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| Position wanted: |
Hotel Operations Manager/General Manager/Hospitality |
| Job category: |
Hotel Industry |
| Preferred Location: |
Oman |
| Preferred City-State/County: |
Muscat |
| Objective and Resume Summary: |
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My professional journey has taken me through the fields of business, essentially in the world of tourism and hospitality, with a focus on quality customer service Operations, leadership and team development. Hospitality is not a profession for me, but a way of life. I am known as a coach and a mentor. Totally dedicated to the Art of Hoteliering and providing Guests with the WOW experience. What life has taught me is that, once a guest experiences total quality, pure and unadulterated hospitality, he will return, to, Experience the service provided once again. So you cannot go wrong the First time. You have to get it right and keep it going and the momentum flowing.
I am equipped with an Advanced Diploma in Hotel Management/Promotion and Economics of Tourism with Distinction from Hotel Facschule Schloss Klessheim, Salzburg, Austria .I also have a three year diploma in Hotel Management from IHMCTAN , Calcutta 1991. I combine over 17 years of experience and expertise in various leading hotel chains of India. Beginning my career as a Corporate Management Trainee with the Taj Group of Hotels. I have served as the Sales and Marketing Manager, Food and Beverage Manager and the General Manager of various hotels in India. I have been a senior Food and Beverage faculty at the Institute of Advanced Management, Calcutta and a Consulting faculty member at the Air Hostess Academy and Operations Consultant for Seagull Hotels Bangladesh and Mezzo Calcutta. I looked after operations and projects for a restaurant Chain Conceptualised and created by me for the IMRS group, as Vice President. At present I am working for Neesa Leisure Ltd/ Euclid Solutions the Owners of the Cambay Group on a fast expansion spree, with emphasis and overall advisory capacity for Food and Beverages for their three operational properties. I am developing their menus and sourcing F&B related Staff and material for smooth operations, with ultimate quality. I am at present the General Manager of their Deluxe property the Cambay Grand, coming up at, Thalthej, Ahmedabad. Starting and handing over the property to them in the very near future. I have for Neesa, Looked after their Food and Beverage operations as General Manager, Started their property at Kukas, The Cambay Spa and Resort, Designed and planned operations and facilities at Jamdoli Jaipore, and am now looking after their prestigious Cambay Grand Project, at Thalthej, Ahmedabad.
My expertise lies in providing for you and Running for you , your Hotel Operations, your entire dining room staff with the operational expertise required to run Deluxe properties, Management Skills, Communication and PR, customer service knowledge, Quality Control and adherence to SOPs. Creating SOPs property specific, Training, operations, mechanics and strategies needed to be successful in running the day-to-day operations. Food Production and Food Design and Kitchen Management.
I have over the years gained experience in opening hotels, from pre startup to start of operations, Planning and strategizing marketing of the product, Planning the food and beverage, menus, Food trials depending on propertinal requirements, designing the facilities, and startup of the same, HR Planning manpower planning, Licensing and liaising with the concerned authorities, to ensure optimal operational excellence.
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| Skills: |
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| Known languages (and levels): |
English-Very GoodGerman-A littleHindi-GoodOther: Bengali
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| Type of Employment wanted: |
Full Time
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| Minimum Yearly Salary in Numbers: |
30000 USD
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| Current Location: |
India, Kolkota (Calcutta) |
| Education History, Qualifications & other additional information: |
| Level of Education: |
Tech School
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Education___________________________________________________________________________________________________
1994 1995, Hotel Facschule Schloss Klessheim, Salzburg, Austria.
Advanced Diploma in Hotel Management/Promotion and Economics of Tourism with Distinction.
1988 1991, Institute of Hotel Management, Catering Technology and Applied Nutrition (IHMCTAN), Calcutta.
Three-Year Diploma in Hotel Management.
Year 12, 1988, The Doon School, Dehra Doon, Uttaranchal, India. Indian Schools Certificate.
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| Work History & Experience: |
| Years of Work Experience: |
More than 15 Years |
My areas of expertise would include:
Start Your Operations and Smooth all Teething Problems
Front of the Office Operations
Food and Beverage Service
Food and Beverage Production Additional adherence to HACCP Standards ( If Required by Operator as standards are very stringent)
Research and Menu engineering working towards ensuring enduring acceptability by Guests by offering new products
House Keeping
Systems and POS, installing and selection of correct software and Hardware
Maintenance and engineering
Security and Fire Safety
Setting operational Standards and creation of Standard Operating Procedures.
Administration
Market Reach, Advertising and selection of Correct Medium, Creation of Advertisements in consultation with the relevant agencies
Training and Guiding the existing team to Operational Start and adherenence to TQM
General Management of your Full operation
Innovation and Implementation of New Products
This would be from Pre Startup to start of operations and final Handover to the Managing Operators
Hotel Operations and General Management with emphasis on Food and Beverage are my core areas
Facilities designer and Kitchen Planner, with implementation (Consultant), Residential as well as Commercial
Menu Planning, Engineering, Design and Print Implementation
Researching Local Food Habits and Food related Demographics/Psychographics
Training Programs
Hospitality Foundation module
Waiters and Waitresses Training Programs for beginners and intermediary training program
Supervisory and Managerial Skills
Operations for Hotels and Restaurants
Work Experience
June 2009 Present
General Manager - The Grand Cambay, Thalthej, Ahmedabad, Starting Property from Design Stage to Operations
General Manager Facilities Design and Implementation, Coordination with Contractors, Ensuring optimal Implementation
General Manager the Cambay Spa and Resort Kukas - Jaipore
Corporate General Manager Systems and Coordination Food and Beverage
Corporate General Manager Food and Beverage, Service and Production. Additional Responsibility of Production Quality Control, Standards, Systems and Coordination, Group wise application of SOPs
Responsible for the overall Food and Beverage Operations of the Group at Multicity Locations, ensuring that the SBU Business plan is implemented and Monitored on a regular basis to achieve and cross Pre determined Targets. Ensuring smooth operations in Service and production. Applying TQM, and ensuring adherence to the Groups quality standards. Ensuring Guest Satisfaction.
Facilities planning and Design of Restaurants and layouts
Facilities design with workflow for All hotel Guest facilities, HK Pantries, Kitchens
PR with Guests for promotion of properties and improved revenues
Liaison with Governmental Agencies for Facilitation of Projects
Managing and Controlling Multiple Food and Beverage Outlets for the Group
Creation of the SOP property specific
Ops Management
Liaison with Group GM/RM/Chefs/F&B Managers to ensure Quality Standards
Guide the Groups F&B on Group SOPs and ensure adherence
Standardization of Amenities and Raw Materials for Hotels
Auditing the Groups F&B Processes, Quality and Standards
Guiding the Corporate Training Head and Unit F&B Heads to implement SOPs successfully
Implementation and monitoring the SBUs Business Plans Turnover, Cost & profitability Targets Taking on site Corrective action whenever required
Implementation and Monitoring the SBUs Marketing Plan
Total responsibility for R&D of Products and to new concepts to the Group/Chain
Visualizing and Conceptualizing and implementing new Dining Concepts across the Group
Conducting Periodic Reviews and Operational Audits of Each Unit F&B Service and Production
Interaction and guiding Corporate Purchase for all F&B Related purchases
Recruitment and HR For F&B through the Group
September 2008 May 2009
General Manager Cambay Spa and Resort Kukas and Jamdoli Golf Resort, Jaipore, Rajasthan. Additional Responsibility to Startup OPS of Hotel
General Manager Facilities Planning, Projects and Corporate General Manager Food and Beverage__
Euclid Solutions Gandhi Nagar, Gujarat, Cambay Group of Hotels.
Looking after the day to day Operations and Administration of the Property
Facilities planning and Design of Restaurants and layouts
Facilities design with workflow for All hotel Guest facilities, HK Pantries, Kitchens
Liaison with Architects and consultant Engineers
Liaison with Governmental Agencies for Facilitation of Projects
PR with Guests for promotion of properties and improved revenues
Liaison with Governmental Agencies for Facilitation of Projects
Ensuring SOP are adhered too
Managing and Controlling Multiple Food and Beverage Outlets for the Group
Ops Management
Creation of the SOP property specific
Leading the team in the quest for Food and beverage Excellence and ultimate Customer Satisfaction
Helping the Team in al areas where my experience may be put to use
Researching Local Food Habits and Incorporating the same in our Food and Beverage Production
Innovating with Food
Menu Planning and Design
Budgeting for Food and Beverages Departments Finalization in Coord with The General Managers
Restaurant Design from Conceptualization to Ops Startup Handover to Property
May 2007 September 2008
Vice President Operations IMRS India Pvt Ltd.
Overall Operations and Management for Hotels and Food and Beverage operations
Projects Planning for Multiple Food and Beverage outlets in India
Liaison with Local Governmental Agencies for Facilitation of Projects and Ops
Liaison for Licenses
SOP for Ops
Facilities Design, Interiors, Architectural Op
Concept Creation for Food and beverage operations
Locational Viability
Operations Management
Menu Design and Service Design with Menu Engineering
Looking after all ops for Restaurant Chain, Conceptualization and Facilitation
Tendering and Search of Suppliers
Software Management and Location
Creating pre opening budgets for the property
Doing the staffing and recruitment for the property
Creating pre opening budgets for the property
Researching local demography for information on guest requirements
Set Quality standards for Hotel Purchase with regard to local environment
Training Management and Junior staff on Job Responsibility/Requirements/Descriptions and Quality standards of the Calcutta Property
Food and Beverage Research
Energy Conservation and Implementation
May 2006 - Present
Freelance Consultant - Food and Beverages - F&B/Hospitality Trainer- Facilities Designer
Hospitality Trainer at AHA, Freelance Food and Beverage
Operations and Operations Management
Fidelio PMS Trainer and Evaluation
Creation and up gradation of Training Material
Making SOP for Hotels and Operations
Multiple Restaurant and Banquet Facilities
Facilities designer and Kitchen Planner, with implementation (Consultant), Residential as well as Commercial
Menu Planning, Engineering, Design and Print Implementation
Researching Local Food Habits and Food related Demographics/Psychographics
Writing a Recipe Book for People on the Move
Writing a Recipe Book for Diabetics and health Freaks
February 2005 April 2006
General Manager The Floatel Orchid Group of Hotels Concept Hospitality- Calcutta
Looking after the day to day Operations and Administration of the Property
The project implementation as per directives from the Corporate Office in BBY
Designing and implementing the operational flowcharts for the F&B and Kitchens
Menu Engineering, Menu Design, Menu Planning, Service Design and implementation
Food Production, Costing, Food Cost Planning
Sourcing Raw materials and Food Products/Tendering for Purchases of Raw Materials for Food Production Department
Facilities design and Co-Od with the architects and Facilities plan Designers
Liaising with Government officials for licenses and permissions from various departments required for the Hotel
Scheduling and maintaining logs and reports of activities at the property
Doing the staffing and recruitment for the property Creating pre opening budgets for the property
Creating Concepts for the various outlets / budgeting / implementation
Doing the staffing and recruitment for the property
Researching local demography for information on guest requirements
Set Quality standards for Hotel Purchase with regard to local environment
Training Management and Junior staff on Job Responsibility/Requirements/Descriptions and Quality standards of the Calcutta Property
September 2003 February 2005
Senior Faculty Member The Institute of Advanced Management Food and Beverage Service
Preparing Training and Teaching schedules for the Food and Beverage Department
Training in Practical and Theory on Food and Beverages
Food and Beverage Service Design, Menu Engineering, Menu Planning and Implementation
Menu Printing and Co-Od with printers for design and look
Guiding students on Career options and counseling
Looking after operations of the Institutes F & B Events (Khaddyotsav, State Banquets etc)
Researching material to be used for training and lectures and creating F & B training material/Handouts
October 2002 July 2003 (On Contract for the season)
General Manager The Shiv Niwas Palace and The Fateh Prakash Palace- Udaipur, India
Looking after the day to day operations of The Palace Hotels
Public Relations and meeting with guests/ entertaining/Sales and Marketing
Getting both properties ready for Re-Classification as Grand Heritage. Fateh Prakash won the award for The Best Grand Heritage property 2002-03.
Looking after the Hotels costs/ operational costs/and generating business through meetings with clients
Travel Itinerary Planning, Local Travel/Tourism and Site Visit Planning with F&B Meal Planning/Outdoor Catering/Packed Meals
Arranging Events/Management of Events and Facilitation/Local Entertainment.
Kitchen and Staff management
Food Production, Costing, Food Cost Planning
Strategic planning and business development. Looking at the various areas that could generate revenues.
Redesign of the SSVT area and redesigning of the Hotels menus following international trends and increasing revenue intake.
Controlling costs without affecting guest services.
Helping with training of staff. Improving staff morale through group exercises
Set Standards for the purchase quality Standards Manual
February 2001 September 2002
Food and Beverage Manager -The Taj Candela Khajuraho, India.
Looking after the day-to-day operations of the Food and Beverage department. (Three 2000 Sqft banqueting areas, 1 Specialty Restaurant, 1 Multicuisine Buffet Restaurant, Room Service, 1 Bar and Entertainment Center, Indian Airlines catering and Kitchen for flights to and from Khajuraho, 2 Theme areas of 8000 Sqft each).
Travel Itinerary Planning, Local Travel/Tourism and Site Visit Planning with F&B Meal Planning/Outdoor Catering/Packed Meals
Arranging Events/Management of Events and Facilitation/Local Entertainment.
Certified Food and Beverage Trainer for the Indian Hotels Company (also done the Train the Trainer program).
Quality Coordinator for the Hotel and Cross Functional Team Facilitator.
Managing and Actioning Food and Beverage Controls and systems.
Food Production, Costing, Food Cost Planning
Knowledge of the Fidelio system for F&B operations.
March 2000 February 2001
Food and Beverage Manager - Radha Park Inn, Chennai, India
Looking after the day to day operations of the Food and Beverage Department.( Two 1500 Sqft Banqueting areas, 1 specialty restaurant, 1 Multicuisine buffet restaurant , Room Service and a sports bar).
Design and setup of Geoffreys Sports bar at the Hotel. Sales and marketing for the Hotel and the Food and Beverage Department, Increasing the sales to an all time high and brining in new clients.
Training and Developmental activities for the department.
Arranging Food and Beverage Festivals and activities.
December 1997 March 2000
Sales and Marketing Manager, Food and Beverage Controller - The Peerless Inn, Calcutta. India.
Looking after the day-to-day Control operations of the Food and Beverage Department. (Two 1000 Sqft Banqueting areas,1 Specialty restaurant,1 Coffee Shop, Room service and 1 Bar )
Managing and Actioning Food and Beverage Controls and systems
Setup and Managed the Food and Beverage Controls department.
Setup and Managed the Sales and Marketing Department.
December 1995 December 1997
Asst Manager Food and Beverage - The Rajputana Palace Sheraton, Jaipur
Responsible for a GIT restaurant, 24 Hour Coffee Shop
Responsible for operational and developmental activities of the department.
Training and Creating SOP Manual for the F&B Dept
August 1991 1994
Corporate Management Trainee, The Indian Hotels Co, Taj Group, Head Quarters, Mumbai.
Underwent extensive operational and analytical training in all aspects of Hotel Management at various locations with the Indian hotel Company.
Projects worked on:
Kitchen systems management (Taj Mahal Hotel, Mumbai)
Guest Segmentation and Pareto analysis (West End Hotel, Bangalore)
Menu Engineering (Fort Aguada Beach Resort, Taj Hermitage, Taj Holiday Village, Goa)
Remanco Food and Beverage System Programming (Taj Palace Hotel, Delhi)
Merging Front Office operations and multiskilling Personnel for optimal output(President Hotel, Mumbai)
Food and Beverage Operational Training (Taj Bengal, Calcutta)
Implementation of Fidelio and Micros (Taj Bengal, Calcutta)
Implementation of Fidelio and Micros (Taj Chandela, Khajuraho)
Fire Safety and Medical emergency procedures Manual/ Systems Creation ( Taj Mahal, BBY)
Manager Chambers Taj Mahal Mumbai
Conceptualized and Started the Restaurant Rice Boat Taj Malabar
Restaurant Sonargaon Manager / The Esplanade ( Coffee Shop) Manager Taj Bengal
Manager Restaurant Karavali Gateway , Bangalore
Manager Asst F&B Coromandel - Chennai
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