Manager Sales

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SAUSIS BHATTACHARYA

New Delhi; Cell: 964-***-**** E- mail: ****************@*****.***

PROFILE

A very strong self-motivated individual, a very fast learner who works very

well in a team setting I am an excellent communicator. Possess the ability

to lead any team to success. My experience in the Hospitality field is

extensive. I will prove to be an asset to any establishment. I work well

under pressure and I am accustomed to working hard to meet & exceed

financial goals. I am very professional in all aspects of work. Very well

presented and focused on success.

WORK EXPERIENCE

Since Sept.'2014-Vivanta by Taj Dwarka,New Delhi, Bar & Restaurant Manager

Operations:

. Leads the food & beverage department by being ultimately accountable

for overall delivery of memorable dining experience for every guest.

. Responsible for successful opening and achieving sales targets

of the new event space at Taj

. Assist the management in formulating marketing plans,

promotions and execution of the same.

. Manage and organizes all the clerical tasks in the outlet and

departments, timely distribution of communication, correspondence and

documents.

. Handling entire beverage inventory in regards to purchase,

ordering, and product specification.

. Work in all area of the bar, restaurant, floor, kitchen and office, to

ensure that best practice is maintained by the team and that any areas

requiring improvement may be identified.

. Planning and coordinating food & beverage menus, wine list, cocktails,

beverage costing, pricing, summer menu, vintner menu, seasonal menu and

controls.

. Work with chef to plan food menu, promotions, menu development

and design.

. Holding events, Implementation of monthly food & beverage promotions,

wine events either with the wine supplier.

. Identify and estimate quantities of bar & beverage, wine,

sprits and supplies to be ordered.

. Setting up beverage display, beverage collections, cocktail

development, sprits menu and menu design, streamlining operations,

beverage controls and various bar & beverage promotions.

. Daily staff briefing, update log book sales, budgets, events

files information.

. Implementation of international standards of Food hygiene, Safety, ISO-

22000 and Quality audits.

People

. Manage and motivate staff, recruit, train and develop staff.

. Improve employee satisfaction, colleague satisfaction highest

in the company.

Financial

. P&L Management, plan, forecast, report on sales, costs, budget

controls and performance.

. Manage and control departmental expenditure, inventory control

(food & beverage).

Nov.'2012-Sept.'2014- Hotel Novotel Vishakhapatnam, Restaurant Manager

Joined as Assistant Restaurant Manager after running successfully coffee

shop, I was promoted as Restaurant Manager to manager Indian specialty

restaurant (Zaffaran) and bar (Vue Bar & Lounge)

. Plan, forecast and budget the revenues and cost of outlets and the

department.

. Continuously improve and innovate upon products and services to

achieve excellent guest satisfaction.

. Facilitate learning and development for all the team members.

. Prepare and generate daily, weekly, and monthly performance reports of

team.

. Review the profit and loss statement of the outlet and draw up action

plan.

. Strong marketing of the outlet with the help of sales& marketing team

. Plan, execute, food & beverage festival to generating more revenue.

. Maintain constant guest contact, build relationships, solicit feedback

and monitor the medallion (in house guest feedback system) for the

department and suggesting way to improve.

. Conducting regular reviews and appraisals.

Jan.'2008-Oct.'2012-Taj Hotels Resorts & Palaces, Chandigarh, Catering

Assistant-F&B Executive

Joined as a F&B Associate first promoted in the month of January 2010 then

given reasonability of Team Leader in the month of January 2010 later, was

promoted as F&B Executive and look after Black lotus)

In charge of the specialty Chinese restaurant (Black lotus)

. Achieving sales and maintaining costs as budgeted to produce profits;

ensuring departmental costs are kept in tight control through proper

systems.

. Supervision, Management of Restaurant Staff

. Responsible for the smooth operations of function and set up of

function

. Achieve consistent results through team management.

. Provide leadership, recognize and motivate members of the team.

. Ensuring guest satisfaction by anticipating guest needs.

EDUCATION

2004-2007, Three year Diploma in Hotel Management from CITMS, Durgapur

ACHIEVEMENTS

. Awarded as the merit employee of the month of Radisson hotel.

. Received wall of fame from Taj Group of hotels

. Awarded as Champion of the Month for outstanding contribution to up

selling at Taj Chandigarh.

INTERESTS

Music, Travel, food, cooking & Sports: cricket and tennis.

Contact this candidate