Avantages
1. Prestigious Brand – It was truly a privilege to be associated with such a renowned brand. The name itself carries weight in the industry, and being a part of it added significant value to my professional journey. 2. Luxurious Work Environment – The opportunity to work in a setting that embodied luxury and elegance allowed me to redefine my understanding of premium service and class. It offered exposure to high standards that few companies can match.
Inconvénients
Cons: 1. Toxic Leadership Culture – Unfortunately, the management style was deeply rooted in bullying and intimidation. Leadership lacked empathy, emotional intelligence, and any real understanding of motivation. 2. Incompetent HODs – Most Heads of Departments (HODs) were far from what you’d expect from leaders at such a reputed brand. Leadership was title-driven rather than talent-driven, and many appeared unfit for their roles. 3. Lack of Support and Motivation – The work culture was demoralizing. Instead of uplifting employees, the environment often broke their confidence. Support was minimal, and guidance almost non-existent. 4. Unprofessionalism Masked as Professionalism – While there was a façade of professionalism, the behavior behind closed doors told a different story. Ego-driven decisions and an unwillingness to listen or accept feedback defined the managerial approach. 5. Ego Over Merit – Many managers seemed to thrive on the need to assert power, often saying "no" simply because they could. Rational discussion or justifications were not welcomed, making it difficult to grow or innovate. 6. Problematic Individuals – Several individuals contributed to this negative environment. In particular, names like Mayur Tiwari, Nitin Goswami, Rupal (Finance Head), Vinod Chand(KST Manager), Shrikant Patro (F&B Manager), and Gagan Sahoo, appeared to have cultivated similar toxic traits in their teams. Unfortunately, this reflects poorly on the future of hospitality if such practices continue unchecked.