Exclusive Interview | Manvendra Rashk, General Manager at The Ambassador, Mumbai
/ Editor HospemagTell us about your journey. How did it all start?
After pursuing MBA, I quickly followed my professional career in the hospitality industry. I secured a job as a management trainee at ITC to begin with and then got posted to one of the leading hotels for 3 years. I then moved into an exchange program abroad where I worked for 20-25 years in various destinations across the world.
Following the overseas stint, I returned to India and worked with Taj Lands End for some time after which I joined The Ambassador, Mumbai.
What do you think it takes to succeed in this industry?
To succeed in any industry, determination, skills and patience is the key. The same applies to hospitality industry too. To succeed in this industry, one must be focused on goals, be creative and innovative, and be good at public relations. Since it is a guest- driven industry and you want to pamper them to the absolute fullest, your demeanour must be warm, welcoming and must possess real-time problem-solving abilities.
Share with us 5 skills that you think will be critical for a hospitality career in the future.
Hospitality industry has been changing continuously according to the needs of the modern-day travellers and technological development. With that being said, one needs to possess strong analytical skills along with foresight for new concepts in Food & Beverages. As the industry keeps seeing new trends, one must be flexible in quickly adopting and aligning themselves with the same.
One of the foremost skills that an individual must have in hospitality industry is to maintain strong guest relations. Patrons love personalized services during their stay and one who knows their customers and their preferences better gains popularity for their work in the long run.
Last but not the least, though hospitality sector is one that most turn to for jobs, it is also an industry seeing high attrition rates. As a leader, one must be equipped with the skill to retain staff to guarantee top-notch services and cost optimization.
Launching something new is both an exciting opportunity and a responsibility. Share with us a deep dive into your process for these new launches.
We all know change is the only constant. In order to attract new patrons and retain the existing ones, we need to offer something brand new. Before unveiling our new menus or the recently retrofitted and renovated rooms, we conduct thorough market research that involves understanding the current trends, customers’ needs and their wants.
We then believe in the concept and apply the humanized ideas at touchpoints with the consumers to maximize their retention. We deep dive in making the stay and meal immersive for all our patrons for which we keep retrofitting our food and beverage menus with new-age innovative recipes while also paying attention to the ambience to connect with the audience.
What are the attributes you look for while selecting or hiring?
Every talent is unique in their way to tackle tasks at hand. While selecting the talent, I see and evaluate the candidate’s potential to grow, their out-of-the-box thinking abilities and their educational background.
What is your favorite interview question & why?
My preferred question to the candidates is “How is the industry evolving and how would they act to make the hotel to be at par with it?”
This question gives a summary about the individual’s understanding about the industry and their problem-solving capabilities along with their personality while answering the questions.
Share some of your secrets in keeping an engaged, safe, and happy team.
A strong and engaged team is that which is involved in all the decisions that lead to success or learnings. I trust in involving the staff in all the decision-making process that involves brainstorming sessions. Looking at the larger picture, every individual wants to thrive in their career path and showing them the path to achieve their dreams keeps them engaged with their purpose in the long run.
Share with us some new learnings from this project for you, personally.
The biggest learning for me is to learn How to make a heritage hotel profitable & successful which is very difficult in the current times given the Hotel is about 30-40 years old while being surrounded by fierce competition.
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.