Loading...
You have Successfully logged In !
Already have an account? Login
By clicking Register you agree to the Terms & Conditions and acknowledge our Privacy Policy.
Don't have an account?Register
Enter your E-mail address below, We will send the verification code
Please enter the code send to
Didn't receive the email?Click to resend
Your password has been successfully reset!.
Please login again to access your account.
An OTP has been sent to
Enter the 4-digit code
Published on May 3, 2024
Shilpi Khanna, the General Manager of Hyatt Centric Juhu Mumbai, brings over two decades of expertise in the hospitality industry.
As the General Manager of Hyatt Centric Juhu Mumbai since October 2023, Shilpi leads the hotel with dedication and passion, ensuring the highest standards of guest satisfaction and operational efficiency. Prior to her current role, Shilpi served as the Director of Operations at Conrad Bengaluru.
With a strong background in hotel management, Shilpi has also held significant positions at JW Marriott Mumbai Sahar and The Oberoi Rajvilas Jaipur. At JW Marriott Mumbai Sahar, she served as the Director of Rooms, overseeing the entire rooms division operations with a focus on guest satisfaction and quality standards. Similarly, her role as Executive Housekeeper at The Oberoi Rajvilas Jaipur showcased her expertise in maintaining hygiene standards, managing laundry operations, and overseeing landscaping activities.
Throughout her career, Shilpi has demonstrated a keen eye for detail, exceptional customer service skills, and a commitment to driving operational excellence. Her leadership has been instrumental in achieving success across various hotel properties, earning her recognition and accolades within the industry.
What motivated you to join the team at Hyatt Centric Juhu Mumbai, and what aspects of the hotel's vision and ethos resonated with you as a hospitality professional?
The Hyatt Centric brand represents two key concepts: being at the center of the action and being well-informed. It's about immersing yourself in local shopping and dining, experiencing the vibrant energy of the area, and discovering hidden gems with the help of our knowledgeable staff. Located in the bustling entertainment hub of Juhu, our hotel caters to guests who are influencers and travel enthusiasts. While they may be well-traveled, they still rely on local insights to enhance their experiences and share with others.
I was drawn to Hyatt Centric because of its reputation and location. The brand's commitment to caring for its employees deeply resonated with me. At Hyatt, we prioritize the well-being of our team members, ensuring they have the support they need to thrive.
In-the-now: Hyatt Centric embodies modernity, sophistication, and global awareness. We aim to ignite curiosity, stimulate discussions, and cultivate a strong desire for exploration among our guests.
Lighthearted: Our approach is vibrant, carefree, and optimistic. We infuse every moment with joy and playfulness, incorporating unique elements and clever details to enchant our guests.
Adventurous Spirit: We foster a spirit of curiosity, spontaneity, and liveliness. While embracing local culture, we also encourage venturing off the conventional path to uncover memorable experiences worth sharing.
As someone with extensive experience in the rooms division, how do you prioritize guest satisfaction while ensuring operational efficiency?
As hoteliers, our primary focus is guest satisfaction. However, achieving this isn't solely about monetary investments. The attitude and training of our team are crucial factors, and often, small, thoughtful gestures can greatly enhance guest satisfaction. Being a small boutique hotel, we take pride in delivering personalized experiences tailored to each guest. Yet, operational efficiency remains paramount, especially in a smaller establishment. We constantly seek ways to optimize efficiency without sacrificing the quality of the guest experience.
Training and mentoring team members are crucial aspects of your expertise. How do you approach developing talent within your team, particularly in a fast-paced environment like the hospitality industry?
Today's Generation – Gen Z, has a plethora of options, unlike our own experiences upon graduation from hotel school. Their attention spans are shorter, and brand loyalty is less prevalent. What truly matters is cultivating an engaging workplace environment where continuous learning is prioritized. Personally, I place great value on building meaningful connections and take pride in mentoring numerous individuals over the years. While we may not communicate frequently, I am confident that whenever they face career challenges, I will be their first point of contact for guidance and support.
Given your background in standardizing processes, can you discuss when you identified inefficiencies in hotel operations and implemented effective solutions to streamline processes?
I firmly advocate for implementing processes and procedures rather than relying solely on personnel-driven policies. This simplifies operations and provides the team with clear guidelines for handling various situations, empowering them to make immediate decisions without waiting for approval from senior managers. The true measure of success for any department lies in its ability to function seamlessly, akin to a well-oiled machine, even in the absence of direct supervision from department heads.
As the General Manager of Hyatt Centric Juhu Mumbai, what efforts do you employ to differentiate the hotel in a competitive market and attract discerning guests?
As a modern luxury hotel, we embody contemporary hospitality, providing immersive experiences for curious explorers seeking adventure and authenticity. Located in the bustling Juhu Neighborhood, our hotel serves as a lively hub easily accessible from all parts of the city, including the airport, local railway stations, business districts, and iconic filming locations.
At Hyatt Centric Juhu, we treat every guest like a celebrity, offering personalized attention from our dedicated team. Our young colleagues are praised for their warm hospitality, and our rooftop swimming pool offers stunning views of the sea, with one of the city's best sunset vistas.
Our restaurant, Sesame, has garnered numerous accolades, including the recent Times Award for Best Newcomer Restaurant. Guests often visit specifically to savor our Japanese cuisine. Alongside our exceptional offerings, I am fortunate to lead a talented team dedicated to crafting unforgettable experiences for our guests.
How do you stay updated with the latest trends and innovations in the hospitality industry, and how do you incorporate them into your hotel's operations?
The hospitality industry in India is evolving rapidly, especially with the integration of technology. I take pride in being part of the Hyatt team, where we have access to Hyatt Ideas, a platform for learning and training among colleagues across the continent. We exchange best practices and innovative ideas that enhance operational efficiency and guest satisfaction. Additionally, I am involved in various professional groups where we share insights on emerging trends and innovations. Staying updated with changes in the hospitality sector is crucial, so I frequently engage in discussions with industry peers and explore ways to adapt and implement new ideas in my current role.
Your anticipation for welcoming guests to the new Japanese restaurant, Sesame, at Hyatt Centric Juhu Mumbai, is palpable. Could you share more about the unique culinary offerings and ambience that guests can expect at Sesame, and how you aim to elevate their dining experience to make them feel #LikeACeleb in the vibrant city of Mumbai?
At Sesame, our specialty restaurant offers a modern take on Asian cuisine, mainly Japanese. We aim to create an exciting experience for our guests with flavorful dishes. Since launching our new menu in October, we've received fantastic feedback and even won three awards. Led by Chef Rahul Shrivastava, Sesame guarantees a culinary adventure with dramatic food presentations and crafted cocktails at the bar.
Currently, we're celebrating the Sakura Matsuri festival, showcasing cherry blossoms' season in Japan with special décor and menu. We also host various monthly activities like sushi rolling classes and painting workshops to combine food and art uniquely. Next month, we're introducing a special mango menu with a Japanese twist for summer.
Our Sesame bar offers an intimate setting to enjoy drinks while watching live sports. Our team is always ready to provide insider tips and engage in great conversations over well-crafted cocktails. If you prefer fresh air, our alfresco area is perfect for enjoying chilled beer and refreshing summer cocktails.
Our entire food and beverage experience is designed to bring the #theatreofflavours to life, ensuring a memorable dining experience for our guests.
The Timeless Murals of Dr. Saju Thuruthil: A Legacy of Colou...
We turn our attention to one of India’s most remarkable pain...
Conrad Pune Celebrates World Chocolate Day with Bonbons, Wor...
This World Chocolate Day, Conrad Pune is making the city’s s...
Novotel Visakhapatnam Varun Beach Earns Green Key Certification
Novotel Visakhapatnam Varun Beach, a flagship Accor property...
Hilton Debuts Tapestry Collection in Northern Ireland with T...
Hilton has unveiled The Marcus Portrush, a Tapestry Collecti...
Published on July 1, 2025
Bakul Pednekar, the Director of People and Culture at Four Seasons Hotel Bengaluru, is on a mission to create more than just an excellent place to work, he’s building a workplace where people feel truly heard, valued, and empowered. With over two decades in hospitality, Bakul brings global perspective and local sensitivity to shaping people strategies that go beyond roles and hierarchies.
Under his leadership, Four Seasons isn’t merely positioning itself as a luxury brand but as a people-first organisation where careers are nurtured with intent and care. From tackling pressing industry challenges like talent shortages and rising attrition, to developing skillsets tailored for an increasingly luxury-focused market, Bakul is aligning long-term growth with evolving industry needs.
He’s also made learning a cornerstone, with a dynamic mix of digital modules, classroom sessions, soft skills workshops, and mentoring that not only upskill teams but also instill confidence and curiosity. Initiatives like the lively “Four Teams” programme, where employees compete in everything from wellness activities to culinary contests have added a spirited, collaborative edge to engagement, strengthening bonds across departments.
For Bakul, leadership is inseparable from culture. By embedding empathy into management training, encouraging open dialogue, and fostering psychological safety, he’s ensuring Four Seasons remains a place where people feel respected and inspired to grow.
As he puts it, “We position ourselves not just as a luxury brand, but as a people-first organisation where careers are nurtured with purpose.”
Want more?Read our full interview with Bakul Pednekar in our website e-magazine to see how Four Seasons Hotel Bengaluru is creating a future-ready, values-led hospitality workforce and what that means for the industry at large.
Faisal Nafees, the General Manager of Radisson Resort & Spa, Lonavala, is on a mission to make luxury travel more meaningful. With over two decades in hospitality, Faisal combines global experience with a passion for creating authentic, people-first spaces. Under his leadership, this picturesque hill-station resort isn’t just offering stays, it’s crafting soulful getaways that linger in memory.
From the start, Faisal has focused on turning Radisson Lonavala into a true destination. He’s brought a global eye for operational excellence to this uniquely local setting, ensuring the resort stands out not only for its comfort but for experiences that connect guests with the very spirit of Lonavala.
For leisure travellers, there are immersive wellness retreats set against the tranquil Sahyadris and signature culinary journeys like the Khema Dinner: a regal feast under the stars inspired by Maratha traditions, brought to life with organic produce from the resort’s own gardens. Meanwhile, corporate guests enjoy thoughtfully curated MICE experiences that balance productivity with relaxation, proving that even business trips can be enriching.
Sustainability is a cornerstone here. As a Hotel Sustainability Basics verified property, Radisson Lonavala blends eco-conscious architecture with a commitment to local sourcing, waste management, and reduced plastic use. The result is a stay that feels both indulgent and responsible, something today’s discerning guests increasingly seek.
Looking ahead, Faisal and his team are raising the bar even higher. Guests can look forward to new luxury villas for more private escapes, Lonavala’s first rooftop sky lounge promising panoramic views and vibrant dining, and wellness collaborations that transform weekends into holistic rejuvenations.
As Faisal puts it, “Ultimately, our aim is to make Radisson Lonavala more than a place to stay, it is a destination where every visit is meaningful, every detail is intentional, and every guest leaves with a sense of warmth, care, and authenticity.”
Want more?
Read our full interview with Faisal Nafees in our website e-magazine to see how Radisson Lonavala is setting new standards for luxury in the hills.
Published on June 30, 2025
Every great dining destination begins with a story and at Nksha, one of South Mumbai’s most celebrated fine-dining addresses, that story is steeped in the timeless elegance of Bombay’s golden era. In a Hospitality News July edition exclusive, we sit down with Pranav Rungta, Co-founder and Director of Nksha, and Vice President of NRAI Mumbai Chapter, who gives us a glimpse into how nostalgia, innovation, and heartfelt hospitality converge to create something unforgettable.
Pranav’s journey in hospitality began in 2007 with Garden of Eden in Pune, but it is through Nksha that his philosophy has truly found form. At its core, Nksha is a tribute not just to a city, but to the soul of Indian hospitality. From Art Deco-inspired interiors to reimagined North Indian classics, Pranav explains how the past and present harmoniously coexist to shape an experience that’s as aesthetically rich as it is emotionally resonant.
He walks us through Nksha’s defining moments, like the success of the thoughtfully curated High Tea menu, which emerged not just from trend-watching, but from keen observation of the city’s shifting rhythms and cultural needs. It's this commitment to relevance that defines Nksha’s innovation rooted in tradition, yet constantly evolving.
Design and cuisine, Pranav shares, are treated not as separate aspects, but as chapters of the same story. From vintage lighting to the crockery on the table, everything at Nksha is about crafting a narrative that guests feel part of one that unfolds with each bite and every glance around.
Beyond the restaurant, Pranav’s influence in the National Restaurant Association of India (NRAI) allows him to mentor emerging talent and contribute to a growing culture of culinary exploration across India.
As for what lies ahead? Pop-ups, potential expansion, and newer ways to surprise guests yet always with a clear intent to stay true to Nksha’s essence.
It was a pleasure to explore the mind behind Nksha in this enriching conversation. Dive into the complete interview in the July edition of Hospitalitynews magazine, available on our website and in print.
A platform dedicated to showcase the skills and creativity of hospitality professionals. Share your articles, videos and other content related to the industry and get recognized for your unique perspective and expertise. By posting your content and gaining likes from your own community, we'll categorize your talents and expose them to the hospitality world. Join our community of passionate hospitality professionals and let your talent shine!.
Already have an account?Login
By clicking you agree to the Terms & Conditions and acknowledge our Privacy Policy.
Subscribe for ₹2,000 and receive our monthly magazine for one year (12 months) from the coming month and save 2 months cost.