Make standards practical.
Clear preparation, shared expectations and regular training help a team deliver service with confidence. The standard has to be understood before it can be consistently delivered.
HOSPITALITY & BEVERAGE LEADERSHIP
AkashKushwaha.
Hospitality is personal.
From the bar to the dining room, my work
begins with the guest.
Current role
Manager of MixologySanjh Restaurant & Bar, Irving, Texas
ROOTED IN INDIA. WORKING IN TEXAS.SCROLL TO DISCOVER
THE INTRODUCTIONA PERSONAL PERSPECTIVE
AN EYE FOR DETAILAK.
BALANCEDETAILSERVICE
India United States
Two countries. A continuing journey.From behind the bar
to leading the room.
My career has taken me from bar service in New Delhi to restaurant and beverage leadership with Marriott and Sheraton, and now to Texas.
Along the way, I’ve worked across luxury hotels, resort dining and independent restaurant concepts. Each chapter has broadened my understanding of what it takes to deliver a thoughtful, consistent guest experience.
Today, my work brings together beverage programs, restaurant operations and team development. I’m interested in the whole picture: the preparation behind the scenes, the confidence of the team and the welcome a guest receives.
Beverage programs
Restaurant operations
People & service
THE JOURNEYINDIA & THE UNITED STATES
A career,
in chapters.
Every new role brought a different room, a different team and a wider perspective on hospitality.
Now in Irving, Texas
2024PRESENTTivona RestaurantsManager of MixologyTexas, United States
My current role includes serving as Manager of Mixology at Sanjh Restaurant & Bar. My broader work with Tivona spans restaurant concepts, beverage programs, pre-opening activities, vendor relationships and team development.
Beverage leadership · Multi-concept operations20212024Sheraton GrandChennai Resort & SpaRestaurant Manager → Assistant F&B ManagerChennai, India
I joined as Restaurant Manager in October 2021 and moved into the Assistant Food & Beverage Manager role in January 2023. My responsibilities included restaurant operations, beverage initiatives, team training and service across the resort’s dining outlets.
Restaurant leadership · Resort F&B operations20192021MarriottRestaurants & Beverage ManagerIndore, India
My work in Indore combined restaurant operations with beverage strategy, including wine and cocktail programs designed around the dining experience.
Beverage strategy · Dining operations20182019JW MarriottAssistant Restaurant ManagerKolkata, India
At JW Marriott Kolkata, I worked on operations at Gold, with responsibilities across service standards, team training, operating procedures and guest engagement.
Team development · Guest engagement20132018Cocktails & DreamsBartender → MixologistNew Delhi, India
Beginning as a bartender in September 2013, I moved into a mixologist role in January 2015. This period developed my hands-on experience in cocktail preparation, menu development, event service and bar operations.
Mixology · Bar service · Beverage development20102013The foundationsIndustrial & management trainingNew Delhi & Chennai, India
Industrial training at The Grand, New Delhi, from January to June 2010 introduced me to professional hospitality. A management trainee role at Sterling Holiday Resorts, Chennai, from July 2012 to July 2013 developed that foundation through practical service and beverage experience.
The Grand, New Delhi · Sterling Holiday ResortsMY APPROACHLEADERSHIP, IN EVERYDAY PRACTICE
The team sets
the experience.
For me, leadership is part of everyday service: setting a clear direction, supporting the team and paying attention to what happens on the floor.
Keep the guest in view.
A beverage program has to work in the room as well as on the menu. I consider preparation, presentation, timing and the dining experience together.
Stay close to the operation.
Creativity depends on sound preparation. Cost control, inventory and supplier coordination are part of how I approach service, alongside the work behind the bar.
BEVERAGE CRAFTTEAM DEVELOPMENTOPERATIONAL DISCIPLINE
A PERSONAL PERSPECTIVETHE THOUGHT BEHIND THE WORK
A memorable experience begins with the details.It stays with people because of how we make them feel.
SELECTED WORKRESTAURANT CONCEPTS & CONTRIBUTIONS
Different rooms.
The same attention to detail.
Tivona Restaurants
My experience with Tivona includes these restaurant concepts, with work spanning beverage programs, operations, vendor coordination and team development.
Sanjh
Current role: Manager of Mixology
Nirvana Lounge
Urban Italia
Saffron House
WHERE I CONTRIBUTE
Developing cocktail offerings, beverage menus and wine lists around a restaurant’s identity, while considering preparation, service standards and cost control.
Menu development · Wine programs · Beverage standardsBuilding beverage knowledge and service confidence through practical training, clear operating procedures and day-to-day support for the team.
Training modules · Service procedures · Team mentoringWorking across pre-opening preparation, concept development and everyday restaurant operations, including inventory, supplier relationships and bar workflows.
Pre-opening work · Vendor coordination · Bar operationsSELECTED ACHIEVEMENTSPROGRESS THROUGH RESPONSIBILITY
A few
defining moments.
Milestones that broadened my responsibilities and my perspective on hospitality.
2023Food & beverage leadershipSheraton Grand Chennai Resort & Spa
Promoted to Assistant Food & Beverage Manager in January 2023, with responsibilities across resort dining, beverage initiatives and team training.
India
USExperience across marketsIndia & the United States
Experience with Marriott and Sheraton in India, followed by restaurant and beverage operations in the United States.
Opening
& serviceCreative & operational rangeFrom concept to everyday service
Work spanning pre-opening preparation, beverage development, team training and the everyday operation of restaurant concepts.
FEATURED MEDIAIN THE PRESS
A career.
In the conversation.
Selected coverage of my work, appointments and journey in hospitality.
AppointmentAkash Kushwaha joins Sanjh as Manager of Mixology
Coverage of his appointment at Sanjh Restaurant & Bar.
Read coverage
PeopleA new beverage leadership chapter at Sanjh
A look at his appointment and experience across hospitality operations.
Read coverage
AppointmentSanjh welcomes Akash Kushwaha to its beverage team
Cocktail development, service standards and team training in his new role.
Read coverage
Hotelier BuzzAppointmentAkash Kushwaha appointed at Sanjh Restaurant & Bar
The announcement of his Manager of Mixology appointment.
Read coverage
PeopleBeverage experience meets hospitality leadership
His appointment and background in hotel and restaurant operations.
Read coverage
HospitalitySanjh strengthens its beverage experience
Coverage of Akash’s appointment, beverage responsibilities and hospitality career.
Read coverage
HOSPITALITY INSIGHTSNOTES ON THE WORK
From the floor.
To the page.
Thoughts on beverage craft, building teams and the details that shape a guest’s experience.
Read the journalA menu is a promise to the room.
Why a beverage offering needs to work in service as well as it reads on paper.
Confidence is built before service.
Practical standards, useful preparation and the small conversations that support a team.
The guest sees one experience.
Connecting preparation, beverage service and the dining room around the same guest.
THE CONVERSATION CONTINUESBeyond the room.
Beyond the room.
Still connected.
PROFESSIONAL ENQUIRIESLET’S CONNECT
A good conversation.
A good beginning.
For professional opportunities, media conversations and hospitality collaborations, I’d be pleased to hear from you.
Based in Texas. Connected by hospitality.