Abhijit Rege CV 2015
Post on 12-Feb-2017
Embed Size (px)
Page 5 of Abhijit RegeA-601, La Vida Loca , Pimple Saudagar, PUNE email@example.com (M) +91 9922914274 / +91 9158984274
Professional experience25 plus years of wide-ranging experience in the Hospitality Industry, including 20years as General Manager. Significant experience in management of boutique, resort and business hotels as well as corporate catering. Have been responsible for conceptualizing and implementing strategic and operational initiatives across all properties managed.
SAYAJI, Kolhapur - September 2014 till date
The first Five star hotel in the southern part of Maharashtra, having 120 rooms is owned by DYP Hospitality, a part of the DYP Group and managed by SAYAJI Hotels Limited. The hotel has a 118 seating capacity, all day dining restaurant, the BLUE LOTUS. BARBEQUE NATION having 150 seating capacity is located on the 9th floor offering a fantastic view of the city. A bar lounge, tentatively named CURVE, on the 11th floor is currently under completion and would have a capacity of 130 pax, offering a 360 degree view of the entire city of Kolhapur. At the lobby level, a delicatessen, MOON TREE, having a seating capacity of 54 is also under completion. In banqueting, one hall of 6000 sq.ft. area and two smaller halls of 2500 sq.ft each are operational. There are three board rooms of varying capacities (between 12 and 20) and two lawns of 35000 sq.ft and 50000 sq.ft respectively. Swimming Pool, Gymnasium and SPA would be operational by November 2015. Wi-Fi in the entire premises, 24 hours Room Service, Concierge services, in house Laundry, etc. are also available.
The hotel became commercially operational on the 7th of May 2015 with 70 well appointed and luxurious rooms, Banqueting facilities and Blue Lotus Restaurant. Barbeque Nation, a specialty on table grill restaurant was opened on 26th July 2015. Having been part of the pre-opening team was instrumental in setting up the various systems and procedures, implementation of the SOPs, inculcating the Core Values of the group into the employees. Helping the corporate team in indentifying and selecting the key personnel for the hotel. Identifying the supply chain for material required. Ensuring that the hotel is snag free and ready for operations. Helping the owners in the licensing process. Promoting the brand in the local market and establishing the hotel as a destination. Promoting the hotel as a one stop destination for Weddings and other MICE events, within Kolhapur and surrounding areas like Sangli, Ichalkaranji, Jaysingpur, etc. Maintaining effective co-ordination & communication between DYP Hospitality & SAYAJI HOTELS Ltd. Keeping the sales team motivated to effectively increase revenues. Implementation of the organizations policies with respect to administration and performance standards. Motivating the employees to provide world class services to the Guest and thereby achieving the set GSI levels.
SUN N SAND, Nagpur - July 2010 till July 2014 A 133 room five star hotel having one specialty restaurant The Kabab Hut, WOODS the 24 hours Coffee Shop, ON THE ROCKS Lounge, Wi-Fi in the entire premises, 24 hours Room Service, Concierge services, One 7,500 sq.ft Banquet hall, two smaller halls and a 30,000 sq.ft. Lawn., a swimming pool, Gymnasium, Business Centre, Sohum SPA, Gift Shop, Beauty Salon, etc.
Responsible for generation of continuous business from multi -national companies for their in-house conferences and training programs as well as contracting for out-door parties and weddings.Responsible for coordinated functioning of all the departments of the Hotel, managing 219 employees.Responsible for generation of F.I.T & Corporate business. Organizing events to ensure footfalls.Recruitment of staff, maintaining effective communication and co-ordination between employees and management.Motivating the Sales & marketing team in their efforts for promoting the Hotel and its facilities to boost hotel revenues.Implementation of company policies pertaining to administration and performance standards.
VITS, Pune - August 2009 till May 2010 A 210 room hotel having one Multi-cuisine restaurant, 24 hours Coffee Shop, Wi-Fi, 24 hours Room Service, Concierge services, One 6,500 sq.ft Banquet hall and a 16,000 sq.ft. Lawn. There are other amenities and facilities which have been planned and which include a swimming pool, Gymnasium, 4 Meeting rooms, A Sports Bar, a Wellness Club, a Barbeque Restaurant, Beer Lounge, etc.
Responsible for generation of continuous business from multi -national companies for their in-house conferences and training programs. Responsible for coordinated functioning of all the departments of the Hotel, managing 130 employees.Responsible for generation of F.I.T & Corporate business.Recruitment of staff, maintaining effective communication and co-ordination between employees and management.Driving the marketing team in their efforts for promoting the Hotel and its facilities to boost hotel revenues.Implementation of company policies pertaining to administration and performance standards.
MAGARPATTA CLUBS & RESORTS - August 2006 till July 2009
A company having varied operations like Corporate Catering currently serving around 5,000 meals per day and a Fine Dine Restaurant, Food Courts & an 118 all suite Rooms Serviced Apartment Hotel. Part of Magarpatta City, Pune which has a Cyber-city and various organizations such as AMDOCS, EXL, NCOP, ACCENTURE, John Deere, etc. operating within.
General Manager Operations & Projects
Responsible for the day-to-day smooth functioning of all the departments of the organization, managing around 700 employees, including:Megameals, the brand for Corporate Catering and Banquets, with several IT and BPO organizations as clients. Serving 5,000 meals per day and operating 24x7 cafeterias in the client premises. Planning of weekly / monthly menus as per the seasonal availabilities, ensuring proper service and over-seeing the day to day operations of the organization.Deccan Harvest, a fine dine multi-cuisine Restaurant having a unique identity, since it is operating under a tensile canopy. The day to day operations were managed by a Restaurant manager who reported to me. Was responsible for planning of new menu and promotional food festivalsYummy Tummy, a multi-cuisine, multi-counter Food Court. Was involved in the planning of the entire project and its execution. The Food Court operates 18 hours of the day and is popular amongst the Magarpatta City residents as well as the employees of the various organizations having their offices in Magarpatta City.The Cocoon, Serviced Apartment Hotel having 116 one BHK Apartments and 2 two BHK Apartments. Involved in the project since day one, responsible for setting up operational standards, planning of the various operations, setting up of the kitchen, menu planning, service standards, setting up the various departments, etc. The property has one Restaurant cum Coffee Shop which serves Indian, Mediterranean and Oriental Cuisines. 24 hours Room Service available. An 80 person theatre style seating Banquet is also available.
NORTHWEST HOSPITALITY - February 2005 till July 2006
A start up organization with a vision of setting up a global chain of Indian Fast Food restaurants under the brand name INDYBITE. The chain started the first outlet at the ATRIA Mall in Worli, Mumbai
Manager - Operations & AdministrationOverall responsibility for planning and execution of the project.Set up systems for the operation of the restaurants including hygiene standards as per the levels required globally.Planning of the base kitchen and the outlets in consultation with the appointed consultants and architects.Setting up a chain of command including the appointment of the requisite staff.Finalization of the menu including the nutritional contents of each item on the menu. This was done in co-ordination with Nutritional Experts.
GOLDCREST HOTELS & RESTAURANTS, Pune - March 2004 till Jan 2005 A Hotels & Restaurants management company having 8 Hotels and 4 Restaurants under its management across the country.
Manager Operations - CorporateSetting up systems for operationsResponsible for the day-to-day smooth co-ordination between owners and the company Conducting operational audits to maintain standards in the operation of the properties. Conducting operational audits of various prospective hotels and restaurants being considered for management.Preparing projections and other reports for the various prospective hotels and restaurants being considered for management
TULIPS RAINBOW RETREAT, Lonavla - August 2003 till February 2004
A 40 rooms resort located in the picturesque mountains of Lonavla, a hill resort in the Western Ghats of Maharashtra, having a multi-cuisine Restaurant, 2 banquet halls, health club and lawns. The property was under the management of Tulip Star Hotels Ltd.
Responsible for the day-to-day smooth functioning of all the departments of the Hotel, managing around 70 employees.Responsible for generation of F.I.T & G.I.T business.Responsible for generation of continuous business from multi -national companies for their in-house conferences and training programs.Responsible for growing the revenues of the property Recruitment of staff, maintaining effective communication and co-ordination between employees and management.Helping the marketing team in their efforts for promoting the Hotel and its facilities.
HOTEL ROYAL PALACE, Nagpur - April 1998 till May 2003
A 40 rooms Dept. of Tourism recognized Three Star Hotel with three Banquet Halls and two restaurants.
General ManagerResponsible for the day-to-day smooth functioning of all the departments of the Hotel, having around 125 employees.Was instrumental in getting a Three Star gradation for the Hotel from the Department of Tourism, Govt. of India in the year 1998 as well as in the year 2000 Setting targets for the various departments and ensuring that they are achieved.Responsible for generation of F.I.T & G.I.T business.Organizing Food Festivals and other sales promotional activities.Responsible for generation of continuous business from multi -national companies for their in-house conferences and training programs.Responsible for the growth in the business. A growth of 20% in the sales was achieved over a period of 3 years.Recruitment of staff, maintaining effective communication and co-ordination between employees and management.Implementation of company policies pertaining to administration and performance standards.Helping the marketing team in their efforts for promoting the Hotel and its facilities.
HOTEL VALLERINA, Khandala - August 1995 till March 1998
A Hill resort having 26 well appointed rooms overlooking a valley having two Conference halls, One multi-cuisine restaurant and one open air restaurant.
General Manager Responsible for the day-to-day smooth functioning of the Resort. Recruitment of staff, maintaining effective communication and co-ordination between employees and management. Implementation of company policies pertaining to administration and performance standards. Helping the marketing team in their efforts for promoting the Hotel and its facilities Responsible for generation of continuous business from multi -national companies for their Residential conferences. Was responsible for structuring and implementing menu for the restaurant and a new open air restaurant which was opened in December 1997.
HOTEL CENTRE POINT, Nagpur - March 1993 till July 1995 An 83 room hotel having three banquet / conference halls.
Food & Beverages Manager Menu planning, formatting Food Cost structure, finding channels to minimize pilferage and wastage. Implementation of company policies pertaining to administration and performance standards. Instrumental in setting up The ZODIAC, a pub cum Discotheque. Planning of the menu, etc. was an additional responsibility along with ensuring a smooth running of the Zodiac. Handling Guest complaints and grievances. Recruitment of staff, maintaining effective communication and co-ordination between employees and management. Preparing duty roster for staff and performance appraisal of employees. Setting up the procedures for the department and overall administration of the department Joined the Hotel as an Assistant F&B Manager and got promoted to F&B Manager in 1 year
JUNXION RESTAURANT, Nagpur September 1990 February 1993
Conceptualized, started and ran the multi-cuisine restaurant
Served as Chairman of the Board of Studies for Hotel Management, Nagpur University for 3 years from 2002 till February 2006
External Examiner for various subjects, H.M.C.T colleges, Nagpur University
Successfully completed a 6 months Industrial Release training session at The Taj Mahal Hotel, Mumbai from May 1988 to October 1988
1990 Hotel Management & Catering Technology IHMCTAN, Mumbai - Diploma In Hotel Management & Catering Technology. Secured a First Class. Received an award for securing highest marks in cookery in the second year
1986 HISLOP COLLEGE, Nagpur - H.S.S.C. Secured a First Class
1983 I.E.S - English Med, Mumbai - S.S.C. Secured a First Class
Personal DetailsDate of Birth: 24th October 1967Marital Status : MarriedNationality: Indian