The Orchid Pune Appoints Rajat Pratap Singh as Assistant Food and Beverage Manager
The Orchid Pune Appoints Rajat Pratap Singh as Assistant Food and Beverage Manager

The Orchid Pune has appointed Rajat Pratap Singh as Assistant Food and Beverage Manager, bringing experience across international hotel brands and banquet operations. In his new role, he will oversee restaurant and banquet services, with responsibilities spanning team management, revenue generation, inventory control and service standards.

The 386-room hotel operates four dining outlets and has 110,000 sq. ft. of banquet and convention facilities. Singh’s responsibilities include managing food and beverage operations across these facilities, improving revenue through upselling and guest engagement, and monitoring operational costs and team performance.

Before joining The Orchid Pune, Singh worked as Banquet Manager at Ikshana Spa & Resort, Lonavala, where he managed banquet operations, luxury weddings and large-scale events. His previous experience includes Hyatt Centric, Dehradun, where he led banquet operations, and Marriott Resort & Spa, Goa, where he worked on large events and service improvements.

He began his hospitality career in food and beverage service at The Pride Plaza Hotel, Ahmedabad, followed by roles at ibis and Novotel in Bengaluru and Radisson in Udaipur. These positions involved progressively greater operational and team management responsibilities.

Rajat Rathod, Assistant Food and Beverage Manager, The Orchid Hotel Pune, said, “I am delighted to be joining The Orchid Pune and look forward to contributing to its food and beverage operations. My focus will be on enhancing the guest experience, strengthening service standards and building a team that consistently delivers quality and hospitality. I also look forward to creating memorable dining and event experiences while contributing to the hotel’s continued growth,”

The appointment adds to the hotel’s food and beverage leadership team as it focuses on managing restaurant and event operations, improving service delivery and strengthening operational efficiency.

 
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