Written by JW Marriott Bengaluru Prestige Golfshire Resort & Spa has appointed Sabrina Pooja Dey as the Hotel Manager. With over 15 years of industry experience, Dey is passionate about curating memorable and meaningful experiences for the guests.
Dey began her journey with a guest service management programme at the Oberoi Centre of Learning and Development (OCLD) through a college placement and gained over 15 years’ experience in Food & Beverage Operations, Guest Services and Quality Assurance in the hospitality industry.
Hailing from Kolkata, Dey has served at JW Marriott Kolkata, The Oberoi Udaivilas, The Oberoi Amarvilas and The Oberoi Mumbai during the 26/11 attacks for which she was conferred with the bravery award for her contribution and grit. After bagging the BW Hotelier Food and Beverage Manager (East) Award in 2017, Dey went on to serve at the JW Marriott Kolkata and in her stint there as the hotel manager, she won the BW Hotelier Hotel Manager of The Year in 2021.
A management maestro, she possesses strong skills in effectuating strategies to support business growth, revenue generation through up selling products and services and creation of value through designing new products. Sabrina is second to none when it comes to ensuring strict compliance with quality, safety, environment and health standards. She is also an expert in managing food and beverage and guest service operations in business and leisure hotels. Her key strengths include creative conceptualizing, strategic use of resources to generate profits and towards/ in curating exceptional and unique customer experientials.
On her appointment, she said, “With this exciting opportunity to be a part of inaugurating a spectacular addition to the hospitality landscape of South Asia, I am imbued with a new sense of purpose. With the growing focus on mindful experientials, I am looking forward to contributing towards setting benchmark milestones for our guests.”
Her role at JW Marriott Bengaluru Prestige Golfshire Resort & Spa will be to coordinate with the Executive Chef to plan restaurant menus and monthly promotional activities, analyse sales data and guest behaviour to understand trends and use the same to execute strategic changes, setting parameters overseeing operational equipment, future planning and setting path for achievement or organisational objectives. Looking beyond professional duties, she envisions the property to be a nest for oneness and an experience that is worthwhile for her guests who can connect with their near and dear ones.