Hotel General Manager - Lemon Tree Hotels - Hisar
(2025-06)
The Lemon Tree Hotel, Hisar, is a contemporary, 3-star upscale property located on Rajgarh Road (Old Court Complex), featuring 50 well-appointed, air-conditioned rooms and suites. Key amenities include the Citrus Café (multi-cuisine vegetarian coffee shop), Slounge (bar), Zukina Pool Bar & Grill, a rooftop pool, a fitness center, Hibiscus Spa and over 7,800 sq. ft. of banqueting space. The property is positioned for both business and leisure travelers in Hisar.
Recently received an appreciation letter from the Hon'ble Additional District & Sessions Judge, Hisar, Justice Manglesh Kumar Choubey. Hosted 49 Hon'ble Judges, including the Hon'ble Chief Justice of India, & CM Haryana stayed on 10 January, followed by their departure on 11 January. The successful execution of this prestigious engagement reflects team commitment to excellence, adherence to protocol, and seamless operational coordination.
Also highlighted another significant event recently hosted in Hisar—the 50th Golden Anniversary celebration of the 83 Armoured Regiment. The event was attended by approximately 120 retired Army officers, including senior dignitaries such as Major Generals and Colonels. The delegation stayed
Hotel General Manager - Red Fox Hotel Bhiwadi - Bhiwadi
(2023-09 - 2025-06)
Oversight of hotel operations, revenue growth, process improvement, guest satisfaction, and team coordination.
- Directed all aspects of hotel operations, ensuring seamless guest experiences and maximizing profitability and resource allocation in a 130-room property.
- Orchestrated strategies to elevate occupancy rates and boost revenue generation, leveraging astute market analysis and innovative marketing campaigns.
- Cultivated a productive and positive work atmosphere by championing effective team communication, ongoing training, and consistent performance evaluations.
- Streamlined the management and upkeep of diverse facilities, including a multi-cuisine coffee shop, trendy bar, cyber kiosk, and activity center, to enhance guest satisfaction.
- Championed guest service initiatives, consistently exceeding expectations and cultivating enduring relationships with patrons, garnering commendations for service excellence.
- Enhanced guest satisfaction ratings by 15% within the initial year through targeted improvements in service protocols and facility upgrades.
- Optimized operational efficiency by 10% through the implementation of process improvements and streamlined resource management.
- Maintained a positive organizational environment with an engaged and high-performing workforce.
Hotel General Manager - Lemon Tree Hotel Tarudhan Valley - Manesar
(2021-01 - 2023-08)
Full oversight of resort operations, maintaining quality standards, improving guest satisfaction, and managing teams effectively.
- Directed all operational facets of a 72-acre resort, encompassing 70 rooms within the Lemon Tree Hotel Tarudhan Valley, Manesar, ensuring exemplary guest experiences.
- Oversaw and maintained the resort's 9-hole golf course designed by Graham Cooke, guaranteeing optimal playing conditions and guest satisfaction.
- Implemented strategies to enhance the resort's reputation as a distinguished destination for both leisure and corporate clientele, driving revenue and occupancy rates.
- Cultivated and sustained a high standard of customer service across all departments, fostering a culture of guest-centricity and responsiveness.
- Elevated the resort's standing as a prime destination for both leisure and corporate guests through targeted marketing and service enhancements.
- Decreased operational costs by 8% via the execution of strategic cost-reduction initiatives and efficient resource management.
Food & Beverage Manager - Lemon Tree Premier Aerocity - New Delhi
(2018-01 - 2020-12)
Managing food and beverage operations, ensuring service quality, and increasing customer satisfaction and operational efficiency.
- Oversaw all food and beverage operations, maintaining superior service and high-quality standards across the hotel.
- Developed and executed strategic menu plans and marketing strategies to maximize F&B revenue.
- Managed F&B department staff, fostering a collaborative work environment conducive to outstanding guest experiences.
- Ensured adherence to all health, safety, and sanitation regulations within the F&B department.
- Boosted F&B revenue by 12% utilizing savvy menu design and targeted marketing strategies.
- Increased customer satisfaction within F&B functions, resulting in beneficial web ratings and comments.
Assistant Food & Beverage Manager - Lemon Tree Premier Aerocity - New Delhi
(2016-05 - 2017-12)
Assisting with managing F&B operations, staff, guest experience, and ensuring compliance.
- Supported the Food & Beverage Manager in daily operations, ensuring smooth service and quality.
- Assisted with managing staff schedules, training, and performance evaluations.
- Contributed to the development and implementation of strategies to enhance guest experience.
- Ensured compliance with food safety and hygiene standards.
- Improved operational efficiency through effective staff management and coordination.
- Contributed to positive guest feedback by maintaining high service standards.
Assistant Food & Beverage Manager - Royal Plaza - New Delhi
(2015-12 - 2016-05)
Support F&B management, improve guest experience, and manage operational processes.
- Supported the management of F&B operations within a 419-room luxury hotel, ensuring high service standards.
- Assisted in implementing strategies to elevate guest experiences and drive revenue expansion.
- Managed daily operations across multiple food and beverage outlets.
- Collaborated with the F&B team to ensure customer satisfaction and operational efficiency.
- Successfully managed various operational aspects of multiple F&B outlets.
- Contributed to the successful launch of new food and beverage venues within the hotel.
Restaurant Manager - Le Meridien - New Delhi
(2015-10 - 2015-12)
Restaurant operations management, customer service, staff training, and inventory control.
- Managed restaurant operations, ensuring exceptional levels of service and product quality within the Le Meridien.
- Directed staff training programs to enhance customer service and operational competency.
- Oversaw inventory control procedures to reduce waste and optimize resource utilization.
- Maintained high levels of customer satisfaction through proactive issue resolution and service enhancements.
- Boosted restaurant revenue by leveraging strategic marketing campaigns and effective cost-control measures.
- Enhanced customer satisfaction scores through improved training and effective management.
Banquet Manager - Le Meridien - New Delhi
(2015-05 - 2015-09)
Banquet operations, event planning, customer service, and staff management.
- Oversaw banquet operations, encompassing event planning, execution, and customer service delivery.
- Coordinated with various departments to guarantee seamless event execution and outstanding guest experiences.
- Managed banquet staff effectively, fostering a collaborative and efficient work environment.
- Consistently delivered flawless events that met and exceeded customer expectations.
- Maintained high levels of customer satisfaction by proactively addressing issues and ensuring excellent service.
Asst. Manager - Banquets - Le Meridien - New Delhi
(2011-04 - 2015-04)
Support banquet management, coordinate events and ensure customer satisfaction. Also overlooked outdoor catering logistics including WHO annual day and Embassy of Suriname Annual Day.
- Assisted Banquet Manager in all facets of banquet operations, including planning and execution of events.
- Coordinated and managed outdoor catering events for high-profile clients.
- Oversaw logistical elements for events, confirming seamless operations and high customer satisfaction.
- Successfully coordinated outdoor catering for Airtel marathon, French embassy, Jaipur polo ground and race course New Delhi.
- Managed functions for Marine Ball (US Embassy), Scotland House catering during Commonwealth Games, Malaysian Business mart, Italian trade high commission, Saudi-Arabian annual day, corporate functions and social. Also took responsibility of WHO annual day and Embassy of Suriname Annual Day.
Senior Captain (Banquets) & Captain (All Day Dining) - Le Meridien - New Delhi
(2004-07 - 2011-03)
Service delivery, staff supervision, and banquet set-up and execution.
- Provided exceptional customer service in both banquet and all-day dining settings, ensuring guest satisfaction.
- Supervised and guided service staff, promoting efficiency and delivering high-quality dining experiences.
- Managed the set-up and execution of banquet events, adhering to established standards and client expectations.
- Enhanced guest satisfaction through proactive service delivery and problem resolution.
- Contributed to smooth operations of banquet and dining activities through effective team leadership.
Asst. Manager - Capitol Club - The Ashoka Hotel - New Delhi
(2003-04 - 2004-04)
Assist with operational management and service delivery.
- Supported management in the operations of the Capitol Club.
- Assisted with guest services, addressing inquiries and resolving issues.
- Contributed to maintaining club standards and quality.
- Enhanced guest satisfaction through customer service.
- Supported smooth club operations, promoting efficiency.
Asst. Manager - No Escape Club - New Delhi
(2002-04 - 2003-04)
Operational sustenance and customer services tasks at No Escape Club.
- Helped oversee operational elements within No Escape Club, New Delhi.
- Aided in customer support roles, resolving inquiries and attending to issues.
- Contributed in maintaining standards of quality and smooth daily functions.
- Improved customer satisfaction through prompt and effective support interventions.
- Streamlined operational processes while contributing to efficient club management.
Steward - Intercontinental Eros - New Delhi
(2001-04 - 2002-02)
Customer service responsibilities, to give prompt service and maintain high hygiene standards at Intercontinental Eros.
- Delivered attentive and effective customer service at Intercontinental Eros.
- Assisted in the provision of seamless dining experiences, enhancing overall guest pleasure.
- Contributed to upheld cleanliness and organizational standards within the food & beverage sector.
- Acquired essential expertise in food and beverage operations, boosting service excellence.
- Enhanced customer contentment through commitment to attentive service delivery.
Team Member - Ruby Tuesday - New Delhi
(2000-05 - 2001-05)
To improve effectiveness within both team & cleanliness, as well as increase services through support strategies at Ruby Tuesday.
- Executed teamwork strategies to enhance workplace productivity at Ruby Tuesday.
- Effectively contributed to customer services to assure visitor happiness.
- Adhered to restaurant values regarding maintenance and efficiency standards.
- Bolstered productivity in restaurant functions & services through strategic team support and management.
- Contributed in securing superior ratings through delivery enhanced satisfaction.
Industrial Training - Imperial Hotel - New Delhi
(1998-10 - 1999-03)
Exposure to the operations of a luxury hotel, including front and back of house.
- Participated in hands-on training within diverse hotel functions including food production, front office, and housekeeping.
- Observed and contributed to daily hotel procedures, boosting operational knowledge and insights.
- Obtained knowledge about superior customer care and guest relationship strategies through interaction and training.
- Honed foundational competencies in hotel procedures, building professional foundations for career growth.
- Expanded know-how of hospitality sector, developing skill-set for handling future operation elements.
Industrial Training - Le Meridien - New Delhi
(1997-10 - 1998-03)
Experience diverse processes. Training on industrial hotel experience within all sectors.
- Actively engaged in a six-month industrial training program at Le Meridien, New Delhi.
- Received practical exposure to diverse hotel operations, enriching operational foundation and expertise.
- Facilitated understanding of industry standards and best practices within the hospitality sector through hands-on experience.
- Initiated preliminary training in distinct hotel procedures, installing foundation knowledge to assist career advancement.
- Expanded sector proficiency, which supported potential future management roles with more complete skill capacity.
