Experience in:
Tejeshwar has built a strong foundation in food and beverage operations, customer service, and event management through diverse roles across India, the U.S., and France. At Presidium Sarovar Premiere Dalhousie, he manages daily F&B operations, reservations, and service quality across multiple outlets. His experience as an F&B Supervisor at Hotel NIA (California) included menu planning, cost control, and event coordination. At Le Coq Hardi in France, he gained hands-on exposure to fine dining and French cuisine, while his internship at JW Marriott Mussoorie strengthened his customer service and quality assurance skills. His academic background in hospitality and WSET certifications further support his wine service knowledge and commitment to professional growth.

Country: 

India

Most Recent Ed Organisation Related Field: 

-Bachelor of Science in Hospitality and Hotel Administration, (IHM CHENNAI) Affiliated to National Council for Hotel Management and Catering Technology in collaboration with Indira Gandhi National Open University, Noida, India        

Hotel/Major Resort/Restaurant: 

-Food and Beverage Trainee, Presidium Sarovar Premiere Dalhousie, India

-Food and Beverage Supervisor, Hotel NIA, California, USA

Point of Difference:
Tejeshwar offers a well-rounded, international perspective shaped by experience in India, the USA, and France. His strengths lie in blending operational knowledge with fine dining expertise and strong customer service skills. With WSET certification and exposure to diverse service standards, he adapts easily to different environments. His ability to work across cultures, manage events, and uphold high service standards reflects both leadership potential and a clear commitment to excellence in hospitality.