Change of Direction at Veranda Grand Baie and Veranda Paul & Virginie Hotels
In early June, we were pleased to welcome a new associate: Vikash Dawoo has taken up as Veranda Grand Baie’s Manager, after Jennifer Wong’s appointment at Veranda Paul & Virginie, where she had previously worked for 10 years. Meet two managers and diligent ambassadors of VLH’s values.
Vikash has been working in the hospitality sector for 25 years. He was Food & Beverages Manager at the Mauritian hotel, Le Méridien (Starwood Hotels), then Executive Assistant Manager at the Grand Sukhumvit Hotel (Accor Hotels) in Bangkok. During his three-year term in this prestigious Thai hotel, he assumed the role of Acting General Manager for 5 months.
Vikash joined VLH group as Veranda Grand Baie’s Manager on the 2nd of June. He brings in the rich experience and knowledge he acquired in the two above-mentioned world-class hotel groups. As a seasoned manager, he has an accurate vision of his goals. His priority: 100% client satisfaction.
Jennifer Wong is back at Veranda Paul & Virginie
Vikash Dawoo is replacing Jennifer Wong, a familiar figure at VLH. She is back at Veranda Paul & Virginie, where she previously spent 10 years.
“It’s a life-learning experience”, says Jennifer about working for VLH. “We have all the necessary ingredients at hand to provide our customers with the best possible service.” She actually makes it a point to meet people where they are.
Jennifer is one of the few women in Mauritius to act as Hotel Manager. Her objectives are to align with the targeted clients’ changing and more sophisticated expectations. Being close to the hotel guests, she intends to make Veranda Paul & Virginie the reference hotel for romantic getaways.
There is a good chance she will succeed as she can count on a solid and motivated team and on the VLH expertise. A very creative and detail-oriented person, she undoubtedly has the necessary skills to achieve her goals.
Recent staff changes in the Veranda Hotels are in line with VLH’s prevailing trend of anticipating clients’ new needs in respect to the latest drastic shift in the hospitality industry.