The Big Climb

Bhavesh Rawal, di­rec­tor of off-site busi­ness de­vel­op­ment, Westin Dubai Mina Seyahi

Caterer Middle East - - Contents -

Bhavesh Rawal talks to us about his re­cent ap­point­ment as di­rec­tor of off­site busi­ness de­vel­op­ment, Westin Dubai Mina Seyahi.

What at­tracted you to the role?

Chal­lenges have al­ways been part of my per­son­al­ity. Mina Seyahi Com­plex has been a des­ti­na­tion prop­erty with its legacy of lo­ca­tion and po­si­tion­ing in food and bev­er­age. This is a com­pletely dif­fer­ent ver­ti­cal for this com­plex. The en­ergy and the in­no­va­tive at­ti­tude present in the com­plex to take up new as­sign­ments is just com­mend­able. I could not find a bet­ter place to park my­self with my ex­pe­ri­ence and to put my dreams into re­al­ity other than the Westin Dubai Mina Seyahi.

How have your past ex­pe­ri­ences lent them­selves to your ex­per­tise in this role?

My past ex­pe­ri­ence and suc­cess have been to man­age large off-site cater­ings any­where from 100pax to 30,000pax in re­mote lo­ca­tions. This role needs some­one who can cap­i­talise on ex­ist­ing re­sources of peo­ple and fa­cil­i­ties to grow the busi­ness to the next level. Be­ing in the same mar­ket for over 20 years def­i­nitely is a big plus to have the re­quired con­tacts, un­der­stand the gov­ern­ment reg­u­la­tions to en­sure a smooth ex­e­cu­tion of the event, and en­sur­ing cus­tomer sat­is­fac­tion to get the same busi­ness next time.

What are you most look­ing for­ward to as part of this new role?

What I am most look­ing for­ward to is build­ing the right team and cre­at­ing a brand for off-site cater­ing. I want to build a plat­form for one-stop-shop so­lu­tions for cater­ing for ev­ery seg­ment — may it be the dhow cater­ing, villa cater­ing, con­certs, yachts, dessert sa­faris, or even a royal wed­ding.

How do you in­tend to make it pop­u­lar as well as prof­itable?

RAWAL BE­LIEVES THAT COM­PA­NIES SHOULD BE US­ING TECH­NOL­OGY AND TAK­ING AD­VAN­TAGE OF NEW IN­NO­VA­TIONS TO TAR­GET THE CON­SUMER

In the dig­i­tal world this is a far eas­ier process us­ing right pro­mo­tions, e-vouch­ers, tar­get­ing the right client for the con­cept, tak­ing the feed­back and im­ple­ment­ing them and cus­tomis­ing to their need.

It’s very im­por­tant to watch your costs, spend what you need and keep a close eye on the PnL. Change and in­no­va­tion is the key to suc­cess as in to­day’s world ev­ery­one wants some­thing dif­fer­ent

at a re­al­is­tic price. Look for sea­sonal pro­duce to pro­vide qual­ity and keep the costs low. Tar­get vol­ume and don’t miss any op­por­tu­nity to drive in­cre­men­tal sales and then the profit will fol­low.

BE­ING IN THE SAME MAR­KET FOR OVER 20 YEARS DEF­I­NITELY IS A BIG PLUS TO HAVE THE RE­QUIRED CON­TACTS, AND UN­DER­STAND

THE GOV­ERN­MENT REG­U­LA­TIONS TO EN­SURE A SMOOTH EX­E­CU­TION OF THE EVENT."

What is your favourite thing about the ho­tel’s brands?

In­no­va­tion and cre­ativ­ity are my two fa­vorite things about this brand. Westin has cre­ated the F&B venues in this place from nowhere like Fish, Barasti, which has been talk of the town for many years and still go­ing strong, Bub­ba­li­cious Brunch, still con­sid­ered as the best brunch in town, and many more F&B out­lets.

Bhavesh Rawal

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