Experience in:
Tejeshwar’s career journey has equipped him with a comprehensive understanding of food and beverage operations, customer service, and event management. At Presidium Sarovar Premiere Dalhousie, he is actively engaged in managing day-to-day operations, overseeing reservations, and ensuring high service standards in the hotel’s multiple outlets. His role as a Food and Beverage Supervisor at Hotel NIA (California) provided him with hands-on experience in menu planning, food cost management, and event execution, while his time at Le Coq Hardi in France exposed him to the intricacies of fine dining service and French cuisine. His internship at JW Marriott Mussoorie further refined his skills in customer interaction and quality control. His academic achievements, including a Bachelor’s in Hospitality and Hotel Administration and WSET certifications, demonstrate his commitment to professional development and his solid grasp of wine knowledge and service.

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 brings a diverse, international perspective to his work in food and beverage, with experience spanning across top-tier hotels and restaurants in India, the USA, and France. His deep understanding of customer service, event planning, and operational management, combined with his expertise in fine dining and beverage knowledge (including his WSET qualifications), makes him a standout candidate in the hospitality industry. Tejeshwar's ability to adapt to different cultural and operational environments reflects his strong leadership potential and commitment to excellence.