Experienced and Experts TEAM

Professionalism, Dedication, Expertise and much more...

Working with acquiring a Hotel, finding an operator, developing a resort or selling a property, we have the contacts, experience, and know how to make it happen.

Our Team OceanO Hotels has proven India’s and international hands on hospitality experience and direct access to the industry's leading contacts. Having close working relationships with some of the world's finest managements, marketers, contractors, hotel operators, IT industries, manufacturers and hospitality consultants.

Mr. Jagdish is one of the hospitality industry’s top operators he is uniquely qualified to oversee advisory services associated with pre and post opening operations and asset management of hotels and resorts.

Before branching into his own ventures, and driven by a passion for the hospitality industry, Jagdish had a highly successful, 25-year long career journey across all the various fields in hotel management, including the running of multiple properties on behalf of global hotel chains such as Kamat Group’s Hotel VITS, The Emerald Resort, Hotel Sun-N-Sand, Hotel President Park, Welcome Group Hotel Rama International, Hotel Ambassador Ajanta.

Apart from his work, Mr. Jagdish maintains an active commitment to education and the community. He has been a guest lecturer at popular hotel management institutes and has been involved in several organizations associated with Hospitality Industry.

Mr. Jagdish has received 2 Distinguished awards from the national bodies involved in hospitality industry for his excellence. He won “Best Employee of the Year” by Kamat Group’s Hotel VITS, in2011-12, also he was awarded with “Man of the Year” from Hotel President Park, in 2006-07.

Jagdish’s dynamic approach and deep experience led him to identify the need for transferring his valuable knowledge and independent industry guidance to investors developing their own hospitality portfolio.

His involvement was an instant success in all key areas. Shaping investor visions, transforming them into highly regarded, often landmark hotels and mixed-use developments, Jagdish is an industry champion of efficient hospitality designs.

Do believe in “We are not doing any favour by serving them, they are doing us favour by giving us an opportunity to do so!!!” Mahatma Gandhi

A competent administrator with rich experience of nearly 26 years of experience in Food & Beverages Operations, Generation Administration, Procurement & Vendor Management, Logistics & Laisoning.

Insightful experience in managing complete administration including Operations & Maintenance, Housekeeping, Cafeteria, Vendor Development, Transport, Asset Management, etc.; demonstrated abilities in working on initiatives, thereby bringing down facilities’ breakdown & achieving annual costs savings.

Resourceful at developing procedures, service standards and operational policies with proven ability to reduce the running cost of the unit by planning & implementing effective control measures. Deft in managing general administrative activities like back office operations, outsourced annual service contracts in compliance to statutory requirements. Extensive experience in planning, supervising and managing the entire food and beverages operations, resource planning, procurement and maintenance of inventory levels for smooth functioning of all departments.

Expertise in designing & implementing SOP (Standard Operating Procedures), training programs for bringing keen customer focus, high energy level and team spirit in the employees. Deft in managing the wide spectrum of tasks including, procurement of material & services, formulation of purchases & procurement policy, vendor development, price negotiations, effective cost controls systems. A keen communicator with the ability to relate to people across all hierarchical levels in the organization.

Key strengths included

  • Strategic Planning
  • General Administration
  • PR Management (Public & Guest Relations)
  • Travel Arrangements
  • Housekeeping
  • Facility Management
  • Transport Management
  • Procurement
  • Vendor Management
  • Inventory Management
  • Reports & MIS
  • Food and Beverages Operations
  • Best Practices
  • Liaising & Coordination
  • Manpower Management

Accolades bagged across the tenure:

  • “Departmental Learning Coordinator” for the F & B (S) Dept.
  • “Best Employee for F & B (S) Department” for the 1998 & 2006 in ITC Welcome Hotel Rama International twice.
  • “Best Employee for F & B (S) Department” for the Year 2008-2009 in Kamat Hotel India Ltd., Hotel VITS.
  • “Best Dressed Employee for F & B (S) Department” for 1998.
  • “First Aider” From St. John Ambulance Association for Year 2001 to 2004 & 2007 To 2009.
  • “Several Food Festivals” were done for food promotions like Awadhi / Kashmiri / Kerla / Goan / Hyderabadi etc.
  • His Service of Mystery Auditor was appreciated by GM for excellent service provided during Mystery Audit according to the company’s standards.

He is qualified and experienced chef with a working experience of 7 years as an Executive Chef and 8 years of cooking experience in Hospitality Industry. He garnered certain specific skills and knowledge making me a highly equipped Executive Chef.

Chef. Yashpal have created new recipes and have a good and elaborate knowledge of the cuisines from all over the world. Also having an experience of cooking with a large number of cooks and have supervised and coordinated with cooks of all ages


  • Exceptional culinary talent in Continental, Pan Asian, large volume, multi outlet organization.
  • Identify the Market needs by monitoring and analysing the trend in food
  • Maximize employee productivity and support them to perform to the best of their abilities.
  • Co-ordinate with other departments such as Stewarding, F&B Banqueting etc. for the supply of good standard of food quality, efficient profitability and creative presentation.
  • Assist in conducting regular trainings, meetings and briefing to keep employees informed of policies, procedures, special events, further improvement plans and guest comments
  • Pre-Opening of the Kitchen Set up all aspects, budgeting, training, planning and ordering.
  • Pre- opening of kitchen and F&B outlets at different levels

He believes cooking is a form of art and should be done with patience, hard work to bring forth that touch of excellence.

With 10 years of experience in hotel Housekeeping and Front Office in brands such as Sodexo Facilities Management Company, Lemon Tree, Hotel Keys The Aures, Pace Hospitality Training Centre and The Corinthians Boutique Hotel Since 2009 I have embarked upon a new journey.

These 10+ years since 2008, have been a wonderful learning experience. She got a chance to work in pre-opening hotels, was deputed as a support team member, handled renovations in guest rooms and public spaces, but most of all got a chance to work in various cities and meet interesting people, colleagues who became friends and a part of life.


  • Take care of all housekeeping department from laundry, rooms and public areas of all the properties.
  • Establishing and implementing operational procedure for housekeeping department.
  • Plan and coordinate activities of housekeeping supervisors and crew.
  • Ensuring that safety standards and department policies are met.
  • Conduct performance and evaluation and appraisals.
  • Maintain inventory and supplies, equipment and uniforms.
  • Schedule and assign duties of housekeeping staff.
  • Ensuring that local health and sanitation regulation are carried out.
  • Respond to complaints of guest.
  • Select and purchase equipment and supplies.
  • Operate computer software program

12+ years of experience in hospitality, commercial, residential and health care facilities operations and maintenance, served as Chief Engineer with Hotels like Haldiram Hotels Pvt Ltd., The Meadows Resort, IBIS Hotel.

Key Responsibilities

  • Implementing & developing the annual plan to the unit’s overall strategy.
  • All Capital expenditure & renovations for making budgeting process.
  • Recruitment and Performance Appraisal/ Management of the staff in the department.
  • Develop & Implement the annual plan to the unit’s overall strategy.
  • Working on development systems & procedures that ensure all safety of guest, employees, plant, machinery and property.
  • Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from Employee Satisfaction Survey to draw an action plan.

Task Statements:

  • Plan & execute preventive maintenance and upkeep of engineering services.
  • Plan & implement up gradation & replacement programmed for engineering systems & equipment.
  • Monitor energy consumption and design methods for conservation and optimization of energy.
  • Maintain the fire safety system through regular inspection of fire alarm and sprinkler system.
  • Identify key communities, plan various initiatives and co-ordinate the support activities.
  • Liaise with government agencies to ensure compliance with statutory requirements.
  • Keep informed of industry innovations & advances in technical and property management fields.
  • Ensure that all the engineering & maintenance activities/systems adhere to the standards/efficiency/productivity levels that have been set for the unit.
  • Recommend changes in processes, materials and equipment, in order to enhance service levels and improve the operational efficiency.
  • Responsible for maintaining the physical plant that includes capital improvements and continuing renovations to the plant.
  • Make periodic checks of completed repair and maintenance work to ensure that the established standards have been met.
  • Keep the management informed regarding the expenditure, the physical condition of the hotel or any other information required for management decision-making.
  • Develop departmental trainers in association with the training department & oversee all the training activities within the department.
  • Co-ordinate with Executive Housekeeper, Front Office Manager and other HODs on preventive maintenance of rooms and other repair work.


  • Energy & environment conservation techniques.
  • Engineering inventory management & Capital Budgeting.
  • Knowledge of Automated BMS work request systems, fire alarm & sprinkler systems etc.
  • Working knowledge of MS office, projects and Auto CAD preferable.
  • Knowledge of statutory compliance related to electrical fittings, boilers Heat Pump etc.
  • Thorough knowledge of mechanical, electrical, civil and related equipment and working knowledge of all other plant, equipment and utilities.


4 Hotels & 3 Restaurants

4 Hotels & 3 Restaurants

4 Hotels & 3 Restaurants

4 Hotels & 3 Restaurants

4 Hotels & 3 Restaurants

4 Hotels & 3 Restaurants

4 Hotels & 3 Restaurants

4 Hotels & 3 Restaurants

4 Hotels & 3 Restaurants

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