Early Life and Formative Years

Born on 9th May 1993 in Nashik, Maharashtra, Manohar Shantaram Borse grew up in a family and community deeply rooted in culture and tradition. His early years in Nashik shaped his personality with a blend of humility, resilience, and ambition. As a child, he displayed curiosity about the world around him, often fascinated by the way people interacted, communicated, and came together around food.

The environment of Nashik, with its rich history, temples, and growing urban lifestyle, gave him both a grounded upbringing and a glimpse into the evolving world of modern India. These contrasting influences would later reflect in his career—a balance of traditional hospitality values and modern service excellence.

From his school days, Manohar was drawn to activities that involved teamwork, leadership, and connecting with people. Friends and teachers often described him as approachable, reliable, and someone who could take initiative in group settings. These traits would become vital in his future role as a hospitality leader.

Education and Building a Foundation

Education was always seen as a cornerstone in Manohar’s growth. His early schooling at Maratha High School, Nashik, where he completed his SSC in March 2008, gave him discipline, academic grounding, and the confidence to pursue bigger dreams.

He later joined KTHM College, Nashik, completing his HSC in February 2011. During these years, his personality matured as he gained exposure to broader perspectives. While many of his peers leaned toward traditional career paths in engineering or commerce, Manohar felt a deep inclination toward service, hospitality, and people-driven industries.

His journey reached a defining point when he pursued his B.Sc. in Hospitality Studies at Amro College of Hotel Management, Nashik, graduating in June 2021. This academic step not only sharpened his technical knowledge but also solidified his choice to dedicate himself to the Food and Beverage (F&B) service industry. Here, he learned the theories of food science, service management, communication etiquette, and international hospitality standards—knowledge that would later merge seamlessly with his hands-on professional experiences.

First Steps into the Hospitality World

Like many hospitality professionals, Manohar’s journey began with training. His first formal experience came at The Grand Bhagwati Hotel, Surat, where he undertook industrial training from December 2015 to April 2016.

These four months were transformative. For the first time, he witnessed the pace of a professional hotel environment. From observing chefs prepare intricate dishes to learning how servers maintain composure during peak hours, Manohar absorbed it all. This period taught him the importance of discipline, precision, and consistency.

Training also humbled him—it wasn’t glamorous at first. Long hours, meticulous tasks, and a relentless pace challenged him. But instead of being discouraged, Manohar saw it as a foundation stone for his career. This resilience marked the beginning of a journey where every role, no matter how small, became a stepping stone toward greater responsibility.

Growing into Leadership at Express Inn Business Luxury Hotel, Nashik

In May 2016, Manohar joined Express Inn Business Luxury Hotel, Nashik, as a Job Trainee Captain. He stayed here until July 2017, sharpening his leadership skills for the first time.

Here, his role involved coordinating with staff, ensuring smooth service, and addressing guest requirements. The role was critical because as a trainee captain, he had to manage both the expectations of senior managers and the needs of guests, while motivating junior staff.

His ability to communicate fluently in Marathi, Hindi, and English proved invaluable in a diverse hospitality environment. Guests often appreciated his polite demeanor and attentiveness, while colleagues respected his approachable leadership style.

Express Inn gave Manohar the first real taste of responsibility and leadership in hospitality, setting the tone for his future career trajectory.

The Transition to Senior Roles

By September 2019, after continuous learning and persistence, Manohar stepped into the role of Senior Guest Service Associate (Snr. GSA) at Hotel Auspicia, Nashik.

For more than a year, he oversaw guest satisfaction, managed restaurant service, and ensured smooth dining operations. Unlike his earlier trainee positions, this role demanded greater accountability. Guests relied on him for a memorable dining experience, and his performance directly influenced the reputation of the hotel.

This was also the period when his communication skills reached new heights. He wasn’t just serving food—he was creating experiences, resolving conflicts, and ensuring guests left with positive impressions.

The role also honed his problem-solving ability. In hospitality, unexpected situations—such as delays, kitchen errors, or special requests—are frequent. Manohar learned to remain calm, adapt quickly, and find solutions that satisfied both the guest and the organization.

Enrise by Sayaji: Elevating Standards

In December 2020, Manohar joined Hotel Enrise by Sayaji, Nashik, as a Senior F&B Executive. He held this position until September 2023, and this phase marked a major leap forward in his career.

As a senior F&B executive, Manohar was no longer just a service provider—he was a leader managing people, operations, and service quality. His responsibilities included:

• Supervising floor operations.
• Training and mentoring junior staff.
• Coordinating with the kitchen and management teams.
• Ensuring consistent adherence to hospitality standards.

This was a turning point because it aligned him with brand-level expectations. Sayaji Hotels are known for luxury service, and maintaining those standards required dedication, precision, and innovation.

Guests appreciated his attentiveness, while the management acknowledged his ability to balance staff motivation with operational efficiency. His experience at Sayaji strengthened his reputation as a dependable and skilled F&B professional.

Palm Spring Resort: Taking Charge as a Leader

Manohar’s most recent and significant chapter has been at Palm Spring Resort, Nashik. He first joined in January 2024 as a Senior F&B Executive, where he continued to excel in guest relations and operational management.

But in May 2025, he was promoted to Assistant Restaurant Manager, a role he continues to serve in with distinction.

As an Assistant Restaurant Manager, Manohar now leads with authority. His responsibilities include:

• Supervising restaurant operations.
• Managing staff schedules and performance.
• Ensuring the highest levels of customer service.
• Handling guest feedback and resolving issues.
• Coordinating with kitchen and management to streamline operations.

This role reflects his growth from a trainee to a recognized leader in the hospitality industry. It is not just a title—it is the culmination of years of hard work, discipline, and passion for the food and beverage industry.

Skills and Strengths That Define Him

Throughout his journey, certain skills have consistently defined Manohar:

• Communication Excellence: His ability to connect with guests and colleagues alike makes him approachable and effective.
• Customer Service Mastery: With five-star ratings in guest handling, he ensures every visitor leaves with a memorable experience.
• Technical and Computer Proficiency: In an era of digital hospitality, his computer skills help streamline processes and improve efficiency.
• Self-Motivation: Perhaps his strongest trait, self-motivation has been the driving force behind his steady career growth.

These strengths, combined with his multilingual abilities, make him a versatile professional capable of thriving in both local and international hospitality environments.

Personal Life and Interests Beyond Work

Despite his busy professional life, Manohar believes in balance. His hobbies—listening to music, traveling, and trekking—reveal his love for exploration and creativity.

• Music relaxes him and inspires creativity, allowing him to bring energy and positivity to his workplace.
• Traveling exposes him to different cultures, cuisines, and service styles, enriching his understanding of global hospitality.
• Trekking nurtures his resilience and love for nature, qualities that reflect in his patient, grounded approach to professional challenges.

These interests make him not just a hospitality professional but also a well-rounded individual who values personal growth as much as career success.

Vision for the Future

Manohar’s story is still unfolding. Having already risen to the role of Assistant Restaurant Manager, he envisions himself moving toward higher managerial positions such as Restaurant Manager, F&B Manager, and eventually General Manager.

He aspires to:

• Work with international hospitality brands.
• Gain exposure to global dining trends and multicultural service environments.
• Mentor young hospitality aspirants, sharing his journey and inspiring them to pursue excellence.

His vision is not limited to personal success—it extends to contributing to the growth of Indian hospitality on a global stage.

Legacy of Service and Dedication

In just a decade, Manohar Shantaram Borse has built a career that many aspire to. From a trainee at The Grand Bhagwati Hotel to Assistant Restaurant Manager at Palm Spring Resort, his trajectory is proof that with dedication, humility, and persistence, one can rise steadily in the hospitality world.

His biography is not just a career timeline—it is a testament to the power of hard work, service excellence, and the belief that every guest deserves the best experience.

Conclusion

The story of Manohar Borse is that of a young professional who chose passion over convention, hospitality over routine, and service over self. His journey reflects the essence of the hotel industry—where patience, dedication, and people skills matter as much as technical expertise.

As he continues to grow in his career, Manohar remains a symbol of hospitality done right: warm, precise, guest-centered, and always evolving. His path is an inspiration for the next generation of hoteliers who dream of making their mark in the world of food and beverage service.

The Journey of Manohar Shantaram Borse

Born on 9th May 1993 in Nashik, Maharashtra, Manohar Shantaram Borse has steadily built a remarkable career in the hospitality industry through passion, dedication, and resilience. From his early days, he showed a natural inclination toward people, communication, and service—qualities that would later define his path in food and beverage management.

After completing his SSC at Maratha High School and HSC at KTHM College, Manohar pursued his B.Sc. in Hospitality Studies at Amro College of Hotel Management, where his interest in hotel service transformed into a professional commitment. His first real exposure came during industrial training at The Grand Bhagwati Hotel, Surat (2015–2016), where he learned the discipline and pace of the hospitality world.

He soon stepped into his first leadership role as Job Trainee Captain at Express Inn Business Luxury Hotel, Nashik (2016–2017), where he honed his ability to manage operations and delight guests. This was followed by his role as Senior Guest Service Associate at Hotel Auspicia, Nashik (2019–2020), where his focus on customer satisfaction grew stronger.

In 2020, he advanced to Senior F&B Executive at Enrise by Sayaji, Nashik, gaining valuable experience in brand-level service standards until 2023. His career reached new heights at Palm Spring Resort, Nashik, where he first served as Senior F&B Executive (2024–2025) before being promoted to Assistant Restaurant Manager (2025–present).

Manohar’s journey is one of steady growth, fueled by communication excellence, customer service mastery, and self-motivation. Beyond work, he enjoys music, traveling, and trekking, which reflect his zest for life and exploration. Today, he stands as a rising leader in hospitality, inspiring others with his belief that every guest deserves an exceptional experience.