Hotelier Maldives - Issue #63

Hotelier Maldives

Volume 10, Issue No: 63

EDITORIAL

Ismail Faseeh, Editorial Director

Ali Naafiz, Editor naafiz@hoteliermaldives.com

Ibrahim Mahudhee, Managing Editor mahudhee@hoteliermaldives.com

CONTRIBUTING WRITERS

Moobeen Jaleel, Maaish Mohamed, Thoiba Riyaz and Maha Rasheed

LAYOUT DESIGN

CIAO Advertising

PHOTOGRAPHY

Courtesy of the respective resorts

SALES

Naail Nihaadh

naail@hoteliermaldives.com, sales@hoteliermadlives.com

PUBLISHER Perspective Pvt. Ltd.

4th Floor, M. Kaneeru Villa, Orchid Magu, Male, Republic of Maldives, PO Box No. 20212 Mobile: +960 7246292, +960 7910858

Dear readers,

The Maldives tourism industry had a remarkable 2023, surpassing its target of 1.8 million tourist arrivals by 78,537 and winning the World’s Leading Destination award for the fourth consecutive year. However, it also faced challenges such as lower revenue, higher discounts, and increased competition.

The industry has set ambitious goals for 2024: to attract 2 million tourists and to boost the annual tourism revenue to $6 billion. To achieve these goals, the industry will need to overcome the post-pandemic obstacles and to adapt to the changing preferences and expectations of the travellers. The industry will also need to embrace innovation and sustainability, and to foster a culture of excellence and diversity.

In this issue of Hotelier Maldives, we bring you the stories of the people and the organisations that are leading the way in these areas. We have an exclusive interview with Manoharan Mannarlingam, the General Manager of NOKU Maldives, who shares his insights on how to unveil the soul of hospitality. We also feature Chef Sanjeet Gopee, the Executive Chef of Nova Maldives, who tells us his journey from a farm boy to a culinary master. We also explore the island flavours of The Ritz-Carlton Maldives, Fari Islands, where Rachel Khoo showcases her foray into Maldivian cuisine.

We also have two special features on the topics that are crucial for the future of the industry: Embracing Gen-Z and Personalised Hotel Marketing. We provide a guide on how to attract, train, and retain the top talent from the youngest generation of workers and consumers. We also explain how to create unforgettable experiences for the guests by using data, technology, and creativity to tailor the marketing strategies.

We also shine a spotlight on the suppliers who are the backbone of the industry, providing the essential products and services that enable the smooth operation and the high quality of the resorts. We highlight the success stories of Yamaha and Alia, Hospitality Technology Pvt Ltd, and Villa Hakatha.

Finally, we congratulate the new appointments at the resorts.

We hope you enjoy reading this issue of Hotelier Maldives. Happy New Year!

Ali Naafiz, Editor

GM’s View: Unveiling soul of hospitality with NOKU Maldives’ Manoharan

Mannarlingam

Chef Sanjeet Gopee: From farm boy to Executive Chef at Nova Maldives

Island flavours at The Ritz-Carlton Maldives, Fari Islands: Best-selling Cookbook Author

Rachel Khoo’s Foray into Maldivian Cuisine

Feast of the Sea at Four Seasons Resort

Maldives at Kuda Huraa’s Baraabaru Restaurant

Women in Hospitality: Sun Siyam Iru Fushi’s Director of Operations

Dorothy Bahati

Yamaha and Alia’s Sweeping Success in After-Sales Service and Marine Outboard Engines

Young Hotelier: Sun Siyam Iru Fushi’s star F&B supervisor

Ibrahim Hamdhaan

Personalised Hotel Marketing: Creating Unforgettable Experiences in Maldives Tourism

Elevating Cyber Security

Villa Hakatha: Trusted Partner for Your Energy and Construction Needs Appointments

Maldives’ 2023 Tourist Arrivals exceed 1.8m target by 78,537

Tourist arrivals in the Maldives for 2023 crossed the government’s projected estimate of 1.8 million by 78,537.

The government had initially anticipated 1.8 million tourist arrivals for the year, a goal that was achieved on schedule. According to the Tourism Ministry’s statistics, 2023 witnessed the highest influx of tourists in the nation’s history, totalling 1,878,537 arrivals. This marked a notable increase from the 1.6 million arrivals recorded in 2022.

Among the prominent source countries, India and Russia emerged as the top contributors, each sending 209,100 tourists to the Maldives in 2023. Following closely were China, the UK, and Germany, with significant contributions of 187,118, 155,730, and 135,090 tourists, respectively. Italy trailed with a substantial 118,412 visitors.

Statistical data revealed that by the end of last year, the Maldives hosted 176 resorts, 809 guesthouses, 146 safari vessels, and 14 hotels, all catering to the thriving tourism industry.

Total number of tourist arrivals in 2023

1,878,537

Top contributors

209,100

209,100

187,118

155,730

135,090

118,412

Maldives aims for 2 Million Tourists in 2024

The Tourism Minister of Maldives, Ibrahim Faisal, has announced that the island nation is expecting to attract two million tourists by 2024, despite the global uncertainties caused by the RussiaUkraine war and the Israel-Hamas conflict.

Faisal made the statement on the ‘Raajje Miadhu’ programme of the state-owned Public Service Media (PSM). He said that the Maldives Marketing and Public Relations Corporation (MMPRC) and the Ministry of Tourism are working together to strengthen the marketing of Maldives’s tourism to the outside world.

He said that travel is increasing worldwide, and that Maldives can benefit from targeting specific countries with its unique offerings.

He cited China as an example, saying that it was Maldives’s largest market before the Covid-19 pandemic, and that the two governments will enhance their relations to boost the number of Chinese tourists coming to Maldives.

“I am very optimistic that we can add enough tourists from China and reach over two million domestic arrivals by 2024, unless there is a major disaster or something in the world,” Faisal said.

He also revealed that around 12 new resorts are expected to open in Maldives next year, adding around 1,000 beds to the existing capacity.

He said that Maldives has already achieved its target of 1.8 million tourists this month, showing a strong recovery from the impact of Covid-19.

I am very optimistic that we can add enough tourists from China and reach over two million domestic arrivals by 2024, unless there is a major disaster or something in the world

Ibrahim Faisal, Tourism Minister of Maldives

Maldives aims to Boost Annual Tourism Revenue to $6 Billion

The newly formed Visitor Economy Council has set its sights on ramping up annual tourism revenue to hit the $6 billion mark. Economic minister Mohamed Saeed, heading the council, disclosed this target during a press conference at the President’s Office.

Highlighting the current scenario, Saeed noted, “Maldives’ GDP is around $6 billion, with approximately $4.5 billion attributed to tourism— its significant contribution to the GDP.” He emphasised the council’s commitment to achieving short, medium, and long-term goals in partnership with pertinent stakeholders.

“We’re working towards a short-term goal, aligning with the president’s vision, to elevate tourism revenue to $6 billion,” Saeed asserted. “Our aim is to bolster the GDP by predominantly targeting the tourism sector, leading to a substantial overall increase with contributions from other sectors.”

Drawing parallels, Saeed mentioned that several other nations, including Australia, the UK, Dubai, and Saudi Arabia, are pursuing a similar model to expand their visitor economies.

Identifying a major hurdle in this pursuit, Saeed highlighted the prolonged project at Velana International Airport (VIA), labelling it as a significant obstacle hindering the growth of Maldives’ tourism and overall economy.

Previous plans set by the former government aimed to conclude the new terminal project by July 2025, as per interim committee information. However, President Mohammed Muizzu has set an accelerated target to complete the project by September of the following year.

In a bid to expedite the project, the new government secured assurance of MVR 1.2 billion from the UAE.

We’re working towards a short-term goal, aligning with the president’s vision, to elevate tourism revenue to $6 billion. Our aim is to bolster the GDP by predominantly targeting the tourism sector, leading to a substantial overall increase with contributions from other sectors.

Mohamed Saeed, Economic Minister

Maldives Tourism Revenue drops by $200m in 8 Months

Despite an increase in overall tourist arrivals to the Maldives, the tourism sector has generated $200 million less in income in the first eight months of this year compared to the same period in 2022, according to data released by the Maldives Monetary Authority (MMA), the central bank.

The data reveals that Maldives received $2.5 billion (MVR 39 billion) from GST, green tax, airport development fees, tourism tax, and dutyfree transactions from tourists in the first eight months of 2023. This figure is $200 million (MVR 3 billion) lower than the revenue for the same period in 2022, representing a 5% decrease.

In the first eight months of 2022, the country was able to generate $2.7 billion (MVR 42 billion) from tourist income. Notably, while one million tourists visited the Maldives during the same period last year, 1.2 million tourists arrived this year.

Industry experts attribute the revenue decline to the substantial drop in room prices in resorts and guesthouses, despite the increase in GST to 16% compared to the previous year. Additionally, the duration of stay and the occupancy rate of tourists have decreased this year. The country’s occupancy rate dropped below 50% for four months, while in the previous year, it was below 50% for only three months. Tourists spent an average of 7.6 days in the Maldives until September this year, compared to an average of 8.1 days during the same period last year.

The highest revenue from tourists was recorded in February this year, totalling $460 million (MVR 7 billion), which is $78 million

(MVR 1.2 billion) less than the same month last year when Maldives received $537 million (MVR 8.3 billion) from tourists.

At the end of last year, the Maldives earned $3 billion (MVR 46 billion) from tourists. This year, flight movement has increased by 5% compared to the previous year, with the number of scheduled flights rising to 1,200.

Tourism revenue in 2023

Average duration of stay

Highest revenue recorded in February

Total revenue by year end

Maldives Wins World’s Leading Destination Award for Fourth Year in a Row

Maldives has won the World’s Leading Destination accolade at the World Travel Awards 2023, making it the fourth consecutive top title win for Maldives.

In addition to the World’s Leading Leading Destination Award, the Maldives Marketing and Public Relations Corporation (MMPRC) also won the World’s Leading Tourist Board award for the second year in a row.

The awards were presented at a gala held in Dubai on December 1, 2023.

The Maldives successfully secured the title of the World’s Leading Destination in 2020, 2021 and 2022.

The World’s Leading Destination title is the most distinguished in the annual programme, which itself is renowned as the most prestigious and comprehensive award in the global travel industry.

GM’s View:

Unveiling soul of hospitality with NOKU Maldives’ Manoharan Mannarlingam

By Ali Naafiz

Manoharan Mannarlingam, Area General Manager at NOKU Maldives resort, did not originally set out for a career in hospitality. But a part-time job as a waiter sparked what has become a lifelong passion.

Now with over 20 years of experience under his belt, Manoharan oversees operations at both NOKU Maldives and NOKU Phuket. His career has taken him from his native Singapore to destinations like San Francisco, Malaysia, Maldives and Thailand. and now the Maldives.

Manoharan first got a taste for hospitality as a 16-year-old in Singapore working part-time as a waiter while waiting for exam results. “I joined a North Indian restaurant as a waiter,” he recalled. “I enjoyed what I was doing, and it was within the hospitality industry.”

Even though it was just working in a restaurant, the allure of the hotel industry drew him in. “At that time, it was so-called, almost like a glamorous job, working in a hotel and serving the guests,” he said.

After finishing his studies, Manoharan went on to pursue a degree in hospitality management in Hawaii. And the rest is history.

Learning to Lead a Resort Team

Although Manoharan had over 20 years of hospitality experience before coming to the Maldives, this was his first time working at a resort.

“It was a little bit challenging in the beginning because of just living on the island. and having no vehicles whatsoever. When you’re a city boy and you’re seeing the same faces day in, day out, with nowhere to run, it was an adjustment,” he admitted.

There was also a learning curve when it came to leading a resort team. “Dealing with the local Maldivian culture, there are different ways of doing things, and it’s about learning and immersing oneself in that culture,” said Manoharan.

Rather than imposing his own cultural norms, Manoharan focused on assimilating. “I cannot deal with things the way I dealt with them back home. You know, it’s different; I’m trying to adjust myself because they are not coming to my culture—I’m entering their culture.”

After three years at NOKU Maldives, Manoharan feels settled into the island lifestyle and relishes the daily challenges. “I’m loving it. I mean, it’s a different environment, a challenging environment, but a good one,” he said.

Serving from the Heart

When asked what he focuses on most in leading his team, Manoharan emphasised service above all else.

“I’ve always said this and now it doesn’t change. I mean the product – the product is a product; you have the bed, the restaurant, the shop, the hardware… it’s probably only the quality that changes, but everything else is the same,” he explained.

“But what makes us stand out will be the service. We can also call it personalised service,” Manoharan continued. “That is something that really distinguishes us. You may compete on other aspects, but service, when done properly, is what builds the guest experience.”

You may compete on other aspects, but service, when done properly, is what builds the guest experience

Manoharan Mannarlingam, Area General Manager at NOKU Maldives

Manoharan works hands-on with staff through coaching and leading by example. “It’s just a matter of being there to listen and observe, the staff don’t do anything that’s not right. It’s just that certain things can be improved – the way you communicate, the choice of words used to communicate with guests,” he said.

He also focuses on authenticity. “You have to be genuine, right? And not be a robot,” Manoharan emphasised. “It comes from the heart.”

Adapting to Changing Travel Trends

With new resorts constantly popping up in the Maldives and trends always evolving, Manoharan keeps adapting to changes. NOKU’s offerings.

One trend he has noticed is more all-female groups of travellers. A trend that has become popular in the past year. “Recently, we have engaged dancers from a nearby island to come in and perform, showing a bit of the local culture,” said Manoharan. Introducing more local cuisine and artwork are other ways he aims to appeal to travellers seeking cultural immersion.

The most important thing is to have the passion for it – passion in wanting to serve the guests and ensure they leave with a memorable experience.

Manoharan Mannarlingam, Area General Manager at NOKU Maldives

However, Manoharan believes NOKU’s core offering remains timeless. “There is a niche market for this property, and we are just marketing as such – couples and those who want to come here and unwind. That demographic will never change,” he said confidently.

Sustainability initiatives like eliminating plastic, composting food waste, and hydroponic vegetable gardening cater to eco-conscious guests. But simplicity and nature remain the biggest draws. “Our villas don’t even have TVs and our guests love that as they can sink into the beauty, atmosphere and activities in the Resort

instead of spending time watching TV. but we have had no complaints and many prefer there are many, even with kids, who enjoy it they want to sink into the atmosphere,” Manoharan noted.

For those considering a career in hospitality, Manoharan stresses one key trait: “The most important thing is to have the passion for it – passion in wanting to serve the guests and ensure they leave with a memorable experience,” he advised.

With passion as the foundation, gaining experience and developing service skills come next. Manoharan acknowledges that dealing with diverse guests makes hospitality challenging but rewarding work. “If you love this job, whatever comes in front of you, you will deal with it,” he said.

After two decades in the industry, this hospitality veteran continues learning something new every single day. For Manoharan, pursuing his passion has led to a life of enriching experiences and memories.

Chef Sanjeet Gopee: From farm boy to Executive Chef at Nova Maldives

By Ali Naafiz

Imagine waking up to a stunning view of the turquoise ocean, feeling the gentle breeze on your skin, and smelling the mouth-watering aroma of freshly cooked food. This is what awaits you at Nova Maldives, a modern allinclusive community concept that offers guests a variety of dining options and cuisines. Whether you crave a hearty breakfast, a light lunch, or a romantic dinner, you will find something to satisfy your taste buds at this tropical paradise.

But who is the genius behind these delicious creations? Meet Sanjeet Gopee, the Executive Chef at Nova, who has turned his passion for diverse cuisines into an extraordinary culinary journey.

Sanjeet’s story is one of humble beginnings and hard work. He was born to farming parents in Mauritius, where he learned to appreciate fresh

Chef Sanjeet Gopee

produce and simple cooking. He helped his parents on the farm and cooked vegetables at home every day. He was curious about different types of cuisines and how they could be made with the ingredients he had.

“I grew up helping my parents on the farm,” Sanjeet recounts with a genuine smile, reflecting on his early life. “Cooking vegetables at home was a daily ritual, and this ignited my curiosity to explore diverse cuisines.”

He decided to pursue his dream of becoming a chef and enrolled in culinary school. He then joined Constance Group, where he did a twoyear apprenticeship and got his first job. He learned from chefs from various backgrounds, especially those who specialised in French and Asian cuisine. He developed his skills and style, and became confident in his craft.

He moved to the Maldives in 2011, where he joined the opening of Niyama Maldives, his first job in the island nation. He admits that his first experience was not very pleasant, as he arrived during the

pre-opening phase of the resort and faced various challenges. He wanted to go back home, but gradually, as the pieces fell into place, he met a chef who he knew from Mauritius, started adapting and found his comfort in the Maldivian kitchen.

We aim to provide quality food that not only reflects global trends but also introduces them to local flavours.

Sanjeet Gopee, Executive Chef at Nova

Sanjeet worked at Niyama for two years, then moved to Velassaru Maldives. In 2023, he joined the opening of Nova, where he found his niche. With the delectable dining options at the soulful island, from the all-day dining restaurant Soul Kitchen and the fine stylish grill house Flames offering unique dishes grilled to perfection to the over water Teppanyaki restaurant Mizu, Sanjeet says that Nova is a place where he can express his creativity and passion for cooking. He also likes the team spirit and the friendly atmosphere among the staff and guests.

One of his main focuses at Nova is to cater to the millennials who are looking for new trends and experiences in food. He tries to offer different cuisines and dishes that reflect global trends and

local flavours. He hosts themed buffet nights that allow guests to explore different cuisines, such as Maldivian night every Friday, where guests can taste the traditional dishes like garudhiya (fish soup), mas huni (shredded smoked tuna), masroshi (tuna stuffed chapati), bis keemiya (samosa), and more. He also organises events, where guests can learn about the Maldivian culture and enjoy homemade Maldivian snacks.

“Our focus is on offering a diverse range of culinary experiences that cater to our millennial guests,” Sanjeet explains. “We aim to provide quality food that not only reflects global trends but also introduces them to local flavours.”

He sources local ingredients whenever possible, such as fruits and vegetables from Maldives or Sri Lanka, and meat from Australia. He says that he prioritises quality over quantity, and ensures that every dish is prepared with care and attention.

Chef Sanjeet Gopee

“We curate our buffet selections to offer a variety of cuisines,” he elaborates. “For example, during breakfast, we incorporate traditional Maldivian dishes with a twist, allowing guests to experience the local flavours.”

Sanjeet has had many memorable experiences as a chef, both uplifting and challenging. He says that he enjoys working at Nova because it is a place where he can make every guest happy and satisfied with their food experience. He says that his goal is to share his passion for diverse cuisines with others, and to inspire them to discover new flavours.

Sanjeet’s journey in the Maldives has been one of growth, discovery, and even personal milestones. “Life in the Maldives has brought me not only professional growth but also a beautiful family,” he adds, sharing his pride as a father of two children.

As our conversation with Sanjeet comes to a close, it’s clear that his passion for culinary artistry is interwoven with his dedication to delivering exceptional dining experiences. His journey from a humble farming background to becoming the Executive Chef at Nova is a testament to the power of passion and perseverance in the world of gastronomy.

In the enchanting ambiance of Nova, guests are not merely served dishes; they are invited to embark on a gastronomic voyage curated by the meticulous hands and creative mind of Sanjeet Gopee and his team. As the sun sets over the azure waters of the Maldives, his culinary creations continue to paint a vibrant tapestry of flavours that mirror the rich hues of the paradise surrounding them.

Sanjeet has had many memorable experiences as a chef, both uplifting and challenging. He says that he enjoys working at Nova because it is a place where he can make every guest happy and satisfied with their food experience.

Island flavours at The Ritz-Carlton Maldives,

Fari Islands: Bestselling Cookbook

Author Rachel Khoo’s Foray into Maldivian Cuisine

By Maaish Mohamed

The Indian Ocean islands of the Maldives have long been known as an idyllic beach destination. With over 1,000 coral islands surrounded by turquoise waters, the Maldives lures travellers with the promise of seclusion, relaxation and luxury. Yet beyond the pictureperfect beaches lies a rich and vibrant local culture and cuisine waiting to be discovered.

Best-selling cookbook author and TV presenter Rachel Khoo got a tantalising taste of authentic Maldivian island life and food traditions during a recent visit to The Ritz-Carlton Maldives, Fari Islands resort. Though best known for her books exploring regional cuisines like French and Nordic, Khoo relished the chance to dive into a lesser-known food culture.

Khoo’s journey into the world of gastronomy traces back to the very roots of her upbringing, a

tapestry interwoven with Malaysian and Austrian culinary heritage. As she shares her passion for food, her eyes sparkle with an infectious enthusiasm. “I love food,” she says, tracing her affinity for gastronomy back to her familial ties and the intrinsic role food plays in her upbringing. “In Malaysia, they don’t ask, ‘How are you?’ It’s always, ‘Have you eaten yet?’ It’s a part of my heritage.”

“I love food. It brings people together,” she explained about her passion for cooking. “Food writing is such a varied job. I get to travel the world, meet people, and discover their stories. Being able to explore different flavours – it’s a dream.”

Her approach to unravelling new cuisines is steeped in the human connection. “Nothing beats that in-person, old-fashioned, ‘I meet you, how are you?’ – getting to know the person and cooking with them,” she says. For Khoo, authenticity resides in the stories of the everyday cook, the unspoken heritage passed down through generations, which often finds its way into her cookbooks.

I love food. It brings people together. Food writing is such a varied job. I get to travel the world, meet people, and discover their stories. Being able to explore different flavours – it’s a dream.

Rachel Khoo

During her stay in Maldives, Khoo embarked on several excursions to experience Maldivian cuisine first-hand. A highlight was visiting the bustling fish and produce markets in the capital city of Malé. Khoo described the sights, sounds and smells of the market as insightful for understanding local ingredients and food customs.

She was particularly struck by the diversity of fresh seafood like tuna and by the many coconut products, from creamy milk to shredded drieds. “I love that! I mean, all the fish—some of them I’ve never seen before. That was amazing,” Khoo said.

Back at the resort, Khoo worked alongside the chef team to prepare traditional Maldivian dishes using local produce. She learned how seemingly simple ingredients like chilli, tuna and ubiquitous coconut are transformed into complex curries, salads and desserts.

“The chilli – I tried a little bit – was so spicy, very

Island flavours at The Ritz-Carlton Maldives, Fari Islands

fruity, and incredibly flavoursome. And the tuna is truly exceptional,” Khoo commented on tasting the local specialties. “Everything I’ve eaten has been delicious,” she enthuses, commending the seamless fusion of seafood and coconut that graced every dish.

Beyond savouring new flavours, Khoo emphasised the value of personal connections when exploring a novel cuisine. “Ideally, I like to meet people. I think that’s the most interesting part –making a human connection,” she explained.

By cooking and sharing meals together, Khoo gained insight into Maldivian food traditions. She especially appreciated meeting home cooks and chatting with chefs about adapting recipes.

“I’m interested in the stories that might not get written about—like a grandma who’s been making this pastry for decades, unknown to

many,” she said. Khoo found this less polished but more authentic style of cooking to be an eye-opening window into true local cuisine.

Her experiences during her stay at The RitzCarlton Maldives, Fari Islands were nothing short of delightful. She extolled the chefs’ generosity and accommodation of her baking and cooking classes, despite the challenges of navigating a busy kitchen. “It doesn’t feel like work here,” she says with a smile.

For any visitor seeking to discover Maldives beyond the postcard-perfect beaches, Khoo recommends embracing the country’s distinctly flavoured and coconut-infused dishes. By connecting with locals over shared meals, travellers can gain a richer understanding of this tropical island nation.

Embracing Gen Z: A Guide to Attract, Train, and Retain Top Talent

By Thoiba Riyaz

In the dynamic landscape of the hospitality industry, the workforce is constantly evolving. With the emergence of Generation Z, born between the mid-1990s and early 2010s, employers, including resorts in the Maldives, are presented with a unique set of challenges and opportunities.

To stay competitive and provide unparalleled hospitality services, it is crucial for these resorts to understand and adapt to the preferences and expectations of Gen Z employees. This article explores strategies for attracting, training, and retaining Gen Z talent to ensure the success and growth of Maldivian resorts.

Understanding Gen Z

Gen Z is known for being tech-savvy, socially conscious, and entrepreneurial. Having grown up in a world shaped by rapid technological advancements, they bring a fresh perspective to the workplace. To appeal to Gen Z, Maldivian resorts need to integrate modern technologies into their operations, emphasise sustainability, and create an inclusive work environment.

Attracting Gen Z Talent

Digital Recruitment Platforms:

Leverage social media platforms, job portals, and other digital channels to reach and engage Gen Z talent. Resorts can showcase their workplace culture, employee testimonials, and the unique experiences they offer to attract candidates.

Flexible Work Arrangements:

Gen Z values work-life balance and flexibility. Resorts can offer flexible work schedules or remote work options where applicable. This demonstrates an understanding of the importance of personal well-being and contributes to a positive employer brand.

Emphasise Sustainability:

With Gen Z’s strong focus on environmental

issues, resorts in the Maldives can highlight their sustainability initiatives. This could include eco-friendly practices, responsible tourism efforts, and community engagement projects. A commitment to sustainability aligns with the values of Gen Z and can make a resort more appealing to environmentally conscious employees.

Training Gen Z Talent

Technology-Integrated Training Programs: Develop training programs that incorporate the latest technologies, such as virtual reality simulations and interactive e-learning modules. Gen Z is accustomed to learning through digital platforms, and technology-driven training can enhance engagement and effectiveness.

Mentorship Programs:

Gen Z values mentorship and continuous learning. Resorts can establish mentorship programs that pair younger employees with seasoned professionals. This not only facilitates knowledge transfer but also fosters a sense of community and support within the workplace.

Feedback Culture:

Gen Z craves feedback and appreciates regular performance evaluations. Resorts can implement a feedback-centric culture, providing constructive criticism and recognition for achievements. This approach helps Gen Z employees grow and feel valued within the organisation.

Gen Z places a high value on diversity and inclusion. Resorts should actively promote a diverse and inclusive workplace, ensuring equal opportunities for all employees.

Retaining Gen Z Talent Career Development Opportunities:

Resorts should offer clear paths for career advancement and skill development. Gen Z is ambitious and eager to progress in their careers, so providing avenues for growth within the organisation can enhance retention.

Recognition and Rewards:

Implement a robust employee recognition

program that acknowledges hard work and achievements. This could include both monetary rewards and non-monetary incentives, such as extra time off or professional development opportunities.

Workplace Diversity and Inclusion:

Gen Z places a high value on diversity and inclusion. Resorts should actively promote a diverse and inclusive workplace, ensuring equal opportunities for all employees. This fosters a sense of belonging and loyalty among Gen Z workers.

As the Maldivian hospitality industry evolves, resorts must adapt to the changing expectations of the workforce, particularly with the influx of Gen Z talent. By understanding and catering to the preferences of this generation, resorts can not only attract but also retain top talent, ensuring the delivery of exceptional hospitality services. Embracing technology, promoting sustainability, and fostering a supportive workplace culture are key strategies that will not only benefit the resorts but also contribute to the overall success of the Maldivian tourism industry.

Women in Hospitality:

Sun Siyam Iru

Fushi’s Director of Operations

Dorothy Bahati

By Ali Naafiz

Sun Siyam Iru Fushi’s Director of Operations

Dorothy Bahati is a firebrand in the hospitality industry where she has developed her career for the last 19 years or so, having spent most of that time in the Maldives.

Her journey has been that of resilience, persistence and utmost dedication coupled with passion for what she does. Her motivation comes from creating solutions for the various challenges she faces day by day in the hospitality industry.

“I was involved in the pre-opening phase with the local management. Subsequently, when Hilton assumed management and later departed, I participated in the ‘de-branding and rebranding’ process for Sun Siyam Iru Fushi. Throughout my career, I’ve been a key contributor to major projects, including the implementation of market metrics, the development of butler service principles, and the

Women in Hospitality: Dorothy Bahati

establishment of quality assurance standards, among others. Notably, I also served as a task force member for the pre-opening team at Siyam World for nearly a year,” she recalls.

“Through these diverse experiences, I’ve acquired a comprehensive understanding of the global hospitality sector, all in a single location.”

Dorothy’s daily routine reflects her unwavering dedication and commitment to her profession. She starts her day with meditation, responds to emails, then attends a management briefing, checks on the quality of services and facilities, visits different departments for operational support and also makes sure to visit all the outlets during lunch and dinner to greet the guests and staff. She ends her day at around 9:30pm, but is always still available on call.

Dorothy’s main objective on a daily basis is to ensure quality and consistency in everything she does. She also knows that planning is very important, especially when working on an island resort where resources are limited. She demonstrates meticulous planning and execution in her duties to achieve success in her responsibilities, with a strong emphasis on valuing teamwork above all.

She began her journey in the Maldives as a Guest Relations Manager in the year 2008 pre-opening team, after being poached by the first general manager of the then Iru Fushi Beach & Spa Resort Maldives, and has since been a great pillar and played vital roles in the transformation and ultimate growth of the resort.

Her initial job as a restaurant hostess in her native country Kenya, gave her the impetus to serve in the hospitality industry anywhere around the globe with zeal, commitment and passion, having received very good training in hospitality Management.

She observes that the Maldivian culture and the African culture, especially the cuisine and music are very closely associated with each other.

“For me, it is a very good experience to land and work in the Maldives, and I feel that Maldivians and Africans are more closely related than any other nationality. We share a lot of cultural practices and that made my culture adaptation easy,” she says.

Dorothy is aware of the challenges women face in the hospitality industry and especially as a foreigner, but she has always faced them with her head held up high. She happens to be the only woman in the management team and “it’s an uphill task”, but she is always up to the task and not afraid to voice her ideas and opinions in a male-dominated field.

Dorothy is a strong advocate for women in the hospitality industry. She urges women to follow their dreams with confidence, patience, zeal and commitment.

“My job in the Maldives has been very easy for me because I love my job and I love developing and mentoring people. I love what I do,” she says.

Her dedication has yielded remarkable results, with 90% of guests who initially approached her with complaints returning to the resort, transformed into repeat guests.

“Complaint handling is a journey and an opportunity to bond with our guests. A genuine passion for hospitality will invariably shine through in your work, leaving a lasting positive impact on your guests,” she says.

Dorothy’s extensive career at Sun Siyam Iru Fushi serves as a compelling example of unwavering commitment, resilience, and an enduring passion for the hospitality industry, inspiring numerous individuals to emulate her path.

Young Hotelier: Sun Siyam Iru

Fushi’s star

F&B supervisor

Ibrahim Hamdhaan

By Ali Naafiz

Ibrahim Hamdhaan is a young and talented Food and Beverage Supervisor at Sun Siyam Iru Fushi, one of the most luxurious resorts in the Maldives. He has been working at the resort since 2018 and has climbed the ladder of success with his hard work, passion, and dedication. He is now among the team responsible for overseeing the operations of the resort’s restaurants and bars and ensuring that the guests have unforgettable dining experiences.

Fresh out of school at his native Kudafari island, just a short boat ride away, Hamdhaan started his career at Sun Siyam Iru Fushi as a food and beverage attendant, where he assisted guests with menu selection and provided exceptional customer service in a fast-paced restaurant environment. He impressed his managers with his friendly attitude, excellent communication skills, and attention to detail. He also learned from his seniors and colleagues and developed his

knowledge of food and beverage management.

“I always wanted to work in the hospitality industry, because I love meeting new people and making them happy. I also enjoy learning new things and improving myself. Working as an attendant was a great opportunity for me to do that,” he says.

In June 2020, Hamdhaan was promoted to Food and Beverage Captain, where he worked with the team and maintained the standard operating procedures of the assigned restaurant. He also took on more responsibilities, such as supervising the staff, handling customer complaints, and ensuring quality control. He showed his leadership skills, teamwork spirit, and problem-solving abilities.

As a supervisor, I have to be more creative and strategic. I have to plan ahead and anticipate the needs of the guests.

Ibrahim Hamdhaan, Food and Beverage Supervisor at Sun Siyam Iru Fushi

“As a captain, I had to be more proactive and confident. I had to lead by example and motivate my team. I also had to deal with different situations and challenges every day. It was not easy, but it was rewarding,” he said.

In March 2023, Hamdhaan secured another promotion, becoming a Food and Beverage Supervisor, where he implemented effective training programmes resulting in improved efficiency and customer satisfaction. He also coordinated with other departments, such as kitchen, housekeeping, and marketing, to create a seamless service for the guests. He also introduced new ideas and innovations to enhance the food and beverage offerings of the resort.

“As a supervisor, I have to be more creative and strategic. I have to plan ahead and anticipate

the needs of the guests. I also have to keep up with the latest trends and standards in the industry. I always try to bring something new and exciting to the table,” Hamdhaan said.

Hamdhaan’s success story is an inspiration for many young people who aspire to work in the hospitality industry. He is a role model for his team, and a valuable asset for the resort. He is passionate about his job, and always strives to exceed expectations.

“I am very grateful for the opportunities and support that I have received from Sun Siyam Iru Fushi. It is a wonderful place to work and grow. I love my job, because it gives me joy and satisfaction. My goal is to make every guest feel special and happy,” Hamdhaan said.

But for Hamdhaan, it’s not the end of the road. He has completed training programs and courses online and has set his sights on becoming the Food and Beverage Manager of the resort in the next few years. As he says, “Nothing is impossible with hard work and dedication.”

Young Hotelier: Ibrahim Hamdhaan

Personalised Hotel Marketing: Creating Unforgettable Experiences in Maldives Tourism

By Maha Rasheed

In the highly competitive hospitality industry, personalisation has emerged as a key strategy to enhance guest experiences. The data shows that travellers, particularly millennials, are willing to share their habits and preferences in exchange for a more customised and tailored stay.

While personalisation in hotel marketing is an ongoing challenge for many marketers, it is essential to find practical ways to execute it effectively. In the Maldives tourism industry, where luxury and unique experiences are paramount, personalised hotel marketing can create a significant impact. This article explores six examples of hotels that are leading the way in implementing personalisation strategies, demonstrating how these tactics can be applied to create one-of-a-kind experiences for guests.

Crafting Personalised Messaging for Event Planners

To showcase an understanding of event planners’ needs and requirements, hotels can go beyond generic qualifiers like “business conference” and treat each planner as a VIP with their own interests and desires. By personalising messaging based on the planner’s industry and event type, hotels can demonstrate their commitment to creating exceptional events. This approach requires a comprehensive understanding of guests and their behaviours, obtained by leveraging

CRM data and publicly available information from social profiles, emails, and website interactions. Consolidating this data provides a fuller view of guests, enabling the delivery of more contextually relevant information.

Reducing Friction in the User Journey

Siyam World successfully increased mobile app downloads by reducing friction in the user journey. By identifying the device used to open emails, they directed users to the correct app store, simplifying the download process. Hotels can apply this concept to their group business by identifying and streamlining cumbersome marketing processes for event planners.

Customising links in marketing emails based on the planner’s location, event type, or booking month can significantly enhance the booking experience.

Tailoring Experiences Based on Guests’ Trip Purpose

OZEN RESERVE BOLIFUSHI uses a short form to tailor guest experiences based on their trip purpose. By asking guests about the reason for their trip during the booking process, the

hotel can send tailored offers related to their specific travel purpose. This simple approach empowers resort staff to create differentiated experiences based on guests’ responses. Similarly, in the group business context, asking planners a few questions about their event early in the marketing process allows for personalised communication and relevant marketing emails long before they are ready to book.

By implementing strategies that tailor experiences, simplify processes, and leverage technology, hotels can create unforgettable and unique experiences for their guests.

Creating Customised Guest Experiences through Mobile Apps

The Kandima Mobile Concierge at Kandima Maldives offers guests a seamless and convenient way to enhance their stay. By using their mobile phones, guests can easily check-in, access resort information, and interact with the resort for various services. The mobile concierge provides notifications on service requests and special promotions, ensuring that guests stay informed and engaged throughout their stay. With features such as viewing bill summaries, messaging, exploring resort facilities and promotions, and accessing arrival/departure information, guests can easily manage their stay and make the most of their time at Kandima Maldives. Additionally, the mobile concierge allows guests to order room service for inroom food delivery and access concierge and housekeeping services, further enhancing their comfort and convenience during their stay.

Engaging Guests Personally on Social Media Platforms

Hilton Suggests is an exemplary model of personalised hotel marketing. By monitoring Twitter for users seeking recommendations

in specific cities, Hilton team members personally respond with tailored suggestions, even recommending competitor hotels when necessary. Hotels can apply this concept to their group business by creating dedicated Twitter accounts to answer event-related questions and position themselves as helpful resources for planners everywhere.

Utilising Chatbots for Personalised Recommendations

AccorHotels, utilises Facebook Messenger chatbots to provide guests with hyperpersonalised recommendations and service. These chatbots act as digital concierges, helping guests discover local gems and collecting valuable customer data in the process. Hotels catering to group bookings can consider creating chatbots specifically for event-related queries, providing instant and personalised

information to planners about space capacity, availability, and other event specifications.

Personalised hotel marketing has become increasingly important in the hospitality industry, including in the Maldives tourism context. By implementing strategies that tailor experiences, simplify processes, and leverage technology, hotels can create unforgettable and unique experiences for their guests. The six examples highlighted in this article demonstrate the successful implementation of personalised marketing approaches, offering inspiration for hotels in Maldives to enhance their group business and elevate guest satisfaction. In a collaborative effort to navigate through challenging times, hotels can prepare themselves for the better times ahead by embracing personalised marketing strategies that resonate with guests’ preferences and needs.

Feast of the Sea at Four Seasons Resort Maldives at Kuda Huraa’s Baraabaru Restaurant

By Maha Rasheed

Four Seasons Resort Maldives at Kuda Huraa is a haven of luxury and indulgence. The resort’s iconic Baraabaru restaurant, renowned for its awardwinning Indian cuisine, recently hosted a special Feast of the Sea menu helmed by celebrated Master of Modern Indian Cuisine, Chef Hari Nayak.

I had the pleasure of experiencing this culinary masterpiece, and it was truly an unforgettable evening. The six-course tasting menu showcased the freshest Maldivian produce, blended with global influences and Chef Nayak’s signature artful interpretation of contemporary Indian gastronomy.

The meal commenced with a trio of tantalising starters: Avocado Pani Puri, Crab Pachadi, and Kolkata Beet Chop. Each bite was a unique and flavourful explosion, perfectly complemented by the Potato Muska Bun with Gunpowder Masala Butter.

The third course was a selection of mini delights, including Chili Pepper Crab on an Egg Appam, Calicut Chicken Wings with Pineapple Chutney, and Rock Shrimp Koliwada with Papadum and Pomelo.

A refreshing Kalamansi Sorbet provided a palate cleanser before the main course arrived. The Allepay Prawn Curry with Red Rice, Ghee Roast Chicken with Dosa, and Thalassery Lamb Biryani were all simply divine, each dish showcasing Chef Nayak’s mastery of spices and flavors.

The sweet finale to this extraordinary culinary journey featured a delicate Maldivian coconut kheer, accompanied by mango sorbet and a crispy sesame garnish, a creamy and decadent dessert that left me wanting more.

In addition to the exquisite food, the dining experience at Baraabaru was elevated by the enchanting atmosphere and live classical Indian music. The tabla, harmonia, sitar, and violin played in perfect harmony, creating a true symphony of culinary art and music.

The Feast of the Sea menu at Baraabaru Restaurant was an unforgettable experience that I highly recommend to anyone visiting the Maldives. The food, service, and atmosphere were all impeccable, and Chef Nayak’s culinary artistry is simply sublime.

Highlights:

• The unique and flavourful dishes, each perfectly crafted to showcase the freshest Maldivian produce and Chef Nayak’s signature artful interpretation of contemporary Indian gastronomy.

• The impeccable service from the knowledgeable and attentive staff.

• The magical atmosphere, with stunning views of the ocean and live classical Indian music.

The Feast of the Sea menu at Baraabaru Restaurant, complemented by the enchanting presence of live classical Indian music, is an unparalleled culinary journey that is certain to delight even the most discerning palate. My visit to Baraabaru Restaurant was nothing short of incredible, offering a dining experience that seamlessly wove together the artistry of cuisine and the magic of live music.

“I want to widen the world’s eyes to the Indian cuisine that I grew up loving, share what I have learned in the West and work with a like-minded team in the Maldives inspired by the same mission,” says Chef Hari Hayak.

Chef Hari Nayak, a celebrated master of modern Indian cuisine, embarks on a yearlong culinary adventure with Four Seasons Resort Maldives at Kuda Huraa. His inaugural visit to Baraabaru took place from October 5 to 10, 2023, and this visionary chef, renowned restaurateur, accomplished author, and culinary consultant is set to return for week-long residencies in both spring and summer 2024.

Yamaha and Alia’s Sweeping Success in After-Sales Service and Marine Outboard Engines

Alia Investments has been awarded the Best After-Sales Service and Yamaha has been awarded the Most Preferred Marine Brand of The Year (Outboard) showcasing its unparalleled achievements during the National Boating Awards 2023.

Alia has consistently demonstrated a dedication to delivering products that not only meet but exceed customer expectations. The Yamaha outboard engines offered by Alia are renowned for their cutting-edge technology, superior performance, and durability, making them the first choice for marine enthusiasts and professionals alike in the Maldives.

A team of highly skilled and certified technicians is readily available to address issues, provide timely maintenance, and offer expert advice to ensure that customers experience seamless

operation of their Yamaha outboard engines. This keen focus on customer satisfaction has fostered a loyal customer base that relies on Alia as a trusted partner in their marine endeavors. Moreover, Alia’s introduction of Yamaha outboard engines to the Maldives at the early stages of tourism in Maldives, has contributed significantly to the faster transportation of tourists; hence contributing to the growth of the tourism industry. The reliability and efficiency of these engines have improved water-based activities, enhancing the overall experience for tourists. Alia’s forward-thinking approach has vastly improved operations of the ever-growing tourism industry.

As this company with a successful 59 years of history continues to grow and evolve, the 49 years of experience in Maldives with Yamaha outboard engines, it is poised to maintain its leadership position and shape the future of the marine industry in Maldives.

Elevating Cyber Security

Hospitality Technology Pvt Ltd serves as a Privasec Partner and the only Oracle-appointed Field Delivery Support Partner in the Maldives for Hospitality Solutions, offering extensive consultancy, implementation, and support for both Privasec and Oracle Hospitality products to a diverse clientele of resorts and hotels

Privasec, a leading cybersecurity and digital resilience firm with their Asia headquarters based in Singapore, originated in Australia, and has successfully solidified its presence in the APEC region. Specializing in identifying and addressing security blind spots, Privasec offers a comprehensive range of services to help organizations manage their sensitive data and strengthen their cybersecurity posture.

In an era of digital advancement, the significance of data security and privacy has reached new heights. The hospitality industry’s dynamic nature, marked by open networks and interconnected systems, enhances guest experiences but exposes digital vulnerabilities. With numerous users and devices accessing networks, data protection is critical.

Data breaches often result from ransomware attacks, posing financial, legal, and reputational risks. There have been several notable ransomware attacks that have impacted business, resulting in multimillion-dollar losses.

As the trusted cybersecurity partner for their clients, Privasec empowers businesses to establish world-class risk management and build business resilience.

ISO 27001 Consultancy: A Blueprint for Information Security

Privasec’s consultancy services guide businesses through the implementation process of internationally acknowledged ISO 27001 standards, setting the benchmark for Information Security Management Systems (ISMS). Covering guest data protection, payment information, and internal operational systems, this framework addresses various security aspects such as risk assessment, physical security, human resources, and legal compliance. Adhering to ISO 27001 enhances the reputation of hospitality establishments, cultivates customer trust, and mitigates data breach risks for secure guest experiences.

PCI DSS Compliance: Ensuring Payment Security

Central to digital transactions, Payment Card Industry Data Security Standard (PCI DSS) compliance is non-negotiable for the hospitality sector. PCI DSS framework ensures the conscientious management of security and reliability in customer’s payment data, covering both the technical and operational aspects related to cardholders’ data. This commitment not only safeguards customer data but also reinforces security and customer confidence as a shared responsibility, upholding the hospitality industry’s reputation and integrity.

Comprehensive Cloud Security Assessments

Cloud technology is the backbone of the hospitality industry, demanding meticulous security to preserve the integrity and confidentiality of customer-sensitive data. Privasec’s Cloud Security Assessments assesses the cloud infrastructure to identify vulnerabilities, configuration weaknesses, and potential entry points and threats. Our tailored security assessments encompass data encryption, payment systems, and access controls to outline approaches to prevent future attacks, and strengthen your organization’s data security against potential threats, ensuring a resilient digital infrastructure and GDPR compliancy.

VAPT for Unparalleled Security

Privasec offers Vulnerability Assessment and

Penetration Testing (VAPT) as a powerful tool to ensure the robustness of your cybersecurity system. Combining both vulnerability assessment and penetration testing, VAPT acts as a realworld simulation to thoroughly analyse and identify key weaknesses and vulnerabilities in the eyes of an attacker. Through the findings, Privasec unveils actionable data and potential threats. This proactive approach addresses blind spots before they can be exploited by malicious actors, allowing organizations to

take timely corrective measures. Overall, VAPT empowers businesses to enhance their security posture and stay ahead of evolving threats.

Privasec, as your cybersecurity partner, stands ready to support and address the unique needs of the hospitality sector. Going beyond fundamental defensive security measures, we provide a proactive approach to address and fortify the industry’s digital future by closing security gaps.

Villa Hakatha: Trusted Partner for Your Energy and Construction Needs

If you are looking for a reliable and efficient supplier of fuel, LPG, cement, sand, aggregate, and roofing sheets for your hotel or resort, look no further than Villa Hakatha Pvt. Ltd. Villa Hakatha is a subsidiary of Villa Shipping and Trading Company Pvt. Ltd, one of the largest and most respected conglomerates in the Maldives.

Villa Hakatha has been serving the Maldivian market for over 20 years, with a reputation for excellence, innovation, and safety. Villa Hakatha has the largest and most advanced LPG storage and refilling plant in the country, located in Thilafushi island. Villa Hakatha also has a state-of-the-art fuel farm, with a storage capacity of 38,000 m3 for petrol, diesel, and heavy oil. Villa Hakatha can deliver these products to any island in the Maldives, thanks to its fleet of tankers and barges.

Villa Hakatha, is not only a supplier, but also a partner for its clients. Villa Hakatha understands the needs and challenges of the hotel and resort industry, and offers tailor-made solutions that suit their specific requirements. Villa Hakatha provides technical support, training, and consultancy services to its clients, to help them optimise their energy and construction operations. Villa Hakatha also offers flexible payment options, competitive pricing, and loyalty programs, to ensure customer satisfaction and retention.

Villa Hakatha, is a visionary company that anticipates the future trends and demands of the market. Villa Hakatha invests in research and development, to introduce new and improved products and services that meet the highest standards of quality and performance. Villa Hakatha also adopts the latest technologies and practices, to enhance its efficiency, productivity,

and safety. Villa Hakatha is always ready to embrace new opportunities and challenges, and to explore new horizons of growth and excellence.

Villa Hakatha is your trusted partner for all your energy and construction needs. Whether you need fuel, LPG, cement, sand, aggregate, or roofing sheets, Villa Hakatha can deliver them to you with speed, quality, and reliability.

For inquiries, email sales@vhpl.mv or contact +960 3349988.

Spotlight: Villa Hakatha

We won “Cement supplier of the year 2023”

Appointments

Frederic Lebegue

General Manager, Hard Rock Hotel Maldives

Frederic Lebegue, appointed General Manager at Hard Rock Hotel Maldives, brings over four decades of global hospitality experience. His leadership roles span esteemed properties worldwide, including Hilton and Waldorf Astoria in the Maldives. Known for value-driven leadership and fostering multicultural team development, Lebegue’s expertise spans commercial success, sustainability, and impactful community initiatives. His arrival amplifies excitement for the brand’s growth, aligning with Hard Rock’s ethos and sustainability goals. Lebegue’s strategic vision promises a new era of guestcentric experiences at Hard Rock Hotel Maldives, reaffirming the brand’s commitment to rocking stays in the Maldives.

Hussain Ishan Ahmed Ashfaq

Resort Manager, Finolhu Maldives

Hussain Ishan’s 24-year journey from a receptionist to Seaside Finolhu Baa Atoll’s Resort Manager epitomizes dedication and growth. Starting as a Marine Engineer hopeful, he swiftly rose through roles like reservations and front office manager, embodying unwavering excellence. Mentors and teamwork fueled his success, emphasizing the impact of collaboration and optimism during challenges. Hussain, prioritizing a positive mindset, aims to inspire his team further. His promotion not only honors hard work but signifies a compelling narrative in hospitality, highlighting the influence of positivity and commitment. Congratulations to Hussain Ishan on his well-deserved milestone in leading with inspiration.

Nguyen Minh Phuc

Executive Chef, Alila Kothaifaru Maldives

Chef Nguyen Minh Phuc, Alila Kothaifaru Maldives’ new Executive Chef, boasts a rich culinary journey since 2003 across various international hotels and resorts. With degrees in Cuisine Art and Business Administration, his arrival introduces the Boat to Table BBQ Night, an exclusive dining event at Seasalt restaurant, showcasing fresh seafood chosen by guests from a local fisherman’s boat. Committed to sustainability and local community support, Chef Phuc aims to reduce food waste while celebrating Maldivian ingredients. This initiative allows guests to engage directly with local fishermen, highlighting authenticity in culinary experiences. His influence extends to other resort restaurants, promising diverse culinary delights.

Resort Manager, Jawakara Islands Maldives

Ahmed Ashfaq, Resort Manager at Jawakara Islands Maldives, boasts a decade-long hospitality journey. Previously with JA Resorts & Hotels in Dubai, he ascended to Director of Rooms, mastering front office operations and quality assurance. Starting in the Maldives, he progressed from Housekeeping Coordinator to various managerial roles, refining guest services and operations. Blending Maldivian charm with Dubai’s dynamic landscape, Ashfaq prioritizes guest satisfaction and operational efficiency. Leading Jawakara Islands Maldives with a focus on quality, he aims to create unforgettable guest experiences, foster team excellence, and contribute to sustainable growth. The new resort, part of Crown & Champa Resorts, offers a 290-villa, family-friendly escape on two connected islands.

Nitin Walia

Resort Manager, Taj Coral Reef Resort & Spa

Nitin Walia, appointed Resort Manager at Taj Coral Reef Resort & Spa, brings over 15 years of Taj group experience, notably in F&B roles across city hotels and Maldivian resorts. Passionate about Maldives’ natural beauty, he aims to bolster the resort’s environmental efforts while curating exceptional guest experiences. Starting as a Taj trainee, he ascended to Director of F&B at Taj Exotica, Maldives. With a human-centric approach, strategic planning, and leadership skills, Nitin aims to enhance guest satisfaction and business growth. Balancing ambition with inclusivity, he values family, friends, travel, reading, and music in his personal life.

Ganna Kryvoguz

Director of Sales & Marketing, Le Méridien Maldives Resort & Spa

Ganna Kryvoguz joins Le Méridien Maldives Resort & Spa as the Director of Sales & Marketing, bringing over a decade of diverse hospitality experience. Recognized for market insight and innovative strategies, her leadership aligns with the resort’s commitment to exceptional guest service. With roles from Front Office Manager to Hotel General Manager in Ukraine, she later contributed to the Maldives’ hospitality scene, overseeing a portfolio of properties. Thomas Schult, the General Manager, anticipates her strategic prowess will fortify the resort’s market position and elevate its stature as a premier holiday destination in the Maldives.

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