Hyatt Centric Juhu Mumbai has announced the appointment of Raish Shaikh as its new Food & Beverage Manager, effective May 12, 2026
With over 13 years of experience in the hospitality industry, Raish brings extensive expertise in food and beverage operations, guest engagement, and team leadership. Throughout his career, he has been associated with renowned hospitality brands, including Aurika Mumbai Skycity, The Leela Mumbai, The Westin Mumbai, Hyatt Regency Mumbai, and Grand Hyatt Mumbai. Prior to joining Hyatt Centric Juhu Mumbai, he served as Deputy F&B Manager at Aurika Mumbai Skycity.
Raish Shaikh holds a Bachelor’s degree in Hotel Management and Catering Technology from Anjuman-I-Islam Institute of Hotel Management. Known for his people-first leadership style and operational excellence, he is passionate about creating memorable guest experiences while building high-performing teams.
Speaking about his vision for the role, Raish shared, “My vision is to lead a Food and Beverage team that delivers memorable guest experiences, develops talent, and drives sustainable profit through consistency and creativity.”
He strongly believes in mentorship, continuous learning, and fostering a collaborative work culture that empowers teams to perform at their best. Raish also emphasizes simplifying processes and removing unnecessary bureaucracy to encourage efficiency and innovation within operations.
Describing himself as energetic, performance-driven, and guest-focused, Raish believes that successful hospitality leadership comes from balancing business performance with meaningful team development.
Outside of work, he enjoys bike riding and coaching youth cricket, activities that reflect his passion for discipline, teamwork, and growth. His personal philosophy, “Stay focused, never give up,” continues to inspire both his professional and personal journey.
Expressing his excitement about joining the Hyatt family once again, Raish said, “I am very thrilled to join Hyatt again. The culture, the team, and the standard of service are something I’ve always carried with me, and I’m grateful for the opportunity to contribute once again.”
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