Exclusive Interview | Kumar Roushan, General Manager – Pre-opening & Development, Lords Hotels & Resorts
/ Editor HospemagTell us about your journey. How did it all start?
I had started my career in 2008 from Zuri hotels, Bangalore and was a pre-opening member of the team from room division. Got an opportunity to see the pre operations setup so closely. You gather so much of confidence in this journey as each and every brick to corners are known to you each process and policy is what you have seen being implemented its altogether a different spirit and from that day by choice and proven track and my willingness I chose to be a part of pre-opening hotels regularly and right after Zuri, it was aloft hotels (Starwood) and then Svenska hotels (Swedish chain) and thereafter Formule1 hotel (Accor) all were flagship brand in India and being the key member of preopening the journey continued to Spree hotels which gave an immense boost to my career.
I had learnt a lot from this short journey specially opening hotels in different city with hospitality exposure and continuing the same at Lords hotels & Resorts. As it is a fastest growing chain in mid segment with 60 hotels all over India and many more to come in next few months which I would be actively involved and increase the band width of learnings hereafter.
What do you think it takes to succeed in this industry?
I would always say that the consistency of your deliveries matters a lot towards your work as per the assigned tasks. The opportunity may change but end of the day all depends on the result and output which has been given. It does not matter the numbers of hours you have put in but with your consistent performance the moral is always high and because of this the output will always be better with the bars raised every time and this would definitely lead to the organisational and individual growth. The industry treats everyone in the same way it’s we as an individual how do we take it and govern in the team for common goal
Launching something new is both an exciting opportunity and a responsibility. Share with us a deep dive into your process for these new launches.
With every new day we have new challenges and the property with different level have different requirement as per classification, market, ownership, brands. The taste of the guests have also changed in past decade and which is a vicious cycle always but the tech feature has forced the industry to accept and convert the strategies accordingly.
Yes the opportunity is available in the market with different quality and the innovation has also lead the market to have several number of choices. Every individual have a set of responsibility to act upon and new launches are always a challenge to have a balance between the ownership, brand and the niece crowd as an end user. We have to do justice to all factors which would lead to a successful launch end of the day.
What does the future look like?
I personally believe post pandemic every individual wants to be more social and hospitality gives an extra leverage to do so. The industry will boom as the travel record in past few months have proved it, yes there are revolution which comes with the time and would push the corporate movement and take a shape soon. The occupancy for industry is in its peak and will keep increasing also the F&B opportunity is on the upper side and in long run guests will keep using the hospitality services and it will go to its next level of personalised services. Never the less we cannot ignore the tech features being added in our day to day livelihood and we have to incorporate this in our service standards and operational movements and keep spinning the wheel of innovations
What is the one app / tech solution you would love to see?
One App which I would love to see would be related to HR-trainings for the staff.
A quick short task on their figure print daily which would make their life easy for daily job and detailed information on the SOP at their finger tips which can be read as and when required for interested candidates this will give access to their thoughts and will groom them more faster and make them prompt and responsible in their career.
Hard work yields rewards, especially in an industry witnessing constant growth and a persistent demand for highly skilled and experienced hospitality professionals.
Eating butter out of my grandma's hands while she churned home made white butter every morning for breakfast. Having that when I was three, I clearly remember it. The love had a lot of flavour, better than the ingredients.
Hotels unlike other Industries require service to come from within or Heart as I would like to say. Either you have it in you or you don’t.
EXCELLENCE Is NOT an ACT, But a HABIT!
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.
The pivotal turn came in 2011 when I assumed the role of Head Housekeeper at Denis Private Island in Seychelles, marking a significant milestone in my career. Throughout my journey, I’ve had the privilege of spearheading the opening of three notable pre-opening projects, encompassing housekeeping and laundry management. These ventures spanned across two international locations and one in India, each adding a distinctive chapter to my professional repertoire.
In pursuit of a holistic approach to dining, the year 2024 will witness a surge in the popularity of balanced meals. The concept of Thalis, featuring a diverse array of nutrients, will transcend specific cuisines, becoming a prevalent trend.
Hotel managers and operating managers should have a strong grasp of understanding cash flow and flow through. This skill involves the ability to track and manage the movement of cash into and out of the business, and more importantly, to understand and maximize the "flow through" rate.
How well you engage and communicate with the customer while ensuring the organization’s values and vision are upheld all the time is the key here.
My advice to someone aspiring to be a Hotel General Manager is to cultivate a diverse skill set, continuously seek learning opportunities, develop strong leadership abilities, prioritize guest satisfaction, and always lead by example with integrity and passion for the industry.
Working in different countries provides students with a broader perspective and exposure to diverse cultures, which is valuable in the hospitality industry.
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.
We are continuously evolving to meet the changing needs and preferences of our guests, leveraging technology and innovation to enhance the guest experience. Our focus on sustainability and community engagement is also a key part of our future vision.
The hospitality industry scenario in India is moving quickly. My advice is to stay flexible and keep learning. Change is good, whether it is in tech or in what our guests need. The heart of hospitality, making guests feel at home, will always be the same. Keep improving your people skills and your passion for service. The future looks promising, and I’m excited to see how newcomers will shape it.
In a conversation with Hospemag, Gaurav Bhardwaj, the proprietor of BENO, a distinctive breakfast café-bar located in Benaulim, a coastal village in South Goa, reveals insights into his careful curation of India’s largest gin bar at BENO. He discusses the process of putting together and showcasing the various gin brands at the bar, the uniqueness of the breakfast café-bar concept, the diverse menu and how these factors position BENO as a formidable player in Goa’s culinary scene.
To succeed in the hotel industry first you have to be passionate and stubborn. Believe in yourself, just focus on your goal with consistency.
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.
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.
Homemade and handpicked ingredients have become our identity in the process of balancing healthy options and top-notch taste. We prioritize quality ingredients, culinary innovation, and a cozy cafe ambiance.
Arjun Waney and Danny Meyer, I admire them the most. Arjun and Danny are more than just restaurateurs – they’re architects of experiences.
It is important not to give in to failures. We all have our good and bad days. A great guest comment can make your day.
Resilience is key—weathering challenges while upholding service standards. Above all, it's a passion for growth that keeps the industry moving forward, embracing innovation and striving for constant improvement.
Luxury Hospitality will mean more high end technologies, so the guests will be overwhelmed with joy! In the rooms, in restaurants, spa, gym, pools, banquet, and more… As well I would love to see the front desk disappear, so people do not have to do check-in and check-out. Meals could be order by looking at an interactive photos system on an IPad placed in the rooms, and orders will go directly to the concerned kitchens.
We are continuously working around ideas that have a touch of luxury & the warmth of home setting us apart from other functioning brands & their services.
We in our Institute are also trying to build a work culture for our students, where we invite the industry for weekend jobs for our students. This initiative called "Weekend Skilling" was well received this year and 70 of our students were selected.
A successful chef is like a passionate artist in the kitchen. They make delicious meals that make your taste buds dance.