Mani Varma,General Manager
Mani is a motivational leader with over 20 years’ of experience in the hospitality industry,worked with five star deluxe Resorts & hotelbrands in India and abroad.Oberoi Hotels & Resorts, Cruise Liners UK , Palm Meadows Resort and Spa , ITC Fortune Group , The Atria Hotel, Banyan Tree Group , Technically sound, consistently high performing Professional, possessing thorough understanding of financial aspects of the trade and excellent marketing strategy, communication and human resource development skills. Too successfully and profitably managing, where Quality is the guiding operating philosophy. To lead with passion, to mentor and develop people, and help them to consistently deliver delightful moments of truth.
Shivaling P G , Assistant F&B Manager
Shivaling P G has successfully completed 14’ years in the hospitality sector, is an extremely competent luxury hospitality professional with loads of experience in the Food & Beverage Service department. Along with star Hotels and Resorts across Bangalore and Chennai, India.He excels in training, team building and building guest relations. Over the years spent in Group of Hotels & Resorts, he has trained and worked in over 5 properties. Presently heading Food & Beverage Dept.
Anil Kumar, Reservation Manager
Self-motivated hospitality professional with a particular interest in Reservations, Revenue and Sales & Marketing. Has an understanding of the operational aspects of a Hotel. High customer service skills having been developed together with strong communication. Capable of controlling the resources to maximize the hotel revenue, by accurate forecast and yielding management. Having 4 years’ experience as Reservation Manager in this Resort. Having graduated from an accredited college in an appropriate curriculum and considerable experience related to this class of work including some supervisory experience, or any equivalent combination of training and experience.
Raju Rokaya , Chef
A professionally-trained chef having worked with 5 star hotels & Resorts in India. Being a strong role to ensure quality of operation in compliance with HACCP procedures, ISO 22000-2005 standardization, training and development, recruitment and budgetary costs. Have a rich experience in subjects allied to local and international cuisine and commercial kitchen ventures.
Willing to work on challenging and creative assignments involving use of professional expertise and sound inputs to provide reliable and profitable solutions in food and beverage operations.