Tell me something that is not in your CV/Resume? This question is more of an icebreaker and sets the ball rolling for the rest of the conversation. A great opening answer can help set a good initial impression.
Read MoreI prepare for every interview based on the job requirement and also the candidate profile and all the questions are customised accordingly.
Read Morewe need to maintain a unique way of approaching and attracting talent rather than just selecting/rejecting the Individual basis their profile.
Read MoreOn a personal level, I like to ask about their family. Who are the most important people in their lives? What are the most important things in their lives? What do they value the most? This, for me, is very important so that I get to know the person I will be working with.
Read MoreLessons learnt has been majorly sour ones. We all have learnt how to survive with the resources inhand and to manage a crisis never seen before. We have seen hotels utilizing the scarcest number of resources being put forward for ensuring operations continuity. We have seen the addition of multi-tasking and multi skilling as an integral part of all operations.
Read MoreWhat lessons do you feel you have learned from this period?
That we cannot be complacent, hospitality is one of those industries that faced a significant impact during the pandemic, situations can change significantly from one day to another, hence it is very important to be prepared for all kinds of scenarios, we need to have a back up plan for the backup plan.
Read MoreDid you experiment with any new L&D ideas/tech?
Yes, we conducted trainings by using video conferencing platforms and we also conducted online orientation and number of employee engagement activities through Social media platforms. Weekly Quiz Time for all employees was organized via a WhatsApp group.
Read MoreThe pandemic has taught us flexibility. It has taught us resilience. These few months have made the whole world adapt to new normals, so change is imminent. However, the way we adapt to these changes by keeping our values and ethics will determine the real survivors.
Read MoreMental health of team members is most critical during this difficult time. Our leadership team believes in keeping the lines of communication open at all times and we act as a mentor to our team, motivating them to look at the bigger picture and how we will come out stronger and wiser from this crisis.
Read MoreOur endeavor is to provide a great arrival experience and keep the warmth and hospitality index intact. With Accor’s ALLSAFE protocol in place we try to eliminate maximum touch points and are trying to make the entire journey contactless and seamless.
Read MoreWhat is so special about your IRD?
It's the opportunity to live like a movie star for the day that really appeals to people, and if the food and service is also great, then even better.
Read MoreOur in-room dining is special in that you don’t have to order it only in your room; you can enjoy your order anywhere at our resort at any time.
Our resort has embraced cutting edge technology such as our Alma App, QR codes and our guest wristbands to ensure our in-room dining and other services are contactless and sustainable.
Some of our brands will have a kitchen in the room where guests can see food being cooked in front of their eyes. ‘The most important is that we believe in Lab Kitchen which is like laboratories based on less touch technology while human is at a task with distance’
Read MoreTime of course is the most important factor in every aspect of in-room dining, Time is like the heartbeat of IRD operations.
In the coming time, we also plan to introduce Vserve (a software that tabulates & tracks Time, efficiency & scopes)
Read MoreEver since the pandemic, we have seen enormous change in guest preferences. They prefer dining with their family in the comfort of their rooms rather than to coming down for food at the dining at restaurants.
Read MoreThe usual IRD orders "Meal on Tray" turn into a trolley table with a restaurant-like set up with botanicals, overlooking the beautiful Tapi river. A perfect setup for a romantic cosy dining experience.
Read MoreAnother unique point for our hotel is the kitchenette set up in our hotel rooms. We have different packages where guests can pre-order their groceries before they check-in and reorder their supplies during their stay.
Read MoreConnected, positive and contemporary are the core pillars at our motor themed Park Inn by Radisson hotel in Motor City.
Read MoreOur check-in is more about hosting and creating an enjoyable and seamless experience and less about processes and procedures.
The hotels also try to convey a sense of place during check-in, for example, a Jasmine garland at The Peninsula Bangkok or a welcome beverage at The Peninsula Beverly Hills.
Read MoreCheck-in Starts with the salutation and by saying “KARIBU” which means welcome, followed by a Swahili drink made out of lemongrass, ginger, and tamarind.
Read Moreeverything hospitality
only hospitality
