“The blend of rustic and authentic culinary presentation is at its peak now”

— Arun Jhaldiyal

Editor: Tell us about your journey. How did it all start?

I started my hospitality career from the scratch in 2003 with Barista Coffee while pursuing my Hospitality Management degree, and then held progressive positions with Radisson Hotel Noida and The Oberoi Vanyavilas. I relocated to Dubai in 2005 to join the pre-opening team of Park Hyatt as Bartender, and moved on to join Marriott Renaissance Dubai in 2007 as an F&B Supervisor.

In 2009, I joined Emaar RAK as Restaurant Manager prior to moving to Abu Dhabi in 2010 to join Yas Island Rotana in the same capacity. My next project was with The Fairmont Dubai as GM-F&B Operations-Spectrum on One in 2012.

Moving back to my home country India in 2013 I joined the Rudraksh Hotel & Restaurant group in Dehradun as General Manager- Operations. My love towards the UAE landed me up back in Abu Dhabi at the Park Rotana & Park Arjaan Complex as a Specialty F&B Manager in 2013. In 2015 I took over the pre-opening project of a luxury hospitality membership club- The Canyons Club in Dehradun as GM-Hospitallity Division. My next project was with the ADNH in Fujairah as Restaurants Manager in 2017.

I joined the Massive Restaurants group for a short duration at Farzi Café Bengaluru in 2019, and presently handling various Restaurant projects with the Luxury Choices Company in Riyadh as Operations Head.

Along with F&B Operations, I am always actively involved in the Training & Development of Talent.

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

Dedication, eagerness to keep learning, and high confidence level plays a vital role in achieving success in our rapidly expanding and highly competitive industry.

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

I always focus on the positive attitude and the hunger to excel while hiring the candidates. Knowledge can be incorporated through training but the positive approach is all it takes to get you in my team.

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

Training is the best period to groom you for the Industry. It’s a stage when you start inking your blank whiteboard. Being a good team player, more exposure to the department of interest, inputting extra efforts, and being always available are the key to establish. Never forget, it’s the first platform where you begin creating your professional circle so give your best shot.

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

The blend of rustic and authentic culinary presentation is at its peak now parallel to the use of chemical compositions in curating a beverage menu. These innovations have added more fun to our job by enabling us to deliver every time a surprise on the guest’s table.

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

The launch of various user friendly POS software, palmtops, self-ordering tabs, robotic food delivery rails, sensor based minibars, instant check-in wing cards etc. has influenced the guest experience positively in today’s tech savvy world.

Editor: Two things you would like to change in the industry.

Our industry has proved it’s worth throughout generations, accommodating the growing demands of every guest. It has the capability to change & improve as desired with the current trends.

Editor: What can we expect in the coming year?

In the coming year our Industry could witness more exposure to the untouched natural destinations, with focus on go-green practices and adventure sports.