The St. Regis Mumbai
Director Food & Beverage
Director of Catering Sales
Assistant Manager – Cost Controls
Finance Manager
Compliance Manager
Training Manager
Housekeeping Manager
Assistant Manager Front Office
Chef De Cuisine
Sous Chef – Western Cuisine
Sous Chef – Banquets
Chief Engineer
Interested candidates may share their C.V. / Resume at: jobs.mumbai@stregis.com
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Editor’s Pick
Ditch the idea that a night out needs effort.
House of Pleo isn’t about escape in the grand, cinematic sense. It’s about something quieter. A shift you feel as you step away from the rhythm of Powai and into a rooftop that softens the city without disconnecting from it.
This is a space built for the in-between moments. The walk up. The first drink. The way conversations settle in as the music finds its pace. Familiar coordinates, reimagined into something that feels both easy and intentional.
From cocktails that carry a distinct point of view to food that understands how people actually eat after a long day, everything here works towards one idea—keeping it simple, without making it ordinary.
Curious what happens when a neighbourhood finds its new rhythm?
“Luxury today is not about marble floors or thread counts – guests can find that anywhere. What they cannot find everywhere is Udaipur.”
— Ms. Swati Agarwal, Spokesperson & Owner, Radisson Blu Hotel, Resorts and Spa, Udaipur
Tried & Tasted by Hospemag
Revenue is vanity, profit is sanity. While RevPAR (Revenue Per Available Room) remains the heartbeat of the industry, 2026 is teaching us that it’s no longer the only metric that matters. With global growth hitting a pricing ceiling at 1-2%, but the Asia-Pacific region surging ahead at 3-4%, the story is shifting. We’re moving toward TRevPAR (Total RevPAR) and GOPPAR (Gross Operating Profit), because in an era of 'experiential travel,' an empty room doesn't just lose a night's stay—it loses the signature parotta at the bar and the premium spa treatment.
