Exclusive Interview | Neeraj Balani, Chief Operating Officer, Ascot Hospitality
/ Editor HospemagWe interviewed Neeraj in 2018, when he was the General Manager, Radisson Marina. Read that interview here >
What do you think it takes to succeed in this industry?
Success in the hospitality industry is an outcome of the unwavering commitment, tireless effort, unparalleled service, exceptional standards and a selfless approach demonstrated by a team of highly committed individuals for our esteemed guests.
Launching something new is both an exciting opportunity and a responsibility. Share with us a deep dive into your process for these new launches.
Our customer centric approach has been the key focal point of our actions and we have recently launched a Savoy Executive club Membership program which encapsulates the key offerings of the hotel aligning with our guest requirements which further motivates them to use our facilities like the all-suite rooms, restaurant, banqueting, conferencing, health club and gym.
What does the future look like? For the industry, you, your project / initiative.
The future of hospitality is on an exciting path and shall have automation, personalized transformative experiences, environments social governance taking center stage. Our group is on the expansion trajectory being mindful of the same and shall be capitalizing the opportunities being future ready.
What are the attributes you look for while selecting or hiring?
Our outlook on that front is fairly straight as we look for the right attitude and are ready to invest in the learnings of the team members who are enthusiastic and willing to navigate through challenges.
What is your favourite interview question & why?
I usually look forward to individuals who are ambitious and passionate where their skill set/zeal to perform can benefit the organization. The question is what is it one thing you are looking from the role applied for.
Describe an ideal hospitality professional.
A selfless individual who is sensitive to guest needs and can anticipate them for timely deliveries.
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.
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.