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 March 4, 2024
Join us in exploring the scenes behind the Clarion Hotel's exceptional sales strategies and unparalleled guest experiences, where every detail is meticulously crafted to exceed expectations and foster long-term loyalty.
Reena Tomar is a seasoned Sales Manager with over five years of experience in the hospitality industry. Currently serving as a Sales Manager at Clarks Collection in Dehradun since July 2021, she is responsible for driving sales and revenue growth. Prior to this role, Reena held positions of increasing responsibility, including Manager - Sales & Marketing at V One Pride Premnager, where she honed her skills in sales strategy and marketing management from July 2020 to July 2021. With a strong foundation in sales, she previously served as Asst. Sales Manager at V One Hotel - The Competent Palace, gaining valuable experience in client relationship management and team leadership from November 2018 to March 2020. Reena's career journey began as an Executive - Banquet Sales at Regenta lp Vilas By Royal Orchid and later as a Sr. Banquet Sales Executive at Hotel Saffron Leaf, where she demonstrated her aptitude for sales and customer service. Her diverse background in sales and marketing equips her with the expertise to thrive in dynamic and challenging environments.
Can you describe your experience in the hospitality industry and how it has prepared you for the role of Sales Manager at Clarion Hotel?
With over a decade in hospitality, I've handled everything from guest services to sales. My experience has fine-tuned my people skills, setting me up nicely for the Sales Manager role at Clarion Hotel, where I aim to leverage my expertise to cultivate strategic partnerships and exceed sales targets.
What strategies have you found most effective in generating leads and driving sales within the hospitality sector, particularly in the Dehradun market?
For the Dehradun market, I've discovered that hosting exclusive events and networking opportunities, leveraging customer referrals, and offering enticing loyalty programs are powerful strategies for generating leads and boosting sales in the hospitality sector. By creating memorable experiences, nurturing relationships, and rewarding repeat businesses, we can cultivate a loyal customer base and stay ahead in this competitive landscape.
How do you approach building and maintaining relationships with clients and partners to ensure repeat business and foster long-term loyalty?
Well, I prioritize building genuine connections by actively listening to clients' needs, delivering exceptional service, and consistently exceeding expectations. Additionally, I actively seek out opportunities for collaboration and mutual growth, demonstrating our commitment to long-term partnerships and ensuring our clients and partners feel valued and appreciated.
Clarion Hotel likely caters to a diverse range of guests and events. Can you discuss how you tailor your sales approach to meet the specific needs and preferences of different client demographics?
Absolutely! Understanding the unique needs and preferences of diverse client demographics is key. By customizing our offerings and communication to align with the priorities of each demographic, we ensure a tailored and memorable experience that resonates with our guests, fostering satisfaction and loyalty.
In a competitive market like Dehradun, how do you differentiate Clarion Hotel's offerings and effectively communicate its unique value proposition to potential clients?
In Dehradun's competitive market, Clarion Hotel stands out by emphasizing our unique blend of luxurious amenities, personalized service, and convenient location. Through targeted marketing campaigns, we highlight our distinct features such as spacious accommodations, world-class dining options, and comprehensive event facilities. By effectively communicating these key differentiators, we ensure potential clients recognize the unparalleled value proposition Clarion Hotel offers in the market.
Can you share an example of a successful sales campaign or initiative you led that significantly contributed to revenue growth or business expansion?
I led a successful corporate partnership initiative, offering exclusive discounts to conference attendees and forging preferred vendor relationships. This not only secured steady business but also expanded our network and brand visibility. The result was significant revenue growth and establishing us as the top choice for business travelers in the region.
Collaboration between sales and other departments, such as marketing and operations, is crucial in a hotel setting. How do you ensure alignment and synergy between these departments to achieve common goals?
To ensure alignment and synergy between sales, marketing, and operations, I prioritize open communication and cross-departmental collaboration. Regular meetings and shared goal-setting sessions help us align our strategies and priorities. Additionally, fostering a culture of mutual support and transparency enables us to leverage each department's strengths effectively, driving towards our common objectives of guest satisfaction and revenue growth.
Lastly, in a dynamic industry like hospitality, adaptability is key. How do you stay updated on industry trends and adjust your sales strategies accordingly to remain competitive?
In the fast-paced hospitality industry, I prioritize staying updated on industry trends through continuous research, networking with industry professionals, and attending relevant workshops and conferences. By closely monitoring market shifts and gathering insights from customer feedback, I ensure our sales strategies remain dynamic and responsive to changing demands, enabling us to maintain our competitive edge in the market.
This Interview is Exclusively Published in HospitalityNews.in.
Tribes Coffee Opens First Flagship Café in Bengaluru, Showca...
Bengaluru’s coffee scene just got a soulful upgrade. Tribes...
Délifrance Debuts at AIPL Business Club, Gurugram With Chic ...
Gurugram just got a little more French! Délifrance, the glob...
Coffee Sutra Opens Third Café in Jaipur, Elevates India’s Sp...
Coffee Sutra, the brainchild of celebrated restaurateur and ...
Marriott India Plants the Seeds of a Greener Future: 100,000...
In an era where corporate responsibility and environmental c...
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
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.
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.
In this heartwarming and forward-looking interview, Shivam and Riddhi share:
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
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.
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.