Tell us about your journey.

My career started in a bit of a crisis situation, my father was struggling with loans and somehow he managed to arrange money for me to study hospitality management. I took over the loan from him after one year, by doing a part-time job at INOX Leisure Limited as a popcorn seller.

After completion of my Hotel Management degree, I also did a Food and Beverage diploma from City & Guilds University, London, through the British Council, Kolkata. I did my Industrial training at Clark’s Amer in Jaipur. I find myself lucky as I got a chance to work in all four major departments.

While I was working in F&B, I got a golden chance of working in a Pre-opening bar called Tablu. That was the beginning of my utmost interest in beverages and bars. I got my first job at Taj Rambagh Palace, Jaipur. I can not forget Mr Deepak Manezes - the Director of Food and Beverage, who gave me the chance and trusted me. I started at the Polo bar, one of the historic bar of India at Rambagh Palace. Working at Rambagh, I also got the chance to work in the restaurant and banquets. I became the winner of a cocktail competition at Rambagh in the presence of Chief Editor of Vanity Fair Magazine of London.

I was mentioned in the 2007 edition of the magazine. Great learning and development programs of Taj helped me a lot to grow in my career. I did basic and advanced bartenders programs. After Taj Rambagh Palace, I joined as a Pre-opening team member at the Crowne plaza Gurugram - IHG. I was mainly working in Connexion bar, which was one of the first 24 hours bar in Gurugram. Here highlights of my experience were working at Golfer’s - Behind the Bar event. I got interviewed by NDTV there for my cocktails.

After the CP, I joined back in the Taj group, but this time in Delhi. The Taj Mahal Hotel at Man Singh Road. I worked in the famous Ricks Bar, Chinese Restaurant House of Ming and Japanese speciality named Wasabi by Morimoto. It was a great learning experience for me. I also learnt ins and outs of this industry which helped me a lot in building my career.

One day while working at the bar, I got an offer from one of my ex-bosses to go to the Maldives and join Waldorf Astoria Maldives. The place where I met one of the masters in wine knowledge Mr. Sunny and Mr Kamal. I started learning wines and started my WSET training. Working at Waldorf Astoria. I got 3 promotions and the time I left, I was in the position of handling a beverage operation quite smoothly with 8 bars and a wine cellar.

I joined Per Aquum Huvafen Fushi Maldives, worked there for 3 glorious years when Minor group took over the property for 3 years. When they split, I got transferred to Anantara Abu Dhabi, worked at their flagship property in the country, Qasr Al Sarab. After Qasr, My ex-GM from Huvafenfushi, Mr Marc Gussing offered me a new assignment and I went back to the Maldives to open JW Marriott Maldives as a Food and Beverage Manager and later got promoted as Director of Food and Beverage.

In this Journey, I have worked in every given position in food and beverage, starting from assistant waiter to senior waiter, Bartender, senior Bartender, Bar Supervisor, Restaurant Supervisor, Assistant Bar/ Restaurant Manager, Sommelier, Beverage Manager, Outlets Manager, F&B operations Manager to Director now. Most important is I never said no to any opportunities that came my way and I took the leap of faith when it presented itself. It was a great learning experience throughout the journey. 

What do you think it takes to succeed in this industry?

Most important is below 

1. Hard work 

2. Given tasks need to be completed within the deadline given, helps to win the trust of superiors

3. Always respect your seniors, remember the person must have something good, to be in that position. 

4. Never stop learning and developing yourself. Adding more certificates in your experience box is always a good idea.

5. Never fight with anyone, Don't make enemies, it's the job that they are doing, nothing is personal.  

6. Grab the opportunity with both hands.  Sometimes it’s good to take risks, challenge yourself. 

7. Remember the day you are proud or enter a comfort zone, that's the point when your growth will stop. 

8. Respect others and empathise.

9. Remember extra assignment in a job is always an opportunity. Never compare what is on others plate. 

What are the attributes you look for while selecting or hiring?  If someone wants to work with you, what should they do?

 1. Most important for me is a positive attitude. 

2. A person who is very passionate about what he/she is doing will be my first Choice 

3. Polite and understanding, someone who understands and then act, not just follows instructions 

4. Certain stability in a job. Job hoppers have no chance of selection 

5. Honest, if they had some mistake in past that they admitted and learnt from, I am willing to offer a second chance.

6. A person who shows respect for things, he could be my choice.

What according to you can trainees do while they are training at hotels to make it a win-win for them & the hotel/unit?

There must be a proper training plan and performance check from the college and the hotel about the progress. 

Collage need to make sure that they cover all major departments, Hotel needs to closely monitor which trainee is doing good in which department and based on the performance hotel should keep a record of the trainees and offer them jobs based upon the openings in those departments. 

On the other hand, trainees must also give their 100% while doing training, sometimes it’s tough, but never give up and never disrespect anyone while you doing the training. 

What are some of the trends you see impacting the hospitality industry?

Of course, the impact of COVID 19 will be huge. Guests will be more interested to know how their food is being prepared and what is the level of hygiene maintained. In this regards show kitchen will again become more trendy. 

People are focusing more on healthy food.

Hotel and restaurant with Food Hygiene and HACCP certifications will get more recognition among the guests. 

Hiring a full-time Hygiene Manager will be a good idea to showcase the care by the hotels 

I can also see old times' gloves service coming back as a new trend in the restaurant. 

Tech is now an enabler for great hospitality. Can you share with us some of the tech that goes into creating your guest experience? 

Now Tech means uplifting luxury in regards to the Hospitality industry. Web check-in, Mobile door keys, curtains, inbuilt T. V. and pool on the remote control. While you are sleeping on the bed you can control the entire thing in your room, which is amazing.

In regards to food and beverage, it's all about presentation. People are ready to showcase all your offering with their social media accounts. It is a great tool for indirect marketing. Menus on ipads are a great tool, each menu item can be visualised by the guest. In-villa dining Menu on the TV is a good idea. One of the resorts I worked in had a huge swimming poot that could accommodate upto 200 guests. I implemented a buzzer system where guest can call staff by pressing the button which is kept at the pool bed. Even in big take away outlets, this is a very good tool. 

Two things you would like to change in the industry

India

1. Minimum wages to be set for line staff or entry-level staff

2. Equal gratuity distribution among all staff.

Outside India 

1. Selection and promotions should not be based on qualifications, not the nationality of the person 

2. Benefits and packages should be set for the position, irrespective of other factors.

What can we expect in the coming year?

More and more innovation in regards to tech as people become more adept to using it. 

Because of the current crisis, as I mentioned earlier, a more hygienic approach is utmost important. 

Take away Outlet will be more popular