Exclusive Interview | KK Bajpai, General Manager, DoubleTree by Hilton Varanasi
/ Editor HospemagWe last spoke to you in 2020, when you were with Hulhule Island Hotel, Maldives. Share with us what is new with you.
Since our last conversation, I have transitioned to my role as the General Manager at DoubleTree by Hilton Varanasi, where I am involved in both preopening and post-opening phases. This position has allowed me to dive deep into the integration of advanced technologies and automation in our operations. From implementing cutting-edge guest service technologies to exploring AI-driven tools for personalized guest experiences, this role has been an exciting journey in the evolving landscape of hospitality.
How has hospitality changed in your opinion over these last few years? Has COVID changed any habits or preferences of guests? Employees?
The hospitality industry has undergone significant transformation in recent years. The COVID-19 pandemic accelerated the adoption of technology and AI, making contactless services a priority. Guests now expect seamless digital interactions, from mobile check-ins to voice-activated room controls. Employee preferences have shifted towards more flexible work arrangements and enhanced safety protocols. The pandemic underscored the importance of hygiene and personalization, leading to innovations in both service delivery and technology integration.
You have now been in India for a while. What is it that you miss about the Maldives and what is that you think only working in India can offer?
The Maldives is renowned for its breathtaking natural beauty and tranquil environment, which is something I deeply miss. However, working in India presents unique opportunities, including a diverse cultural experience and a dynamic market. India's vibrant and varied guest demographics provide a rich canvas for implementing and experimenting with innovative guest service technologies and AI applications. This dynamic environment has been instrumental in refining our strategies to cater to a wide range of guest preferences.
Opening a hotel is a big challenge. Share with us your journey.
Opening a hotel is indeed a complex and multifaceted challenge. At DoubleTree by Hilton Varanasi, we have focused on integrating advanced technologies from the ground up. This includes the implementation of AI-powered guest service platforms that enhance personalization and operational efficiency. The journey has involved meticulous planning, team coordination, and leveraging technology to streamline processes and elevate guest experiences. The early stages required aligning our vision with technological capabilities, ensuring that every detail supports both operational excellence and guest satisfaction.
What does a Hotel General Manager expect from his HODs? Share with us some pointers that young HODs can take to improve their performance and relationship with their GM.
A General Manager expects Head of Departments (HODs) to demonstrate strong leadership, clear communication, and proactive problem-solving. Key pointers for young HODs include:
Embrace Technology: Stay updated with technological advancements and how they can enhance departmental operations and guest services.
Foster Collaboration: Maintain open lines of communication with both the GM and your team to ensure alignment on goals and strategies.
Be Solution-Oriented: Anticipate challenges and present solutions rather than just identifying problems.
Focus on Guest Experience: Always prioritize enhancing the guest experience, using feedback and data to drive improvements.
6What can we expect from you, your hotel in the coming months?
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. Our focus will also be on sustainability and innovation, ensuring that we not only meet but exceed guest expectations in a rapidly evolving hospitality landscape.
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.
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 trend
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.
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.
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.
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.
By thoughtfully combining modern trends with our traditions, we ensure our guests feel at home while we remain grounded in our culture and values.
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.
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.
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.
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 generations
Secrets in keeping an engaged, safe and happy team:
Give them responsibility
Train them to achieve them
Encourage with all best processes
Evaluate & guide
Appreciate their contribution
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.
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.
Everyone is a sales person in life, you just need to understand and start enjoying it in your professional life as well.
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.
The future of the hospitality industry will likely be shaped by technology and sustainability.
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.
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
A good chef doesn't have to be a popular celebrity, even a small south Indian café chef prepares delicious dishes which people stand in a queue to get hands-on, I feel is successful in a way of its own.
If I were to transform into a vegetable, the choice would be clear: I would be broccoli. Not only is broccoli one of the most nutritious and versatile vegetables, but it also embodies a unique blend of resilience and adaptability that mirrors my own traits.
My journey in the hospitality industry is deeply rooted in a passion for service excellence and a commitment to our family's entrepreneurial legacy. At The Fern, Goregaon, I've embraced these values to shape a vision centered on quality and sustainability.
Bonding is really important and regularly at our property we have some recognition events to celebrate individuals as well as Team. It has proven to give a positive impact on Team Members bonding as well as trust with the Leaders.
Technology is at the core of our operations and guest experience. Our Glu app serves as a comprehensive digital concierge, allowing guests to manage their stay seamlessly, from check-in to activity bookings.
We recycle food waste into compost, use glass instead of plastic for water, and harness solar energy with 1,443 panels generating 2,000 KWH daily. Our reforestation efforts aim to convert open scrub into dense forest cover, while community programs empower local women in sustainable farming. Embracing an earth-to-table approach, we also grow organic produce.
To become a successful chef, you need:
Passion: A burning love for food that keeps you up at night dreaming of your next dish.
Mad Skills: You’ve got to slice, dice, and sauté like a wizard with a spatula.
Creative Spark: The ability to turn ordinary ingredients into culinary magic.
Obsessive Attention to Detail: Because every grain of salt and garnish matters.
Kitchen Kung Fu: Leading your team with the finesse of a maestro conducting a symphony.
Flexibility: Rolling with the punches when the soufflé sinks or the orders pile up.
Business Savvy: Balancing the books while balancing flavors.
Forever a Student: Embracing lifelong learning, because the food world never stops evolving.
The only advice I can give to young chefs is that – Be humble, put your head down and work you’re a** off. When given chance to work with the best, TAKE IT! Don’t involve your personal ego when you deal with people who are way more experienced than you. Ask questions, steal recipes, don’t say no to difficult task, be ready to clean floor and dishes but make the most of the opportunity given to you.