Rupesh Gupta has been associated with hospitality industry for over 16 years and possesses a diversified experience across several hotel brands, both domestic and International.

Rising from an F&B background, Rupesh’ s most recent role is with Grand Hyatt Goa, one of the Iconic Hyatt Hotels  in India, working as Assistant Director of Food & Beverage.

Spanning more than one and half decade in the hospitality industry, Rupesh has been worked for various hotel companies. With two pre-opening hotels, three operational hotels in India and one in UAE, two internal task force team, Rupesh has contributed immensely and achieved a significant role in Hotel Industry. His proficiency lies in innovation, people management, creative out-of-the-box thinking and detailed planning.

Rupesh has been successfully associated with several hotel chains such as Hyatt, Hilton, Marriott and Intercontinental. He is known for his positive approach towards tasks and has a flair of creating an environment of teamwork by encouraging co-operation and communication.

After his Hotel Management & Catering course from J.P Institute Meerut in year 2004, he started his career with Clarks Shiraz Hotel in Agra, a 237 of room hotel.  With a positive approach and forward thinking, he completed his two years of Hotel operational trainee program.  He then joined Crowne Plaza Gurgaon in 2007 as pre-opening team member and was part of successful team of opening first Brazilian restaurant in India.

Later moved to his next assignment with Le Meridien, Jaipur and joined as Assistant Restaurant Manager. He exceled and achieved all his goals and subsequently was promoted as Restaurant Manager. With the passion of experiencing different hospitality in various parts of India, Rupesh Joined Grand Hyatt Goa pre-opening team and had opened successfully biggest restaurant of North Goa having 236 seats. During this four year tenure he also managed the Banquet operations as a Banquet Manager and the Bar Manager’s role as well.

Since Rupesh is firm believer in taking risk and working hard, he accepted the offer working internationally in 2015 with Hilton in Dubai. With over 20 plus of nationalities working as a team and wide cuisine exposure from Middle Eastern, Levantine and European, Rupesh learned many best practices and expanded his Food & Beverage knowledge. He invested three years internationally during this time he learned new viewpoint on F&B concepts and multicultural team handling.

Rupesh is highly regarded and respected by his team, guests and colleagues across the industry. His actions inspire others to dream more, learn more, do more and grow more.