Скачать или смотреть Hospetalk - Podcast For Hoteliers | Conversation with Shreyash, F&B Manager | St. Regis Mumbai | E15

Welcome to the 15th podcast of Hospetalk with Vikas Mehra
Podcast for Hoteliers!

In this episode, we sit down with Mr. Shreyash Dwivedi, the esteemed Food & Beverage Manager of The St. Regis Mumbai ‪@StRegisMumbai‬

His journey is nothing short of remarkable — from being a part of the last batch of Taj’s prestigious management program (TMTP) to holding key positions at Marriott, Accor, The Leela, and now heading one of the most iconic luxury properties in the country.

Shreyash has quickly built a name for himself in the industry through a mix of innovation, leadership, and guest-centric thinking. Whether it’s curating high-impact bar takeovers, launching creative pop-up experiences, or engineering menus that drive both quality and profitability, he’s consistently delivered excellence across every role.

He’s also known for building strong, motivated teams and has trained and mentored many young professionals in the F&B space. His work has led to increased guest satisfaction scores, improved outlet performance, and new-age dining concepts that have set benchmarks in the luxury hotel segment.

At a young age, Shreyash is already reshaping how luxury F&B is done in India.

Don't miss this inspiring conversation with a true industry leader.
Join us as Mr. Shreyash Dwivedi, shares his remarkable journey, valuable insights, and expertise, providing a fresh perspective on the hospitality industry.

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Location Courtesy: The St. Regis Mumbai

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Chapters
(0:00) - Introduction
(1:42) - Mr. Shreyash hospitality journey
(3:00) - Mr. Shreyash answered when I asked him what inspired him to choose F&B, and not Front Office or any other department.
(4:47) - Mr. Shreyash answered when I asked him, ‘You’ve worked with various luxury brands. what’s the key lesson?
(5:31) - Mr. Shreyash answered when I asked him, ‘Managing such a large F&B operation is a big responsibility. How do you keep everything running smoothly?
(6:40) - Mr. Shreyash secret on how he keep his team motivated
(7:50) - Mr. Shreyash answered when I asked him, ‘What’s your approach to team leadership in a high-pressure F&B environment?
(8:44) - Mr. Shreyash answered when I asked him, ‘The F&B industry is evolving with trends like pop-ups and bar takeovers. How do you stay ahead of the curve?
(11:43) - Mr. Shreyash answered when I asked him, ‘You’ve worked across multiple cities Mumbai, Chennai, Bangalore, Kolkata, Dubai. How do guest expectations differ in these locations?
(13:06) - Mr. Shreyash shared his thoughts on hotel management graduates who have now entered the industry. While I believe they learn a lot through experience, I asked him if he recommends any additional courses perhaps in F&B service or wine education.
(15:07) - When I asked Mr. Shreyash to assume that I’m a hotel management graduate who has done everything he recommended, I said, ‘Now that I’ve done it what’s the benefit or profit for me in it ?
(16:23) - Mr. Shreyash responded to my question about whether there’s a correlation between starting his career as a Management Trainee and now, being one of the youngest F&B Managers overseeing operations at St. Regis Mumbai.
(18:23) - Mr. Shreyash answered when I asked him, ‘For aspiring F&B or hospitality professionals who want to become Management Trainees, what advice would you give them?
(19:39) - Mr. Shreyash answered when I asked him, ‘According to you, what’s the biggest challenge F&B professionals face today?
(21:33) - Mr. Shreyash Advice to Aspiring Hotel Management Graduates Starting Their Careers
(23:01) - Mr. Shreyash answered when I asked him, ‘Let’s assume you were to create a signature cocktail based on your personality what would it be?
(23:22) - Mr. Shreyash on the One Guest Request That Left Him Completely Speechless
(24:24) - Mr. Shreyash answered when I asked him, ‘Let’s assume our industry is a reality show what would it be called?
(24:42) - Mr. Shreyash on His Most Unforgettable Restaurant Disaster and How He Handled It.
(25:58) - Mr. Shreyash answered when I asked him, ‘If you could have dinner with any chef or culinary leader, dead or alive, who would it be and why?
(27:56) - Rapid fire
(29:34) - End of episode