Editorial Board   

Mr. Nijhawan

Sanjay Nijhawan

COO, Guoman Hotels (UK)

With extensive experience of working for some of the biggest brands in the business, including Hilton, Holiday Inn, Marriott and Forte, Sanjay Nijhawan has been in the hospitality industry for over 17 years. Mr. Nijhawan joined Thistle Hotels in 2004 as general manager for The Tower in central London. He quickly moved on to area general manager for the Tower and City Barbican before being promoted in 2006 to area general manager for three further central London hotels - Thistle Marble Arch, The Selfridge and Guoman Hotels' flagship property The Cumberland. Earlier this year Mr. Nijhawan was promoted to Chief Operating Officer of Guoman Hotels (UK) overseeing the development of a collection of six international deluxe properties in central London. Speaking about his vision for Guoman Hotels, Mr. Nijhawan said: "Guoman Hotels will be a collection of unique hotels, where the key differential is the quality of our product, service and people. We will deliver exceptional service, through the exceptional people that work with us." Before joining Guoman Hotels (UK) Mr. Nijhawan spent two years with Hilton Hotels where he was responsible for a portfolio of five properties across south east England. Mr. Nijhawan graduated from Thames Valley University in 1992 with a degree in hotel management.

Mr. Nijhawan can be contacted at 08703339280 or Sanjay.nijhawan@guoman.co.uk

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.