Ramada Plaza by Wyndham Jammu Vijaypur has announced the appointment of Ashutosh Jayee as its general manager. In his new role, Jayee will be responsible for overseeing the hotel’s staff and operations, along with managing sales and marketing to strengthen the hotel’s overall performance.

Jayee previously served as the head of sales and marketing at Radisson Blu Jammu, where he contributed to driving commercial strategies and enhancing business development.

“Ashutosh Jayee is a talented and experienced hospitality professional and will play a key role in ensuring that the Ramada Plaza by Wyndham Jammu Vijaypur continues providing guests with the same high-quality service and exceptional value that it has become known for in the community,” said Subash Singh Jamwal, owner of the Ramada Plaza by Wyndham Jammu Vijaypur.

Jayee is a native of Jammu and a 2003 graduate of Thames Valley University in Cambridge, UK, where he received a B.A. (Hons) in Hospitality Management. He later completed his master’s in business administration and master’s in tourism management in 2010 and 2012 respectively.

Ramada by Wyndham, Alleppey at Nehru Trophy Finishing Point, Punnamada, Alappuzha has announced the appointment of Sreejith Kottla as its general manager. In his new role, Kottla will be responsible for overseeing the hotel operations, ensuring guest satisfaction, maximizing revenue, managing staff and maintaining overall quality and financial performance. He will also focus on promoting Alleppey as a premier MICE destination.

Kottla previously served as the general manager for Joys Hotels & Resorts, a hotel group based in Thrissur, Kerala, where he managed hotel operations and sales. His experience in leadership, guest servicing and operational efficiency has consistently contributed to improved hotel performance and enhanced guest engagement.

“Kottla is a talented and experienced hospitality professional and will play a key role in ensuring that the Ramada By Wyndham continues providing guests with the same high-quality service and exceptional value that it has become known for in the Alleppey community,” said Reji Cheriyan, chairman of the Ramada By Wyndham, Alleppey.

Kottla is a native of Payyanur, Kerala, and a graduate of Srinivas College of Hotel Management in Mangalore, Karnataka, where he completed his bachelor’s degree in hotel management. He also holds an MBA from Xavier Institute of Management, Mumbai.

Hyatt Regency, Chennai has announced the appointment of Anirudhya Basu as its director of food and beverage. A seasoned hospitality leader with over 17 years of experience across India’s finest luxury hotels, Basu brings extensive operational expertise, creative vision and a strong passion for delivering exceptional guest experiences.

In his new role, Basu will spearhead all food and beverage operations across the hotel, including its restaurants, bars, banquets, in-room dining and culinary events. He will focus on strengthening the hotel’s dining identity, introducing innovative gastronomic concepts and ensuring that every guest experience reflects Hyatt’s warm hospitality and world-class excellence.

Basu’s career spans some of the country’s most prestigious hotel brands, where he has excelled in both operational precision and creative leadership. Most recently, he served as the multi-property director of food and beverage at Hyderabad Marriott Hotel & Convention Centre and Courtyard by Marriott Hyderabad. In this role, he led multiple F&B outlets and large-scale banqueting operations, with his strategic initiatives significantly contributing to enhanced profitability and guest satisfaction.

Before joining Marriott, Basu held key leadership positions at Hilton Hotels & Resorts, The Ritz-Carlton, Bangalore, and Taj Hotels, Resorts & Palaces. His wide-ranging experience includes managing multi-outlet operations, high-volume banquets and premium dining concepts, and he has consistently set new standards in service quality and culinary excellence.

A graduate of the Institute of Hotel Management, Kolkata, Basu is known for his forward-thinking leadership style, team mentorship and his ability to blend innovation with hospitality in every project he leads.