βThere is a need to introduce a new organization [nodal agency] between Industry and academic institutions. This new organization needs to work as a bridge between the two.β
Read MoreEveryone wants to grow very fast, eye for GM position in 5 years and change their jobs frequently
Read MoreYou need to experience as many facets of the hotel operation to truly understand the complexity of the business. You must provide exclusive experiences found nowhere else.
Read MoreTo me watching food being cooked since childhood was one of the best things I can ever recall. The aromas, flavours and colours were so very much like a poem I loved to recite.
Read MoreThe association at the local, regional and national level to be so strong that they can protect the business and individual attached.
Read MoreThe best players can do the most damage if they donβt have the humility to fit into a team structure.
Read MoreItβs important to be in close contact with the team to understand their concerns and help them in any way possible.
Read MoreI have a habit of learning new things and my passion is to acquire complete knowledge and perfection in every field.
Read MoreThe times ahead will see a shift from people-driven hospitality to design-driven hospitality where colours, aromas, lighting, ingredients, fixtures, space, furniture, fabric etc will play a larger role in ensuring serenity along with a sense of welcome and belonging.
Hospitality will see a new reality.
Read MoreβWe look for Positive attitude, Team Player, Product knowledge, Integrity & Leadership skillsβ
Editor: Tell us about your journey. How did it all start?
Nikhil: My journey started in the HR solutions from Adecco & then Randstad where I initially worked in the staffing sector for them. Post that I worked in Fortune ITC & then moved to my current role in Marriott. In my career I have worked with various sectors & gained good insights while working in the said sectors. Itβs been a fruitful journey of 11 years in which I have learnt a lot. The biggest learning was basically in the pre-opening of Fair-field by Marriott Pune Kharadi in which my knowledge from the HR Solutions Company & compliance helped me in having a seamless opening of the property.
Editor: What do you think it takes to succeed in this industry?
Nikhil: Good communication, and by communication I mean able to actively listen to the guests concerns & being able to get them resolved. Also taking the feedback from the guests in the right spirit helps us in converting the guests to become a loyal customer thus getting repeated business. Good communication from everyone impresses the guests and this help us in succeeding in the industry.
Apart from communication you need to be a good observer and calm personality. An observer observers all the fine details and listens carefully which is how we are able to give a personalized service to each guest and create a wow moment for them which is also called an experience. Calm personality is equally important as you donβt know what come through that door. A guest who had bad start of the day, a celebrity , a guest who missed his flight or a family who is on vacation with lots of expectations. With a calm mind you can take correct decisions for your guest, company, team and yourself.
Editor: What are the attributes you look for while selecting or hiring? If someone wants to work with you, what should they do?
Nikhil: Turnover and hiring new employees can be both time consuming and costly for businesses. We try and retain as many hard-working associates as possible, promoting internal talent is the first priority that we in Marriott have. There are certain qualities we look for when hiring new employees, which often can be discovered in the first interview. Few of them being Positive attitude, Team Player, Product knowledge, Integrity & Leadership skills. For People who want to work with Marriott, I believe they should have the above said attributes but the most important would be is to have positive attitude in life towards everything & smart work.
Editor: What are some of the trends you see impacting the hospitality industry?
Nikhil: The biggest trend that I foresee in the hospitality sector is going to be the safety standards that will be followed post the Covid 19 normal. People will be more conscious about their well-being in the hotels rather than the luxury part. Also a lot of hotels would see more emphasis on accepting the new normal ensuring the safety and security of the associates and team.
Editor: Tech is now an enabler for great hospitality. Can you share with us some of the techs that go into creating your guest experience?
Nikhil: Marriott as a company believes a lot in being tech savvy. We have platforms such as GXP (Guest Experience) which enhances us in serving the guests more efficiently. It helps us in identifying repeat guests and anticipate their needs using past requests and case history. Collecting and managing guests preferences. Mobile chats with guests right from pre arrival to check out to ensure the guest journey is seamless. A guest experience is created from the time they think of taking a holiday or business trip and they start planning.
Marriott has made sure it is present on social media and interact with all kind of travellers by giving them great information and insight about the city, hotel, places to explore. Mobile check-ins are available at most of hotels, we have robots serving in some hotels , now with Covid-19 all our hotels will offer contact less dining experience in a sense you can see the restaurant & IRD menu on you mobile , you can order food on your mobile when you are in the comfort of your room, you can pay directly via QR code.
Editor: Two things you would like to change in the industry.
Nikhil: I as a person would certainly like the below mentioned changes in the industry
A) Parity in norms for operating
B) Ready pool of talent across the board
The brandβs success is largely attributable to Deltinβs 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 customersβs specific requirements and preferences and adapting its services accordingly.
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. 
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.
An ideal hospitality professional is characterized by a combination of interpersonal finesse, a genuine passion for hospitality and to diverse situations, a keen eye for detail, and a commitment to continuous learning.
One of the highlights of my journey has been the involvement in the preopening phase of several hotels. This exposed me to the challenges and excitement of setting up a new property, honing my skills in strategic planning and operational execution.In my view, passion towards your work is required to succeed in this Industry. It doesnβt matter if you are a Front Of The House employee or Back Of The House employee, you should be passionate enough for the happiness of your internal and external customers.
Unlike most hotels which work for 6 days, we but being the leader in the industry, we have 5 days workweek for our employees.
you are enjoying what you are doing, along with your hard work and commitment a person will definitely succeed and prosper-Neha Kumari
Consistency & Creativity will lead you to success-Neha Rana Dutta
βI would like to see staff well-being truly becoming a priorityβ
Read MoreThe blend of rustic and authentic culinary presentation is at its peak now
Read MoreβI knew I was going to be a chef at the age of 10!β
How did it all start? Share your journey with us!
Its all started when i was a 10 or 11 years old, when my mom used to cook meals for us and i helped her cutting veggies, so from that time i have decided to do a hotel management, at that age I didnβt know more about the hotel management course i just know that they teach only culinary. Then years passing, and i was in 12th standard my mind has to do a BBS or Bcom, but still that time i have given the IHM entrance exam apart from that i have given the BBA, BBS exams also but luckily i got the good rank only in IHM, so that was the time i have sured about my carrier that i have to hotel management.
So, i have started my professional culinary journey with IHM- Hyderabad. After completion, i have started as a commi-3 with Four Points By Sheraton Vishakapatnam then Aman resorts.
Got the opportunity to work in Dubai with Michelin starred chefβs like Chef Gary Rhodes, Chef Vikas khanna. Now currently as a Sous chef at Taj Fort Aguada
What are your earliest memories of the kitchen you worked in
It was in Grosvenor House Hotel where i was worked with Chef Gary Rhodes, it was the great opportunity for my career. And yes to work with chef Vikas khanna in Junoon Dubai.
A dish your patrons/ guest love
Its a Quinoa black kale salad, when ever the asked me for the different salad i used to give this one and they always love it. It has a fusion in it.
A dish that you love but do not have on your menu
its a Quinoa Black Kale salad, as its a diffent salad thats why I donβt want to add this in the menu because i wanted to keep this dish as a Chefβs Special.
What according to you does it take to become a successful chef?
As in the Hotel Industry your knowledge, food trials, innovation, dine in different places to get the knowledge about other cuisine and at last your communication towards guest and colleagues.
What advice would you give to a young culinary students?
Spend time to read culinary books and about the modernist cuisine, work with the talented and well know chefs, basics has to be clear, and always love your work, do it from the heart.
What instruments/equipment/devices you cannot imagine working without?
A chefs knife and a tasting spoon
Your favourite ingredients Is
Salt, because without the salt you cannot get the taste
Name chefβs, you find amazing or chefs work you admire
Chef Gary Rhodes and Chef Vikas Khanna
What books should every chef read
The theory of cookery, prasad by jiggs kalra and
The science and lore of the kitchen by HAROLD
A good chef doesn't have to be a popular celebrity, even a small south Indian cafΓ© 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 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 donβt 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 donβt 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 elseβs house.There was this one time where a guest requested a βOmelette without eggβ. 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.
Each recipe is a creative genius of someone who is willing to think out of the box and that is an important characteristic that a chef should possess and be able to appreciate that same quality in others.
I think to be a successful Chef one needs to have presence of mind as we are playing with different ingredients and we should understand them better and their combinations apart from a passion and love for cooking.What according to you does it take to become a successful chef?
ο· Willingness to Learn.
ο· Genuine Passion.
ο· Stay organised to stay in control.
ο· Ability to Skilfully Multitask.
ο· Creativity.
ο· Time Management.
ο· Teamwork.
ο· Leadership Skills.
ο· Resilience.
ο· Stamina.
Outlook needs to change about Industrial Training. If hotels keep on treating trainees as temporary operational support, then the best of talent will never join the industry.
Read MoreI look for the right attitude and leadership competencies to bring the brand to life, when I hire.
Read MoreβAll hospitality staff must be given 6 days off in a monthβ - KK Bajpai
Read MoreβBeing innovative and adapting to change is the key to success.β
Editor: Tell us about your journey. How did it all start?
My journey started in 2005 when I joined the Institute of Advanced Management, Kolkata. Upon passing out in 2008, I joined the Leela group as a Management trainee, where I was fortunate to be exposed to many different facets of hotel operations at the Leela Gurgaon and Leela Mumbai. After a stint as an HK executive at the Leela, I joined Lemon Tree hotels, which turned out to be a great decision for my career.
At Lemon Tree, I had the good fortune of working directly under Ms Sareena Kochar, from whom I learned a lot about pre-openings and operations as I worked at pre-opening of multiple Lemon Tree hotels in Bangalore, Hyderabad and renovation in Goa. I then spent some time at the Taj group, where I worked at the Taj Ambassador and the Taj Holiday Village, it was here that I had a chance to work with Mr Vishal Singh, a person I admire greatly.
After my time at the Taj, I worked as Executive Housekeeper in the Maldives and then joined an Upscale hotel in Varanasi as an advisor to MD and did preopening and execution of the complete hotel project after this I joined an entrepreneurial start-up in Spree Hotels as Corporate GM operations, run by Keshav Baljee of the Royal Orchid group. At Spree, I learned a lot about the commercial side of the management model as I oversaw not only operations for 600 rooms across 12 hotels but was also involved in financial reviews, contract negotiation, development and sales and marketing efforts. At Spree, I was exposed to a holistic view of the hotel business.
After Spree, I moved to Treebo Hotels, as Lead Of Operations for Managed business, where I managed 550 rooms across 18 hotels before finally joining Essentia Hotels a subsidiary of the Averina group which owns and operates Holiday Inn Goa and fisherman wharf apart from Essentia where I currently serve as Corporate GM for Essentia. I have been fortunate to have been mentored by some amazing people along the way, and while I may not have mentioned all of them here I learned a lot from each of them.
Editor: What do you think it takes to succeed in this industry?
I think passion and hard work are essential for one to succeed in any job. A thorough understanding of the market in which you operate, the business model, the competitive dynamics and overall industry outlook also give you a broader outlook that is extremely beneficial.
Editor: What are the attributes you look for while selecting or hiring? If someone wants to work with you, what should they do?
While technical knowledge and domain experience are important, for me personally I care very much for a candidate's attitude, a positive attitude goes a long way in the hospitality industry. Over the years I have seen that those who possess a positive attitude generally do quite well, learn fast and keep a positive and cheerful mindset which spreads across the company.
At Essentia we plan to open a number of new properties, with an anticipated launch of close to 400 new rooms. The first among these will be a 151 room hotel in Ghaziabad, followed by launches in Chennai, Indore, Udaipur and others. Interested candidates are welcome to follow us on social media and check our website for relevant openings, we are always eager to hear from talented candidates who may be interested in joining us.
Editor: What are some of the trends you see impacting the hospitality industry?
One of the most significant long-term trends I foresee will be a sharp uptake in domestic tourism. As disposable income increases, a new class of young aspirational travellers is emerging - and this group will contribute significantly to domestic tourism. In the next decade or so as infrastructure improves and more travel routes emerge, they will provide a strong fillip to domestic tourism.
Short Term:
COVID has really strained the industry, many hotels are running dangerously short of working capital with no demand on the horizon. Hotels must find alternative ways to monetize their inventory or risk bankruptcy in the coming months. The closure of hotels could lead to mass layoffs in the short term creating significant unemployment. However, I remain optimistic that in the long run, hotels will bounce back as they have done in the past. After COVID hotels will need to fundamentally alter the way they function, with much leaner staffing, higher operational efficiency, tighter control on costs, and a focus on health and hygiene as many guests will have apprehension about cleanliness and safety. So while COVID will cause short term challenges, in the long run, it presents the industry an opportunity to fundamentally change the way it functions.
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 industry has been quite proactive in adopting technology to improve guest experience. At Essentia we have incorporated essential technology like seamless Wi-Fi, RFID doors(like every other), touch panels in rooms, docking stations etc. We have also incorporated technology into the guest booking and lifecycle management process so that we can provide high-quality personalized service. I foresee that after COVID hotels will adopt even more technology to ensure proper health checks and hygiene.
Editor: Two things you would like to change in the industry.
The hospitality industry is very demanding and employees often have to work gruelling hours at a frenetic pace to keep up with requirements. However, a work-life balance is important and it would be great to see the industry offer that to its employees. This will also make the industry as a whole more attractive to new entrants.
Talent should be allowed to grow in the industry, without too much bureaucracy slowing down growth. This will make it much easier to attract and retain the right kind of talent.
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.
Secrets in keeping an engaged, safe and happy team:Give them responsibilityTrain them to achieve themEncourage with all best processesEvaluate & guideAppreciate 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.
The shift towards experiential travel is another trend that will redefine hospitality. Todayβs 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.
I am India's first Corporate Executive Chef for an Indian cruise line. 
The dedication to keep learning, a passion to succeed and dream big is what has brought me where I am.My favourite interview question is, "If you could design an immersive guest experience that truly embodies the essence of India, what would it entail?" This question allows candidates to showcase their creativity, cultural understanding, and alignment with our vision.
The gaming and entertainment industry in India appears to have a promising future, given the rapid increase in demand for leisure travel and tourism, with casinos playing a critical role in this fabric. Deltin is well-positioned to capitalise on these market shifts.
What is the one app / tech solution you would love to see?
On the lighter side, an app which will help in identifying a discount seeker or a guest who complains a lot.
Starting from humble beginnings, I have learned invaluable lessons, overcome challenges, and leveraged opportunities to build a thriving career in the hospitality industry.
I set the goal that my kids will say proudly that their father is a chief engineer and working for a 5-star hotel, something I never thought possible when I started as an electrician.
Read MoreβThe most important thing is βPassionβ for excellence. One has to be passionate about what you do and having a clear vision of taking the hotel to the next level. β
Read MoreβAttitude is the main thing that makes or breaks a candidate.β
Read Moreeverything hospitality
only hospitality
Join the Hospitality Sales Connect WhatsApp community and become part of a vibrant network of sales experts shaping the future of the hospitality industry!
Letβs connect, share, and succeed together! π
Eclat Weekly Newsletter Vol 2, No 1, 8 Jan 2024 by Eclat Hospitality
^ What Happens When Someone Sees More in You Than You See in Yourself? - The Michelangelo Effect ^ Eclat NextStepβ’: Your next step, made certain ^Stuff we loved
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