Galle Face Hotel Appoints 5 New Executives

Galle Face Hotel is gearing up for some big changes with the announcement of five new executives in key departments in the island’s most iconic hotel.

(from left) Mubarak Gaffoor, Resident Manager, Galle Face Hotel; Narelle McDougall, Head of Sales & Marketing, Galle Face Hotel and Ceylon Hotel Corporation (CHC); Chef Saman Jayawardene, Corporate Chef of Sri Lankan Cuisine, Ceylon Hotel Group and EKHO Hotels; Nalaka Dissanayake, Cluster Director of Human Resources, Galle Face Hotel and Ceylon Hotel Corporation; and Jay Kay Govind, Executive Chef, Galle Face Hotel.

Galle Face Hotel is gearing up for some big changes with the announcement of five new executives taking the helm of the island’s most iconic hotel in several key departments.

Mubarak Gaffoor, former Director of Group Sales and Marketing, has been appointed as the hotel’s new Resident Manager. ‘Muba’ as he is fondly known, has been part of the hotel since 2014 when he joined as Director of Sales, Revenue, and E-commerce. With a strong background in sales, Gaffoor was based in the UK and worked at Hilton Worldwide and Corus Hotels before returning to Sri Lanka.

Narelle McDougall has been appointed as the new Head of Sales and Marketing for the hotel and Ceylon Hotel Corporation (CHC) and will overlook sales and marketing, revenue and reservations, catering sales, and public relations. McDougall previously worked at several leading brands including Anantara, InterContinental and Le Méridien, bringing a wealth of experience from Indonesia, Thailand, Singapore, and the Maldives.

Joined in 2016, as the Corporate Executive Chef at Galle Face Hotel to overlook kitchen operations at seven properties, Chef Saman Jayawardene moves up the ranks as the new Corporate Chef of Sri Lankan Cuisine for the Ceylon Hotel Group and EKHO Hotels. With 30 years’ industry experience across Sri Lanka, India, and the Maldives, Jayawardene received his introduction to cooking at the Sri Lanka Institute of Tourism & Hotel Management.

Hoping to take Galle Face Hotel’s culinary offerings to the next level, Jay Kay Govind takes over as the new Executive Chef at the hotel. With an elaborate career spanning over 25 years at JW Marriott, IHG, Hyatt, Banyan Tree and Anantara, Govind received his post graduate diploma in culinary management from the Oberoi School of Hotel Management. He also played an integral part in the opening of several hotels as Executive Chef, including the first Grand Hyatt and Park Hyatt in India.

Nalaka Dissanayake comes on board as Cluster Director of Human Resources, tasked with the responsibility of identifying and developing talent for both the hotel and Ceylon Hotel Group. Dissanayake gained his experience in renowned brands including Radisson Blu, Millennium and Copthorne, Habtoor, and the Sri Lankan-based Uga Escapes. Dissanayake hopes to introduce training, development, and internship programmes across the hotel and group.

Sharing his views on the new appointments, the hotel’s General Manager and Area Vice President, Robert C. Hauck said, “Although from different disciplines, our new team members are leaders in their fields and dedicated to success. I am personally excited to have them on board and look forward to creating new experiences together in this incredible destination.”

Hospitality Insider Issue 4