Interview

Creating Empowered Teams!

Pradipt Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla

Pradipt Sinha has recently joined Crowne Plaza Today New Delhi Okhla as Director of Food & Beverage. With an experience of over 18 years as a chef, Pradipt excels in various cuisines with specialty in Italian and Mediterranean. In the year 2018, he was awarded as The Chef of the Year by FHRAI. He possesses strong business acumen with a capability to execute a wide range of strategies to establish market presence and developing new streams for long-term revenue growth. He has extensive knowledge of menu engineering, problem resolution, revenue management, staff management, operations management and event curation. In an exclusive interview with Sharmila Chand, he highlights his work philosophy and more….

What do you enjoy the most being a Food & Beverage Director?

The speed, precision and endurance of the kitchen area as well as guest area at the restaurants is what makes the job of Food & Beverage department most exciting. There is a different level of thrill when we are able to delight our anticipation filled guests with our culinary masterpieces, exceptional services standards and unique dining experiences and then receive appreciation in the form of reviews and feedback. No two days are same in this job which creates an opportunity to learn every single day. With the advent of social media and evolving guest preferences, we keep striving to create something new every time that can entice them.

Personally, I enjoy communicating with the guests to offer them best experience, creating strategies for better sales and marketing and building a passionate team who believes in the winning culture of IHG.

What kind of challenges you face?

The role of a Director of Food and Beverage is a 24x7 job where we strive to curate wow experiences for our guests. With mushrooming of standalone restaurants in the vicinity, price wars, reduced seating capacity due to such extraordinary times, evolving guest preferences, high attrition rates, it is very important to foresee these challenges on time and action accordingly. However, I see these challenges as an opportunity to renovate and reinvent our ideas to create positive word of mouth for our services.

What kind of pressures you encounter at work?

There is a constant urge to be a trend setter in the market when it comes to food and beverage. Especially, with the unprecedented popularity of social media, it is extremely important to gauge the interest of our guests. Additionally, there is lot of focus on cleanliness and safety during such extraordinary times. As a team leader, I also focus on resource optimization, manpower handling, team motivation and revenue management. These are the key areas which need 24x7 attention.

Any tips or insights you exercise to strengthen your team?

As a team head, I believe in encouraging and building mutual trust, respect, and cooperation amongst the team members. This builds empowered, passionate winning teams, which is the core value of IHG.

What is the USP of your F&B outlets?

If you are looking to experience the ‘world cuisine on your plate’ then Edesia, our multi-cuisine restaurant boasts of one of the largest buffets in the city (along with ala-carte experience). The live buzz of show kitchen, the adjoining alfresco and poolside area, the private dining areas and curated dining experience options make it a must visit option.

‘ChaoBella’ boasts of world’s two most popular cuisines- Italian and Chinese being served under one roof. If you are looking for the best coffee, desserts and savouries then ‘French Heart’, our patisserie is the place to be while hop on to our ‘Copper Bar’ for InHouse Wine Cellar for invigorating evenings.

With our IHG Ways of Clean protocols, we have implemented enhanced cleanliness protocols and sanitization measures to ensure guest and colleague safety. This includes- revamped floor and table layout, QR code based menus, mandatory gloves and masks for the colleagues, assisted buffet services and many more.

What is your working philosophy?

I believe in leading by example. Instead of focusing on short-term results, I emphasize on mid to long term goals. This is what makes a bigger difference.

What is your take on the present pandemic times?

Ensuring that safety standards are upheld in the outlets, to maintain high level of trust that consumers have in food and services

Being innovative and creative with experiences and offerings

Focus on resource optimization and sustainability

Taking calculative risks for market penetration and alternate revenue streams.