. The industry's increasing awareness and adaptability towards sustainable practices are crucial for future generations. At Sofitel, we are committed to curating experiences that not only delight our guests but also reduce our carbon footprint.
Editor: What tech would you like to see in operations? What operational problems need tech solutions?
At Sofitel Mumbai BKC, we've successfully implemented AI-driven food waste management systems, which have significantly reduced waste and optimized our inventory management. This technology has not only promoted sustainable practices but also improved our cost efficiency. Looking forward, I envision integrating more advanced CRM systems that can holistically capture and analyze guest preferences and feedback, allowing us to tailor and enhance their stays uniquely. Additionally, the adoption of efficient energy management systems to monitor and reduce our energy consumption would further our commitment to sustainability. Overall, embracing technology that streamlines operations, reduces environmental impact, and elevates guest satisfaction is key to our continued success.
Editor: What is the one tech/app/software feature you would like to see? This could be for guests, operations, etc.
At Sofitel Mumbai BKC, we use Menumodo to provide our guests with the latest digital menus, ensuring they always have access to our current offerings. Additionally, I would love to see an integrated, user-friendly, one-stop solution for table reservations and table management. Such a system, adaptable across the industry, would create a seamless experience for both operations and guests. It would streamline the reservation process, enhance table management, and improve overall guest satisfaction by ensuring smooth and efficient service.
Editor: What is your favourites question for a candidate interview and why?
My favourite interview question is, "What’s your 18-month plan?" This question provides valuable insight into a candidate's career approach, revealing their level of drive, ambition, and long-term vision. It helps me understand their commitment to growth and how they plan to contribute to our team.
Featured
Exclusive Interview | Rajan Malhotra, Director of Sales and Marketing, Fairmont Udaipur Palace
/Everyone is a sales person in life, you just need to understand and start enjoying it in your professional life as well. Exclusive Interview | Jit Bose, Vice President Commercial - GRT Hotels & Resorts; Chair - The South India Chamber of Commerce ( SICCI) Hospitality Committee
/The shift towards experiential travel is another trend that will redefine hospitality. Today’s travelers are increasingly looking for authentic, immersive experiences that connect them with the local culture and environment. This trend will continue to grow, pushing hotels to offer more personalized, location-specific experiences.Exclusive Interview l Dr. Shailendra K Rai, Associate Professor, Hotel Management, Jaipur National University, Rajasthan
/The future of the hospitality industry will likely be shaped by technology and sustainability.Exclusive Interview | Anirban Chowdhary, General Manager, Human Resources, Deltin
/The brand’s success is largely attributable to Deltin’s commitment to customer satisfaction and personalised service. Deltin has achieved a high level of customer retention and positive word-of-mouth by focusing on its customers’s specific requirements and preferences and adapting its services accordingly.Exclusive Interview | Richa Adhia, Managing Director, Eight Continents Hotels & Resorts
/At Eight Continents Hotels & Resorts, our dedication to providing exceptional value and memorable experiences is at the core of our operational philosophy. This commitment is manifested through our comprehensive approach to hospitality, which focuses on personalized service, unparalleled amenities, and sustainable practices
