Brijesh Singh has recently joined as Food & Beverage Manager of Hilton Hotel Mumbai International Airport which is owned by B.D. & P. Hotels (India) Private Limited. Prior to joining Hilton Hotel, he was working as F&B Manager Sahara Star hotel Mumbai. In his new role, Brijesh will lead operations at the hotels F&B outlets, Banqueting including revenue management and budgeting. He will be in charge of ensuring high standards of food quality and presentation.
Brijesh comes from disciplined Army family and did his basic schooling in various Army Schools wherever his father was posted during his services. He completed his Hotel Management Degree from Rizvi College of Hotel Management in Mumbai. He brings 17 years of experience to his new role at Hilton Mumbai International Airport. He has a vast experience in food and beverage department and considered as a turnaround man in food and beverage department.
Brijesh has worked with leading esteemed brands like Oberoi Group of Hotels, Grand Hyatt and Novotel hotel prior to joining Sahara Star. He has vast experience in developing successful restaurants serving various types of International and Indian cuisines and exclusive Bar’s at Sahara Star hotel. Having spent over ten years within hotels food and beverage operations he prides himself on his energetic and ambitious work ethic and his aptitude for driving team development and delivering outstanding levels of customer service.
“I am delighted to be a part of the wonderful Hilton family,” said Brijesh Singh, food & beverage manager, Hilton Mumbai International Airport. “I have an aim to not just meet, but exceed the expectations of our guests dining at our outlets. A happy customer is the key to a successful business, and this gets achieved with focus and team work”.
He further added “Hilton group is a large organisation spread all over the World that offers plenty of scope for professional development. If you like working with people, then the hospitality industry could definitely be the place for you. If you like your colleagues you probably like your job too. Of course, you need to enjoy what you actually do as well. I get a kick out of identifying new challenges, which is why it's important to set yourself targets. As managers, we need to have the right attitude and problem-solving skills, and we need to give those working under us feedback”.
Although he hardly gets free time, but whenever he is free, he loves to catch up on books about modern progressive cuisines and services. He believes that cooking is one of the finest arts whereas service is integral part, it is based on some of the soundest scientific principles.