A DYNAMIC HOSPITALITY PROFESSIONAL WHO IS AIMING TO ACHIEVE EXCELLENCE IN HOSPITALITY
Food & Health|February 2024
It is very obvious that when a Hotel institution is headed by the Charismatic and Enthusiastic Leader; the most welcoming attitude of graceful Hospitality could be felt right from the entrance to the exit. 
A DYNAMIC HOSPITALITY PROFESSIONAL WHO IS AIMING TO ACHIEVE EXCELLENCE IN HOSPITALITY

And that amazing Culture, Character, and Environment is the foundation of Rejoiceful Hospitality. In the case of Mr Sathyanarayanan, General Manager of Hotel Radisson Blu, Egmore, Chennai City Centre, it is very much evident in each step you take in the Hotel property that he heads. To achieve this wonderful and delightful Hospitality experience, he says, it is all about understanding different cultures, Bringing in Equity and Equality among Various Departmental Heads, Staff and Team as well as using the perfect Leadership, Management and Interpersonal skill.

with comprehensive experience and goodwill in the Hospitality industry.

He truly believes in empowering his entire management team and staff to deliver, the most delightful and responsible hospitality experience to their guest and travellers. He is an ardent personality, who leads by example. Sathyanarayanan always carries a gentle smile and makes sure to ignite his positive energy to all those around him.

He has created an environment for open dialogue and he is a true example of a dynamic leader, who empowers the members which he has demonstrated exceptional leadership and expertise across various departments. Currently serving as the General Manager at Radisson Blu Chennai City Centre, he plays a pivotal role in maintaining the hotel's standards aligned with those of the Radisson Hotel Group.

Under his leadership, the hotel has consistently achieved an impressive overall quality performance score of over 90%, coupled with high guest satisfaction scores, leading to a substantial retention of repeat business and guests.

This story is from the February 2024 edition of Food & Health.

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This story is from the February 2024 edition of Food & Health.

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