KATHMANDU: For Jayesh Cholera, there was nothing challenging as such in his career of over two decades. “If you’re committed to your work, there is no challenge at all,” says Cholera, general manager of The Everest Hotel, who has already successfully shouldered the responsibility of general manager at four other five star luxury hotels under different international chains such as ICT Hotels, Carlson and Sheraton Hotels and Resorts. Having contributed and played a role to start up five different hotels in India, Cholera likes to call himself a start up specialist. Cholera has been appointed the GM at The Everest Hotel for the last five months.
“Since I was very interested in the hospitality industry, specially in food production, immediately after accomplishing my schooling I started my career with Taj Mumbai as a trainee in 1982,” shares Cholera, adding that he had completed the hotel management course in Safaya Polytechnic College, Mumbai. Later in 1986, he switched to ICT Hotels as a supervisor and worked there in various positions for around 12 years till he became food and beverage (F&B) executive. Now, his career picked up pace as he went on to start the F&B department at
Rajputana Palace Sheraton Hotel, Jaipur and then to start up hotels like Shraddh Park Inn in Shirdi, County Inn and Suites under Carlson Rezidor Hotel Group in Hari-dwar, Panjab and Delhi NCR and F&B Complex Ambrosia in Baroda.
“I dreamt of being a celebrated chef but circumstances deprived me of this,” he says, adding that he became a GM after 16 years of
service to the hospitality industry. Cholera shares, “The GM is an administrator, role model, auditor and guiding force for his team.” Cholera has come a long way since his training days at the Taj Mumbai, but says he is just as loyal to his responsibilities as a GM as he was back then and has not changed as a person.
“Facilities and services are in place but what determines the success of a hotel is its team members,” says Cholera, adding that they have been conducting several skill-development trainings and interactions so that team members can excel. “We help them wherever they need,” he claims, adding that they have a tradition of rewarding jobs well-done to appreciate and encourage excellence. “It’s important to understand that the hospitality industry means service to the guest. With this understanding one needs to be very
passionate about the job,” he adds.
According to him, transparency is the only way to create a friendly environment within the organisation and employees are required to make guest feel that they are as important.
“Nepal has the best tourism opportunities. A country like this can excel in tourism,” he opines, adding that Nepal has tremendous potential for all kinds of tourisms — cultural, natural, religious and business. For him, competition is a way of life and to survive in competition, one needs to upgrade and improvise service. According to him, they are planning to renovate a couple of floors and
reconstruct their swimming pool. He states that conflict is a part and parcel of every industry with mere differences in degree and intensity.