Exclusive Interview | Dr. Amaresh Kumar, Director - HouseKeeping, Vividus Hotel, Bengaluru

“Keep trying with a practical approach, success will come one day!”

Dr.Amaresh Kumar

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

I am from a teacher family, coming from Sita Mata's birthplace called Sitamarhi. I did my BHM from oriental school lakkidi land of mists, along with that I did my International diploma in Hospitality management. Later working with Sheraton in India ( Bangalore ) I did my MBA in tourism & hotel management later did Ph.D. in Tourism & hotel management. I had written an interview booklet called Pinnacle for the hospitality industry.

Later I joined Executive Housekeeper with Four points Sheraton & CY Marriott 2015 to 2018. Currently with Vividus hotels as Director of Housekeeping.

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

It is how you cope up with situations & keep learning how to deal with new people & how innovative are you.

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

They should have time management skills. Everyone should have trait-like learn & excel.

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?

Trainees should make their own schedule after work they learn technical aspects which will help them in the future.

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

Smart washroom,

App-based check-in, steam cleaning, online reservation web portals are new trends in the hospitality industry

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

Mobile check-in planned for Vividus hotels guest can open rooms from phone & control guest room lights from the phone itself.

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

The hotel industry should pay equally in all departments.

Happiness meter to be inducted for employee show that daily one should know how is employee doing .

Exclusive Interview | Ravi Singh, General Manager, Ramada Dehradun

“Being an academician myself, I would also like to change the way hospitality education is being imparted and we have taken the step by starting Servo Hospitality School where our key focus is on experiential learning”

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

One of the most defining characteristics of Indian culture is hospitality and I have been bought up to the common phrase of “Atithi Devo bhava,” meaning, “Guests are forms of God.” Hosting guests at home during vacation is one of the fond nostalgic memories I have of my childhood. This is perhaps what instilled in me an interest in hospitality, and I choose Hotel Management as a career option. I completed my Hotel Management training from MS Ramaiah University and started my career with Taj Gateway in Bangalore.

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

It is Passion, Discipline, Hard work, and Patience that are the key virtues that every hotelier must possess and make it a part of their professional life. Leadership skills are also a prerequisite once you start managing big teams.

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

We look forward to hiring passionate people who are open to learning, carry a good attitude, and have good communication skills. If any candidate fulfils the above attributes, he is the right candidate for us.

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?

They need to be more responsible about their attitude and their learning. Trainees need to be proactive and inculcate the belief that learning is their own responsibility.

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

The millennials and Gen X travel trends are different compared to others. They are more focused on new experiences rather than focus on luxury. They are more inquisitive and always on the lookout for something new. We as hospitality professionals should start creating experiences for the new age travelers. Personalization of experiences is also one of the key requirements of the new age travellers.

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?

Technology makes processes faster and more accurate. Data is the new gold and we as an industry have also started focussing on the same. Incorporation of Artificial Intelligence in our reservations, feedback mechanisms, revenue management, and food orders will drive the growth of the industry in the years to come. In the expansion phase at Hotel Ramada, Dehradun, we are also looking at AI integration and creating smart rooms with Smart Locks and many other features including Alexa integration. Future is tech-driven and in countries like Japan and China, bots have been put to use to do many jobs that were earlier performed by humans.

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

Firstly, the way teams are being managed. Secondly, work timings in the hospitality industry. Being an academician myself, I would also like to change the way hospitality education is being imparted and we have taken the step by starting Servo Hospitality School where our key focus is on experiential learning.

Editor: What can we expect in the coming year?

Gen X is going to drive the changes in the next few years. Sustainability is going to get a lot of focus and every hotel brand is working towards the same. It is all going to be about the data and tech-driven decision making and creating a personalized hospitality experience for every traveller.

Exclusive Interview | Alma Resort’s Executive Sous Chef Francesco Conzattu

How did it all start? Share your culinary journey with us

I started helping my grandmother and mother cook when I was younger and instantly loved it. I often went out to dinner with my parents, family & friends; I really enjoyed the experience and the joy it brought me. What made it more special was that we spent all of our celebrations and special occasions together in restaurants and I soon realized that the atmosphere in a restaurant makes people happy and, thus, I wanted to work in this environment and become a chef.

What are your earliest memories of the kitchens you worked in?
As a child, we used to visit the same restaurant often and during that time we became friends with the chef, who offered me a summer holiday job when I was 14 years old. That was the first time I worked in a restaurant kitchen. He guided me and showed me the ins and outs of working in a kitchen, opening a whole new world for me.

A dish your patrons/guest love
Tortelli stuffed with fresh scallop and pumpkin puree. 

A dish that you love but do not have on your menu
Fresh artichoke salad with shaved bottarga (dried mullet roe)

What according to you does it take to become a successful chef?

You should really have a passion for the job as it requires a lot of time and dedication.

What advice would you give to a young culinary student?
Strive to learn as much as you can about other cuisines and travel to broaden your knowledge and skills. Set goals for yourself and push yourself to reach them.

What instruments/ equipment/devices you cannot imagine working without?
A pasta machine. This is a must-have in an Italian kitchen and I cannot imagine working without one.

Your favourite ingredient is…
Sea urchin.

Name chefs, you find amazing or chefs work you admire
The chef I worked with while growing up, Chef Alessandro Visentin, was my mentor. I really look up to him and appreciate everything I learned from him. I also really admire chefs Antonio Cannavaciolo and Norbert Niederkofler.

What books should every chef read?
I would say that every chef should read books by Gualtiero Marchesi - he made kitchen history. 

Exclusive Interview | Chef Wizdan Purnama | Executive Pastry Chef

Editor: How did it all start? Share your culinary journey with us

Thank you for your question, well it will be a long story, however, I will summarize it as short as I can My culinary journey basically since I was a kid, I was loving cooking at an early stage as a teen, I always catch my own food and cooks my own lunch back home from school, how ever it starts from the feeling I went to engineering college at first after several attempts I just realize I am not too good with one of those and my brotherThank you for your question, well it will be a long story, however, I will summarize it as short as I can My culinary journey basically since I was a kid, I was loving cooking at an early stage as a teen, I always catch my own food and cooks my own lunch back home from school, how ever it starts from the feeling I went to engineering college at first after several attempts I just realize I am not too good with one of those and my brother advised me to take the culinary school in 2002 , and however I tried it & start to love it and graduate at 2003 thanks to my brother who adviced me.

I start apprentice in Hyatt group hotel at 2002 -2003, after graduated school, I apply for a job thru competition of cooking and one of the chefs look at my talent and directly hiring me as senior commis (not helper or second commis and after working a year I get promoted to chef de partie 

I worked for around 12 years in my country throughout the archipelago of the countries In 2011 I was working at Jakarta in an international chain hotel which just starts to get a huge grip in the hospitality industry, i worked there for 3 years with 2 times promotion I held my second executive pastry chef position there, including I did the competition with an awarded silver medal at showpieces, bronze medals for plated dessert and runner up in Asian pastry cup 

In 2015 I joined the Westin hotel in Bali and in 2016 I joined The Biltmore luxury hotel as a pre-opening executive chef which is the most luxurious hotel in Georgia.

In 2018 I left Georgia to work in regency corp, Intercontinental  Hotel I was learning my art sugar and chocolate directly with chef Ewald Notter (world champion 2001) and Chef Stephane Treand MOF 

Editor: What are your earliest memories of the kitchens you worked in

Well at that time I working at pastry and bakery all in, one person in a single shift produce everything Alone including A La Carte, well the best things is I learn a lot and spend times more than 15 hours a day in the kitchen, and at the earliest time  education in the real-life kitchen not like recently a bit violence and hard  not for fainted heart, you will get sue if you practicing recently haha

Editor: A dish your patrons/guest love

Well overall guest always love my product, however, I always customize the dish for special guest, the pastry philosophy is you need to update your creation with knowledge and technology so  you are forbidden to leave behind  One of my favorite dishes is the classic one with personal and modern touch like modified millefeuille, etc 

Editor: A dish that you love but do not have on your menu

Currently, I did nikkei dessert however I need to put it out due to the demand for more guest like classic 

Editor: What according to you does it take to become a successful chef?

Plain and simple “you are a successful chef if your team member as good as you did and  operation still smooth whether you around or not “ so they keep hunger and need to be developing 

Editor: What advice would you give to a young culinary student?

You need to be All in, being chef the sweetest fruit will come to you at the end-stage not the first or middle stage, so always do perfect regarding the odds and accelerate maximum in your careers at an early stage  with knowledge and hard work 

Editor: What instruments/ equipment/devices you cannot imagine working without?

Well, a good chef needs to accomplish the job at the end, that’s why it needs creativity and improvisation, I was in charge with kitchen almost zero equipment at an early stage on my careers, so it will sharp your senses and improvisation But If you insist I will mention a thermometer.

Editor: Your favorite ingredient is…

My favorite ingredient is vanilla beans

Editor: Name chefs, you find amazing or chefs work you admire

Well I work with Chef Darren Lauder award-winning chef and he is a judge in WACS so my works been judged every single day just like a competition, that’s what makes you.

Editor: What books should every chef read?

I recommended the french laundry book Thomas Keller and the specific pastry is Matter Chocolat by Stephane Leroux.

Exclusive Interview | MANISH VASWANI | Chief Creative Officer | Fullscoop Digital Pvt. Ltd, Indore

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

I love meeting people and networking to discuss marketing, branding, & digital media. My passion to pursue entrepreneurship led me to attach the intent of doing business with my above-mentioned interests. Journey formed as Fullscoop Digital in 2012, with market dynamics molding us to keep hospitality as our niche segment.

Editor: Fullscoop is a Hospitality based digital advertising agency. Tell us some campaigns you have done.

We have been working with 125+ hotels globally, and our major campaigns include :

Swirl Wheel Campaign for Radisson Guwahati: wherein guests revolved wheel at the restaurant to get the lucky offer.

Golu ki Shaadi at Radisson Greater Noida: Digital virtual marriage ceremony was conducted to let the audience know about property, banquets, decor, and packages.

and several more..

Editor: So who is your ideal client and what can they expect from you?

Our ideal client is a reputed branded group's hotel property, with marketing team colleagues acquainted and interested to explore innovative methods of Digital Branding - for promoting, rooms, banquets, restaurants, etc.

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

The entire focus is going to shift over 3 essential topics :

1. Domestic Promotions: People will take year+ of time to confidently plan luxury travel, till then only necessity travel and domestic travel will consume more requirements.

2. Weddings: Up to 50 people banquet events are allowed, hotels will try their best to get good events and functions to attract bulk revenues.

3. Home Delivery: Despite all the buzz, still only 12% of restaurants do home delivery. This percentage is certainly going to rise in the times to come.

Editor: What can we expect in the coming year?

Industries will realign their marketing budgets, to enhance the ratio of spending on Digital Branding. Cost-efficient and creative agencies will get opportunities to handle large brands, it will also increase job opportunities in the advertising and marketing segment. Hotels: It'll attract resources that can wear multiple hats at a time.

Exclusive Interview | Jagadish Dadi, Human Resource Manager - Marriott (Surat)

“In order to build a rewarding employee experience, you need to understand what matters most to your people”

— Jagadish Dadi



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

I belong to the city of destiny, Visakhapatnam. Where I have completed all my schooling 10+2 from Kendriya Vidyalaya & Graduated in Business Management(BBM) from GITAM University., later I perused PG Diploma in IR&PM, Labour & Industrial Relations and Masters in Human Resources management(MHRM) from Andhra University.

I am a thorough Human Resources Professional with 13+ years of experience in the hospitality industry.

My career into hospitality industry is certainly an accident & was not aware of this industry any time before as a whole, however the destiny is what it decide for us to cherish lifetime. People also have this misconception that if you do work in a hotel then you’re either a receptionist, doorman or a housekeeping attendant which are all absolutely false assumptions and merely stereotypes.

It all started with the first flag ship hotel of Accor Hotels in Hyderabad, India i.e.; Novotel Hyderabad & Hyderabad International Convention Centre in the pre-opening as a Human Resources Coordinator (July 2006 to Aug 2011)., this is the property taught me all the skills & best practices that I have used in the coming stints of my career. later I was transferred to be part of another pre-opening property of Accor Hotels in Visakhapatnam, India i.e., Novotel Visakhapatnam Varun Beach as Human Resources Executive and promoted to Asst. Manager – Human Resources (Aug 2011 to July 2014). I moved to Qatar Airways in Doha, Qatar as Huma Resources Officer (July 2014 to Jan 2015). I returned back to India and joined HMSHost International, An Auto grill Company as Asst. Human Resources Manager where I used to handle the Airport HR Operations of India and Middle East (May 2015 to Sep 2016)., later I have moved to Visakhapatnam with Fairfield by Marriott Pre opening team as Human Resources Manager (Apr 2017 to Aug 2019) and moved to Surat, Gujarat with Surat Marriott Hotel as Human Resources Manager( Aug 2019 to current)

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

The key thing for our industry is a definite commitment to a very high level of service culture and also a personal commitment to those beliefs. One have to keep personally motivated and passionate about the industry. I believe having the right attitude is the most important thing to succeed in the hospitality industry, along with common sense. A ‘can do’ attitude with a smile. Generally people see only the glamorous side of hotels, but there is a lot of hard work and long hours that go on behind the scenes.

Editor: What advice would you give to a young culinary student?

All it takes is to enjoy the work and sky is the limit. Honesty, passion, smartness and sense of humor., a mix of all these attributes with the right kind of attitude will definitely give an extra mile in his/her career.

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

The right kind of attitude is definitely an essential part of what we look for when hiring for our hotel. Also, we require candidates to have strong interpersonal skills as they have to deal with clients and customers at all time and someone who is flexible and a team player.

If someone wants to be working with me should be no excuse, all that they need to have a right attitude towards work & associates, Dedication, the urge to be different from others, should be able to perform under extreme pressure, constantly challenging self for an improvement etc.

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

The hospitality industry is competitive, and businesses need to keep up with the latest hospitality trends to avoid being left behind. Additionally, keeping pace with the industry as a whole is a great way to ensure our business delivers the kind of customer experience people want and expect. However, the needs and priorities of customers have also changed due to COVID.

1. Safety & Hygiene - As the world adjusts to the virus and efforts to contain the spread. It is essential that safety & hygiene are a priority for hotels, which will certainly builds confidence among the Guests and associates.

2. Mobile Check-In Service - Offering a mobile check-in service is one of the most useful hospitality trends for reducing the need for human-to-human contact and this is an especially important concept within the context of the COVID-19 pandemic and the associated efforts to contain the virus.

3. Healthy & Organic Food & Drinks - There has been something of a cultural shift with people becoming more aware of the things they are putting in their bodies, leading to healthy food and drinks trend., hence hotels are now are very much keen to cater the healthy & organic way of food style.

4. Sustainability - This has been one of the most noticeable hospitality trends of recent times, customers are concerned with environmental issues and want to know that the businesses they deal with are behaving ethically & promoting the eco –friendliness.

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

With the changing trends & competition, the hotel industry is making all the best possible efforts to meet the guest & associate satisfaction., however 2 things I would like to change in our industry would be

1. Long working hours, especially at the shop floor which is an on-going and need to be changed for a proper work life balance of associates.

2. Salary structures or pay scale, which is still a debating point in most of the hotels but not all.

One with a Team

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Exclusive Interview | Amit Negi, Quality & Training Manager - Sheraton Grand Palace Indore

“Be passionate about what you do. Pursue Excellence because our dedication to the work shows in everything we do. ”

— Amit Negi

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

Firstly, I would like to express my gratitude to Eclat hospitality team for giving me this opportunity to share my journey and experiences in the hospitality industry.

It all started in 2011 when I decided to step into the hospitality industry and I choose Chitkara University for my bachelor’s degree in Hotel Management & Hospitality Administration. During my 3-year bachelor degree, I have gone through the industrial exposure at Taj Hotels & Resorts in Jodhpur and that gave me a complete insight into the real hospitality operations.

At the starting of my career I drifted away from the industry, I joined an MNC in Sales & Marketing Department as Management trainee and climbed up to the Corporate Trainer Level within a few months. However, my long-term goals have driven me back to the Hospitality industry.

My journey in the hospitality Industry started in 2016 as a Corporate Training & Development Executive for Sayaji Hotels. From there I moved to the Brands like Carlson Rezidor & Intercontinental Hotels Group.

Then got a wonderful opportunity to work with the opening team of Hyatt Regency Lucknow, where I got an opportunity to work with amazing leaders like “Kumar Shobhan” and “Rahul Singh”. It was a great experience to be with the HR team there and lead training which gave me multiple opportunities to understand HR functions.

Since September 2019, I am working with Marriott International. I got this opportunity as Pre-opening Quality & Training Manager. I sincerely would like to thank Ms Ekta Gupta for believing in me and offering me this role. It was a grand conversion from a local brand to SHERATON GRAND PALACE and here we are today.

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

I firmly believe that Passion and Human Connection are the keys to succeed in this industry. Be passionate about what you do. Pursue Excellence because our dedication to the work shows in everything we do. Build a genuine connection with people, always put them first, and truly care for your people so they can be at their best. Create a world of understanding & humility.

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

Many things along with mindset have changed. Previously it was all about degrees and hotel experience from big brands, however, now the approach is more towards the Enthusiasm, Passion & creativity.

I look for candidates who are enthusiastic and passionate about what they do. People who love the work they tend to learn things faster and grow faster than the people who work for a paycheck.

Editor: What is the single factor that got you your promotion?

Passion…. I am very much passionate about my work and creating a connection.

I followed my passion and now it is leading me to my purpose.

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

At present in this pandemic situation, health and safety is the prime factor impacting the hospitality industry.

Also In the year 2020, it’s very likely that almost all industries impacted by new waves of digital innovation in some way, shape or form. We can already see some new ideas emerging and colliding with trends in tourism and hospitality industry as we move towards interactive future.

New hospitality world is more of contactless. Hotels are adopting and leveraging technology to streamline their operations, unify departments, and maximize their staff’s productivity - all without sacrificing exceptional service standards.

Millennials, those ages 18-34 are expected to represent 50% of all travellers by 2025. Industry need to define their strategies based on this demographic group’s personality traits and habits—they travel a lot; are early adopters of technology; like personalized interactions and are spontaneous.

Increased emphasis on health and well-being people today are taking charge of their health; hotels are responding with well-equipped fitness centres, pools and spas. Increasingly, travellers are expecting innovative wellness options.

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?

Technology has enabled a great comfort for all the travellers. Mobile Check-ins, check-outs, and a complete data storage of preferences. In our dining destinations, we have successfully implemented the Contactless Menu & Touchless Transaction option for the guest.

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

• Hiring Process: In many organization, HR reject a candidate on a simple question e.g. Why did you leave your last job?

And this is the question where we lose potential candidates. There is XYZ number of reason for leaving a job. It can be Work Culture of the organization, too much pressure at work, No Personal Life, Arrogant Bosses, Long Shifts, and No Learning Environment.
Rather than asking candidates this question, we can ask them "what else we can do to retain you with us"?

All HR should be liberal on this and should ask the right question to find the right talent.

• Online Joining Process for all associate, Enhanced Learning Platforms for associates.

Exclusive Interview | Sonia Sharma, Human Resource Manager, Oblu Select Maldives

“I always believe in nurturing talent by guiding them in the right direction. ”

— Sonia Sharma

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

Journey Started in 2010 as HR Recruitment Consultant in a small city of India (Amritsar, Punjab). Not sure whether it was my destiny or co-incidence 😊that I got an opportunity in Hospitality industry in Nov 2011. It was not an easy move as Hospitality industry is still a TABOO in small cities of India, however when it is your destiny then everything gets into place on its own. I was not from Hotel Management background and everything was very new to me, however with the support of my seniors and determination to become successful in Human Resources, I kept on taking all challenges and moving forward.

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

It is not about how to succeed in this or any other industry, i believe that an individual should have a goal in his/her life and determination and focus to reach out there. Be Strong, Never Loose your Focus and Keep moving until and unless you reach out to your goal in life. There are many ways to succeed in your career, however its an individual who decides to choose which way. I was lucky enough that I got mentors in my life who have always guided me and helped me to grow.

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

I firmly believe that if an individual have a positive attitude and eagerness to learn, he/she can become an asset to an organization. Skills can be taught easily as it is a professional competency, however behaviour being a personal competency cannot be changed until and unless an individual knows about and willingly work on the improvement.

If someone wants to work with me: I always believe in nurturing talent by guiding them in the right direction. I am a firm believer of providing Equal opportunity as per the capability of an individual to shape up their career.

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

These days there is lot of competition in the market in terms of Hospitality Schools and Hotels as well. Hence the quality in hospitality industry has been deteriorated with time.

Digitalization is the biggest trend these days in our industry which has its own impact, Yes on one hand it is very user friendly, However on the other hand it miss that personal and human touch which is very important in our industry.

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?

Tech/app enabled rooms with attributes like key less check in, in room controls, online in room dining order placement facilities etc

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

• Taking back Hospitality Industry where the quality of product and people was always the first approach

• Enhanced hygiene and safety protocols and standards