Abhishek Dutta

Contact Number: 990-***-****

Email ID: adfjme@r.postjobfree.com

Brief Summary

A seasoned hospitality professional with 12years of experience with leading brands of the industry across a spectrum of luxury hotels, cruise liners, airlines catering. Excellent communication, interpersonal skills, team player, liaison & problem solving skills having the ability to work in multi cultural environment. Carrier Objective

Nothing is impossible. Variety & the body of work is what counts in the end. That has been my philosophy in my career. Keep learning & keep challenging yourself & master in various domain to lead a team of hospitality professionals who strive to deliver results for the stake holders. Motivating them to perform better through industry best practices and sharing my knowledge as well as learning for them. I see myself taking on new & exciting challenges in an enjoyable environment and grow with the organization. Core Competencies:

Hotel & Restaurant Operations, Menu Designing, Budgeting, Sale Forecast, Soft Skills, Event Organizer, Training & Development, Kitchen Management, Vendor Management, Health & Hygiene, Fire Fighting Management, Corporate Catering, Guest Relation Management. Detailed Experience:

F & B Manager Operation

Tim-Tai (Pan Asian Restaurant)

Aug-2015 - Till Date (4Years & 7months)

115 cover with a team of 42 staff. The concept of the Tim-Tai is to showcase the Pan-Asian cuisine in its full glory to discerning and well travelled guests in a contemporary ambience. The restaurant format has regular seating as well as Private Dining Room.

Key Responsibilities:

Analyzing monthly P&L with detailed critique, Menu Engineering, Food Trails, Directing Food & Beverage Operations. Implemented guest satisfaction program, allowing restaurant to improve standards with score over five years at 85%. Marketing for hotel events.

Key Achievements:

Started new venture called Tim-Tai Hyderabad in a span of 2years. Opened coffee shop called D-Hide of total seating of 45pax. Upcoming four floor rooftop restaurant called “Waha” with Hookah Bar. Total seating capacity will be of 180.

Restaurant Manager OKO

The Lalit Ashok Bangalore

June 2012 – July 2015 (3Years)

OKO is the trendiest Oriental Restaurant in the city with capacity of 142 covers with carpet area of 7500.sft. It has been a trend setter in the “Silver Service” & Fine Dining Experience. Being one of the largest restaurants in the city, it combines a unique mix of private dining, lounge and open sky seating with Shushi, Teppan-Yaki, and Grill bar counter all within the same place.

Headed Banquet for Nine Months

The Lalit Ashok Bangalore has one of the biggest banquet halls in Bangalore. The Lalit Ashok offers a wide range of Banqueting option to his guest. The total area is spread of 5500sft. It has The Grand Ball Room- 3600sft, Board Room-525sft, Kalinga 1,2, 3 & 4 has 10,300sft, Sidhartha-3700sft & Lalit 1&2 -2600sft. Key Responsibilities:

Training- Finding the need of conducting daily training programs based on SOP and assessing the impact of the same. Operations-Quantity check, guest feedback analysis, sale forecasting, coast & coast control, product enhancement, food festivals and menu planning. Marketing – Setting up coordination with print media and web agencies to market the product well. Active participation in tele-calling, e-mailers & personal sales call to reach the targeted clientele.

Key Achievements:

Brought down the attrition rate of the department from 38% to 12%. Brought down the breakage coast of the department from 1.1% to 0.6% of the current year. Awarded as the most “Well Groomed Professional” of the hotel. Warded with “Best Manager of The Quarter 2013” Lalit Ashok Bangalore. Asst. Banquet Manager

Royal Orchid Resort & Convention Center

December 2011 – May 2012 (6Months)

One of the fastest growing hotel chains in India, Royal Orchid Hotels has carved a niche in the industry with its 48 hotels spread across 34 locations. Offering a plethora of well-equipped options for the business as well as leisure travelers, the hotels are aesthetically designed with minimalistic approach. More than a comfortable accommodation, the overall experience of staying at any of the 48 properties of Royal Orchid Hotels is complemented by the finest facilities. From weddings to corporate gatherings, all the hotels have necessary services and an experienced team. All the properties are spread in the major cities of the country- be it a pilgrimage location or a wildlife hub.

Key Responsibilities:

Ensure high quality services to achieve guest delight by extensive interaction with guest & quick resolution of challenges. Managed all aspects of service management involved ambiance management, in-house banqueting, outdoor catering, party service ect. Oversaw all aspects of conference & banqueting servicing department operations management, sales and pricing strategies, forecasting, budgeting, setting targets for the department. Coordinated, landed & directly supervised six banquet staff activities. Coordinated variety of events viz organizing dances, wedding & conference. In-charge of design and concept of all food & beverage promotions. Head Waiter

Cruise Liner – MV Island Escape

Apollo Chandelier (Europe)

Jan -2011 - Nov-2011 (10 Months)

MV Island Escape is one of the luxury cruise ship of Apollo Chandelier registered from “Bahamas”. This ship weighs 225,300 ton. Total passenger and crew capacity is 8500 persons. The cruise liner operates from the home port of Madrid, Spain and tours the French Riviera, Continental Europe and USA. Key Responsibilities:

Responsible for fine dining restaurant called “The Oasis & Black Rock Grill”. Total guest capacity of the restaurant is 130. We were a total team of 32 personnel. The Oasis is on the deck five with the spectacular view over o the sea. The décor is with an Egyptian theme. A roving group of waiters armed an acoustic guitar; spend the evening serenading table with Mariachi style version of the well known pop & jazz standard. Catering Coordinator

Taj SATS Bangalore International Airport

Oct 2008 – Dec 2010 (2Years 2months)

SATS is Singapore Airline Services is a leader in airline catering & ground handling services in Asia. Taj SATS is the market leader in airline catering in the aviation industries. The company provides in-flight catering at Mumbai, Delhi, Chennai, Kolkata, Amritsar, Goa & Bangalore. All the facilities are equipped with state of Art technology and advanced kitchen equipment for efficient & hygienic food production & handling. We are focused on the creating affinity with our guest. Plan, forecast & budget the food sampling as per the airline client. Airline catering operations deploys the strictest on-ground implementation of HACCP & FSSAI standards.

Achievements:

Started catering Vietnamese Airlines from Bangalore. All major VVIP jet flights, Jet Airways International Fleets were catered by TAJ SATS. Taken over Singapore Airlines, Air India and British Airways also. F&B Executive

FLURYS THE PARK (KOLKATA)

Feb 2005 - July 2008 (3Years 5months)

Generating new business. Achieving departmental budget. Maintaining stocks. Smooth day-to-day operation of an outlet. Responsible for job allocating. Maintaining log book, wastage reports, etc. Achievements:

Conducted certified training for three weeks on “Food & Beverage” service and kitchen form

“THE PARK”.

Educational Qualification:

STCW Courses. Seamen’s Training Certification and Watch Keeping DGCA Approved. B.A English Hon’s from Sikkim University.

Languages Known:

Can read, speak and write Hindi, English, Bengali, and Punjabi. Computer Knowledge:

Microsoft office, word, power point ect. Hands on experience on hospitality management software’s like Micros, Opera.

Personal Details:

Name ABHISHEK - DUTTA

Mother’s Name Late Smt. Sanchita Dutta

Father’s Name Sree Dilip Kumar Dutta (Ex. Army)

Date of Birth 08th Sep. 1978

My Hobbies Cooking, Travelling by Bike, Photography. I hereby certify that the statements made by me are true, complete and correct to the best of my knowledge. DATE:

PLACE: Yehalanka (BANGALORE).

(ABHISHEK –DUTTA)

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