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Hotel Management.

Location:
New Delhi, Delhi, India
Salary:
AS PER COMPANY RULES
Posted:
March 31, 2019

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Resume:

Anil Kumar Gangopadhyay (Ganguly)

Permanent Address: C 101A, Flat No – 7, First Floor, Chowan Building, Paryavaran Complex,

New Delhi-11003

M: +91-882*******

E: ac8yl6@r.postjobfree.com / ac8yl6@r.postjobfree.com

Orchestrating operations of star hotels in increasing occupancy & profitability, while enhancing service level

Banquet Manager:Hospitality

High-impact hospitality industry professional with over 26 years’ comprehensive experience with premium hospitality facilities across India, presenting strategic and executive leadership skills in operations management with P&L accountability. Experienced in setting up and streamlining operations of new facilities including hiring, training and engagement. Proven ability to establish and maintain high level of operational & quality standards and service levels to ensure best-in-class customer experience.

Areas of Expertise:

•Strategy Planning

•Sales& Business Development

•Events Administration

•Operations Management

•Profit & Loss Management

•Revenue Management

•Resource Management

•General Administration

•Yield Management

•Revenue/CAPEX Plan

•Customer Service

•Staff Training& Development

•Budgeting Cost Control

•Food & Beverages Services

•Team Building & Leadership

Leadership Strengths & Highlights

•Experienced in establishing organization’s policies, strategizing execution of business plan, developing and implementing administrative standard operational proceeding (ASOP), standard operating procedures (SOP) setting and administering operational budget, enforcing cost & quality controls, bench marking performance standards, controlling all round performance and managing regulatory affairs

•Demonstrated expertise in managing day-to-day operations of a hotel, including Quality Standard of Food & Beverage Service, Accommodation, Housekeeping, Sales Revenue Management, Resources Management, Yield Management, Admin Control, Activities & Events Propositions etc.

•Highly effective in planning & organizing resources, procurement at competitive cost, optimizing inventories and planning asset care activities (maintenance services), ensuring that the facilities are properly maintained, taking steps to ensure customer satisfaction and overseeing the upkeep of administrative and financial records

•Track record of success in increasing revenue and footfalls through sales and marketing efforts, improving profitability by cost reduction and resource optimization and creating customer focus to enhance service standards & customer loyalty

•Expertise in handling pre-opening and opening of all F&B outlets, Front Office as well as preparing accurate &comprehensive banquets event orders & resumes in a timely manner & distribute to all involved departments

•Deft at designing and implementing training and orientation programs for newcomers and existing staff with key focus on guest reception, guest services, food & beverages quality, general hygiene & sanitation, etiquettes, prompt customer response, complaints resolution, record keeping, daily accounting, etc.

•Proactive and decisive leader and team player, with excellent liaison, cross-cultural communication, interpersonal and problem-solving skills and ability to work with people at all levels

Key Functional Skills

•Collaborate with senior management in finalizing short term and long-term business plan and operational goals

•Forecast monthly/quarterly sales, direct sales strategy and follow up fulfilment of occupancy and revenue targets

•Develop and administer operational policy and procedures, quality & hygiene policy and process & work flow

•Organize daily meetings with divisional heads to plan day to day operations &review operational performances

•Monitor day to day operations, ensure engagement of assigned manpower and facilitate efficient work flow

•Supervise and ensure all facilities, logistics, utility service is ready for customer service and maintained at highest standards

•Take all escalated issues to successful resolution in a timely manner

•Conduct monthly Accounts Revenue & F&B meetings

•Track occupancy and revenue inflow and chalk out & drive recovery strategies with sales & marketing team

•Conduct sales meetings and highlight achievements, problems and challenges

•Generate daily/weekly/monthly sales reports for top management

•Supervise procurement operations and ensure competitiveness of prices, supplies quality and on time delivery

•Check and control daily expenses, flow and level of inventory, food & beverages quality, housekeeping & cleanliness

•Analyse financials, identify performance gaps and synergize/enhance operations to close performance gaps

•Interact with regular and potential clients, analyse feed backs, understand their requirements and customize the product and services accordingly to maximize customer satisfaction and loyalty

•Manage &maintain the quality of service provided in all Restaurants and Bars, ensuring adherence to the standards of the Hotel

•Ensure consistency of quality, taste, presentation, temperature of beverage served in all restaurants and bars as per group standards

•Ensure implementation of Hotel Programs including the cleanliness of entire Restaurants and Bars, personal hygiene standards for all food handlers and conduct monthly Hygiene Audits

•Train middle managers and supervisors to maximize guest satisfaction, productivity, food & beverages sales, etc.

•Chair/attend all executive meetings, generate all management reports and analyse all daily reports

Professional Experience

Manager Operation / Hotel Palace Inn, 40-43, Gorai Naka, Gorai-1, Borivali (W), Mumbai-400092,

June 23, 2016 to Till Date. (Pre-Opening Property)

Reporting to the Managing Director

A Newly Opened Hotel, joined as a Pre-Opening Manager Operations and have been instrumental in opening all F&B Outlets, Front Office, Housekeeping, Sales, Recruitment, Systems implementation, Budgeting and Operation Monitoring in A Star Hotel Place Inn with 25 Guestrooms, 10 Suites and One Coffee Shop 24 Hrs & One Restaurants and Two Banquets & conference center with the Capacity of 1500 Person. And is responsible for overseeing and managing each department within the hotel, and for achieving the hotel’s revenue, profit, and customer satisfaction and loyalty goals.

Hotel Palace Inn is a 3 Star Deluxe Hotel located at Borivali, Mumbai. It has over 35 rooms.

Specialties: FUNCTIONAL SKILL SET

1. Improving the internal process to achieve bottom line profitability;

2. Handling and promoting team spirit within the organisation;

3. Increasing departmental profitability and, the overall GOP of the Hotel.

4. Managing overall upkeep and maintenance of the Department.

5. Liaising with Sales & Marketing team, monitoring of market trends & competition analysis.

Job Profile

Responsible for entire sales of the Hotel including Restaurants, Banquets and Special Functions

Responsible for the Hotels ARR and Rev Par.

Responsible for re-positioning the Brand Image of the hotel in key customer segments.

Conceptualized a loyalty program for exclusive customers with satisfied Service.

Created a performance output report on a monthly basis.

Responsible for co-ordination with all departments.

Responsible for budgeting (Revenue and Costs) for the rooms division.

Handled all Public Relations Activities pertaining to the existing corporate clients.

General Manager - Operations Hotel Girish (Girish Holiday Inn Pvt Ltd) – Kolkata (WB) Since Jun 2015 to May 2016

Joined at Pre-opening stage of the 48-room hotel and currently reporting to the Managing Director

A star hotel with 34 Executive Rooms, 08 Deluxe Rooms & 06 Royal Suites and One coffee shop cum Restaurant, Bar, Spa with attached swimming pool, One big lawn (1500-2000 pax), Two Banquets & Conference (1500 pax), 12 pax Board meeting room

Key Highlights

•Instrumental in opening all F&B outlets, Front Office, House Keeping, Sales & Marketing and other sections

•Manage Recruitment, System Implementation, Budgeting and Operation monitoring

•Oversee & manage each department for achieving the hotel's revenue, profit, customer satisfaction & loyalty goals

General Manager -Operations/Hotel Flavours Inn & Flavours India – Kolkata (WB)Apr 2014 – Aug 2014

Responsible for two independent units and reported to the Managing Director

Key Highlights

•Oversaw Kitchen Stocks, Service, Guest affairs, Sales & Marketing, Food Cost, Party Booking, Rooms Division, House Keeping Department, Outdoor Catering, etc.

•Supervised maintenance, supplies, renovations & furnishing, etc.

•Ensured compliance with licensing laws, health & safety regulations, etc.

•Constantly reviewed the functioning of the purchasing department in order to ensure availability of the best raw materials at competitive price

•Effectively dealt with customer complaints & comments

General Manager Hotel Allahabad Regency – Allahabad (UP) May 2012 – Apr 2014

Reported to the Senior Manager

Key Highlights

•Managed the opening aspects of the hotel such as hiring staff, preparing training modules, planning simulation exercises, preparing marketing plan, pre-opening budget, working capital, operational budget, menu planning & design, developing HR policies, web development, preparing launch plans and advertising campaigns, sales collateral and a complete facility planning

•Created a unique employee culture, unheard of in this part of the world

•Established and maintained a proactive human resource function to ensure employee motivation, training & development, wage/benefit administration and compliance with policies and procedures and labour regulations

•Constantly measured the effectiveness of broad-based marketing plans and yield management efforts to maximize the number of market segments and to diversify the sources of revenues

•Maximized food and beverage revenues by ensuring optimal use of banquet/outlet space and the cost-effective management of the hotel's food and beverage outlets

•Oversaw the security function to ensure a safe and secure environment for guests, employees and hotel assets

•Dealt with contractor and suppliers, carried out inspection of property and services

•Ensured events and conference run smoothly and supervised maintenance, supplies, renovations and furnishing

•Increased sales of rooms and events facilities to achieve sales and revenue

•Maintained statistical and financial records

Previous Assignments

Best Western Resort Country Club – New Delhi Mar 2011 – Apr 2012

Asst. F&B Manager

Hotel V.M. Residency – New Delhi Sep 2010 – Mar 2011

F&B Manager

Meriton Hotel& Restaurant – JP Nagar (UP) Apr 2007 – Apr 2010

F&B Manager

Hotel Park Regency – New Delhi Jan 2004 – Mar 2007

F&B Manager

Responsibilities

•Assist to the General Manager in all his work and keep records of the bills and time of events

•Ensure the cleanliness, food and beverage, order of the catering, services of the staff

•Track programs, promotions, events and parties and create sales for outlets

•Take all the responsibility of entire operations of catering managers and F&B department

•Price out of all menus for catering, room service and restaurant

•Responsible for bringing food cost and wage budgets under budget

•Manage and oversee the schedule and training of staff of the department

•Coordinate, supervise and direct all aspects of food & beverage outlets and assure the success of all banquet events

•Maintain profitable operations and high-quality products and service levels

Early Career Experience

Kabila Restaurant – New Delhi Nov 1994 – Jan 2004

Manager Operation

Hotel Sofitel Surya – New Delhi Aug 1992 – Nov 1994

Senior Captain

Hotel Swiss Place – New Delhi Feb 1992 – Jul 1992

Captain

Hotel Raj Mahal – Durgapur (WB) Mar 1990 – Feb 1992

Captain

Hotel Hindustan International – Varanasi (UP) May 1988 – May 1989

Trainee Captain

Education & Trainings

Education

•Diploma in Hotel Management, Catering & Applied Nutrition, I.I.B.M (Patna), 1988

Trainings Attended

•Hotel Hindustan International - Kolkata, 31st Dec 1987 to 31st Jan 1988, Department - Room Service & Banquet

•Hotel Oberoi Grand – Kolkata, 26th Sep 1987 to 25th Oct 1987, Department - Room Service

•Hotel Madhuban - Dehradun, 16th May 1986 to 15th July 1986, Department - Golden Hut (Chinese Restaurant)

Project:

•Golden Hut - Working Proceeds and Suggestion for Improvement

Duration: Vocational Summer Training at Hotel Madhuban, Dehradun

Topic: Improvement of Golden Hut Restaurant

Personal Details

•Date of Birth: September 02, 1962

•Languages Known:English, Hindi, Bengali and French (hotel terms only)

•Computer Proficiency: MS Office (Word, Excel & PowerPoint) and Internet applications

•Nationality: Indian

•Marital Status: Married

•Passport Number : R0048975, Date Of Issue : 11/07/2017, Date Of Expiry : 10/07/2027

NOTE: - Require furnish family Accommodation.

Outstation TA / DA Must (For Interview)

Skype Account: - anil.gangopadhyay62



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