The newly appointed Food & Beverage Manager at Sheraton Hyderabad Hotel, Gachibowli, Syed Asad Gauhar will be responsible for day-to-day operations of the F&B unit, achieving revenue targets and driving unique guest experiences at the hotel.
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A seasoned chef, Yogesh Deshpande has worked with some of India’s most eminent hotels. Before joining AccorHotels, Chef Yogesh has worked with Park Hyatt Goa Resort as Chef de Cuisine.
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BW Hotelier spoke to Monica Suri, General Manger Jaipur Marrriot, who expressed her excitement about the launch of nightclub in the pink city soon.
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Before joining Carlson Rezidor Hotel Group, Katerina was the head of development for Asia Pacific and China for Rosewood Hotel Group. Based in Hong Kong, she spearheaded the region’s development activities for Rosewood Hotels & Resorts, New World Hotels & Resorts and Pentahotels. Prior to that, she held roles with Starwood Hotels & Resorts Worldwide and HVS.
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The Suryaa New Delhi announced the appointment of three new members to their core team. Hema Dhoke joins as Director of Sales; Chetan Kapoor joins as Director of Sales in charge of MICE; and Mansi Bhasin joins as Public Relations Manager.
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Mr Tilak’s previous employment was with Godwin Group of Hotels, Haridwar, where he served in the capacity of Front Office Manager. At Top3 Resorts besides commanding the overall operations of the property, he will continue to lend his expertise in the Front Office management.
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Prior to joining Radisson Blu Atria, he has worked with several leading brands in the country such as Novotel Mumbai Juhu Beach, Oberoi group of Hotels – Hilton Towers Mumbai and Renaissance Mumbai – Marriott exposure, to name a few.
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Having worked with brands like Oberoi hotels, Taj hotels, Hyatt and IHG, Amit Kandwal is very passionate about food, beverages, concept of hospitality and work to instill the same passion in others striving to make a career in Food and Beverage
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