The Big Climb
Bhavesh Rawal, director of off-site business development, Westin Dubai Mina Seyahi
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.