An experienced & graduates Hotel / Resort Professional with over 3+27 years of experience as a Hotel Executive, Reg. VP, General Manager & Director with proven results at brands like - Park Inn, Shree Maya Group Indore, Taj Group, Sarovar Park Plaza Group, Lemon Tree Hotels, Sayaji Hotels, Best Western Hotels & Resorts, Papaya Tree, Svasti Group of Hotels, Rajhans Group Surat, Freelancer Oyo, 2011 (Founder & CMD JMC HOTELS & RESORT GROUP INDIA)Specialize in the management of large Mid-scale,upscale,business hotels and 4 and 5 Star Resorts & Hotels in India (Fluent in English, Hindi, Gujarati, Marathi,Rajasthani). Proven track record of success in opening / re-opening, major renovations and brand re-positioning, extremely strong in sales and marketing with demonstrated leadership ability, particularly effective in the support and implementation of change initiatives, customer services and food & beverages, staff development and training (SOP's), communicative, resourceful, results oriented and a focused leader, with continued success in meeting both business and operational goals
Dinesh Patidar have 20 years experience in real estste & last 9 years he is associate with hospitality sector and he has done project of S47 Hotel (Papaya Tree & JMC Hotel G9)
Communicating with clients or employers about project, event or campaign expectations and goals. Collaborating with clients or employers, finance teams and other team members on budgeting and allocating funds. Delegating tasks to appropriate team member
SD have 18 years experience in hospitality sectors as FOM, F&B Manager, Operation Gm in Various Hotels! Hotel Operation, Front Office Operations, Food and Beverage Service Operation, Now SD will taking care of all Hotels Operations.
Objectives of role of Mr. SD
Collaborate with senior managers in the development of performance goals and long-term operational plans
Maximize efficiency and productivity through extensive process analysis and interdepartmental collaboration
Set strategic goals for operational efficiency and increased productivity
Work with project managers in the development of financial and budgetary plans
Analyze current operational processes and performance, recommending solutions for improvement where necessary
Responsibilities of MR SD
Develop, implement, and monitor day-to-day operational systems and processes to provide visibility into the goals, progress, and obstacles of key initiatives
Draw on relationships with department heads, external partners, and vendors to make decisions regarding operational activity and strategic goals
Plan, monitor, and analyze key metrics for day-to-day operations to ensure efficient and timely completion of tasks
Devise strategies for ensuring the growth of programs enterprise-wide, and implement process improvements to maximize output and minimize costs
Adhere to the company’s policies and standards, and ensure that laws and regulations are being followed
Work closely with Human Resources to lead the team with integrity and to establish and maintain a trusting, inclusive, and productive environment
Education 12th Pass with corresponding course of hotel & restaurant management
Working Experience 30 Years
Work with various hotels group like Surya Hotels, Ajanta Hotels and many mores. Chef Bansi is a very professional and experienced chef he is always ready to delight our guest and maintain the standard of JMC HOTELS & RESORTS GROUP INDIA.
Chef Duties & Responsibilities of Chef Bansi Lal Rebari
Manage day-to-day Kitchen operations and Culinary team
Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control
Support management with Catering Proposals, Menu Pricing and Menu Innovation
Track food costs while Managing Vendors to provide Standard Cost-efficient Products
Estimate Food Consumption and Requisition of Food Purchase
Standardize Production Recipes to ensure consistent quality
Responsible for continued growth of overall catering: Cost, Quality, Presentation, and Innovation
Execute all off-site Catering that requires on-site support
Assist Manager of sales & Marketing in Menu Planning and Costing for Special Event Catering
Collaborate with All Hotels General Managers on expense tracking for accurate financial projections
Responsible for all the kitchen purchasing
Ensure that appropriate Sanitation, Maintenance, and Safety Standards are followed
Implement and maintain Culinary Excellence Standards
Train and manage kitchen personnel and supervise all culinary activities at all hotels