Manager Management

CHANDAN TALUKDER

Reach me on: +91-974******* +91-995******* +91(11) 852-***-**** acs1v9@r.postjobfree.com

HOSPITALITY PROFESSIONAL

~ Food & Beverage, Operations management, Guest relations, Materials management, Control systems ~

Customer-focussed and goal driven hotel management professional with over two decades in hospitality sector in domestic and international market. Possess solid leadership talents; oversee training and supervision of team members in F&B department, operations management and F&B controls while managing materials management and other administrative responsibilities. Thrive in demanding situation; exhibit firm knowledge of hospitality sector. Possess exceptional communication and interpersonal skills to work effectively with diverse clientele and lead a diverse and motivated team.

KEY COMPETENCIES

F&B Management

Operations Management

Inventory Management & Storage

Employee Scheduling and planning

Resource Allocation and planning

Material Management

Costing & Budget Management

Guest Relationship

Control system

Team Building & Leadership

EDUCATION:

1987: Diploma in Hotel Management (Specialization: Restaurant/Cookery/ Housekeeping) from IHM, Calcutta (India)

1985: B.Sc. (Biology) from Calcutta University

CAREER SUMMARY:

GOLDFINCH-MRG HOSPITALITY (Bangalore, India)

Food & Beverage Controls & Purchasing Manager & Materials Controls April 2014 - Till Date

MARASA HOSPITALITY (Uganda & Kenya)

Materials Controls & Purchase Manager CUM RESORT CHEF September 2012 – April 2014

HOTEL PARK PLAZA (Shahdara, CBD Ground)

Materials Manager August 2011 – September 2012

HOTEL MAPPLE EMERALD (Rajokri, Mahipalpur)

Senior Manager: Materials & Controls - F&B and Purchase May 2010 – June 2011

Key Deliverables:

Reporting to the Owner and Group General Manager. In-charge of Store & Purchase.

Maintain records of goods ordered and received. Locate vendors of materials, equipment or supplies, and interview them in order to determine product availability and terms of sales.

Prepare and process requisitions and purchase orders for supplies and equipment.

Control purchasing department budgets. Review purchase order claims and contracts for conformance to company policy.

Analyze market and delivery systems in order to assess present and future material availability.

Develop and implement purchasing and contract management instructions, policies, and procedures.

Participate in the development of specifications for equipment, products or substitute materials.

Resolve vendor or contractor grievances, and claims against suppliers. Represent companies in negotiating contracts and formulating policies with suppliers.

Review, evaluate, and approve specifications for issuing and awarding bids. Direct and coordinate activities of personnel engaged in buying, selling and distributing materials, equipment, machinery, and supplies.

Prepare bid awards requiring board approval.

Prepare reports regarding market conditions and merchandise costs.

Administer on-line purchasing systems if any.

Arrange for disposal of surplus materials.

Regular inspection of items received and stored in their correct manner according to storing location and stock rotation.

Checking on all issues on a daily/weekly/monthly basis.

Placing all food and beverage orders according to company policy liaising with Executive Chef, Bar Manager and F&B Manager.

Daily contact and exchange of information with Executive Chef, Sous Chef, Head Butcher and Confectionery Department.

Dealing with any variances and carry out recounts as informed by

General Manager and Managing Director.

Lead subordinates successfully into productive working methods in an organized manner.

HOTEL PARK LAND EXOTICA RESORT (Chattarpur)

Chattarpur Manager – Purchase & Controls March 2009 – May 2010

Key Deliverables:

Reporting to the Owner and Group General Manager.

In-charge of Store & Purchase.

Maintain records of goods ordered and received.

Locate vendors of materials, equipment or supplies, and interview them in order to determine product availability and terms of sales.

Prepare and process requisitions and purchase orders for supplies and equipment.

Control purchasing department budgets.

Review purchase order claims and contracts for conformance to company policy.

Analyze market and delivery systems in order to assess present and future material availability.

Develop and implement purchasing and contract management instructions, policies, and procedures.

Participate in the development of specifications for equipment, products or substitute materials.

Resolve vendor or contractor grievances, and claims against suppliers.

Represent companies in negotiating contracts and formulating policies with suppliers.

Review, evaluate, and approve specifications for issuing and awarding bids.

Direct and coordinate activities of personnel engaged in buying, selling and distributing materials, equipment, machinery, and supplies.

Prepare bid awards requiring board approval.

Prepare reports regarding market conditions and merchandise costs.

Administer on-line purchasing systems if any.

Arrange for disposal of surplus materials.

Regular inspection of items received and stored in their correct manner according to storing location and stock rotation.

Checking on all issues on a daily/weekly/monthly basis.

Placing all food and beverage orders according to company policy liaising with Executive Chef, Bar Manager and F&B Manager.

Daily contact and exchange of information with Executive Chef, Sous Chef, Head Butcher and Confectionery Department.

Dealing with any variances and carry out recounts as informed by General Manager and Managing Director.

Lead subordinates successfully into productive working methods in an organized manner.

THE KWALITY GROUP - THE VILLAGE COMPLEX

Sr. Manager Controls & Purchase October 2006 – March 2009

Key Deliverables:

Reporting to the Managing Director & Chief Financial Controller.

Taking care of F&B Controls department and other 20 spread across in Delhi, setting up of outlets in shopping malls and five star hospital complexes.

Handling installation of inventory management software.

Working on pricing policy, Menu planning with the Chef. Maintaining Liaison with the government bodies such as MCD, Excise Department, Service Tax, Sales Tax & NDMC.

Dealing with Excise Department for L-3, L-4 & L-5 licenses.

Good knowledge of operations of restaurant, revenue/cost control and bottom line figures.

Managing ODC’s as Operation In-charge.

Taking care of bar inventory and sales summary.

Procuring tenders from the companies for new financial year, on the panel of cost negotiation and quality checking.

Monitoring store & purchase, Contract with liquor companies, planning annual promotions and business.

Taking care of operations of restaurants as and when required.

THE VILLAGE BISTRO RESTAURANT COMPLEX

Sr. Manager – Operations June 2002 - August 2006

Key Deliverables:

Reporting to the General Manager. A five star restaurant complex with 8 specialty restaurants and 2 banquet halls with 1000 pax under one roof.

Overall managing day-to-day operations of the entire restaurant like Indian, Chinese, Thai, Mexican, Oriental, Italian, Continental, Kebab Mughlai foods and ODC.

Looking after the store management, responsible for P&L of store, developing and guiding the store team, menu planning & menu costing for the new specialty restaurant with Chef, daily briefing with the staffs, Imparted training to all in-house F&B Service employees before the renovation of the entire complex on day-to-day function of the complex, taking corporate parties, group conferences, company seminars, seasonal promotions of outlets, plan budgeting and taking bulk orders for catering services, planning various menu sampling for the Delhi Secretariat and Ministry.

Dealt with the Excise Inspectors issues related to bar.

In contact with Delhi Secretariat Senior officer for Chief Ministers in-house conferences and parties.

Acted as Operations head during G.M. absence.

CLASSIC GOLF RESORTS, Gurgaon (An ITC Group Company)

Sr. Manager Controls July 2000 - June 2002

Key Deliverables:

Reporting to the Financial Controller. A five star golf course with 4 restaurant and 60 rooms. One of World’s top 5 golf resorts.

Overall looking after the F&B controls and also service part of the resort.

Preparing computerized inventory weekly, monthly & quarterly, menu planning and menu costing, organizing weekends parties, bar inventories, kitchen portion controlling & managing 4 restaurants, surprise night auditing.

Overall taking care of F&B service department.

THE HANS PLAZA HOTEL, New Delhi (Unit of Accor Group)

Sr. Manager F&B Controls cum Operations June 1999 - June 2000

Key Deliverables:

Reporting to the General Manager & F&B Manager.

Looking after overall cost controlling, inventory records, short excess report, check out budgeted sale, non-budgeted sale yearly, profit and loss accounts, maintaining excise records, EDM, functioning of all the restaurants, surprise checks, cost negotiation with all the suppliers (food & liquor), sales promotion, arranging parties of the corporate clients in coordination with Chef & F&B Manager also looking after the Banquet parties.

Working closely with F&B Manager for seasonal promotional events.

AMBER GROUP OF HOTELS, New Delhi

F&B Manager cum Unit Manager December 1997 - May 1999

Key Deliverables:

Reporting to the Owner.

Work involved overall in-charge of the restaurant recruitment of back-area personnel, roaster of kitchen staff, maintaining store records, stock checking, portion controlling, valuation of rates, food costing, Menu planning etc.

Besides that overseeing the operation and quality related issues in the

Restaurant a routine job is also listed below:

To take the requisition of different kitchen for e.g. Tandoori, Mexican, Indian & Pantry and do the current pricing of each kitchen in comparison with the other hotels/restaurants with kitchen staff.

Checking the quality of the food items on daily basis.

Maintaining computerized opening and closing balance of each restaurant and issue of foods, soft drinks, Beer, Whisky, Wine on day-to-day basis. Keeping computerized records of daily sale including net sale, excluding sales tax and Guest’s discount.

Maintaining daily and monthly sales report of New Delhi restaurant and forwarding the same to MD stationed at Calcutta.

Previous Assignments:

1993 - 1997: RODEO RESTAURANT, New Delhi as F&B Manager

1987 – 1992: SAMUEL FITZE & CO. (P) LIMITED under its 5 Star Restaurant ZARANJ & RAPHIEL LOUNGE as Kitchen Supervisor/Asst. F&B Manager

1986 - 1987: THE OBEROI GRAND, Calcutta as Industrial Trainee

PERSONAL DETAILS:

Date of Birth:02.01.1967(AGE RELAXED 5YRS>DUE TO SC-CERTIFICATE

Nationality: INDIAN

Marital Status: MARRIED

Languages Known: ENGLISH; HINDI; BENGALI

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