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Sr. Captain

Location:
Kolkata, WB, 700001, India
Posted:
May 28, 2016

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Resume:

Krishnendu Banerjee

e.mail: acuzp9@r.postjobfree.com

Contact no: 869-***-****

Position Applied for: Catering Manager/Supervisor

Over Twenty years experiences in Hotel & Catering Management with Oberoi Airport Services, Kolkata (EIH LTD), New Delhi Hilton(New Delhi), Hotel Appolo(Siliguri)West Bengal, Hotel Intercity International (Bilaspur) Chatisgarh, Hotel Satya Ashoka(Jabalpur)Madhya Prades, Ishika Hotel Raipur,Chattisgarh,Ocean & Earth Catering Oman.

PROFESSIONAL SYNOPSIS

A dynamic professional with over 21 years of rich experience in handling entire F&B operation with effective leadership, provide innovative concepts, supervise high performing teams, extensive background in controlling costs, pilferage, Inventory Control, Contract Management, Cost Saving Initiatives & Team Management.

Worked with Ocean & Earth cateringat Oman as a Catering Manager from 1.4.2015 to 30.9.2015. Worked with Ishika Hotel as a Operation Manager from 1.2.2014 to 20.12.2014.Worked as a F&B Manager at Hotel Satya Ashoka, Jabalpur, Madhya Pradesh from July 2013 to January 2014. Worked with hotel Intercity International, Bilaspur, Chatisgarh as a F&B Manager from January 2013 to June 2013. Worked with hotel Appolo, Siliguri, West Bengal from September 2012 to December 2012 as a F&B Manager. Worked with Oberoi Airport services from May 1997 to August 2012 at Kolkata. Join at Airport services as a Captain & further promoted as Sr. Capatain & Duty Officer F&B Service. Started carrier with New Delhi Hilton, at New Delhi as a Steward & further promoted as a Jr. Captain from December 1992 to May 1997.

Deft in executing a wide spectrum of tasks including contract negotiation, staff manipulation, boosting sales & increasing revenue, Inventory, outstanding skills of Communication & Men Management as well as maintaining highest slandered of hygiene in the kitchen.

Expertise in handling complete hotel operation, strong analytical skills, trends analysis, guest expectation, guest complaints.

Gained hands on experiences in various delicacies as per the shift requirements.

Successful in building relations with upper level decision makers, resolving critical problem areas & delivering on guests commitments.

Organising food festivals in different festive periods.

Organise get together of High Level Delegates like Prime Minister, President, MPs, MLAs & all other Nationals & inter nationals delegates, top business professionals for their lunch, dinner & hi- teas as well as their well come & departure.

Organising conference for VVIP delegates.

PROFICIENCY FORTE

Planning of entire F&B operation.

Menu Planning.

Plane to save high cost menu items from spoilage by suggestive selling. One of the main point of discussion in daily briefing.

Organising food festivals (for sales promotion).

Maintain GUEST HISTORY CARD.

Organising HAPPY HOURS to promote beverage sale & implementing many other ideas to increase beverage sales.

Life bands & special buffets introduced during X-MASS festive seasons to promote food & beverage sales.

Organising THEEM FESTIVALS like SOCER, WORLD CUP CRICKET with food & beverage items named as related fields to attract guests.

Special offer to the regular guests like complementary cakes for their Birthday, Anniversary at end of the dinner.

Track record of Exceeding goals, Boosting sales & Increasing Revenue.

Cover Report, Consumption Report, Guest Comments Cards Analysis & Inventory Control.

Market Analysis, Trend Analysis.

Controlling of High Price Materials.

Controlling of food costs without compromising Organisation’s Reputation & Revenue.

Ability to ensure proper selections, training, motivation, counselling of all employs & Staff Manipulation.

Outstanding co- ordination quality with all levels with internal & external customers.

Planning menu & price every year, consulting with chef.

excellent eye for detail carry out actions to improve the appearance of the property as well as employee.

Monitoring of Consumption.

Relevant computer skills to carry out hotel operations.

Positive & upbeat approach to reduce guest complaints.

Ensure sufficient stocks & maintained in proper conditions.

Maintained proper temperature chart to ensure maintain proper storage conditions, in addition to ensure proper rotation stock(FIFO)

Functional Skill

Job responsibility at Ocean & Earth Catering:

Have to handle over 1000 students daily in the German University. As well as conducting students events,

Conference, get together all the function held in the university. Issuing stores, inventory, planning daily menu with

Chef, coasting, staffing and complete F&b operatios.

Job responsibility at Ishika Group:

Hotel having 38 rooms, one restaurant, one bar, three banquet halls, beside that the group having one open air Restaurant of

75 covers at New Raipur garden, 45 covers one lounge bar at heart of the city, one restaurant of 50 covers opening

shortly at Pandry, Raipur and up coming one resort at champa, resort having 12 rooms, bar, restaurant One

banquet hall, one board room & a huge lawn of 1000 capacity.

Job responsibility at Hotel Satya Ashoka, Jabalpur, Madhya Pradesh:

Hotel having 47 rooms, one restaurant, one bar, 3 banquet halls, one open lawn, room service as well. Complete

F&B operational responsibility, mass banquet bookings, planning menu for banquet as well as restaurants. Following

Requisitions, checking availability non availability. Coasting, follow up guest comments cards, handling complaints.

Planning all operation along with hygiene & food quality. Looking after staff training & motivation. Special care of

Service standards. Increasing hotels revenue introducing different food festivals & happy hours in bar. Keeping special

Eye on excise policies. As well as staffing, recruiting, training, appraisals, inventory, purchase, store, service

Standards, food & beverage coasting. Maintain of liaison with different companies as well as with different

foreign nationals.

Job responsibility at Hotel Intercity International, Bilaspur, Chatisgarh :

Hotel having 45 rooms, one restaurant, one bar, 4 banquet halls, one open lawn, room service as well. Complete f&b

Operational responsibility, mass banquet bookings, planning menu for banquet as well as restaurants. Following

Requisitions, checking availability non availability. Coasting, follow up guest comments cards, handling complaints.

Planning all operation along with hygiene & food quality. Looking after staff training & motivation. Special care of

Service standards. Increasing hotels revenue introducing different food festivals & happy hours in bar. Keeping special

Eye on excise policies. As well as staffing, recruiting, training, appraisals, inventory, purchase, store, service

Standards, food & beverage coasting.

Job Responsibilities at Hotel Appolo, Siliguri, West Bengal:

Appolo hotel having 54 rooms of different categories, one restaurant, one bar, two banquet halls & room service. Responsible for complete operation of f&b services. Staffing, costing, inventory, purchase, excise follow-up, recruitment in f&b dept, banqueting negotiation, menu planning, organising food festivals, follow up requisitions, checking stocks, handling complaints, analysis of guest comments cards, meeting guests to find out their requirements & satisfactions, preparing guest history cards, staff training, staff appraisals, staff motivation, improving sale by introducing different f&b activities, controlling food cost. Maintain high standard of service, food quality & hygiene.

Job Responsibilities at Oberoi Airport Services, Kolkata, West Bengal:

Position responsible for handling of one Restaurant, Bar, Three Lounges in Domestic & International Airports, Delay Flights Services of entire day to day operations, conference, buffet lunch, dinner & hi-tea.

Responsible for handling of International Flights like Qatar Airways & Domestic Flights like Jet Airways Operations.

Responsible for handling of VVIPS like Hon. Prime Minister Of India & Overseas, Hon. President of India & Overseas, all Cabinet & State Ministers, Chairmen’s, MDs, Coos of various renowned Companies.

Maintaining Liaison with AAI, CISF and Airport Managers of all Airlines for smooth operation & revenue collections.

Responsible for Duty Roaster, Staffs remuneration statements, Leave Records, Inventory of Bar & Equipments, Sales & Cover Reports, Consumption Reports, Requisition Maintaining, Guest Comments Card Analysis & Complaint Handling.

Daily Briefing on Complaint Handling, Suggestive Selling, Smooth Operating Activities, and Discussion on Food, Beverages Budget to improve service standards & Companies reputation.

Sustaining profitable operations through focus on budgeting, cost & cost optimisation.

Developing & implementing procedures, control systems for maintaining hygiene & quality standards.

Ensuring guests satisfaction by achieving guest comments.

Strategizing policies & procedures in the operating systems to achieve optimum guests satisfaction.

Managing f&b teams with varied culture, lingual and professional backgrounds, entailing recruitment, selection & development.

Sourcing/Procurement

Attending daily morning meeting to discussing on day to day operations, exchange of thoughts and implementation of new strategies to avoid complaints, reducing operation costs, controlling food cost & enhancing revenue of the company.

Organising sales promotions, changing of menu, pricing with consultant with Chef & HOD by the help of menu engineering report.

Direct & manage property operations to assure optimum performance & continual improvement in the five key result areas (Guest Service, Sales/Marketing, Property Appearance, Profit/Financial control & employees Control).

Overview HR matters like Selections, Trainings, Assigned Works, Counselling’s & Performance Appraisals.

Strong Disciplinary measures to carryout smooth & effective daily operation to achieve targets.

Maintaining SOPS, high Standard of Hygiene.

Proper & effective Accounting System.

Rate & Service Contract Management for purchase and allied services.

Adhering to Internal & Certification Standards relating to Quality, Health, Safety and Environment in Procurement related areas.

Generating and presenting to top management periodic reports like inventory, sales, purchases, consumptions, interacting with external inquiries (Excise).

NOTABLE HIGHLIGHTS AT NEW DELHI HILTON:

Worked at Coffee Shop 140 covers malty cuisine restaurant operated 24 hrs. Remarkable experiences of handling Coffee Shop business including Bar, round the clock Buffets, Foreign group handling, Layovers, Reservations, Inventory of bar, Coffee Shop Equipments, linen, Maintenance & Complaint handling.

Experienced with handling theme soccer festivals.

Experienced of handling Mexican steak food festivals.

Expertise in set up layout of special festive buffets like in X-Mass season.

Special experience in working speciality restaurant like THE GRILL ROOM, Continental restaurant.

Organising sea food festivals.

Steak festivals.

Specialised in handling Guerdon trolley for making steaks in front of the guest.

Expertise in making flambé coffee like Irish Coffee, Coffee Serpentine using Guerdon trolley in front of the guest.

Specialised in making flambé deserts like Creep suzette, Cherry Jubilee using guerdon in front of the guest.

Expertise in handling foreign guest of their choice of food wide verity of beverages.

Expertise in exclusive Silver service in Continental restaurant.

ACADEMICS

Bachelor of Science from Jamshedpur Worker’s College From Ranchi University in the year 1988.

Three Years Diploma In Hotel Management Catering Technology & Applied Nutrition From Indian Institute OF Science & Management Kadru, Ranchi in the year 1991.

During hotel management courses completed six months industrial training in food & beverage service, food production & house keeping in Hotel Boulevard, Jamshedpur & Hotel Taj Ganges, Varanasi.

PERSONAL DETAILS

Date of Birth : 02.01.1966.

Address : 141/1, Beliaghata Main Road, Kolkata – 700 010, West Bengal, India.

Language Known : English, Hindi & Bengali.

Marital Status : Married.

Nationality : Indian.

Passport No : M 5693787

Krishnendu Banerjee



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