Exclusive Interview | Kumar Roushan, General Manager – Pre-opening & Development, Lords Hotels & Resorts
/ Editor HospemagTell us about your journey. How did it all start?
I had started my career in 2008 from Zuri hotels, Bangalore and was a pre-opening member of the team from room division. Got an opportunity to see the pre operations setup so closely. You gather so much of confidence in this journey as each and every brick to corners are known to you each process and policy is what you have seen being implemented its altogether a different spirit and from that day by choice and proven track and my willingness I chose to be a part of pre-opening hotels regularly and right after Zuri, it was aloft hotels (Starwood) and then Svenska hotels (Swedish chain) and thereafter Formule1 hotel (Accor) all were flagship brand in India and being the key member of preopening the journey continued to Spree hotels which gave an immense boost to my career.
I had learnt a lot from this short journey specially opening hotels in different city with hospitality exposure and continuing the same at Lords hotels & Resorts. As it is a fastest growing chain in mid segment with 60 hotels all over India and many more to come in next few months which I would be actively involved and increase the band width of learnings hereafter.
What do you think it takes to succeed in this industry?
I would always say that the consistency of your deliveries matters a lot towards your work as per the assigned tasks. The opportunity may change but end of the day all depends on the result and output which has been given. It does not matter the numbers of hours you have put in but with your consistent performance the moral is always high and because of this the output will always be better with the bars raised every time and this would definitely lead to the organisational and individual growth. The industry treats everyone in the same way it’s we as an individual how do we take it and govern in the team for common goal
Launching something new is both an exciting opportunity and a responsibility. Share with us a deep dive into your process for these new launches.
With every new day we have new challenges and the property with different level have different requirement as per classification, market, ownership, brands. The taste of the guests have also changed in past decade and which is a vicious cycle always but the tech feature has forced the industry to accept and convert the strategies accordingly.
Yes the opportunity is available in the market with different quality and the innovation has also lead the market to have several number of choices. Every individual have a set of responsibility to act upon and new launches are always a challenge to have a balance between the ownership, brand and the niece crowd as an end user. We have to do justice to all factors which would lead to a successful launch end of the day.
What does the future look like?
I personally believe post pandemic every individual wants to be more social and hospitality gives an extra leverage to do so. The industry will boom as the travel record in past few months have proved it, yes there are revolution which comes with the time and would push the corporate movement and take a shape soon. The occupancy for industry is in its peak and will keep increasing also the F&B opportunity is on the upper side and in long run guests will keep using the hospitality services and it will go to its next level of personalised services. Never the less we cannot ignore the tech features being added in our day to day livelihood and we have to incorporate this in our service standards and operational movements and keep spinning the wheel of innovations
What is the one app / tech solution you would love to see?
One App which I would love to see would be related to HR-trainings for the staff.
A quick short task on their figure print daily which would make their life easy for daily job and detailed information on the SOP at their finger tips which can be read as and when required for interested candidates this will give access to their thoughts and will groom them more faster and make them prompt and responsible in their career.
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.
My grandmother's kitchen was a place where magic and wonder happened, filled with the most enchanting aromas and flavors. Among the many delightful dishes she prepared, her sambar stands out as the crown jewel. These culinary experiences have profoundly influenced my journey, inspiring me to carry forward her legacy through 'Sambarpot'
Describe an ideal hospitality professional. “A selfless individual who is sensitive to guest needs and can anticipate them for timely deliveries.”
A customer-centric mindset ensures exceptional guest experiences, while effective leadership and team development foster a motivated workforce. Embracing cultural sensitivity and inclusiveness enhances both guest and employee satisfaction.
Our goal is to bring the unique experience of Hitchki to new markets, delighting patrons with our Bollywood-themed ambiance, exceptional food and beverage offerings, and unparalleled customer service. With a focus on quality, creativity, and authenticity, we are confident in our ability to capture the hearts of new audiences and create memorable experiences wherever we go.
Embrace the grind with gratitude, for each step forward is both a testament to your hard work and a gift worth cherishing. The journey's sweat makes the success sweeter.
For the birth of Karma Lakelands, I would like to give the entire credit to my mentor, Shri Nekchand ji, who instilled a love for Mother Nature in my heart. If not for him, I never would have planted over 10,000 trees in my initial days.
If it's not the passion driving you don't get into it, as it looks all rosy from the outside but it's not - you have to listen to all customers and keep tweaking things to ensure all your customers are happy. In the food space the customer is always king
Our venue becomes more than just a place to visit, it becomes a vibrant community hub where everyone feels valued and part of something special.
My passion for cooking and the late- night cravings of a young adult led me to launch a small home-based kitchen named 'Night Foodies' in 2013. Working through the nights making burgers and pizzas, I discovered a deeper truth: food was my true calling.
Learn to cook first and then think of becoming famous. Focus on skills and knowledge development rather than looking to become a social media star. Money will come for sure provided you don’t run behind it.
Guler Kabab is my family recipe, and this is what my parents used to make together in the kitchen. It has a surprise stuffing element that is a little sweet and spicy, which usually people don’t expect in a kabab. I learned this recipe from my mother, and I always ensure to serve it to my diners. It gives me extra brownie points. It is a home recipe and something that you won't find otherwise in anyone else’s house.
For those aspiring to become hotel General Managers, my foremost advice is to never lose sight of the path you've traveled to reach this position. The journey from the ground level, starting at an entry position, holds immense significance. It's crucial not to forget your humble beginnings, as this keeps you rooted and grounded amidst growth.
There was this one time where a guest requested a “Omelette without egg”. It was something that really shocked and amused me. I had not even imagined this kind of dish. But since it was requested by the customer, I had to take up the challenge.
I am India's first Corporate Executive Chef for an Indian cruise line.