Exclusive Interview | Prabal Srivastava, General Manager, The Golkonda Hyderabad
/I would like to Work toward the Recognition of Hospitality Industry as an Important Industry contributing towards the Indian Economy
Read MoreI would like to Work toward the Recognition of Hospitality Industry as an Important Industry contributing towards the Indian Economy
Read MoreHotels should be able to accept Bitcoins payments.
Read MoreTwo things you would like to change in the industry? Employee Emoluments & Tailor-Made Hospitality Operations & Administration Geographically.
Read MoreI personally look for the desire to learn and grow, and the attitude and creativity to bring our IHG Winning Culture to life.
Read MoreDegrees do not matter; The Attitude is the key in hospitality.
Read MoreDream higher then convert them into reality by good planning, focused leadership, choosing the right people in the team, being technically sound, create a unique product concept, make effective sales and marketing strategies.
Read MoreAlthough the industry right now is fighting the COVID19 storm, however, I feel that we would sail through this uncertain times and revival would happen by the third quarter of this year.
Read MoreTwo 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.
Read More“There 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.”
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 don’t have the humility to fit into a team structure.
Read MoreIt’s 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 More“We look for Positive attitude, Team Player, Product knowledge, Integrity & Leadership skills”
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. It’s 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 don’t 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
What truly excites me about People & Culture is the ability to shape careers, nurture potential, and instill a sense of purpose within individuals.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.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 doesn’t 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
“I would like to see staff well-being truly becoming a priority”
Read MoreThe blend of rustic and authentic culinary presentation is at its peak now
Read Moreeverything hospitality
only hospitality
Chef Amarjeet Singh Thakur is a seasoned Indian culinary expert with over 25 years of experience, specialising in traditional tandoor, Mughlai and regional North Indian cuisine. Chef Amarjeet is currently working as Chef de Partie (CDP) – BBQ at SAFAR by Karimi in Cupertino, California, where he brings authentic Indian grilling techniques to a global audience. With multiple recognitions — including “Employee of the Year” and media highlights for his ‘down-to-earth rustic Punjabi cuisine’ — Chef Amarjeet continues to champion traditional Indian cooking methods, especially tandoor and charcoal-based BBQ.
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