Sanjeev Mandal's Remarkable Hospitality Journey: Balancing Passion and Leadership

Sanjeev Mandal's Remarkable Hospitality Journey: Balancing Passion and Leadership

Admin

Published on September 1, 2023

In this edition, we spotlight Sanjeev Mandal, the General Manager of Courtyard by Marriott, Chennai. Renowned for his unparalleled benchmarks, remarkable leadership, and an unwavering ardor for hospitality, Mandal takes the reins.

About General Manager Sanjeev Mandal

Sanjeev Mandal began his career at Goa Marriott Hotel, India, as a Lead Associate. He progressed internationally, holding roles like Shift Leader and Conference and Banqueting Supervisor at St. Pierre Marriott Hotel, Chepstow, Wales. Back in India, he assumed significant positions at Hyderabad Marriott Hotel & Convention center and Courtyard by Marriott. He further contributed as Food & Beverage Incharge at Hyderabad Marriott Hotel & Convention center and Courtyard by Marriott. His journey continued as Food and Beverage Manager at Courtyard by Marriott Ahmedabad. Sanjeev's leadership extended to Hotel Manager roles in Kathmandu, Nepal, and Lucknow, India. He now excels as General Manager at Marriott International in Chennai, India.

1 What is the USP of your property, Courtyard by Marriott, Chennai?

Courtyard by Marriott, Chennai, strategically resides in a prime locale, conveniently neighboring key business hubs and financial districts. For visa-related travelers, the Singapore and US consulates are also in proximity. Our hotel uniquely bridges luxury and budget accommodations, catering to a diverse array of guests encompassing business and leisure travelers. Whether solo or with family, our offerings aptly cater to all preferences.

A standout feature is our kitchenette suites, providing guests with comprehensive culinary facilities. Our accommodation spans from 6 months to 8 years, fostering lasting relationships grounded in room quality, strategic location, and comprehensive amenities. Recent years have witnessed the integration of cutting-edge post-COVID technologies, seamlessly blending with skilled personnel and top-tier infrastructure. Courtyard by Marriott epitomizes a ‘home away from home’ for every traveler.

2 How do you maintain a balance between fostering a great work environment and delivering a top-notch guest experience?

I'm a firm advocate for the strength of teamwork. Within my leadership team, consisting of around 10 members from diverse departments, I prioritize clear communication of my vision and goals. This clarity is particularly crucial during budget planning, a stage that demands alignment. With a team driven by both passion and proficiency, my role as a leader is streamlined, guiding them towards excellence in their respective capacities. This symbiotic relationship catalyzes their personal growth while ensuring a paramount guest experience—an absolute imperative.

Leading by example, I stand in solidarity with my team. Whenever challenges arise, I assume full responsibility and spearhead a comprehensive analysis, pinpointing the core issues. This proactive stance cultivates a culture of learning from missteps, driving continual advancement. Acknowledging the cyclical nature of business, occasional months may underperform. Yet, these periods provide valuable insights that finesse our strategies for the forthcoming year.

Be it devising sales, revenue, guest experience elevation strategies, or undertaking hotel projects, we collaboratively sculpt our approaches. Brainstorming sessions precede these initiatives, often yielding breakthroughs from unexpected sources. A recent triumph emerged with the creation of a dedicated guest relations team focused on elevating experiences. This innovation empowers meticulous feedback analysis, facilitating refinement where needed.

My trust in the team is reciprocated with skill development opportunities, fostering empowerment. Coupled with their adaptability to evolving guest demands, this empowerment positions them as torchbearers of expertise within the team and beyond.

3 What is an innovative or creative initiative you have implemented to enhance guest satisfaction?

We recently reimagined 10 standard guest rooms into kitchenette suites, driven by substantial demand from guests seeking extended stays spanning 6 months to 2 years. This trend was particularly evident in the Japanese and Korean markets, where guests often brought their own culinary provisions from home. This adaptation was tailored to cater to their unique dietary requirements, elevating the extended-stay experience for these valued visitors.

On the technological front, Marriott presents the guest experience platform known as GXP. This innovative tool streamlines communication, rendering voice calls and emails unnecessary. Guests can effortlessly communicate their arrival, departure times, room preferences, bedding changes, or any other needs via this platform. The process is seamless—type your message, and our vigilant monitoring team ensures prompt fulfillment. In case of any oversight, a review of the chat history facilitates swift rectification.

Marriott's mobile application, Marriott Bonvoy, has revolutionized room access, obviating the necessity for physical keys. Utilizing this app, guests can unlock their doors with ease. What was initially available across all Marriott hotels has been seamlessly incorporated here as well, a testament to dedicated management efforts.

Navigating the pandemic landscape, QR code menus were introduced, yet the allure of tactile menu perusal endured. Today, we reintroduce that personalized touch with a technological twist. Our implementation permits guests to access menus digitally from their rooms. While hard copy menus remain an option, this technology empowers guests to peruse, select items, indicate preferences, and enjoy timely deliveries.

4 How do you ensure the hotel staff remain motivated and enthusiastic about delivering exceptional services, day in and day out?

I, along with my leadership team, am steadfast in seizing opportunities for the advancement of our team and hotel members. Whenever a chance for progress presents itself, I take the lead in advocating for them. Whether within our team or across our extensive network of 140+ hotels in India, I ardently champion opportunities like transfers within the Marriott family. This philosophy resonates consistently in my meetings and various forums, as our collective aspiration is unwavering growth.

My focus extends to prioritizing skill development, nurturing essential soft skills, and propelling individuals toward mastery within their roles and even beyond. This commitment is underpinned by fair treatment, motivational guidance, and dedicated support in nurturing their advancement. This ethos stands as a bedrock in my journey, contributing significantly to my achievements.

5 What are the hotel's efforts in terms of sustainable practices?

A multitude of sustainable initiatives have been seamlessly integrated, notably the comprehensive adoption of solar power across our premises. Additionally, we've established an e-recharging zone, reflecting our dedication to environmentally conscious practices. This commitment extends to our sourcing approach, encompassing vegetables, meat, and dairy, fostering both economic savings and community well-being. LED lighting illuminates the entirety of the hotel, while water-saving mechanisms in rooms, public areas, and kitchens markedly curtail water wastage.

Moreover, our efforts extend to rainwater harvesting and optimized waste disposal practices, aligning harmoniously with the contemporary ethos of responsible stewardship. These measures resonate with the imperatives of a modern world, seamlessly merging sustainability with functionality.

6 Your advice to individuals who are aspiring to work in the hospitality industry, particularly in leadership roles like yours...

When evaluating prospective candidates for the hospitality sector, I emphasize two key qualities: genuine passion and the right attitude. These attributes, harmonized with an eagerness to learn and a proactive embrace of digitalization and technology, possess the capacity to foster a cadre of formidable leaders. Anchored in passion, the right attitude, and an insatiable appetite for knowledge, these foundational traits stand as my foremost considerations. In their confluence, lies the potential to nurture a reservoir of emerging leaders—leaders that the dynamic industry undeniably demands.


The Sommeliers Association of India Is Crafting a New Narrative for Indian Wine

The Sommeliers Association of India Is Crafting a New Narrative for Indian Wine

Nishang Narayan

Published on June 2, 2025

The Sommeliers Association of India (SAI) isn’t just another wine club—it’s a movement. Founded in 2024 by Amrita Singh and world-renowned sommelier Mattia Antonio Cianca, SAI is India’s first national sommelier association aligned with the Association de la Sommellerie Internationale (ASI).

Their mission? To elevate Indian wine education, represent India at global sommelier contests, and create pathways for young professionals to thrive in the global hospitality space.

Inside the Article: The SAI Vision That’s Changing the Game

  • Why the absence of an Indian representative at the 2023 ASI Best Sommelier of the World contest led to the birth of SAI.
  • How international certifications like the ASI Diploma (now introduced in India) are setting new benchmarks for excellence.
  • The powerful impact of being affiliated with global platforms like JancisRobinson.com, GuildSomm, and ASI.

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  • Why pairing wine with Indian cuisine isn’t just possible—it’s revolutionary. Think regional curries, spice blends, and global wines in harmony.
  • How SAI membership is opening up access to mentorships, global internships, and exclusive wine training events across India.
  • What the future holds—positioning India as a major player in wine education, tourism, and fine-dining excellence on the global map.

The full article on SAI is out now in our June 2025 edition of Hospitality News!
Discover how this non-profit is shaking up India’s wine scene, nurturing sommelier talent, and making wine a celebration of both taste and tradition.


Shivam & Riddhi Bhagat: 200 Years of Bhagat Halwai, Served Fresh

Shivam & Riddhi Bhagat: 200 Years of Bhagat Halwai, Served Fresh

Nishang Narayan

Published on June 2, 2025

As Bhagat Halwai completes over 200 years of legacy, the iconic Agra-based sweet brand is finding its modern voice through two young, passionate leaders: Shivam Bhagat, Director, and Riddhi Bhagat, Strategic Director.

Stepping into the family business at just 19, Shivam has remained rooted in tradition while redefining how mithai connects with a new generation. Meanwhile, Riddhi brings her hospitality background and entrepreneurial drive into play—crafting mindful, wholesome offerings like “Binge on Baked,” a health-forward brand under the Bhagat Halwai umbrella. Together, they’re proving that legacy doesn’t have to mean outdated—it can mean dependable and dynamic.

Inside the Interview: How They’re Reimagining Mithai for Today’s India

In this heartwarming and forward-looking interview, Shivam and Riddhi share:

  • How a 1795 legacy brand stays fresh through seasonal specials, premium ingredients, and a blend of nostalgia and novelty.
  • Why health-conscious consumers are now at the center of product innovation—from sugar-free mithai to organic ingredients and locally sourced produce.
  • The big festive game plan—including how Bhagat Halwai scales operations, curates gifting options, and delivers joy at scale.
  • How Bhagat Halwai builds lifelong relationships, turning everyday customers into loyal patrons through flavour, service, and trust.
  • The role of creativity and strategy in taking heritage brands beyond sweets—into savouries, multi-cuisine offerings, and modern snacking.

The full interview with Shivam & Riddhi Bhagat is now out in our June 2025 issue of Hospitality News!

Don’t miss this inspiring story of two next-gen leaders keeping tradition alive—while boldly stepping into the future of food.

Read the full feature now at: https://hospitalitynews.in/e-magzines  


Flavours with Purpose: Chef Peter’s Pan-Asian Journey

Flavours with Purpose: Chef Peter’s Pan-Asian Journey

Chef Te Yuan Peter Tseng

Published on June 2, 2025

In this exclusive feature for Hospitalitynews, we had the pleasure of sitting down with Chef Te Yuan Peter Tseng, the visionary Culinary Director of Pricol Gourmet Pvt. Ltd., and the creative force behind the vibrant flavours at Soy Soi. Known to many as Chef Peter, he brings a deep sense of purpose and artistry to his cuisine, which reflects across every plate at Soy Soi and Little Soi.

In this engaging conversation, Chef Peter walks us through his culinary philosophy—one rooted in simplicity, tradition, and balance. His defining dish, Hainan Chicken Rice, reflects his belief that a humble plate, when done right, can speak volumes. As he puts it, a dish may appear minimal, but if it strikes harmony in taste and technique, it represents something much deeper.

Chef Peter also shares what makes Soy Soi stand apart in the competitive world of Pan-Asian dining. With a bold departure from the expected, the restaurant curates lesser-known regional street foods from across Southeast Asia, blending authenticity with innovation. It’s not just about flavour—it’s an experience woven together with ambience and hospitality.

The conversation dives deeper into his creative process, career-defining moments across cities like Chennai, Dubai, and Bangkok, and his vision for where Pan-Asian cuisine is headed in India. His take on “freestyle Asian” dining presents a promising outlook for evolving palates in the country.

What stands out is his thoughtful approach to leadership—where kitchen culture, mentorship, and staff well-being are prioritised as key ingredients to success.

This inspiring conversation with Chef Peter is more than a feature—it’s a masterclass in culinary creativity and team building.

To explore the full interview, grab your June Edition of Hospitalitynews or read it on our website today.