SHUBHRANT CHANDRA

Business Head- Catering

Mobile: +91-989******* E-mail: adluop@r.postjobfree.com

In pursuit of challenging and fulfilling assignments in Senior Professional / Food & Beverages/Hotels and Hospitality Sector with a growth oriented organisation of repute

SNAPSHOT

A dynamic professional with over 25+ years of rich experience in Hotels & Hospitality Sector; Organisational Development, Food & Beverages Segment with well known organizations.

Extensive background in Hospitality Management; including Strategic Planning, Sales & Marketing, Business Development, Operations, Financial planning, Budgeting, MIS & reports, Team Management, etc.

Worked with Sagar Ratna Restaurants P. Ltd (I.E.P Funds) as Business Head – Catering.

Previously worked with FAST TRAX Foods P Limited, GELATO VINTO (Shivram Foods), NIRULA’S GROUP, Hotel Maurya Sheraton, Taj Group of Hotels (Airlines catering division), Nagoya (Japan, Indiana Beach Hotel (Mombassa), Hotel Mansingh Palace (Agra), and The Hotel Landmark (Kanpur), etc.

Interact easily with people of diverse backgrounds, cultures, and professional levels. Excellent understanding of and ability to accommodate individual learning styles.

Highlights of Credentials

Strong background in Food & Beverages Division of Hotel & Hospitality Sector.

Accomplished Hospitality Professional with multi-lingual skills and superior qualitative leadership.

Proficient in Budgeting, Feasibility Studies, Cost Analysis, Financial Planning, Business Operation and detailed experience in operating multiple business units.

KEY SKILLS

Aligning People Development Missions with the Business Vision and Priorities.

Proven experience in improving organizational effectiveness, business image vis-à-vis customer and hospitality market.

Developing innovative ideas and implementing strategies to exceed revenue budgets, increase footfalls and enhance brand recall and customer loyalty.

AREAS OF EXPERTISE

Strategic Planning Food & Beverages Business Development

Sales & Marketing Business Operations Financial Planning

Profit Center Operation Budgeting Cost Analysis

MIS & Reports Team Management

CAREER SCAN

Currently Heading Catering and Institutional Sales Pan India for Haldiram Group New Delhi.

Since Jul’ 14: to Sep 17 - SAGAR RATNA Restaurants P. Ltd, New Delhi as Business Head reporting to Owners

Team Size: 500

Role:

Developed and implemented relationship strategies to maximize chances of profitably securing strategically important new business in this hospitality segment.

Augmented revenues using effective sales tools such as SMS Blast, upgraded services and offerings & streamlined the process for reservations and bookings by guests.

Managed and supervised team members across various departments.

Led effective sales operations maintaining the leadership position and supremacy of the Company.

Attainments:

Designed and implemented strategies for the catering teams resulting in revenue expansion from INR 1 Crores to INR 2.5 Crores.

May’ 09 – Jan’ 14: FAST TRAX Foods P Limited, New Delhi as General Manager – Corporate Officer reporting to Owners

Team Size: 252

Role:

Instrumental in negotiating & Initiating Corporate / Bulk / Sports Catering.

Catered to International players during the matches.

Attainments:

Successfully managed to cater to events such as World Cup Hockey, Complete Commonwealth Games at all 13 Stadiums in Delhi, ITPO Trade Fair and Cricket World Cup.

Organized the catering service for IPL Cricket matches at New Delhi (Mohali and Dharamshala).

May’ 08 – Apr’ 09: GELATO VINTO (Shivram Foods), New Delhi as Vice President reporting to Owners

Team Size:167

Role:

Introduced and expanded the market through the execution of strategic marketing plans.

Managed the overall production and sales team and was a key player in establishing and commissioning new outlets through identified contractors.

Enhanced production by inducting a Professor from Carpigiani Company of Italy for guiding the production team and providing them with valuable inputs on best manufacturing practices and maintenance of hygiene procedures in food and perishables.

Attainments:

Streamlined manufacturing of Gelato (Italian) frozen Dessert and organised delivery and point of Sales system. Positioned their outlets at happening places of interest.

Dec’ 03 – Apr’ 08: Nirulas’s Group, New Delhi as General Manager reporting to CEO

Team Size: 600

Role:

Managed & maintained Rooms business by yield management and generated 92% Occupancy and 89% YTD.

Executed aggressive ARR during lean months and strategically planned for volumes on moderate ARR & maintained ARR above normal during the off-season period.

In 40 rooms hotel brought 60% of business is CVGR, 30% of business is FFIT & 10% for FIT & others.

Ensured & implemented process for the department of Housekeeping & Front Office supervised by an Assistant Manager.

Provided Complimentary Breakfast buffet to room guests @ 35% Food Cost. + Basic amenities.

Attainments:

Successfully introduced the weekend packages on occasions to keep the rooms occupied during lean season.

Headed a high-performing team seizing almost 16% market share and played a key role in yielding Revenue Par at INR 4800 & ARR at INR 5500.

Apr’ 02 – Oct’ 03: The Hotel Landmark, Kanpur as Manager – Food & Beverages reporting to Executive Director

Team Size: 112

Role:

Organize a Guest friendly menu with cost consideration. Manage food and Beverage Outlets with smooth operation and ensuring guest satisfaction levels

Organized events at Hotel to make it more of happening place in town.

Monitoring P & L

Attainments:

Organised events

Opened state of the art Indian restaurant with popular and friendly guest menu

Apr’ 00 – Sep’ 01: Nirula’s, Location XXXX as Group Unit Manger – Food & Beverage reporting to Vice President

Team Size: 157

Role:

Manage the Potpourri restaurant and successfully introduced a healthy Salad Bar

Managed Ice Cream Parlor which was very popular joint in Delhi.

Attainments:

I handled an event of 5000 persons successfully.

Mar’ 99 – Mar’ 00: Hotel Mansingh Palace, Agra as General Manager reporting to Director

Team Size: 92

Role:

Organized events like New Year’s night, Art Competition, Increased profitability by 16% and reduced hotel operating cost by 11%

Renovated the accommodation, best suited for the guests.

Attainments:

Organised events to make it a happening Place. Cost reduction on F & B & Hotel Operation.

May’ 98 – Nov’ 98: Indiana Beach Hotel, Mombassa as Manager – Food & Beverages reporting to Owners

Team Size: 68

Role:

Manage F & B Outlets

Accommodation of 100 Rooms, Organize parties at Seaside.

Attainments:

Opened One of the best Indian Restaurant in Kenya appreciated and inaugurated by the Ambassador of India.

Organised early breakfast by self for groups who are visiting Kenyan Safari.

Aug’ 97 – May’ 98: Nirulas’s Group, Location XXXX as Assistant Manager – Food & Beverages. Reporting to General Manager

Team Size:102

Role:

Manage Potpourri restaurant

Work on P & L

Attainments:

Organised Ice Cream eating Competition and making the food joint a popular destination for its guests.

May’ 93 – May’ 97: Nagoya, Japan as Senior Manager reporting to the Owners

Team Size: 88

Role:

Management of 14 Indian Restaurants. Controlling food quality and consistency in service

Personalized service to guests who come in groups for party

Attainments:

Started Outdoor Catering by an Indian Restaurant in Japan and made it popular amongst its regular guests.

Jul’ 84 – Apr’ 93: Taj Group of Hotels (Airlines Catering Division), Location XXXX as Duty Officer reporting to General Manager

Team Size:117

Role:

Flight catering. Ensure prompt delivery on board and number of meals required. Avoid wastages

Seek daily orders from Airlines and get them executed and loaded on board.

Attainments:

I never depended on any one and executed most of my work single headedly. Not event High Loader’s drivers. I used to align high loader to do food loading on board aircrafts. Learnt catering to PANAM, DELTA, ALITALIA and other International Carriers and Indian Airlines

Oct’ 83 – May’ 84: Hotel Maurya Sheraton, New Delhi as Reception reporting to Front Office Manager

Team Size: 36

Role:

Give personalized service to its regular guests at front office reception

Learned and worked on old system of Whitney Racks

Attainments:

Most of the time handled full house 100% Occupancies and did night shift for a longer period.

PROFESSIONAL DEVELOPMENT INITIATIVES

Participated in seminar on Hotel Sales & Marketing from Cornell University USA (ITDC), New Delhi.

Completed Certificate Course on French & Italian languages.

Completed a SWIFT course conducted by NIIT, New Delhi.

ACADEMIA

1981 Diploma in Marketing Management from Institute of Marketing Management, New Delhi, India

1980 B.Com from Allahabad University, Uttar Pradesh, India

IT Forte: Proficient in MS Office applications including Word, Excel, PowerPoint

PERSONAL SNIPPETS

Date of Birth : 10th December 1961

Language Skills : English, Hindi, Punjabi, French, Italian & Japanese (basic Knowledge)

Address : B – 12, Ground Floor, Vishal Enclave, New Delhi – 110027, India

Linkedin Profile URL: www.linkedin.com/in/shubhrantchandra-619b8133

Telephone Contact: +91-989-***-****

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