Neel Babariya Email & Phone Number

Winnipeg, MB, CA

Ste. Agathe, Manitoba, Canada

As a Baking Lead Hand, I oversee the production team, ensuring quality and safety while managing resources, training, documentation, and equipment maintenance.Among my key responsibilities, I:-Supervise team members to ensure quality and accuracy in production processes, implementing corrective actions as needed.-Allocate people and equipment resources to.

Ste. Agathe, Manitoba, Canada

Responsible for working on the production line of Fresh Hemp Foods Ltd and for the operation of equipment for the manufacture of various products and ensuring all work performed adheres to all organizational standards as well as safety regulations and guidelines.Among my key responsibilities, I:-Operate and attend to manual and automated equipment in the.

Minnedosa, Manitoba, Canada

I oversaw and managed all aspects of the property's daily operations, which encompass the lodge, restaurant, bar, and beer store, guaranteeing smooth functionality and exceptional guest experiences.Moreover, I was responsible for vendor management, cost controls, and customer service, while efficiently supervising a team of 5-10 employees for the 17-room.

Winnipeg, Manitoba, Canada

I was initially hired for a part-time role and swiftly advanced to a leadership position, becoming the sole front-facing customer service representative during shifts.I managed ordering, inventory, upselling products, and maintaining the site to align with company standards and best practices.Among my key responsibilities, I:- Identified effective and.

Winnipeg, Manitoba, Canada

I started my professional career in Canada with a cross-functional role at a local restaurant. I was responsible for baking around 1000 pizzas weekly while ensuring strict adherence to all organizational and provincial health and safety regulations.Among my key responsibilities, I:- Prepared pizza dough, sauces, and various toppings while monitoring oven.

Ahmedabad, Gujarat, India

I excelled as an event manager, catering to a diverse range of clients and handling the complete lifecycle from initial needs assessment to budget management and on-site implementation on event day.I managed a portfolio of 2-3 clients simultaneously, overseeing budgets that reached as high as $50K+.Among my key responsibilities, I:- Coordinated.

Accounting

Diploma In Hospitality, Hospitality Administration/Management

High School, 12