A Glimpse into F&B at The Residency Towers with Sujith Kumar S

Admin

Published on October 4, 2023

What motivated you to pursue a career in hospitality, and what led you to your current role at The Residency Towers?

I chose a career in hospitality because of my passion for exploring diverse cuisines and destinations, as well as my love of meeting people. My current role at The Residency Towers compliments my personality perfectly. This is my second stint at the company, and I am very familiar with its brand foundation and philosophy. I applied for this role because it offers a unique opportunity to combine my operational expertise with my passion for project refurbishment. It is a wonderful experience that is helping me to grow professionally.

Could you describe the typical responsibilities and daily tasks that fall under the purview of an FNB Manager in a hotel of this caliber?

As an F&B manager, I ensure that all of our outlets are ready to serve guests according to their requirements and needs, with an extreme focus on customer service and the ability to solve problems quickly and efficiently to make the guest experience memorable. Apart from day-to-day operations, every day is a challenge because we never know what to expect, but that's also what makes the job so rewarding and there's always something new to learn.

What strategies do you employ to optimize cost control and resource management in the FNB department while maintaining quality standards?

As a brand, we implement and ensure that cost-control strategies are maintained in many areas, such as food, beverage, water, and power. For example, we control the portioning of food at our restaurants and bulk book ingredients in batches to minimize waste. In other areas, we have adopted paperless practices, such as using digital software to collect customer feedback and providing digital menus in rooms and restaurants. Additionally, we have installed sensor lights in public areas and sensor taps in washrooms to reduce our energy and water consumption. These measures help us to achieve significant cost savings.

How do you stay updated with the latest food and beverage trends, and how do you incorporate them into your menu offerings?

I stay up-to-date on the latest F&B trends by actively following major brands and bloggers digitally, and by attending events happening in Chennai and other major metros like Bangalore and Mumbai. I also have the opportunity to oversee the F&B operations at our flagship resort in the Maldives, which has helped me to understand the diversity of international cuisines. I use this knowledge to collaborate with our culinary director to develop experimental and process-driven menus that reflect the latest trends.

What steps do you take to maintain compliance with food safety and health regulations in your FNB operations?

We have partnered with a third-party vendor called Parikshan to conduct quality audits of our food and beverage operations six days a week for three hours each day. Their audit covers the receiving area, where they check the quality of incoming materials, the first-in-first-out process, and the upkeep of our cold rooms and storage areas. They also provide us with regular reports on any areas where improvement is needed. In addition to these audits, we test the quality of our water every month. We also have one certified FasTrack trainer per 10 staff members.

In your opinion, what sets The Residency Towers apart from other hotels in Chennai in terms of its food and beverage offerings?

The Residency Towers was opened in 2003, when major brands were beginning to enter the Chennai market. Despite the competition, the hotel's F&B outlets have remained consistently popular. The hotel's buffet restaurant, Main Street, is always packed with customers. The popular Bike & Barrel resto bar has a 24-hour license, and the hotel is also known for its huge banqueting space with ample car parking.

What is the most rewarding aspect of your career in the hospitality industry, and how has it shaped your personal and professional life?

This industry has helped me immensely to develop my people management skills. I currently manage and train around 90 associates from different parts of the country, which gives me more confidence and a composed way of handling things. At the same time, I have built strong relationships with our regular customers, who appreciate the recognition and genuine feeling of home away from home that we offer.

This interview is exclusively published on Hospitalitynews.in.

Why The Boulevard is the Place to Be: Mr. Pranav Poddar’s Cool Plans for Gurgaon's Food Scene

Nishang Narayan

Published on October 2, 2024

In Gurgaon’s dynamic dining landscape, a fresh and bold culinary destination is set to steal the spotlight—The Boulevard by Galaxy Magnum Group. This isn’t just another restaurant; it’s a visionary project led by Mr. Pranav Poddar, the Executive Director, who is determined to elevate the city’s dining scene with an innovative, multi-faceted approach.

Mr. Poddar, who brings extensive expertise from the hospitality industry, is on a mission to make The Boulevard a hub for more than just food. “Our goal with The Boulevard is to create a premium culinary destination that blends global cuisines with local flavors,” he shares. His vision revolves around turning dining into a memorable journey, where every meal is an event, every dish a celebration of creativity and culture.

The Boulevard promises to stand out, not just with its extraordinary food but with its immersive, elegant design. Floor-to-ceiling windows, vertical gardens, and curated art pieces will set the scene for a dining experience that combines sophistication with comfort. This thoughtfully designed space will elevate every meal into a special occasion.

However, what truly sets The Boulevard apart is its focus on interactive and immersive dining. “We’re introducing live cooking stations where guests can watch their meals being prepared,” Mr. Poddar reveals. The Boulevard’s open kitchen concept and chef’s table experiences will offer diners a front-row seat to culinary artistry. It’s not just about eating; it’s about witnessing the magic of food preparation and engaging with it.

To keep the experience fresh and dynamic, The Boulevard plans to host pop-up events and collaborate with renowned chefs from around the world. These exclusive events will introduce new dishes and exciting perspectives, constantly redefining what’s on the plate and offering food lovers new reasons to visit.

Beyond the food, The Boulevard champions sustainability. “We’re dedicated to integrating environmentally conscious practices into every aspect of our operations,” Mr. Poddar emphasizes. The venue will use energy-efficient technologies, including LED lighting and renewable energy sources like solar power, proving that luxury and sustainability can go hand in hand. Sustainability workshops and support for local causes further reflect The Boulevard’s commitment to making a positive impact on the community.

Looking to the future, Mr. Poddar’s ambitions for The Boulevard are bold and far-reaching. In the short term, the goal is to create a strong market presence in Gurgaon through targeted marketing campaigns and exclusive events. “We want to build a loyal customer base and set a new standard for premium dining in the city,” he explains. Long-term plans include expanding The Boulevard’s innovative dining concept to other metropolitan cities like Delhi and Mumbai, with the vision of creating a recognized brand synonymous with excellence and innovation.

As The Boulevard gears up for its grand opening, it’s clear that this isn’t just another restaurant; it’s a landmark in the making. With its immersive design, innovative cuisine, and commitment to sustainability, The Boulevard by Galaxy Magnum Group is poised to transform Gurgaon’s dining scene and create an unforgettable experience for food enthusiasts.

Stay tuned for the grand opening of The Boulevard, where a new era of dining excellence is about to begin!

Perfection? That’s Just Our Starting Point at Pristine India: IFFCO’s Ingredients Revolution

Nishang Narayan

Published on October 2, 2024

In the ever-evolving food industry, few names have made as significant an impact as IFFCO Group. With the launch of Pristine India, IFFCO is taking its commitment to quality and innovation to unprecedented heights. This new brand isn't just about creating flawless ingredients—it's about redefining what consumers can expect from their food products.

Pristine India represents a bold move in the FMCG sector, with a mission to set new benchmarks in purity, taste, and sustainability. Unlike traditional approaches, IFFCO focuses on mastering market demands by developing ingredients that cater to health-conscious consumers seeking premium quality. The brand has successfully launched products like trans-fat-free, RSPO-certified oil and a revolutionary chilled UHT whip topping, which is a first for India, utilizing advanced Tetra Pak technology.

At the core of Pristine India is a relentless dedication to excellence. Every product undergoes stringent quality control measures, employing cutting-edge technology to ensure it exceeds industry standards. However, IFFCO's commitment goes beyond mere product quality; it’s about social responsibility and empowering local communities throughout the production process.

Sumit Nair, General Manager of Pristine India, articulates the brand’s philosophy: “Perfection is merely the beginning.” This ethos drives the team to innovate continuously, pushing beyond existing standards to deliver exceptional products that resonate with discerning consumers. The brand’s innovative spirit has garnered a loyal following and industry recognition, underscoring its commitment to a sustainable future.

As the food landscape continues to shift, Pristine India remains committed to leading the charge, adapting to trends while setting new ones. With its focus on creating experiences that align with contemporary consumer needs, IFFCO's Pristine India is well-positioned to influence the future of food ingredients.

For those intrigued by this journey of innovation and sustainability, head over to our Hospitality News E-magazine to catch the full article. You can also enjoy the tactile experience of our physical magazine—feel the quality in your hands. Grab a single issue for just ₹200 or subscribe for a year at an amazing ₹2000, saving you 16.67%! Fresh insights delivered right to your doorstep—perfect to enjoy with your morning coffee, whether you’re in for one issue or twelve! Visit our website, click "Buy Print Magazine," fill in your details, and get it delivered straight to your door. It's that simple!

Manoj Jangid: Blending Sustainability and Luxury at Fairfield Kolkata

Nishang Narayan

Published on October 2, 2024

In an exclusive interview, Manoj Jangid, Hotel Manager at Fairfield by Marriott Kolkata, opens up about his transformative approach to hospitality that seamlessly blends sustainability with exceptional service. With over 20 years of experience at prestigious brands like Taj, Hyatt, Accor, and Marriott, Manoj’s journey is a testament to his commitment to excellence.

People-First Leadership
Manoj emphasizes a people-first leadership style, fostering a positive culture within his team. He aligns his management approach with Marriott’s core values—putting people first, pursuing excellence, embracing change, acting with integrity, and serving the community. His commitment to empathy and transparency empowers team members to take ownership of guest interactions, ensuring a memorable experience for every visitor.

Innovative Guest Experiences

At Fairfield Kolkata, Manoj prioritizes personalized guest experiences using advanced data analytics. Tools like Guest Voice help the hotel anticipate and meet guest needs, while sustainability initiatives, such as eco-friendly amenities and locally sourced dining options, enhance the overall experience. His focus on empowering staff to exceed guest expectations plays a vital role in creating unforgettable stays.

Strategic Management and Crisis Preparedness

Managing the hotel involves balancing multiple priorities. Manoj holds regular cross-departmental meetings to ensure alignment and foster teamwork, crucial for delivering top-tier service. His proactive approach to crisis management was highlighted during a severe weather event, where thorough preparation allowed the team to secure the property and ensure guest safety with minimal disruption.

Commitment to Sustainability

Sustainability is at the heart of Manoj’s vision for Fairfield Kolkata. The hotel embraces Marriott’s SERVE 360 initiative, implementing energy-efficient practices and promoting responsible travel. These efforts not only contribute to environmental goals but also enhance the guest experience.

Vision for the Future

Looking ahead, Manoj aims to position Fairfield by Marriott Kolkata as a leader in sustainable hospitality. By leveraging technology and adopting the latest green practices, he plans to continue personalizing guest experiences and exceeding expectations.

Found these insights interesting? Then you’ll love our HospitalityNews E-Magazine, where you can catch the full interview with Manoj Jangid and dive deeper into his thoughts on sustainability and leadership. Prefer something tangible? We offer physical copies of our magazine that you can hold and enjoy! For just ₹200, grab a single issue, or subscribe for a year at an amazing price of ₹2000—saving you 16.67%! Experience the quality of our physical magazine as it delivers the latest trends and stories in hospitality right to your doorstep. Simply visit our website, click "Buy Print Magazine," fill in your details, and get ready to explore the world of hospitality like never before. Whether you choose a single issue or twelve, we’re sure you’ll enjoy reading with a cup of coffee!