The hotel has a new F&B Manager, Assistant Director of Loss Prevention, Market Director, Executive Sous Chef and Sous Chef

Kochi Marriott Hotel has appointed Sharon Mani as the Food and Beverage Manager. Mani has 13 years of experience in the Food and Beverage operations. His insightful knowledge will lead to the hotel maximising revenue and profitability through strategic planning and execution. Prior to this, he was the Food and Beverage Manager for Courtyard by Marriott. He began his journey with Marriott International as the F&B Associate and from there he has worked with esteemed brands such as Crowne Plaza, Cidade De Goa, Café Javas, Chocomelt Restaurant Company and Ten 11 Coffee Boutique in multiple locations. He is known for his excellent leadership in balancing client, vendor and team relationships through his interpersonal skills.

Vinod Nair has been appointed as the Assistant Director of Loss Prevention of Kochi Marriott Hotel. He has over 27 years of experience in the security and administration sector. With his insightful knowledge, he will oversee security operations and work on developing safety strategies for the hotel including its property assets. Prior to this, he was the Security Manager for Apollo Adlux Hospital. Nair began his journey with the Indian Air Force in the Communication Security department and from there he has worked with Vigilance, Human security, Administration and has 20 years of experience working with Indian Air Force. He has also worked with CGH Earth Experience Hotels and Resorts, VPS Lakeshore Hospital, The Leela Kovalam and Apollo Adlux Hospital.

The hotel also appointed Gaurav Tripathi as the Market Director. He has nine years of experience in Revenue Management. With his insightful knowledge in Revenue Management, B2B and B2C Sales, Budgeting & Forecasting, Pricing Strategy, ATL and BTL activities, he will be able to maximise revenue and profitability through strategic planning and execution. Prior to this, he was the General Manager - Strategy and Operation for StayVista. Tripathi began his journey with Marriott International as the Revenue Manager and from there he worked with brands such as Hyatt, Four Seasons and Hilton in multiple locations.

Chef Thejeswara Rao N has been appointed as the Executive Sous Chef. With 15 years of experience in luxury 5-star hotel kitchen and hospitality industry, he is known for his skills in Western, European, Indian, Mediterranean, far eastern and Oriental Cuisines. Prior to this, he was the Senior Sous Chef for The Park Hotel. He began his journey with Princess Luxury Cruise Line as the Chef De Partie and has previously worked with brands such as Taj Vivanta and Radisson Blu Plaza in multiple locations.

Furthermore, Chef Bineesh AT has been appointed as the Sous Chef at the hotel. An experienced hospitality professional, he comes with 16 years of experience in the industry. Bineesh, with his insightful knowledge in South Indian Cuisine, will help the hotel provide authentic south Indian food. Prior to his current role, he was the Junior Sous Chef for Le Meridian.