Ankit Sadana is a seasoned hospitality leader serving as Area Champion (Food & Beverage) for all IHG hotels across Nepal and Dhaka, and spearheading F&B operations at Holiday Inn Resort Kathmandu as the Director.
With over two decades of distinguished experience across some of the world's most prestigious luxury hospitality brands — including InterContinental Hotels & Resorts, The Leela Palaces Hotels and Resorts, Taj Hotels, and Oberoi Hotels & Resorts — he brings deep expertise in pre-opening ventures, large-scale banqueting, and complex multi-outlet operations.
Known for his strategic vision and hands-on leadership style, Ankit has consistently championed the development of high-performing teams, delivered sustained revenue growth, and upheld exceptional guest experience standards across a wide spectrum of hospitality environments.
My journey began with a passion for service and the dynamic energy of hotel operations. Early on, I was fascinated by how a well-run restaurant or bar could create memorable guest experiences that go far beyond food and beverage.
Over the years, especially while working with leading luxury hospitality brands, my philosophy has evolved significantly. Today, I see Food & Beverage not just as an operational department, but as an experience-driven function that blends emotion, culture, and storytelling.
My philosophy is simple: Food & Beverage is not just about what is poured in a glass or served on a plate— it is about creating meaningful guest experiences that stay with people long after they leave.
A typical day begins with engaging with guests during breakfast service, followed by reviewing the previous day’s operational reports, guest feedback, and revenue performance across all outlets. This is followed by detailed outlet walkthroughs to ensure standards, hygiene, and service consistency are consistently maintained.
A significant part of the day involves coordination between culinary, service, and sales teams, along with reviewing banquet operations and forecasting business. I also dedicate time to menu engineering, cost control analysis, vendor coordination, and team development discussions.
Despite strategic responsibilities, I strongly believe in being present on the floor, especially during peak service periods, as real-time guest interaction is where the true impact of hospitality is created.
Consistency is built through structured systems, discipline, and continuous training. Across my experience managing multiple outlets, including large operations with extensive banqueting and room service, I have relied on standardized recipes, clear SOPs, and strong kitchen–service coordination.
Regular tastings, audits, and supervisory checks ensure alignment. I also place strong emphasis on grooming outlet leaders so they take ownership of quality. Consistency is not enforced by control alone it is achieved through culture and accountability.
The biggest challenge in large-scale F&B operations is balancing high volume with personalized service, while maintaining cost efficiency and team stability.
Other key challenges include manpower management, fluctuating demand, and maintaining consistency across multiple revenue centers such as restaurants, bars, room service, and banquets.
I overcome these through structured forecasting, strong pre-planning of events, constant team engagement, and data-driven decision-making. My experience handling large banquets, VIP delegations, and high-volume outlets has reinforced the importance of preparation and on-ground leadership.
I am particularly focused on evolving Food & Beverage into more experience-driven and locally rooted concepts. I am continually amazed by the diversity and richness of Nepali cuisine and indigenous ingredients, which I believe offer a strong foundation and a natural stepping stone for integration into global culinary frameworks. This opens up exciting opportunities for storytelling-led menus, interactive dining formats, and innovative guest experiences.
I am also enthusiastic about the ongoing digital transformation in F&B operations, including personalized guest profiling, smarter POS integration, and data-driven menu engineering. In addition, sustainability and waste reduction remain key focus areas, where I see meaningful opportunities for long-term impact and innovation within the industry.
Nepal’s F&B industry is going through a strong transformation, driven by increasing tourism, better infrastructure, and rising guest expectations. Guests today are far more aware, experience-oriented, and quality-focused and very well-travelled.
I believe Nepal will continue to move toward more curated dining experiences, destination restaurants, and internationally benchmarked service standards, while still preserving strong local identity and authenticity.
After a long operational day, I prefer simple, home-style comfort food dal, rice, and a simple curry. For me, it is less about complexity and more about familiarity and balance after a high-intensity service environment.
What continues to inspire me is the ability to create experiences that people remember. In hospitality, every day is different, and every guest interaction is an opportunity to make an impact.
I am also deeply motivated by team development—seeing young professionals grow into leaders. After two decades in this industry, the energy of service, innovation, and teamwork continues to drive me every day.
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