Swamy and his friends

Glamour is synonymous with the hospitality industry but few understand how demanding it is. The work hours and duties assigned can change erratically. But there are a few who grow within an organisation. Suman Prasad brings to you these loyal faces in Bengaluru

Published: 25th June 2016 03:27 AM  |   Last Updated: 25th June 2016 03:28 AM   |  A+A-

BENGALURU:  BALAKRISHNA G Chief Security Officer, Hotel Royal Orchid Working with Royal Orchid since March 14, 2001 Length of Service: 15 years

Swamy and.jpgBalakrishna is determined to continue in the same place till he retires. Such a long journey in the hospitality industry can be tiring but not for Balakrishna. He says, “The work is never tiring because I’m a martial arts professional and have undergone physical and mental training”.

On Why He Stayed

“Royal Orchid is an equal opportunities employer. It does not differentiate or discriminate, but values hard work”.

To Young Professionals

Hospitality is not for everyone. It is for people who really wish to see other people happy.

Swamy and his.jpgKRISHNA aka SWAMY

Serving Staff, Truffles

Working with Truffles (earlier Ice & Spice) since 1983

Length of Service: 33 years

SWANY.jpgWhat strikes you most is his humility. Regulars at Truffles can vouch for one common sight, that is, his never fading smile and ‘vibhuti’ on his forehead. Not many people know his real name and he’s addressed as ‘Swamy’ by the customers and staffers.

Truffles opened in 1981 and he has been working with them since 1983, i.e. over 33 years. He will turn 70 on September 12. His son has completed hotel management and is working with a leading hotel. When asked, how many more years he wants to work, Swamy with his trademark smile says “I will work till God allows me to”.

About His Journey

“Thirty-three years is a long time but I have no regrets looking back. Since I joined Ice & Spice in 1983, almost five to six management have changed, the name was changed to Truffles but I have stayed there watching things move pretty fast”. “Ice & Spice was one of the first food joints to introduce burgers in the city. It was rare for the people to eat burgers way back in 1980s. Lamb and Chicken burger was sold at `7 and `2 respectively”. He jokingly adds, “Today, lamb burger is costlier than what my salary was back then in ’83”.

What made him stay

“All the managements have been really good to me and so have the rest of the staff. They keep saying ‘Don’t go anywhere else, stay with us’”.

To Young Professionals

“Be good to your customers, always be happy and keep a smile on your face”.


Reservations Officer, Vivanta by Taj, Bangalore

Working with Taj Group since October 21, 1989

Length of Service: 26 years

About her journey

“I started as a trainee telephone operator and I am working for the Reservation section. These years have made me an independent and courageous person”.

What made Her Stay

“The team is great and it’s a supportive work environment. The employer ensure that each employee, whether it is the maintenance staff or the manager of a certain department, is taken care of”.

To Young Professionals

“This industry provides you with opportunities to learn, meet people from different walks of life who travel across the world.”


General Manager, JW Marriott Bengaluru

Working with Marriott Group since September 1, 1998

Length of Service: 17 years

Parul was the first employee for Marriott hotels in India and has witnessed the company grow manifold from one hotel to 34 today. She says, “I started off with Goa Marriott Resort and Spa, which was the first Marriott in India. Before my current role as General Manager at the JW Marriott Bengaluru, I was at the Courtyard by Marriott, Ahmedabad. Prior to that, I was at the Renaissance Mumbai Convention Hotel and Marriott Executive Apartments holding various positions in different departments – property sales, regional sales and marketing and operations to name a few.” “It is a fun journey but it’s not always easy to keep so many associates constantly motivated.”

To Young Professionals

The hospitality industry involves a lot of hard work and long working hours. You have to be ready to change and accept the industry’s dynamic nature.


Catering Assistant, Vivanta by Taj

Working with Taj Group since December 5, 1985

Length of Service: 30+ years

What Made Him Stay

“The warm and friendly workforce coupled with transparent work culture are what keep me here. There have been timely opportunities here to grow, both professionally and personally.” He believes the group provides “exceptional service” and so even has clients who’ve been regulars for 15 years. “I know the likes and dislikes of most of the regular guests and I am able to provide them with customised services,” he says.

To Young Professionals

“I believe this is the best time to enter this industry for those who have the passion and desire to be part of a creative workforce.”


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