Exclusive Interview | Ian Mahajan, Food and Beverage Manager | Raffles Seychelles

“one needs to be humble yet bold, be composed, yet positively aggressive. ”

— Ian Mahajan

Introduction: Ian Mahajan is an alumnus of IHM Bangalore with 16 years of industry experience in Food and Beverage. During this career journey, he worked with many brands like Marriott, Hyatt, Accor to name a few. Currently, he is the Food and beverage manager in Raffles Seychelles

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

I started in 2005 with JW Marriott Juhu after completing my BSc in hospitality from Bangalore, India. Then moved to Dubai and spent a little over a decade there, working with Hyatt and Minor International. To test the waters (not quite literally) I moved to Seychelles, worked with the Four Seasons followed Accor - Raffles which is my current home ground.

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

Perception management, endurance, dedication, a lot of passion, and even more patience. You need to be humble yet bold, be composed, yet positively aggressive. 

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

Needs to Have an engaging personality, ambitious and passionate 

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

Sustainability, conscious eating, seamless technology, a dynamic approach towards everything, timeless travel gave the current situation   

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? 

• Strong wifi

• Mobile apps

• Whatsapp communication

• mobile check-ins

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

• The hiring process

• The concept of the minibar

Exclusive Interview | Tarun Kumar Assistant Food and Beverage Manager,Waldorf Astoria Ras Al Khaimah

“Passion, Passion, and Passion only takes you to Success”

— Tarun Kumar

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

It all started with a short internship during school at one of the iconic luxury hotels in New Delhi the Taj Palace hotel. After this short but very interesting experience, I decided to pursue my hotel management career with IHM – Jodhpur and eventually got an opportunity to head start my career as a management trainee with the Taj group of hotels. 

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

Passion, Passion, and Passion only. Hospitality demands a multitude of approaches and skills every day. Nonetheless, the basics will always remain the same irrespective of the format. As famous Restaurateur Danny Meyer quoted – Service is monologue but Hospitality is Dialogue.

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

I always look for a passion for Hospitality first and technical always second. Personality is key as technology could be trained or learned. Like IQ or EQ, I look for the Hospitality Quotient in a successful candidate that I learned myself long back which is: Optimism, Self Awareness, Integrity and Intelligence not just smart but urge to learn consistently. 

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

Definitely, the cloud kitchens would be one the next thing coming out more capturing the market apart from this 

Affordable Luxury in accommodation segment an upper premium but with great value and

Bring Back Chef – Concept where customers would be able to invite their friends and family along with reputed chefs cooking and service team serving ala minute in there own home in a very niche and personalized setting or simply will see some of the very best names and brands in the industry would offer their meals including the branded delivery over user-friendly mobile apps. Kitch-In in Dubai is one exciting example.

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? 

Well, I always believe that technology is something that if supplemented well with the Human element can elevate the guest experience to a whole new level.

There have been important yet experiential tech abled solutions from Digital check-in to Touchless interactive Menu in restaurants to web-based mobile ordering solutions with payment capability around the pool and beach.

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

The fair review system - Not just for guests but also for the team. Think of a combination of TripAdvisor and Glassdoor.. isn't it exciting!!