Moving from the Kitchen: Kazi Abdul Wahab joins Radisson Mumbai Andheri as F&B Manager


Kazi Abdul Wahab F&B Manager -Radisson Mumbai Andheri.

His last assignment was with Al Nahda Resort and Spa in Oman as Director of Food and Beverage.

 Kazi Abdul Wahab An accomplished culinary professional has recently joined as Food & Beverage Manager at Radisson Mumbai Andheri. He has left his role as director of food and beverage at Al Nahda Resort and Spa in Oman to take up the position of F&B manager at Radisson Mumbai Andheri. He brings around a decade and half F&B experience to his new role. At this hotel, Kazi is responsible for managing two restaurants, a soft bar, a Deli shop, four banquet venues, room service, catering and events with impeccable leadership and detail. He began his career as a chef in Mumbai’s The Oberoi hotel and switched over to service area to be more with guests, and understand their needs. Kazi is working closely with the hotel’s culinary team, including Executive Chef Vasant Khot.

Educational assets: Kazi completed his primary education from St Paul’s High School, Malad in Mumbai and higher secondary education from Narsee Monjee College of Commerce in Juhu, Mumbai. After completing his higher secondary education, he joined Atharva College of Hotel Management and Catering Technology. He completed 3 year’s course affiliated to American Hotel and Lodging Association.

Kazi Abdul Wahab expressed “I am very happy to join the Radisson Mumbai Andheri. It gives me a great platform to put my gastronomical skills to use and an opportunity to complement my skills in line with international food standards the Radisson group is known for. I am very happy and excited to take up this challenge and work with the team here to keep the magic going on in the hotel”.

Career growth: Kazi’s distinctive career is lined with successes in integrating operations of F&B areas. During his course in hotel management, he did his internship at Taj Mahal Palace hotel, Mumbai. He also worked for Ramee Guestline Days hotel as Commis. After completion of his hotel education, he began his career with The Oberoi Mumbai as a Chef, in an Italian Restaurant under the supervision of famous Chef Emmanuel Lattanzi. Later he completed Management Trainee program (Vita – Futura by Starwood’s Hotel) with Le Royal Meridien, (Now Hilton). To expand his horizon in hotel industry, he moved to Oman in Middle East Oman. There, he was part of pre-opening assignments with Al Nahda Hotels & Resorts LLC. He along with others successfully opened Dunes by Al- Nahda a luxury desert resort and streamlined the operations for other units within the brand for 4 years. After returning from Oman, he became a part pre–opening team of Radisson Mumbai Andheri as F&B Manager

Kazi’s ideals in career progression: Kazi has three ideals in his profession, whom he tries to adapt their qualities. To start with, is, Mehttab Siddique, C.E.O of G.H.V Hospitality Limited. He always shown trust and supported him to do major task / assignments in less age which helped him to gain maximum knowledge and experience. He guided him on few critical decisions, professionally and personally. Secondly, Mr. Divya Ahuja, M.D Live Bean Hospitality, who was his mentor, during his various assignments at Al Nahda Group of Hotels & Resorts in Oman. He ensured, each talent are developed and groomed to be the future leaders. His mantras still help him in daily operations. Last but not the least, Rajiv Kapoor, General Manager of Fairmount Jaipur hotel, he made him feel that age doesn’t matter to be in the brand and work. As a higher management in hotels, it’s all about the attitude and knowledge you carry. It helped him to become an F&B manager at the age of 30 years.

 First entrant in hospitality in his family: Kazi comes from a family of bankers and government employees. Prior to him no one worked for hospitality industry, so there was a resistance to be a part of hotel industry. Kazi, professionally moving in to the direction of hospitality sector was never liked or encouraged. But, his father stood by him like a rock and gave him free hand to choose his profession. His father inspired him to be an hotelier, and he accepted it happily. Today, after seeing his successful growth, many relatives are approaching him to guide their wards to be a part of the industry. It gives him immense pleasure when these kinds of things happen. I He have has motivated and guided many relatives and numerous of them have opted for hospitality trade.

Objectives being a Food & Beverage Manager: Being a Food & Beverage Manager his prime objectives is to forecast, plan and control the F&B related concerns for the hotel. Organizing the department within the budgeted associates and achieve GSI more than the targeted goal, Groom future leaders within the team. Keep the associates motivated as he feel associates in a team are the main resource to achieve all objectives.

Editor in Chief : Mewati SItaram

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