With 15+ years of diverse experience, his key strengths lie in pre-opening projects, hotel operations, marketing, food & beverage, team management, and financial management
Operations
Vipul Bhosle appointed as Front Office Manager at Sheraton Hyderabad Hotel
He has previously worked with properties including Della Luxury Resort Lonavala, Grand Hyatt Mumbai, Hyatt Regency Mumbai, and Park Hyatt Goa Resort & Spa
Ananya Banerjee is the Marketing and Communications Manager of JW Marriott Bengaluru
Banerjee has previously been associated with brands such as Hyatt and IHG and worked on various accounts and brands while working with PR firms such as PR Pundit and Value 360 Communications
The Centrum invites guests to replenish, reinvent, and reconnect
With lush lawns and extensive fauna, the property isn’t just a structure, but a well-thought-out process, a dream of building the space and its identity to bring forth the elements of mindfulness, good practices, sustainability, and local resources
Mary Budden Estate gives guests a trip to wonderland
Valid from 11th November to 31st January, 2022, the ‘Find your Wonderland’ program gives guests an opportunity to a Lodge or a cottage for INR 20,000 and INR 60,000 per night, respectively
Kunal Gujral is the new Secretary General of HRAWI
Gujral has over two decades of industry experience across F&B, sales and marketing
Mohammad Hai joins JW Marriott Mussoorie Walnut Grove & Spa as Pastry Chef
He was most recently associated with The Meridian Club Relais & Châteaux
Hyatt Regency Chandigarh appoints Suruchi Gaur as the Director of sales and marketing
She will be responsible for the hotel’s rooms, event sale strategies, and marketing and branding activations
Hyatt Regency Chandigarh appoints Ankita Pathak as the Cluster Director of Revenue
She brings 14 years of experience in hotel revenue management and reservations
Hyatt Regency Chandigarh appoints Kedar Bobde as Executive Chef
Bringing over 27 years of experience with various hotel and restaurant brands, he would be responsible for the hotel’s food production and culinary teams.
