-KH News Desk (cbedit@imaws.org )
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Kushwaha will oversee the F&B operations in his new position, create cutting-edge dining experiences, and apply industry-leading standards to improve the hotel’s culinary offerings.
The new food and beverage manager, Sunil Kushwaha, was named by the JW Marriott Bengaluru Prestige Golf shire Resort & Spa. With this calculated hire, the resort reaffirms its dedication to providing top-notch culinary experiences and establishing new standards for opulent hospitality.
Kushwaha is a seasoned expert with more than ten years of experience running upscale food and beverage businesses. He developed his career consistently and accumulated a wealth of knowledge in upscale guest services and food and beverage operations while working for hospitality companies like The Leela, Hilton, and Westin Hotels & Resorts throughout the years.
Kushwaha has constantly shown a great grasp of business and a remarkable capacity for motivation and leadership. He was able to successfully oversee high-profile events and create upscale dining experiences at his most recent position at The Leela Palace Bengaluru.
Honored as the Hilton Chennai’s Manager of the Year (2020), Kushwaha is well-known for his strategic leadership in food and beverage operations, his taste for upscale dining ideas, and his dedication to providing individualized service.
In order to improve the hotel’s culinary offerings, Kushaha will oversee the F&B operations, create creative dining experiences, and apply industry-leading standards in his new position at the JW Marriott Bengaluru Prestige Golfshire Resort & Spa. The future of the hotel’s food and beverage scene will be greatly influenced by his proficiency in strategic planning, staff leadership, and guest involvement.
The JW Marriott Bengaluru Prestige Golfshire Resort & Spa’s general manager, Ronan Fearon, was excited about the new hires, saying, “We are really happy to have Sunil Kushwaha join our leadership team. His wealth of knowledge, vivacious leadership, and enthusiasm for crafting outstanding dining experiences will surely improve our menu. As we continue to deliver, we’re excited about the new vitality and creativity he brings.
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