** *****’ experience
Manager (Certified Train the Trainer and Food Safety)
Resume of Chittaranjan Bose
Date Of Birth:
Place Of Birth:
West Bengal, INDIA
C-155, Tilak Nagar, Sundar Marg, Jaipur, Rajasthan- 302004. India.
Playing Chess, Photography
and cooking my way.
Name Of Company
Divine Group of Hotels & Resorts
Mahindra Holidays & Resorts India Limited
Cluster LnD Manager Operation
The Chancery Group of Hotels
Group Learning & Development Manager
Carlson Rezidor Group, The Park Plaza Bengaluru.
Learning & Development Manager
Clarks Amer Jaipur.
Training & Operation Manager
Brinker International Middle East
Le Royal Meridien, Chennai
Restaurant Manager and Training coordinator
One & Only Royal Mirage, Dubai
Restaurant Manager & Training coordinator
Holiday inn, Pune, India
Name and address of School/University in India.
Jaipur National University
Institute of hotel management and catering technology, Bhubaneswar.
Banowarelal Bhalotia College, Asansol, west Bengal
Banowarelal Bhalotia College, Asansol, west Bengal.
Delivered leadership and oversight for this iconic 5* business hotel in the central business district with 280 guest rooms, multiple food and beverage options extensive outdoor catering facilities and 20000 sq feet space dedicated for conferencing and banquets. Challenged from day one to increase GOP. Assessed each line item within the budget and immediately began to improve margins through streamlining staff/ food costs/ and other unnecessary operating expenditures. Recruited and hired a strong management team to assume departmental responsibility, and drove accountability for quality and service delivery from the top down. Sustained continual involvement through weekly management meetings and frequent departmental visits to provide support and satisfy Company Objectives.
Increased GOP from 23% to 31% from December 2015- October 2016. Working GOP between November 2016 to July 2018 is 43%.
Expanded cost control initiatives in the second year further increasing GOP to 41% for 2015-16.
Reduced operating expenses & HLP by 35% by introducing renewable energy/ LED s in all areas and better control mechanism while improving quality of services, staff morale and customer satisfaction.
Generated new revenue sources including acquiring of an offsite kitchen space of 4500sq feet for catering to the increased outdoor demands/ converting lounge to Destination Event.
Increased the avg hotel occupancy from 53% to 71% by being actively in the market and developing a PR with key account admin and senior team.
Empowered every employee to promptly resolve issues and satisfy guests through the development of an employee operations manual to be signed by all employees, defining clear company vision, policies, procedure and priorities along with goal setting.
Operated the hotel at 1.1 staff ratio.
Maintained a GOP 43%
Served as a visible leader to provide motivation, communication and accountability at all levels.
Recognized for highly effective leadership over all aspects and was given a significant increase in responsibilities.
Lowest attrition rate during my tenure.
1. Business Oriented:
A.Skillset: Hotel Operation Manager. Assigned as a Profit Making Centre Manager for the unit to achieve the revenue targets and to ensure unit is managed, maintained and operated in a manner which is profitable, cost effective, and efficient. Motto to be - To provide a quality experience for the guests with complete focus on all aspects of service excellence. Duties & Responsibilities:
B.Ensure the premises are in operative condition as per category of the unit to receive & serve the guests.
C.Conduct the operations meeting with all the HOD daily or minimum twice a week to discuss routine operational matters, sales targets, guest feedbacks / action taken, and staff issues if any. Minutes of the meeting to be sent to GM/RGM.
D.Ensure implementation of software by all departments and provide guidance / help for data feeding wherever required to empower the software to generate proper reports.
E.Monitor the purchase / indent of each department, the accounts receivable (collection from debtors) and the accounts payable (payable to the vendors / suppliers etc).
F.Randomly inspecting the stores (F & B / Kitchen) to check the stock in hand (quality, par stock levels, expiry etc) with the F & B Manager & Chef.
G.Dealing with Suppliers / Vendors for quality products involving Purchase Manager and providing performance assessment of vendors every quarter to HO Purchase.
H.Monitor inward / outward / gate pass register at security and coordinate with admin /security department for suggestions /instructions /corrective actions.
I.Check the schedules and requirements for the day s functions or events with the F & B /Banquet Manager and provide guidance wherever required.
J.Inspecting the kitchen for SOP implementation in production / quality of the food, storage methods in fridges & chillers and awareness of hygiene among the staff,
K.Inspecting the F & B outlets with the F & B Manager for ambience, service readiness, staff grooming & hospitality culture.
L.Monitor the quality / standard of F&B; service during operations at F & B Outlets.
M.Banquet / residential conference or an event, maintain close coordination between all the departments for smooth & efficient operations.
N.Maintain PR with hotel /guest /members by meeting them and /or by visiting the restaurant and listening to their suggestions and complaints and take necessary steps for solutions.
O.Coordinating with the house keeping for inspecting the rooms / public areas for cleanliness / ambience maintenance etc.
P.Checking with front office for the daily sales & occupancy report, guest complaints & suggestion, bulk room bookings, boards for any special events etc.
Q.Coordinate with accounts for revenue details, collection made and responses received from the debtors.
R.On the job training and motivating the work force by providing conducive working environment providing equal opportunity for growth of every individual and maintaining high level of discipline and productivity at each functional level.
S.Follow-up on auditors query and take corrective measures wherever necessary.
T.Develop the marketing environment and competitive marketing strategies by coordinating with GM / RGM / Sales & Marketing Team.
U.Sales call for marketing as & when / wherever required to be initiated and guide the team accordingly.
V.Prepare & get approved from Corporate quarterly plan for F&B; promotions featuring at least 2 outlets. Tent card promotions in outlets /rooms should be regular feature.
W.Coordinating with the maintenance department for the periodic maintenance and routine activity.
X.Checking of the premises to ensure health security, emergency time management/ relief procedures and safety rules are complied with by all departments in co-ordination with HR /Administration Executive & CSO.
Y.Corporate client handling and take part in new client acquisition along with the sales team whenever required.
Z.Act as a final decision maker in operation and hiring a key positions.
2. Learning & Development oriented:
Responsible for the training and development needs and managing the training function.
Align management style, working practices and conduct with the organization vision, corporate values, operating standards and policies. To comply with Organization code of conduct at all times.
Personally build clear and open lines of communication with all departments
Provide a professional, advisory and executive support service to the HOD to assist in meeting the strategic goals of the establishment.
Facilitate management training programs and implement opportunities for quality Team Building.
Be a champion of the Service Culture Training, ensure continual top of mind awareness campaigns are executed and ensure Department Heads are held accountable for their associates attendance.
Develop the training and development activities including training budget, training needs analysis and program evaluations.
Provide management Training and Development programs to address identified needs and Corporate Policy.
Understand and abide by all Government laws relating to the Human Resources division.
Drive and support all corporate training programs.
Be critical and demanding of operating standards.
Assist with the Monitoring and control all financial aspects of training department including assisting with the preparation of the annual business plan.
Be personally involved in the caring for community program.
Be well versed and knowledgeable of the hotels Fire Evacuation and all Emergency procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.
Enforce Personal, Instinctive and Renewing guest service.
Be innovative with everything you do.
Create an environment that trains, develops, coaches and mentor s associates.
Dedicate time to people for personal development.
Where required develop policy, formulate direction and strategy
It is not the intention of this Job Experience to limit the scope or responsibilities of the above-mentioned, but to highlight the most important aspects of my position. I am responsible for all associates are committed to their jobs and the success of the enterprise, and maintain a willingness to accept total flexibility of jobs and duties throughout the hotel.