Abhijit Rege has over 25 years of experience in hospitality management. He has held roles such as General Manager at various hotels and resorts in India, including his current role as General Manager at SAYAJI Hotel in Kolhapur since 2014. Some of his responsibilities have included overseeing all hotel departments, growing revenues, implementing strategies and standards, and recruiting and managing staff. He holds a diploma in hotel management and has professional experience across operations, projects, food and beverage, and marketing functions.

1. Abhijit Rege
A-601, La Vida Loca , Pimple Saudagar, PUNE 411027
regeabhijit@gmail.com
(M) +91 9922914274 / +91 9158984274
Professional experience
25 plus years of wide-ranging experience in the Hospitality Industry, including 20years as General Manager.
Significantexperience in management of boutique, resort and business hotels as well as corporate catering.
Have been responsible for conceptualizing and implementing strategic and operational initiatives across all
properties managed.
SAYAJI,Kolhapur - September2014 till date
The first Five star hotel in the southern part of Maharashtra, having 120 rooms is owned by DYP Hospitality, a
part of the DYP Group and managed by SAYAJI Hotels Limited. The hotel has a 118 seating capacity, all day
dining restaurant, the BLUE LOTUS. BARBEQUE NATION having 150 seating capacity is located on the 9th
floor offering a fantastic view of the city. A bar lounge, tentatively named CURVE, on the 11th floor is currently
under completion and would have a capacity of 130 pax, offering a 360 degree view of the entire city of
Kolhapur. At the lobby level, a delicatessen, MOON TREE, having a seating capacity of 54 is also under
completion. In banqueting, one hall of 6000 sq.ft. area and two smaller halls of 2500 sq.ft each are operational.
There are three board rooms of varying capacities (between 12 and 20) and two lawns of 35000 sq.ft and 50000
sq.ft respectively. Swimming Pool, Gymnasium and SPA would be operational by November 2015. Wi-Fi in the
entire premises, 24 hours Room Service, Concierge services, in house Laundry, etc. are also available.
 The hotel became commercially operational on the 7th of May 2015 with 70 well appointed and luxurious
rooms, Banqueting facilities and Blue Lotus Restaurant. Barbeque Nation, a specialty on table grill
restaurant was opened on 26th July 2015.
 Having been part of the pre-opening team was instrumental in setting up the various systems and
procedures, implementation of the SOPs, inculcating the Core Values of the group into the employees.
 Helping the corporate team in indentifying and selecting the key personnel for the hotel.
 Identifying the supply chain for material required.
 Ensuring that the hotel is snag free and ready for operations.
 Helping the owners in the licensing process.
 Promoting the brand in the local market and establishing the hotel as a destination.
 Promoting the hotel as a one stop destination for Weddings and other MICE events, within Kolhapur and
surrounding areas like Sangli, Ichalkaranji, Jaysingpur, etc.
 Maintaining effective co-ordination & communication between DYP Hospitality & SAYAJI HOTELS Ltd.
 Keeping the sales team motivated to effectively increase revenues.
 Implementation of the organization’s policies with respect to administration and performance standards.
 Motivating the employees to provide world class services to the Guest and thereby achieving the set GSI
levels.
SUNN SAND, Nagpur - July2010 till July 2014
A 133 room five star hotel having one specialty restaurant The Kabab Hut, WOODS the 24 hours Coffee Shop,
ON THE ROCKS Lounge, Wi-Fi in the entire premises, 24 hours Room Service, Concierge services, One 7,500
sq.ft Banquethall,twosmallerhalls anda30,000 sq.ft.Lawn.,a swimming pool,Gymnasium, BusinessCentre,
Sohum SPA, Gift Shop, Beauty Salon, etc.
General Manager
 Responsibleforgenerationof continuousbusinessfrommulti-national companiesfortheirin-house conferences
and training programs as well as contracting for out-door parties and weddings.
 Responsible for coordinated functioning of all the departments of the Hotel, managing 219 employees.
 Responsible for generation of F.I.T & Corporate business. Organizing events to ensure footfalls.
 Recruitment of staff, maintaining effective communication and co-ordination between employees and
management.
 MotivatingtheSales&marketingteamintheirefforts for promoting the Hotel and its facilities to boost hotel

2. revenues.
 Implementation of company policies pertaining to administration and performance standards.
VITS, Pune - August 2009 till May 2010
A 210 room hotel having one Multi-cuisine restaurant, 24 hours Coffee Shop, Wi-Fi, 24 hours Room Service,
Concierge services, One 6,500 sq.ft Banquet hall and a 16,000 sq.ft. Lawn. There are other amenities and
facilities which have been planned and which include a swimming pool, Gymnasium, 4 Meeting rooms, A
Sports Bar, a Wellness Club, a Barbeque Restaurant, Beer Lounge, etc.
General Manager
 Responsibleforgenerationof continuousbusinessfrommulti -national companiesfortheirin-house conferences
and training programs.
 Responsible for coordinated functioning of all the departments of the Hotel, managing 130 employees.
 Responsible for generation of F.I.T & Corporate business.
 Recruitment of staff, maintaining effective communication and co-ordination between employees and
management.
 Drivingthemarketingteamintheirefforts for promoting the Hotel and its facilities to boost hotel revenues.
 Implementation of company policies pertaining to administration and performance standards.
MAGARPATTA CLUBS & RESORTS - August 2006 till July 2009
A companyhavingvariedoperationslike Corporate Cateringcurrently serving around 5,000 meals per day and
a Fine Dine Restaurant, Food Courts & an 118 all suite Rooms Serviced Apartment Hotel. Part of Magarpatta
City, Pune which has a Cyber-city and various organizations such as AMDOCS, EXL, NCOP, ACCENTURE, John
Deere, etc. operating within.
General ManagerOperations & Projects
 Responsiblefortheday-to-daysmoothfunctioningofallthedepartmentsofthe organization, managing around
700 employees, including:
 ‘Megameals’,thebrandforCorporateCateringandBanquets,withseveralITandBPOorganizationsas clients.
Serving5,000mealsperdayandoperating24x7cafeteriasintheclientpremises.Planningof weekly / monthly
menusaspertheseasonalavailabilities,ensuringproperserviceandover-seeingthe day to day operations of
the organization.
 ‘DeccanHarvest’,afine–dinemulti-cuisineRestauranthavingauniqueidentity, since it is operating under a
tensilecanopy.ThedaytodayoperationsweremanagedbyaRestaurantmanagerwho reported to me. Was
responsible for planning of new menu and promotional food festivals
 ‘YummyTummy’,amulti-cuisine,multi-counterFoodCourt.Wasinvolvedintheplanningof theentire project
anditsexecution.The FoodCourtoperates18hoursof the day and is popular amongst the Magarpatta City
residents as well as the employees of the various organizations having their offices in Magarpatta City.
 ‘The Cocoon’,ServicedApartmentHotelhaving116one BHKApartmentsand2twoBHKApartments.Involved
in the project since day one, responsible for setting up operational standards, planning of the various
operations,settingupofthekitchen,menuplanning,servicestandards,settingupthevariousdepartments,etc.
The propertyhasoneRestaurantcumCoffeeShopwhichservesIndian,Mediterraneanand Oriental Cuisines.
24 hours Room Service available. An 80 person theatre style seating Banquet is also available.
NORTHWEST HOSPITALITY - February 2005 till July2006
A start up organization with a vision of setting up a global chain of Indian Fast Food restaurants under the
brand name “INDYBITE”. The chain started the first outlet at the ATRIA Mall in Worli, Mumbai

3. Manager - Operations & Administration
 Overall responsibility for planning and execution of the project.
 Setupsystemsfortheoperationof therestaurantsincludinghygienestandardsasperthelevelsrequiredglobally.
 Planningofthebase kitchen and the outlets in consultation with the appointed consultants and architects.
 Setting up a chain of command including the appointment of the requisite staff.
 Finalizationof the menu including the nutritional contents of each item on the menu. This was done in co-
ordination with Nutritional Experts.
GOLDCREST HOTELS & RESTAURANTS, Pune - March 2004 till Jan 2005
A Hotels& Restaurantsmanagementcompanyhaving8Hotelsand 4 Restaurantsunderitsmanagementacross
the country.
Manager Operations - Corporate
 Setting up systems for operations
 Responsible for the day-to-day smooth co-ordination between owners and the company
 Conducting operational audits to maintain standards in the operation of the properties.
 Conductingoperationalauditsof variousprospectivehotelsandrestaurantsbeing considered for management.
 Preparingprojectionsandotherreportsforthevariousprospectivehotelsand restaurants being considered for
management
TULIPS RAINBOW RETREAT, Lonavla - August 2003 till February 2004
A 40 rooms resort located in the picturesque mountains of Lonavla, a hill resort in the Western Ghats of
Maharashtra, having a multi-cuisine Restaurant, 2 banquet halls, health club and lawns. The property was
under the management of Tulip Star Hotels Ltd.
General Manager
 Responsiblefortheday-to-daysmooth functioning of all the departments of the Hotel, managing around 70
employees.
 Responsible for generation of F.I.T & G.I.T business.
 Responsibleforgenerationof continuousbusinessfrommulti -national companiesfortheirin-house conferences
and training programs.
 Responsible for growing the revenues of the property
 Recruitment of staff, maintaining effective communication and co-ordination between employees and
management.
 Helping the marketing team in their efforts for promoting the Hotel and its facilities.
HOTEL ROYAL PALACE, Nagpur - April 1998 till May 2003
A 40 rooms Dept.of Tourism recognized Three Star Hotel with three BanquetHalls and two restaurants.
General Manager
 Responsible for the day-to-day smooth functioning of all the departments of the Hotel, having around 125
employees.
 WasinstrumentalingettingaThreeStargradationfortheHotelfromtheDepartmentof Tourism,Govt.ofIndia in
the year 1998 as well as in the year 2000
 Setting targets for the various departments and ensuring that they are achieved.
 Responsible for generation of F.I.T & G.I.T business.

4.  Organizing Food Festivals and other sales promotional activities.
 Responsibleforgenerationof continuousbusinessfrommulti-national companiesfortheirin-house conferences
and training programs.
 Responsibleforthegrowthinthebusiness.A growthof 20% inthe sales was achieved over a period of 3 years.
 Recruitment of staff, maintaining effective communication and co-ordination between employees and
management.
 Implementation of company policies pertaining to administration and performance standards.
 Helping the marketing team in their efforts for promoting the Hotel and its facilities.
HOTEL VALLERINA, Khandala - August 1995 till March 1998
A Hill resort having 26 well appointed rooms overlookingavalleyhavingtwoConference halls,One multi-cuisine restaurant
andoneopenairrestaurant.
General Manager
 Responsible for the day-to-day smooth functioning of the Resort.
 Recruitment of staff, maintaining effective communication and co-ordination between employees and
management.
 Implementation of company policies pertaining to administration and performance standards.
 Helping the marketing team in their efforts for promoting the Hotel and its facilities
 Responsible for generation of continuous business from multi -national companies for their Residential
conferences.
 Wasresponsibleforstructuringandimplementingmenufor therestaurantandanew open air restaurant which
was opened in December 1997.
HOTEL CENTRE POINT,Nagpur - March 1993 till July 1995
An83 roomhotelhavingthree banquet/conference halls.
Food& Beverages Manager
 Menu planning, formatting Food Cost structure, finding channels to minimize pilferage and wastage.
 Implementation of company policies pertaining to administration and performance standards.
 Instrumentalinsettingup TheZODIAC,apubcum Discotheque. Planning of the menu, etc. was an additional
responsibility along with ensuring a smooth running of the Zodiac.
 Handling Guest complaints and grievances.
 Recruitment of staff, maintaining effective communication and co-ordination between employees and
management.
 Preparing duty roster for staff and performance appraisal of employees.
 Setting up the procedures for the department and overall administration of the department
 Joined the Hotel as an Assistant F&B Manager and got promoted to F&B Manager in 1 year
JUNXIONRESTAURANT, Nagpur September1990 – February 1993
WorkingPartner
Conceptualized,startedandranthe multi-cuisinerestaurant
Professional Activities
Servedas ChairmanoftheBoardof Studies for Hotel Management, Nagpur University for 3 years from 2002 till

5. February 2006
External Examiner for various subjects, H.M.C.T colleges, Nagpur University
Industrial Training
Successfullycompleteda6 months ‘Industrial Release’ trainingsessionatThe Taj Mahal Hotel,Mumbai from
May 1988 to October1988
Educational Qualifications
1990 Hotel Management& Catering Technology
IHMCTAN, Mumbai - Diploma In Hotel Management& Catering Technology. Secureda First
Class.
Receivedan award for securinghighestmarks incookery in the secondyear
1986 HISLOP COLLEGE, Nagpur - H.S.S.C. Secured a First Class
1983 I.E.S - English Med, Mumbai - S.S.C. Secured a First Class
Personal Details Date of Birth : 24th
October1967
Marital Status : Married
Nationality : Indian