Mr. Maninder Singh (HEAD OPERATIONS & ADMINISTRATION, DELHI Campus) – He has done MTTM ( Masters in Tourism and Travel Management) from IGNOU and Have also done BTS (Bachelors in Tourism Studies from IGNOU). Have also worked with Julbliant Food Woorks as Area Coach for Three Years. Presently working as HEAD OPERATIONS & ADMINISTRATIONin RIG Institute of Hotel Management, DELHI Campus.
He is Responsible for Complete Operations & Administration of RIG Hotel Management Institute, Delhi Campus.
Naman Bhatia (Operations Head)
A prominent operational and managerial head, Naman has identified as an asset in assisting the overall growth of RIG. Naman has been leading essential efforts to help support and develop the company’s backbone.
Naman spearheads the operational and strategic outlook of the company’s development which is greatly influenced by his experience in the Hospitality & Tourism Industry from his time in Switzerland studying Hospitality as well as in Oxford School of Hospitality in the UK, which is undoubtedly one of the leading Hospitality & Management schools in the world
Naman is dedicated to creating change and developing high-growth teams, organisations, and is largely influenced by the digital sector as he truly believes that this provides meaningful and useful experiences for global consumers.
Arushi Chadha is an experienced Assistant Professor at RIG with a demonstrated history of working in the education management industry with strong connections in the hotel industry. Skilled in Food & Beverage, Customer Service, presenting skills and Hotel Management. She has worked with several established brands like Le Meridien, Starwood and educational institutes like Jagannath Institute of Hotel Management and Chitkara University. Strong education professional with pursuing Ph. D, Master of Hotel Administration from IHM Chennai and graduation focused on Hospitality Administration/Management from Institute of Hotel Management Chitkara.”
Chef Hriday Sikka (HOD & ACADEMIC HEAD) has completed his studies from HTMI SWITZERLAND and has completed BTS( Bachelor in tourism studies) from IGNOU.Worked with luxurious brands like THE LALIT , VIVANTA BY TAJ and was under kitchen management training programme with CARLSON REZIDOR group I.e., RADISSON BLU HOTEL, CHENNAI then been promoted as a kitchen executive after the completion of the programme. Has worked with the most lavish banquet operation in SEVEN SEAS HOTEL, NEW DELHI as a CHEF DE PARTIE, which got later promoted as JUNIOR SOUS CHEF , Organized 2000 pax A LA CARTE operations under the same.
Senior Admin manager he has total seven years of experience working in Admininstration, he has completed graduation from Kanpur university and also completed diploma in computers.