Fine Dining Operational Excellence

Sujoy Brahma

*******@*****.***

linkedin.com/in/sujoy-brahma-cfbe-8406375

Las Vegas, NV, 89011 • 813-***-****

Hospitality Management Executive: Entertainment Venues Hotels Fine Dining Private Clubs

Enabling achievement of full business potential by driving exceptional food and beverage operations, elevating guest experiences, and maximizing profitability through strategic leadership and innovation.

Accomplished and award-winning executive with substantial domestic and global experience in food and beverage industry (entertainment venues, major casino resorts, hotels, and fine dining establishments). Significant history of driving revenue growth, building, leading, and training high-performing teams, enhancing operational efficiency, and ensuring exceptional customer satisfaction.

Adept at pre-opening and launching new properties, revitalizing and enhancing current establishments, conceptualizing innovative ideas, maximizing profitability, and maintaining operational excellence.

Demonstrated expertise in P&L oversight, marketing strategies, cost and labor control, retail operations, valet services, facility management, and housekeeping departments.

Dynamic team leader, able to communicate effectively with people of all ages and backgrounds, work collaboratively to resolve problems, and motivate team members to achieve personal and organizational goals.

Excellent communication and interpersonal skills with ability to build robust rapport with key stakeholders. Committed to continuous improvement and staying abreast of industry trends and best practices.

Areas of Expertise

●Business Development

●Operational Excellence

●Team Building & Leadership

●Strategic Planning & Execution

●Client Satisfaction & Retention

●Quality Assurance & Control

●Cost Reduction & Containment

●Budgeting & Financial Management

●Relationship Building

●Exceptional Customer Service

●Staff Training & Development

●Sales & Revenue Growth

Accomplishments & Awards

●Awarded "Best Asian Restaurant" by casino player magazine.

●Secured accolade of "Best Coffee Shop" for Garden Café by casino player magazine.

●Developed four wine lists acknowledged as "Best of Award of Excellence" by wine spectator magazine.

●Council Oak attained recognition as Tampa's top steakhouse and franchised as NYY Steakhouse in Yankee Stadium.

●Plum VIP Lounge acclaimed as “Best VIP Lounge” for Hard Rock Casinos.

●Garden Café accomplished distinction of being recognized as "Best Coffee Shop" by Casino Player Magazine.

●Achieved title of "Best Steakhouse" for range steakhouse in Las Vegas review journal for two consecutive years.

Career Experience

Sodexo Live, LVCC & WMC – Las Vegas, NV December 2023 – July 2024

Executive Director of Operations

Led daily operations at the Las Vegas Convention Center and the World Market Center. Responsible for directly operating all Food and Beverage Operations, along with Warehouse, & IT. Headed functions related to recruiting, hiring, training, succession planning, performance evaluation/appraisal, and retention. Conducted analysis of sales data, performance metrics, and customer feedback – identifying opportunities for operational improvements.

Churchill Downs Incorporated – Louisville, KY Nov 2022 – June 2023

Senior Director of Food and Beverage

Led daily operations at Derby City Gaming. Established/implemented innovative menus, concepts, and pricing strategies aligned with industry trends and customer preferences. Headed functions related to recruiting, hiring, training, performance evaluation/appraisal, and retention. Conducted analysis of sales data, performance metrics, and customer feedback – identifying opportunities for operational improvements. Spearheaded high-performing team of F&B professionals and ensured seamless execution of tasks and compliance with health, safety, and sanitation standards.

●Designed Oliver's, a fine dining steakhouse and bourbon bar, as well as concepts for sports bar and center bar.

●Created wine, charcuterie bar, sports bar, and luxurious outdoor cigar lounge for newly established downtown Louisville property.

●Enhanced customer experience and drove revenue growth by establishing and sustaining high standards of food quality, service, and safety in collaboration with cross-functional teams.

●Nurtured and fortified reliable working rapport with suppliers, vendors, and partners through effective communication and engagement, confirming timely delivery of quality products and services.

Good Eats Group & Scioto Downs Casino – Columbus, OH

Consultant/Food and Beverage Executive Jan 2022 – Nov 2022

Oversaw end-to-end restaurant operations, including recruitment, training, and supervision of personnel. Led wine and beverage innovation, along with development of new menus.

●Engaged with Good Eats Group and Scioto Downs Casino. Demonstrated teamwork and communication skills.

ClubCorp/Invited– Norfolk, VA Aug 2020 – Nov 2021

General Manager

Managed overall facets of high end private club operations, such as marketing, client support, food and beverage, and special events; leading owner and operator of exclusive clubs across country, encompassing over 200 country clubs, city clubs, athletic clubs, and stadium clubs. Conducted facility inspections and confirmed safety regulations. Facilitated senior management in decision-making processes by preparing and presenting reports on club performance.

●Maximized employee engagement by fostering positive work environment.

●Attracted and retained club members through execution of strategic marketing initiatives.

●Ensured attainment of set financial objectives by developing and implementing operational plans and budgets.

●Deployed innovative menus, training protocols, promotional strategies, and customer service and satisfaction initiatives to facilitate post-Covid-19 reopening.

Hard Rock International – Ottawa, CA May 2018 – Sep 2019

Vice President of Non-Gaming Operations

Reunited with Hard Rock team and led non-gaming division for $350M expansion project, executed in several stages. Directed food and beverage operations, including menu development, retail management, valet services, facility upkeep, and housekeeping. Monitored and analyzed key performance indicators (KPIs) for data-driven decision making. Oversaw and optimized non-gaming operations budget.

●Launched upscale deli, noodle bar, rendezvous bar, and remodeled buffet area.

●Improved guest experience by establishing and implementing revenue-driven strategies.

Hollywood Casino – Columbus, OH Feb 2016 – May 2018

Vice President of Food and Beverage

Spearheaded team of 160 members in providing assistance for 350-seat entertainment lounge, ten food and beverage outlets, and entertainment venue.

●Enhanced restaurant sales, customer flow, and guest satisfaction via implementation of new F&B initiatives.

●Selected as key contributor on purchasing and labor committees for P30 project; led team and ensured improvement in profitability by 30% in West Coast and Southern US operations.

Station Casinos, LLC – Las Vegas, NV Aug 2015 – Feb 2016

Director of Food and Beverage

Supervised 250 team members to support fifteen food and beverage outlets and entertainment venue: ensuring adherence with health, safety, and sanitation regulations. Developed and executed innovative food and beverage programs and menus. Coordinated events with other departments. Maintained high-quality food offerings in liaison with culinary team.

●Built robust relationships with customers by delivering top-notch service; answered and resolved guest feedback promptly.

Excalibur & Luxor Resort & Casino – Las Vegas, NV Feb 2014 – July 2015

Vice President of Food and Beverage

Directed $110M enterprise consisting of various restaurants, bars, and two banquet establishments. Orchestrated largest capital improvement project at Excalibur in recent years; oversaw $10M construction of advanced buffet facility.

●Boosted employee survey ratings through 89% participation rate.

●Revamped LAX nightclub during its transition to Luxor ownership, a sole nightclub within MGM portfolio at time.

Turning Stone Resort Casino – Oneida, NY Jan 2013 – Feb 2014

Vice President of Food and Beverage

Led team overseeing operations for 18 restaurants, 120,000 square foot casino, 5,000 seat event center, 800 seat showroom, five golf courses, 220,000 square foot banquet space, and various entertainment venues. Steered day-to-day activities and financials with a budget of $82M, reporting directly to chief operating officer (COO).

●Created menus and formulated ideas for Exit 33, $35M entertainment facility, TS steakhouse, upstate tavern, and Pinot Bianco Italian restaurant.

●Opened and operated “Oneida” a high end VIP Lounge for the Turning Stone Casino.

Additional Experience

River Spirit Casino – Tulsa, OK – 2.5 Years

Director of Food and Beverage

Gold Key/PHR Resorts – Virginia Beach, VA – 2.5 Years

Corporate Vice President of Restaurants

Seminole Hard Rock Casino – Tampa, FL- 6 Years

Director of Food and Beverage

Pearl River Resort – Philadelphia, MS - - 1 Year (Contract)

Director Food and Beverage

Caesars Entertainment – Las Vegas, Lake Tahoe, NV – 11 Years

Caesars Palace; Assistant Vice President

Harrah’s Hotel & Casino; Director Food and Beverage

Caesar’s Tahoe Resort; Director Food and Beverage

Hilton at Short Hills – Short Hills, NJ – 1 Year (Training Visa)

Club and Beverage Manager

Education

Master of Science in Human Resource Management

Johnson and Wales University – Providence, RI

oValedictorian

Diploma with Merit

Hotel Institute for Management – Montreux, CH

oValedictorian: James Beard Award for Outstanding Graduate

Bachelor of Science

St. Xavier’s College – Calcutta, India

Languages

English – Fluent; French – Basic; Hindi – Fluent; and Bengali – Fluent

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