In his new role, Kaul is expected to focus on operational efficiency, guest engagement, and revenue generation through strategic innovation in service delivery.
Biswajit will focus on aligning the food and beverage identity of both hotels with the broader goals of Novotel, while managing team performance and driving collaboration across departments.
His background spans Italian, steakhouse, seafood, Indian, Creole, and Caribbean cuisines, and he has previously held leadership roles in high-volume kitchens across global hospitality brands.
According to the hotel, his appointment is expected to bring a fresh perspective to its food and beverage vertical and contribute to the overall guest experience strategy.
Known for combining traditional Indian flavours with global culinary techniques, Chef Semwal brings experience in handling diplomatic events, destination weddings, and high-volume F&B management.
In his current role, Chef Sujit will oversee all pastry-related operations at Sheraton Grand Bengaluru, focusing on innovation in desserts, refining patisserie techniques, and maintaining high standards in food preparation and hygiene.
This move aligns with the company's strategy to strengthen its presence in the food and beverage industry and increase engagement with consumers through hospitality-led initiatives.
These appointments reflect McDonald’s continued emphasis on organizational alignment and leadership mobility as it works to enhance its presence in key global territories.
The appointment comes as part of Mercure Hyderabad KCP’s continued efforts to strengthen its leadership team and optimize its service offerings across key guest-facing verticals.