SANJAY ZALATE, CHA, M.S.I.H.M.C.T

Experience

• 

  THARKUDE HOTESLS PVT LTD,PRESIDENT HOTEL, PUNE

  May 1997 - Apr 1998

  TRAINEE CAPTAIN

  PART TIME JOB WHILE STUDING HOTEL MANAGEMENT FROM MSIHMCT.

• 

  The Pride Hotels,India

  Jun 1998 - May 1999

  TRAINEE CAPTAIN

  WORKED WITH PRIDE PUNE AS PART TIME EMPLOYEE, WHILE STUDING IN MSIHMCT, PUNE.

• 

  Taj Hotels Resorts and Palaces

  Jan 2000 - Jun 2000

  INDUSTRIAL TRAINING FOR 6 MONTHS

  • Successfully completed six months “INDUSTRIAL TRAINING” at “TAJ AIR CATERERS MUMBAI, SPECIALIZED IN KITCHEN {1.01.2000 to 1.6.2000}.• Worked with “PRESIDENT HOTEL” PUNE AS “TRAINEE CAPTAIN” for Six months {Part time job while studding in M.S.I.H.M.C.T.

• 

  The Orchid,Mumbai

  Jun 2000 - Apr 2003

  CAPTAIN

  RESTAURANT/ COFFEESHOP CAPTAIN

• 

  P & O CRUISELINES

  Apr 2003 - Oct 2005

  Head Waiter

  Worked with "P & O CRUISELINE ON SHIP OV OCEAN VILLAGE" as " HEAD WAITER" from 2003 TO OCT 2005P & O CRUISES (OCEAN VILLAGE) Restaurant Assistance – 14th April 2003 to Oct 2005(Pre-opening Team Member of Ocean Village, Southampton, London).• Worked in a Specialty Restaurant of United Kingdom Celebrity Chef James Martins Bistro Restaurant as a operational in charge (Head Waiter).• Restaurant Manning.• Inventories and various reports. • Maintaining Par Stock. Show less

• 

  Carnival Cruise Lines,CARNIVAL UK AND AUSTRALIA

  Apr 2003 - Oct 2005

  RESTAURANT HEAD WAITER/RESTAURANT MANAGER

  HEAD WAITER OF SPECIALITY RESTAURANT OF UNITED KINGDOMS CELEBRITY CHEF,CHEF JAMES MARTIN.P & O CRUISES (OCEAN VILLAGE) Restaurant Assistance – 14th April 2003 to Oct 2005(Pre-opening Team Member of Ocean Village, Southampton, London).• Worked in a Specialty Restaurant of United Kingdom Celebrity Chef James Martins Bistro Restaurant as a operational in charge (Head Waiter).• Restaurant Manning.• Inventories and various reports. • Maintaining Par Stock. Show less

• 

  The Orchid

  Nov 2005 - Jan 2007

  Sr Captain
• 

  Orchid Hotel

  Jan 2007 - Jan 2008

  ASST Restaurant Manager
• 

  The Orchid,Mumbai

  Jan 2008 - Jun 2011

  Assisting F & B Manager in his daily routine work and looking after smooth operation of all F & B outlets* Managing the entire operations of the ALL F&B OUTLETS AT THE ORCHID MUMBAI.• Maintaining customer contact on a day to day basis & liaison with all levels of related departments, in-house guests & corporate clients.• Study the market scenario with relevance to potential business in Food & Beverage for five star deluxe hotels.• Preparation of Business Plans and Budgets.• Reconciliation of reports and revenue management.• Planning effective market strategies and using productive market tools to effect better productivity and revenue.• Creating effective follow up systems to monitor usage and result in higher levels of guest satisfaction and attending various guest queries or grievances.• Maintaining, reconciling and updating the client database and thereby providing an effective management information system.• Coordinating with the Food & Beverage team, training the staff, creating and maintaining an effective system and other related F & B activities and ensure an overall smooth flow of operations. Show less Successfully managed Mumbais Busiest and fastes coffeeshop~ boulevard ~, indian speciality restaurant~ south of vindhyas .both of thsese outlets were budget achieving departments during my tenure and seen the hieghest peak time of revenue and also known for its services. along with this i also took additional responsibility of DEPARTMENTAL TRAININER, for F & B department for three years. TRAINING INITIATIVES taken and worked as departmental trainer.• Departmental trainer for 3 years after successful completion of Train the Trainer program.EXTRA CURRICULAR ACTIVITIES:- • Successfully completed seven days workshop of ADVANCED MANAGEMENT SKILL And Advanced Leadership Course from orchid training department, Won Silver award for the same.• Successfully completed seven days workshop of TRAIN THE TRAINER Program from Orchid Training department. • Successfully completed and actively participated in seven days in-house training Program called MANAGERIAL GRID, Organized by THE ORCHID MUMBAI. • Worked as class representative for three years, while studying in M.S.I.H.M.C.T. Show less

  • Asst Food & Beverage Manager,

    Nov 2005 - Jun 2011

  • Restaurant Manager.

    Jan 2008 - Jan 2010
• 

  Kamat hotels india ltd (khil)

  Feb 2010 - Aug 2010

  Food and Beverage Head

  set up entire operation of Orchid Pune As a F & B head .* Managing the entire operations of the ALL F&B OUTLETS AT THE ORCHID MUMBAI.• Maintaining customer contact on a day to day basis & liaison with all levels of related departments, in-house guests & corporate clients.• Study the market scenario with relevance to potential business in Food & Beverage for five star deluxe hotels.• Preparation of Business Plans and Budgets.• Reconciliation of reports and revenue management.• Planning effective market strategies and using productive market tools to effect better productivity and revenue.• Creating effective follow up systems to monitor usage and result in higher levels of guest satisfaction and attending various guest queries or grievances.• Maintaining, reconciling and updating the client database and thereby providing an effective management information system.• Coordinating with the Food & Beverage team, training the staff, creating and maintaining an effective system and other related F & B activities and ensure an overall smooth flow of operations. Show less

• 

  Royal Orchid Hotels

  Jul 2011 - Sept 2013

  FOOD AND BEVERAGE MANAGER

  SUCCESSFULLY SET UP A NEW PROPERTY AS A OPENING TEAM MEMBER ,AS HEAD OF DEPARTMENT. ONE OF THE WELL KNOWN AND RECOGNIZED PROPERTY IN THE CITY WITHINN SHORT PERIOD OF TIME.Job Responsibilities:-FOOD AND BEVERAGE MANAGER, AT ROYAL ORCHID Group of hotels.• Maintain and promote Hotels Brand Standards and operational Excellence. • Direct all operational activities towards supporting the Hotel’s Mission & Vision. • Set periodical business plan, budget, and forecast and performance Reports. • Coordinate the development, interpretation and implementation of hotel Policies, operating procedures and training programs, manuals, directives, Menus, work schedules, rules and regulations for the food and beverage Staff. • Analyze daily reports to check irregularities. • know the standards set by Hotels & Resorts and the Hotel.• Conduct random checks to ensure that all standards are being consistently Followed in the F&B Division. • Maintain up-to-date records on food and beverage staff personnel attendance, appearance, standards, work and vacation schedules, labour Costs, payroll, absenteeism, turnover and disciplinary action. • Approve the employment and termination of food and beverage staff and Employees and is responsible for on-the-job training programs on a regular Basis. • Coordinate the selection, purchasing, storage, inventorying, and Maintenance and usage of all related food and beverage supplies and equipment. Show less

• 

  Express Group Of Hotels, Vadodara and Jamnagar.

  Sept 2013 - now

  General Manager

  As a General Manager of the Express Group of Hotels, I am heading the team of 645 professionals and looking after Operation of all the Three Hotels of the Group, 8 Restaurants and 10 bakery outlets of the group, which has 240 rooms,9 Banquets, 10 bakery outlets,wine shops and 8 Restaurants.Being a leader of core Strategic leadership Team of EXPRESS GROUP OF HOTELS, I report directly to the Managing Director, and Board Members of EXPRESS GROUP. EXPRESS owns and operates multiple Hotels, Resorts, bakery units and outlets, under various categories in India. EXPRESS is the upcoming/ expanding hotel chain in country. Below are just a few things of a long list of activities carried out to get the Operations of Express Group Of Hotels to current level with plans set for future development as well as expansion.It was my pleasure that I was able to take the chain to next level destination also during my term. • Converted some slow business hotels into profitability This was achieved by efficiency and optimum use of resources , apart from implementing some new ideas. • The process of implementation of SOP and training started with Launch of T-3 concept in all units of Express. • Close monitoring of each Unit/department/ section for revenues, expenses and guest satisfaction thereby making each individual employee concerned with budget, revenue and profits. • Started & strengthened Hotel Corporate Sales division apart from Corporate HR and Revenue Management.• Implemented the state of the art website for driving maximum business through E marketing channels. • Motivating entire team with HR activities and regular meeting at different resort locations.• Hired professionals from Industry to infuse professionalism, freshness and quality to the Operations.Centralized purchases and accounts. • Started Renovation and addition of rooms/ facilities on the basis of ROI.The brand includes Express hotels, Express hotels and Resorts, Muffins Bakery and Express Restaurants. Show less

• 

  Express Group of hotels.

  Jul 2021 - now

  Group General Manager-Express group of hotels. Vadodara and Jamnagar-Gujarat.

  Sanjay Subhash Zalate has been recognized as one of the Commended General Managers in India for 2023, serving as the Group General Manager for Express Group of Hotels.#SanjaySubhashZalate #ExpressGroupofHotels #IndiaGM #generalmanager #commendedGM #hozpitalitysbest #hozpitalityexcellenceawardshttps://www.hozpitality.com/Hozpitalitygroup/read-article/sanjay-subhash-zalate-named-among-hozpitality-039-s-commended-general-managers-in-india-for-2023-9530.html