Abhinandan Mukherjee

Hotelier -17yrs of experience in service industry.

Talent

Kolkata, KolkataMember since January 16, 2023

Send a job offer directly to this candidate

About

Presently working as “Site Operation Manager for Compass India Food Service Private Limited” and part of the Compass @ Google team in Bangalore.
Associate Director Food and Beverage with The Park Hotels at Hyderabad since 2017.
Almost 5 years of Food & Beverage management experience with The Park Hotels
2.5 years of Restaurant and Banquet management experience with Ista, Hyderabad as Manager-Food & Beverage.
Part of the ‘Anything But Ordinary’ rebranding exercise at The Park.
Worked at Banquets & Indian Specialty fine dining restaurant “Saffron” for almost 2.5 years, opening team member of “The Park” new banquet halls, known as “GALAXY”.
As Food & Beverage Executive for 1year 6 months in a Pan Asian restaurant known as “Zen” (serving Thai, Chinese & Japanese cuisine). “Zen” Ranked amongst Asia’s Top 20 Best Restaurants by The Miele Guide – Asia (’08-’09).
Actively involved in Food & Beverage brand development, creative marketing, brand activations, contracting, event management, outdoor catering and vendor management.
Responsible for pricing and cost strategies, budget and forecasting.
Managed INR 30 crores Food & Beverage budget and achieved it consecutively for two years.

Hospitality and Food Services management across 2 sites in the Bangalore region. Handling a diverse team of hospitality professionals from culinary, food service, KST, finance, procurement, HSEQ, sustainability.
Handling F&B revenue of INR 27+ crores across 2 buildings, 3 cafes and managing meals for 5000 users per day,

I have 2 Restaurant Managers, 1 Executive Chef, 4 Assistant Managers and 150 staff who serve 35,000 meals a week across both the sites.

Cross functional development for various site teams along with site planning, development and Operations Analysis
P&L handling and key account management along with Training and development
Strategic food & beverage planning, driving HSEQ and regional best practices at the sites
Handling a diverse team of professionals from culinary, food service, kitchen stewarding, finance and stores.

The Park, Hyderabad 04/2017 – 10/2019

Food and beverage management with operations of bars, restaurants, in room dining, banquets and outdoor catering with total staff strength of 70 in the hotel and 20 interns and daily associates
Managing the top line without compromising on the profitability
Pan India “anything but ordinary” creative F&B conceptualization, planning, procurement and execution
Implement a transparent appraisal and feedback system
Food & Beverage feasibility, concepts and brand positioning
The Park Hyderabad has two bars, one nightclub, one all day dining outlet, one specialty outlet, an alfresco dining, in room dining and 13,000 sq.ft. banqueting space
Budgeting and forecasting food and beverage and events operations
Customer relationship management, key accounts, business development and marketing for the unit
Business development for the hotel and weekly core team sales calls to key accounts and emerging markets

THE Park, Hyderabad 04/2015 - 03/2017

Looking after the entire banquet sales & operation. Directly manages 1 Sales Manager, 1 Asst.Sales Manager, 1 Executives, 1coordinator in sales & 2 Executives, 5 supervisors and a team of 50 associates & fixed term casuals. Responsible for the entire business of the banquets and marketing the services to the community through networking at local events along with promptly responding to inquiries about available rooms and catering options.
Collaborated with chefs and sales managers in planning and executions of highly successful events, planning weddings and outdoor caterings.
Closely monitoring the banquet sales and operation, help them in space maximization & by introducing the rate matrix for socials and corporate to pair with the market.
Increase and improve guest ratings for the services on social networks, travel and lifestyle websites

THE Park, Hyderabad 11/2012 - 03/2015

Food & beverage operation of the banquets.
Plan menus for the entire duration of long stay guests, explain guests about supplementary charges
Increase the revenue of each operation and improve their profitability
Control the expenditure and wastage, improve resource utilization
Planning and execution of packed lunches during picnics and excursion

Ista, Hyderabad 06/2010 - 11/2012

Service sequence compliance, use of gueridon trolley and beverage trolley
Maintain the wine cellar along with the single malt and scotch bank
Guest history and guest calling on birthdays and anniversaries
Reservation and table management system
Planning personalized TDH menus with guest preferences and pairing them with wine
Training the staff on Professional & Interpersonal skills: Videos, Presentations, Group discussions and Role Plays

The Leela Kempinski, Goa 04/2009 - 06/2010

Daily operations, flow of event, staff allocation, briefing and debriefing
Planning buffet layouts, signage and table set ups
Planning for outdoor catering with onsite cooking, manpower planning, ordering equipment on hire and transportation.
Cutlery, crockery, glassware and linen inventory, stationary and dry store management
Checking booking details on OPERA, releasing event prospectus, sending event proposals
Ensuring the smooth operation of the festive season, particularly on 25th December & 31st December, with vivid themes & sit-down buffet dinner for almost 600 guests.