Harsh Raj Singh Bhuie

After successfully graduating from the Marriott Voyage Management Training Program, I was promoted to Junior Sous Chef, taking on a key leadership role within the kitchen operations. In this position, I lead culinary teams with a strong focus on menu engineering, cost optimization, and delivering consistent, high-quality dining experiences.
I serve as the Property Champion for Guest Voice within the Food Production department, actively driving guest satisfaction initiatives and ensuring feedback is translated into measurable improvements. Additionally, I play a pivotal role in banquet operations, collaborating closely with the Sales team to finalize client deals, curate customized menus, and ensure seamless execution of events.
With a holistic understanding of Food & Beverage operations, I oversee the performance and coordination of all F&B outlets, ensuring operational efficiency, profitability, and exceptional service standards. My expertise combines strategic planning, team leadership, and operational excellence to consistently enhance both guest experience and business results.

After completing my Bachelor’s degree in Hospitality Management, I began my career with Marriott India through the prestigious Voyage Management Training Program. During this program, I gained cross-functional experience across key departments including Food Production, Food Cost Control, Finance, and Revenue Management.
I developed a strong understanding of hotel business strategy, focusing on revenue optimization, menu engineering, and cost efficiency. As a Red Band Manager, I demonstrated leadership by overseeing food production operations, ensuring quality standards, and driving team performance.
Upon successful completion of the program, I was promoted to Assistant Manager in Food Production, where I continue to apply my operational expertise, leadership skills, and strategic mindset to enhance guest satisfaction and business outcomes.