The LaLiT Chandigarh has announced the appointment of Rahul Chauhan as its new Resident Manager
Bringing over two decades of experience in luxury hospitality, Rahul joins the leadership team with extensive expertise in hotel operations, food & beverage management, revenue optimisation, guest experience, and team development.
Rahul has built an accomplished career with leading hospitality brands including Accor, IHG, Taj Hotels, Marriott, Radisson Hotels, Sarovar Hotels, and Lebua Hotels. Throughout his career, he has successfully led hotel operations, managed multiple pre-opening projects, driven operational excellence, and consistently delivered strong business performance across renowned luxury and upscale properties. Prior to joining The LaLiT Chandigarh, he served as Executive Assistant Manager – Food & Beverage at Grand Mercure Convention Center Agra, where he spearheaded strategic F&B operations, enhanced guest satisfaction, strengthened service standards, and led a team of over 80 hospitality professionals.
In his new role as Resident Manager, Rahul will oversee the hotel’s day-to-day operations, with a focus on enhancing guest experiences, driving operational efficiencies, strengthening service excellence, and supporting the property’s continued growth.
Rohit Kapoor, General Manager, said, “We are delighted to welcome Rahul Chauhan to The LaLiT Chandigarh. His rich industry experience, operational expertise, and people-first leadership approach make him a valuable addition to our leadership team. We are confident he will further strengthen the hotel’s commitment to delivering exceptional guest experiences while driving operational excellence.”
Rahul Chauhan, Resident Manager, The LaLiT Chandigarh, added, “I am honoured to join The LaLiT Chandigarh and be part of a brand renowned for its legacy of luxury, innovation, and inclusive hospitality. I look forward to working closely with the team to further elevate guest experiences, strengthen operational excellence, and contribute to the hotel’s continued success.”
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