Manager Assistant

Soumyadeep Banerjee

A senior level professional, targeting assignments in Operations,

preferably in Hotel, Retail, Consultancy, Event Management industries Location Preference: Mumbai. Kolkata, Bangalore and Delhi Phone: +91-860******* E mail: ***************@*****.**.** Key Impact Areas Soft Skills

Executive Profile

Strategy & Policy Formulation

Multi-outlet Operations

Budgeting & Forecasting

Revenue Maximization

Client Relationship Management

P&L Management

Branding & Marketing

Restaurant & Bar Management

Menu Development

• Extensive experience in managing business operations in a multi-site hotels across India with over 12 years of career success in developing & executing growth strategies to accomplish top & bottom-line profitability

• Decisive, strategic and performance-driven professional with merit of augmenting business and introducing new innovative concepts, new menus ranging from new cuisines, beverages and banquet

• Strong exposure in managing across all phases of business operations, including start-ups, business turnarounds & business expansions

• Rich experience in devising & implementing optimum business strategies to enhance new project development, business development and quality standards across all departments

• Proficient in delivering outstanding business growth outcomes in highly-competitive markets across the regions by repeatedly exceeding targets

• Highly skilled at delivering value-added customer service and achieving customer delight by providing customized products as per requirements

• Worked for best Italian Restaurant in Mumbai awarded by Times of India three times in a row and restaurant won the Wine Spectator Award by USA Wine Spectator Award in 2007

• Nominated for Star Care for Business Awards in 2010

• Charismatic, decisive, motivating, creative, strategic, vigorous, consensus-building & innovative leader

• Possess exceptional negotiation & influencing skills; skilled in maintaining minimal attrition rate by fostering team dynamics

Education & Credentials

• 2007: 4 years Degree Program on Bachelor in Hotel Management from West Bengal University of Technology, Durgapur Society Of Management Science, approved by AICTE, Ministry of HRD, Govt. of India

• 2002: 10 + 2 from Examination National Institute of Open Schooling

• 2000: Secondary School from Examination National Institute of Open Schooling Training/Certification

• Attended the FOL training in Marriott in 2018

• Certified departmental Trainer HYATT ON SKILL in 2011 Industrial Training

• 2004: Industrial Training of 6 months in ITC Sonar Bangla Sheraton & Towers, Kolkata Notable Accomplishments across the Career

• Nominated to attend:

o School of Tea seminar by Dilmah Tea, represented Conrad Pune in 2018 Communicator

Collaborator

Intuitive

Innovator

Leader

Motivator

Analytical

Team Builder

o Business of F&B conference in Chandigarh, represented Grand Hyatt, Goa in 2016

• Conferred with:

o Best All Day Dining Restaurant Award by Times Food Guide Award for the Dining Room in 2015 o HYSTAR GOLD Certificate in 2008

• Played a key role to generate repeat business due to high quality service from groups like TCS and Coaltrans in 2014

• Successfully managed Goa Fest with 1300 guests in Grand Hyatt Goa in 2014

• Achieved:

o 100% Guest Satisfaction from Meeting Planer in 2013 o Budgeted revenues for the year 2013 one month before the year end in 2013 o 100% in Room Service Audit in 2012

• Nominated for Star Care for Business Awards in 2010

• Worked for best Italian Restaurant in Mumbai awarded by Times of India three times in a row and restaurant won the Wine Spectator Award by USA WINE SPECTATOR AWARD in 2007 Technical Skills

Opera

Micros

Delphi

Iscala

MS Office Suite

Team site, I capex

Reserve out, Check SCM

NetVu

Birch street

Web-based Applications

Professional Experience

Since Nov’18 with Courtyard Marriott Pune Hinjewadi, India as Director of Food & Beverage Key Result Areas:

• Expanding business and consistently improving profitability of the company; identifying new streams for long-term revenue growth, an integral part of introducing, executing and driving successfully the “Marriott on Wheels” concept

• Designing successful business expansion strategies using customer & market feedback

• Formulating business goals, short-term and long-term budgets and developing business plans for its accomplishment

• Reorganizing & controlling food / beverages cost, managing financial budgeting, forecasting, inventory control, MIS, finalizing P&L account of the department

• Coordinating with the beverage companies like Brindco Wines, Berkmann, United Breweries Limited, Pernod Ricard, and Fratelli Wines for renewal of this year contract with efficient sponsorship

• Developing & implementing procedures, control systems for maintaining hygiene & quality standards; leading efforts for streamlining processes and generating cost savings in operations

• Analyzing the sales trends & developing additional opportunities to enhance sales in close conjunction with the Unit Managers & Marketing Team

• Planning along with Banquet manager for large Social events and MICE keeping in line manning, HOE, layouts

• Facilitating profitability of operations and supervising all aspects of restaurant management including menu-planning, monitoring food production to ensure compliance with quality & hygiene standards

• Ensuring high quality services, resulting in guest delight and optimum resource utilization for maximum service quality

• Providing maximum customer satisfaction by closely interacting with in-house and potential guests to understand their requirements and customizing the product and services accordingly

• Interfacing with other departments for requisitions, re-stocking and inventory according to set standards; procuring equipment for food items for the F&B Department

• Liaising with local authorities to ensure smooth operations & compliance to government regulations Highlights:

• Led as an In-charge of Food & Beverage department for 2 Restaurants, Lounge bar, In-room Dining and Banquets

• Attained Guest Voice Score of 74.0 for F&B service

• Facilitated the revenue generation of:

• INR 391,9690,873 for hotel in 2019

• INR 136,171,628 with covers for F&B in 2019

• Executed Restaurant Coyle Audit in 2019 and received the score: o MoMo Café: 100%

o Ignite Bar & Grill: 96.2%

Mar’17 – Nov’18 with Conrad, Pune as Assistant Director of Food & Beverage Highlights:

• Contributed in achieving revenue of:

o INR 1,178,180,657 for hotel in 2018

o INR 557,196,314 with 420,155 covers for F&B in 2018 o INR 982,772,450 for hotel in 2017

Dec’10 – Mar’17 with Grand Hyatt, Goa

o INR 471,679,009 with 391,294 covers for F&B in 2017 o INR 471,679,009 with 391,294 covers for overall 10 successful F&B promotion in all the restaurants

• Awarded with:

o 2nd Regional Rank in APAC out of 18 Conrad SALT

o 3rd Rank Worldwide out of 35 Conrad

• Received the recognition for:

o Pune Sugar Box as: Best Coffee Shop in Fine Dining Category o Coriander Kitchen: Best Sunday Brunch in Fine Dining Category

• Represented Conrad Pune and India for the Dilmah School Of Tea seminar in Colombo

• Led as In-charge of F&B operations including 5 restaurants, Lounge bar, In-room Dining & Banquets

• Planning along with Banquet manager for large Social events and MICE keeping in line manning, HOE, layouts

• Facilitated the revision of the F&B menu by performing Menu Engineering; designed the Wine list of the hotel Previous Work Experience

Growth Path:

Dec’10 – Aug’11 Assistant Manager (The Verandah)

Sep’11 – Dec’12 Room Service Manager

Jan’13 – Jun’14 Events Service Manager

Jun’14 – Feb’15 The Dining Room Manager

Mar’15 - Oct’15 F&B Duty Manager

Nov’15 – Mar’17 Assistant Director of Food & Beverage Highlights:

Assistant Director of Food & Beverage

• Contributed in achieving revenue of:

o INR 1,352,533,073 FOR hotel in 2015

o INR 509,380,333 with 474,652 covers for F&B in 2015 o INR 1,571,889,619 for hotel in 2016

o INR 545,668,055 with 465,552 covers for F&B in 2016

• Acted as an In-charge of the Food & Beverage operations for 6 Restaurants, 1 Bar, Room & Events Services

• Assisted:

o EAM F&B in daily operation planning, financial aspect, guest feedback and daily operation meeting o Director of marketing in formulation of an Annual Operating Budget in determining projected revenues & expenses, manning, operating equipment and FF&E

• Performed annual performance development discussions with Heads of Department As F&B Duty Manager

• Adhered to brand standards by ensuring the set-up of all function venues as per the defined standards

• Facilitated the proper response to the guest’s queries and complaints with an efficient, prompt and courteous manner, thus achieving guest satisfaction

• Conducted regular visits to the Food & Beverage areas to evaluate quality of product and ensured guest satisfaction

• Awarded with the opportunity to assist Assistant Director of Food & Beverage in managing the department and performing Food & Beverage Duty Manager Shifts on duty, covering all Food & Beverage Operations As The Dining Room Manager

• Contributed in achieving hotel revenue of INR 1,265,884,479 and INR 87,289,385 with 109,514 covers in 2014

• Acted as the In-charge of The Dining Room with 236 seats and Confeiteria with 40 seats with a total team of 28 members

• Planned and executed promotions, such as:

o Weekly: Champagne Sunday Brunch & Thursday Seafood Night Market o Quarterly: Farmer’s Market by Karen Anand

o Yearly: Valentine’s Day Dinner, Special Brunches like Women’s Day Brunch, Easter Brunch & Mother’s Day Brunch o Festive: Christmas Eve Dinner, Christmas Day Brunch & New Year’s Day Brunch As Events Service Manager

• Contributed in achieving hotel revenue of INR 1,063,773,368 and INR 2, 31,860,071 with 189,180 covers in 2013

• Facilitated the management of overall events operations with 12,400 sq. ft. ballroom, 6 meeting rooms, 2 boardrooms and 19 acres of outdoor events space

• Led more than 30 permanent team members and hundreds of casual employees

• Successfully administered 35 weddings including Adani and Shroff wedding in Feb’13 and conferences like TCS, Coaltrans India, SABMiller, DHFL, Mahindra Motors, Canon, Cisco, ICICI, HDFC, Raymond India, Galleria Intima 2013, Yamaha, Viva Goa Awards, Times Food Guide Awards, Gartner Symposium, Think Festival, Adobe, LG, Royal Enfield, BMW, IPGA, New Holland, Colgate Palmolive, Capgemini BPO, Gionee, Goa Fest 2014 As Room Service Manager

• Contributed in achieving hotel revenue of INR 10, 21,332,257 in 2012 and INR 1, 19, 12,172 with 31,343 covers in 2013

• Prepared monthly P&L explanations and analysis for both Room Service and Mini Bar

• Successfully re-designed Grand Hyatt, Goa VIP Amenity Programme

• Managed high pressure business demands during weddings, conferences and long leisure weekends

• Single-handedly managed an inventory of 313 rooms’ food and beverage delivery As Assistant Manager (The Verandah)

• Configured MICROS as pre-opening task

Jul’09 – Nov’10 with The Westin, Pune

Growth Path:

Jul’09 – Jul’10 Team Leader (Prego)

Aug’10 – Nov’10 Assistant Manager (Seasonal Taste) Highlights:

• Led a the team of 20 members with round the clock operation

• Administered the only Italian brunch in Pune successfully

• Conducted daily trainings and looked after the entire operation with no outlet manager

• Successfully managed busy breakfast operation and corporate lunches every day Jul’07 – Jun’09 with Grand Hyatt, Mumbai as Waiter (Celini) Personal Details

Date of Birth: 21st October 1983

Languages Known: English, Hindi and Bengali

Address: 22, Contractor’s Area, Eiphel Tower, Flat No -4F, Road No – 3, Bistupur, Jamshedpur- 831001, Jharkhand

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