Sarovar Portico New Delhi has appointed Ajit Singh as Food & Beverage Manager, strengthening its operational leadership as the hotel prepares for its opening. In his new role, Singh will oversee the property’s food and beverage operations, including service planning, team management and the implementation of operational procedures ahead of the hotel’s launch.
Singh brings experience across hotel food and beverage management, restaurant operations, team leadership and hospitality services. His professional background includes assignments with Compass Group, Radisson Hotel Group, Marriott International and Kebabs & Curries Company, with experience across several Indian hospitality markets.
As Food & Beverage Manager, Singh will be responsible for establishing and overseeing the hotel’s food and beverage operations during its pre-opening phase.
Before joining Sarovar Hotels, Singh served as Unit Manager at Compass Group from March 2024 to September 2026.
During this assignment, he was responsible for overseeing unit operations and managing teams.
Prior to Compass Group, Singh worked with Radisson Hotel Group as Cluster Assistant Food & Beverage Manager in Sonamarg, Jammu and Kashmir, from March 2023 to March 2024.
The position involved responsibilities associated with food and beverage operations across a cluster-level hospitality environment.
Singh’s career includes a position as Outlet Business Manager at Kebabs & Curries Company in Jaipur. The assignment contributed to his experience in restaurant operations and outlet-level business management.
Ajit Singh previously worked with Marriott International as Restaurant Manager at Four Points by Sheraton Srinagar.
An important part of Singh’s hospitality career was his association with Fairfield by Marriott Belagavi, where he held several positions within the food and beverage department.
His experience at the property included serving as Restaurant Manager, Assistant Restaurant Manager and Food & Beverage Executive.
The move contributes to Sarovar’s organisational strength, reinforcing hospitality leadership updates.Early Career in Guest Services
Singh began his hospitality career as a Guest Services Associate in Chandigarh, before moving into food and beverage operations.
Guest services positions provide direct exposure to hotel operations, customer communication and the coordination of guest requirements.
This experience can help hospitality professionals develop an understanding of service expectations and operational procedures.
His transition into food and beverage operations marked the beginning of a career focused on restaurant services, departmental supervision and operational leadership.
Over time, Singh progressed through executive, assistant manager, restaurant manager, cluster management and unit management responsibilities.
His professional journey reflects experience across both guest-facing service functions and operational management.
Focus on Pre-Opening Readiness and Service Standards
At Sarovar Portico New Delhi, Singh’s immediate focus will be on preparing the hotel’s food and beverage department for operations.
Pre-opening responsibilities may include developing service procedures, preparing staffing plans, coordinating employee training and ensuring that operational requirements are addressed before the hotel begins welcoming guests.
Food and beverage operations require coordination between restaurant service, culinary production, procurement, housekeeping and other hotel departments.
Effective preparation helps establish consistent service procedures and reduces operational challenges during the initial period following opening.
Singh’s experience in restaurant management and unit operations will be relevant to these responsibilities.
He will also oversee the development of team coordination practices and service delivery standards suited to the property’s requirements.
Strengthening Operational Leadership at Sarovar Portico New Delhi
Ajit Singh’s appointment as Food & Beverage Manager brings experience in restaurant operations, cluster-level hospitality management and unit administration to Sarovar Portico New Delhi.
His career includes assignments with Compass Group, Radisson Hotel Group, Kebabs & Curries Company and Marriott International, including Four Points by Sheraton Srinagar and Fairfield by Marriott Belagavi.
Having progressed from guest services into food and beverage leadership, Singh brings experience across multiple operational roles.
In his new position, he will oversee food and beverage preparations, manage departmental teams and support the establishment of service standards as Sarovar Portico New Delhi prepares to open.
