Arindam C Bahel is a seasoned professional with over 20 years of experience in the hospitality industry, both in India and internationally. He has a proven track record of excellence in operations and guest service, with a particular focus on concept development, hotel operations, innovative marketing, and strategic planning.
Bahel has held several key leadership positions in well-known hotels and resorts, including The Fern Brentwood Resort in Mussoorie (current), The Ananta Udaipur, and Yak and Yeti in Kathmandu. He has also worked with major hotel chains such as IHG and Concept Hospitality—Fern Hotels, where he served as General Manager of Food and Beverage and Corporate Chef.
Numerous accolades Bahel has received throughout his career include catering for state banquets for the government of Nepal, the President of Bangladesh, and the Chinese Foreign Minister. He was also instrumental in setting up the kitchen and F&B operations for various properties, dealing with property owners, and working with them to ensure brand growth and financial viability.
Overall, Bahel is a highly skilled and experienced professional who brings a wealth of knowledge and expertise to any organization he joins. He is a strategic thinker with an unwavering commitment to delivering high-quality products and services that exceed customer satisfaction.
What triggered your interest in the hospitality industry?
My interest in the hospitality industry wasn’t exactly planned. I wanted to pursue a career in medicine but studied Hotel Management at IHM Goa. Over time, the satisfaction of creating memorable dining experiences for guests ignited my enthusiasm for the industry. This evolving passion, combined with my growing leadership skills, eventually propelled me to the position of General Manager. Looking back, what began as a reluctant decision turned into a fulfilling and dynamic career path.
Tell us a little about your career journey till now… How did you start and some key milestones?
My career started as a Management Trainee at The Orchid Mumbai in 2002; subsequently, I became an Executive Chef by the year 2007. I then moved to the San Francisco Bay area as a Culinary Director in an Indian restaurant, Amber India, and then Rasam’s. I came back to India to head the Food and Beverage division of Concept Hospitality. I worked at IHG Hotels as an Executive Chef at Holiday Inn Jaipur from where I moved to Yak and Yeti Kathmandu. Covid brought me back to India where, after a brief stint at Ananta Hotel, Udaipur, I joined The Fern Brentwood Resort as General Manager.
How does The Fern Mussoorie stand out from the competitors in the region? What is its USP?
At Mussoorie, we have taken a legacy brand forward. We have completely refurbished the resort and now have an entirely new suite wing for the luxury traveller.
The Fern Hotels, as a brand, believes that luxury in hospitality has to be environmentally sustainable. One can find alkaline drinking water as a standard which is bottled in-house in our own bottling plant, making it one of the few hotels in the state to do that. Even straws for the drinks are made of rice paper. Napkins are paper-free and made from bagasse (a by-product of sugarcane) as are the toilet rolls in the bathrooms. Our key cards are made of board and our suite rooms have bamboo supplies. It is our constant endeavour to reach our goal of a zero-garbage hotel while providing top-class service to our guests.
Apart from the above, we also pride ourselves on our food offerings. The combined culinary experience curated by the team helps us in pulling customers back to the resort year after year.
What are some of the challenges you face as a General Manager of a hotel, and how do you go about resolving them?
Mussoorie being a hill station has limited resources and today’s travellers are experienced and conscious about the environmental impact. We, as a brand, have a larger role to play in the market. As Fern, we are the pioneers in environmental sensitivity and have created a niche with our slogan ‘Hospitality with Responsibility’.
What are your strategies to ensure guests keep coming back?
The Fern Brentwood Resort is one of the iconic properties in Mussoorie with a clientele spanning more than three generations. We focus on exceptional customer service, personalised experiences, and consistent quality. Engaging activities and unique events enhance the guest experience. Effective communication through social media posts and personal interaction with the dedicated team keeps guests connected. Additionally, we use guest feedback to tailor services, ensuring their stays are memorable. Maintaining high standards in cleanliness and amenities further reinforces our commitment to excellence, encouraging guests to return.
Your advice to aspiring GMs?
Aspiring GMs should prioritise leadership, communication, and guest satisfaction. There is a need to foster a positive work environment, embrace technology, and continually learn. As Simon Sinek said, “Leadership is not about being in charge. It is about taking care of those in your charge.”
