‘Food and Beverage Services market is Expanding Rapidly’
The newly appointed Food & Beverage Manager at Sheraton Hyderabad Hotel, Gachibowli, Syed Asad Gauhar will be responsible for day-to-day operations of the F&B unit, achieving revenue targets and driving unique guest experiences at the hotel.
‘THE BIGGER the challenge is, the greater is the learning’ says Syed Asad Gauhar, Food & Beverage Manager at Sheraton Hyderabad Hotel. Gauhar had started his career with The Oberoi Udaivilas in 2005 and has over 12 years of experience in hospitality industry. Prior to joining Sheraton Hyderabad Hotel, Gauhar has worked with leading brands like The Leela Palace, Udaipur, Ananda in the Himalayas Rishikesh, Anantara Resorts and Spa, Maldives.
“As a professional, I take pride in my job and where I have reached. My mantra for success has been my work ethics, discipline, organized approach and a well-planned mind frame,” Gauhar told us.
In his one month stint at the current property, Gauhar says that he has spent time in understanding the competition, market trend, mindset and developing a mission to succeed in the present setup. “The Indian Food and Beverage Services market is expanding rapidly. The fastest changing trend in the market is the changing market itself, controlled by the changing mindset of our guests, governed by the effervescent nature of the change that a mind needs and the hunger to try something new every day,” he said.
Speaking about the clientele, Gauhar says that the major chunk of business at the hotel comes from the corporate travelers. “At Sheraton Hyderabad, our offerings and culinary journey start from the lobby level coffee shop that caters a world cuisine conceptualized menu and moves on to a bar cum café cum lounge at the lobby level that operates for 24 hours and caters a wide range of menu offerings for both food & beverage.
For Gauhar the biggest challenge has been the diverse nature of the various organizations that he has been associated with. “To cope up with the change of work ethos, principles and operating philosophy has been very challenging. Having said that, I will admit that the bigger the challenge is, greater is the learning,” he said.
Around The World