Operations Head - M/S JSH - Tata Steel West Bokaro and Jharia Divisions, Jharkhand
JSH is a local registered service provider of Tata Steel West Bokaro and Jharia Divisions, Jharkhand. Presently working as an Operations Head of TSL Canteen Services, TSL Guest House Services & TSL Officers Club. Managing day to day Tata Steel Guest House Operations. Overall controlling of TSL canteens, capacity of approx. 700 hundred & 300 hundred feeders. Managing Club Kitchen Day to day operations and parties.
Manager Operations - Capri Hospitality Services Pvt. Ltd. - Tata Steel locations across India
(2017-02 - 2021-01)
Capri is on-site Service provider of Tata Steel all over India. Worked as Manager Operations FS-Healthcare and Leisure Guest House Services. Managed Tata Main Hospital Central Kitchen Operations from February 2017 to August 2019. Managed two Tata Steel Guest House at Ramgarh, Jharkhand from September 2019 to December 2021.
- Maximize company income generation and Minimize client debts
- Maintain a high level of customer satisfaction by ensuring that excellent service standards are attained and maintained
- Establish and maintain sound business relationships with clients to ensure maximum business retention
- Report on monthly business income to Operation Head FS Operations
- Effectively manage the operations assigned to ensure that high standards and operational controls are maintained
- Visit to all operations area on a daily basis and discuss operational problems and decide corrective measures
- Prepare monthly business plans and event proposals to client and secure agreements
- Participate in all scheduled meetings. Conduct meetings or lead team
- Preparing cafeteria menu, banquet menu as per the client demand
- Food cost control and profitability, Food festivals, promotions
- Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client
- Preparation of cyclic menu to offer the bests variety for all the meals
- Initiate development of new menus; upgrade old menus and special event menus
- Taste the food before service begins
- Develop new ideas for promotions, festivals and other special events
- Ensure standardization of recipes & directing the kitchen team
- Make arrangements for maintenance, repair and upkeep of the guest rooms, kitchen, its equipment, and other areas
- Responsible for accurate control, handover and deposition of cash
- Ensure that all the invoices are raised and delivered to the client as per schedule
- Taking inventory of store on weekly basic
GM Hospitality - Sodexo Food Solutions India Pvt. Ltd. - Adani Guest House, Gandhi Nagar, Ahmedabad
(2013-12 - 2015-03)
Sodexo India On-site Services is the leading provider of services that impact the Quality of Life of clients and their employees in the corporate segment and remote sites, patients and healthcare segment, and students and faculty in the education segment. Worked at Adani Guest House, Gandhi Nagar, Ahmedabad. It's a 180 rooms property, managing overall operations of Guest House.
Hospitality Manager - Sodexo Food Solutions India Pvt. Ltd. - Tata Centre, Tata Steel guest house, Jamshedpur
(2015-04 - 2016-12)
Worked as Hospitality Manager FS-Corporate Services, (East). Managing overall F&B and Housekeeping Facility operation of Tata Centre – Tata Steel guest house, director ban-glows, canteen & banquets.
Manager Operation - Hotel Green Horizon - Ranchi
(2012-09 - 2013-11)
Hotel Green Horizon is a 3-star hotel near Ranchi railway station with 48 rooms, four banquet hall, one board room, one 60 cover multi cussion restaurant and a well-stocked bar. A unit of Rameshwaram Hospitalities Pvt. Ltd.
- Participate as a team leader of hosting Indian Cricket team during India Vs England ODI match at Birsa Munda stadium, Ranchi on January 2013
- Participate as a team leader of hosting HIL'2013 at Astroturf stadium, Ranchi during semi-final and final match on 2013
Manager Operation - V. N. INN Group. The Aananda Imperial - Vyapar Vihar Road, Bilaspur, Chhattisgarh
(2012-02 - 2012-08)
The Aananda Imperial is a four-star luxury property having 76 rooms, one global cuisines restaurant, 24x7 Café, exclusive bar, pub-the undergone bar, three banquet hall, one forty thousand square feet lawn.
- Developing and implementing SOP's to work specifically with The Organization
- To manage of entire properties including oversaw Front Office, Housekeeping, Food & Beverage departments, maintenance, sales, IT, Accounts and HR daily activities
- Assisted HOD's in daily morning meeting. Overseeing and managing all departments, working closely with department heads on a daily basis
- Overview HR matters including interview, hiring, training, assigning work, counseling and performance appraisals
- Training staff to perform according to our brand standards
- Making MIS report and reported to COO every day
- Regular visit to corporate guest or in sales call
- Monitoring customer satisfaction, through review of written feedback, and just as importantly by spending time directly with the guests and ensuring their needs are being met and expectations exceeded
- Played a major role to operate IDS-software
- Organized events on occasion, sale promotion tie-up with wine and Sprit Company, food festival etc. and make an event calendar for organization
- Ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including sales analysis, menu costing and menu planning
Asst. General Manager-Operation - Rose Valley Hotels & Entertainments Ltd - Kolkata and multiple locations across India
(2009-02 - 2012-01)
Rose Valley Hotels & Entertainments Ltd is a well-known company for its 40 hotels & resorts in India. Worked as Asst.
General
Manager and managed overall operations of four properties: Rose Valley hotel-Durgapur with 100 rooms, one banquet, board room, one party lawn and one Food & Beverage outlets. Rose Valley hotel-Medinipur with 46 rooms, two banquets, one multi-cussion restaurant and bar. Rose Valley hotel-Tarapith with 54 rooms and Rose Valley hotel-Kolkata with 24 deluxe rooms and one Food & Beverage out-let. Also worked as Sr.
Resident
Manager at Rose Valley resort, Mandermoni, one of the largest resorts in eastern India with well-furnished 117 guest rooms, two party lawn, one specialty restaurant, one multi-cussion restaurant, ship-house, swimming pool, conference hall, gymnasium, rope way, troy train and water park.
- Work directly to manage all activities of all four properties including oversaw Front Office, Housekeeping, Food & Beverage departments, maintenance, sales, IT, profit/loss control and directed employees
- Managing all properties individually, looking after room sales, banquet sales, marriage parties, group booking, events etc.
- Perform goal setting, motivation/discipline of employees, labor expense control, control of general expense and resolving guest related issues in accordance with the company goals
- Coordinate with corporate office, directed accordingly and manage the hotel operation to achieve maximum profitability, ensure guest satisfaction, protect the financial aspects of the business and maintain the building
- Overview HR matters including interview, hiring, training, assigning work, counseling and performance appraisals
- Assisted HOD's in conducting staff meeting
- Ensure that product quality standards are met in all areas of the hotel as it relates to the appearance, level of maintenance and cleanliness; establish and maintain preventative maintenance programs to protect the physical assets of the hotels
- Oversee the guest service function to ensure corrective action is taken to resolve guest complaints and ensure superior guest service is delivered
- Making MIS report and reported to General Manger every day
- Giving a personal touch to every guest so that they feel at home and relaxed during stay
- Participate and monitor monthly inventory of supplies and equipment. Ensure purchases made are within budget and from approved vendors and approval from Corporate Office
- Played a major role to operate IDS-software
Sr. Resident Manager - Rose Valley Hotels & Entertainments Ltd - Mandermoni, Kolkata
(2009-02 - 2012-01)
Rose Valley resort, Mandermoni is one of the largest resorts in eastern India with well-furnished 117 guest rooms, two party lawn, one specialty restaurant, one multi-cussion restaurant, ship-house, swimming pool, conference hall, gymnasium, rope way, troy train and water park.
- Out of 25 category hotels & resorts, Durgapur unit has won the best upkeep property, best occupancy percentage out of all other properties, in August, 2011
- Increased room rates 20% by promoting and up-selling from standard rooms to a higher value room
- Improved employee's morale by holding staff meetings, trainings, staff party and proactively addressing relations issues
- Got promotion from Sr. Resident Manager to Asst. General Manger and look after the entire operation of four properties
- Group's Best Manger-Operations award in 2011
Asst. Banquet Manager - Vivanta by Taj Blue Diamond - Pune, Maharashtra
(2008-02 - 2009-01)
Worked as Asst. Manager Banquet at Vivanta by Taj Blue Diamond.
- Management of all aspects of facility set up, food and beverages service
- Supervise banquet servers, attendants, bartenders and other staff
- Communicate with the kitchen staff regarding the food
- Assisted Executive Chef and F&B-Manager in making of food cost
- Carry out disciplinary action and supervise the performance as required
- The cost control by assisting the management regarding food, beverage, decoration and other equipments purchase
- Provide assistance to the F&B-manager by ensuring all work is done in specified time
- Keep track records of the bills and time of events
- Ensure the cleanliness, food and beverage, order of the catering, services of the staff
Resident Manager - Hotel Overseas Mansion - HGB Road, Agartala, Tripura
(2007-01 - 2008-01)
Worked as Resident Manager in Hotel Overseas Mansion. Working as a pre-opening team member in the 81 rooms, 120 covers restaurant and two banquet hall Business class Boutique hotel.
Floor Manager - I - The Resto-lounge - Highland Park, 1925 Chawk Garia, Kolkata
(2006-03 - 2006-12)
Worked as Floor Manager in F & B outlet.
- Oversees and manages all areas of the restaurant & food court
- Ensures guest service meets company standards and customer satisfaction is maintained
- Respond to customer complaints, taking appropriate action to solve the problem
- Molding professionally trained staff and having them being adapted to the changing needs if the industry through daily training and briefing
- Closely monitor the safety of the restaurant guests and staff through execution of food safety and restaurant safety standards and guidelines
- Lead all financial areas including sales growth, cost management, and profit growth
- Have a good working knowledge of all equipment and efficiently takes care of preventative maintenance
- Handling inbound and outbound calls, directly interacting with corporate clients for up-selling and invited them for events or private parties
- Taking care of group booking, private party and events
- Taking daily bar inventory end of closing
Floor Manager - I - The Resto-lounge - Kolkata
(2006-03 - 2006-12)
Achievements: Best Employee of the month in June, 2006. Best Sales man of the month in September, 2006.
F&B-Captain - Lytton Hotel - Kolkata
(2005-10 - 2006-02)
Lytton Hotel is a corporate hotel in the city, approved 3-star properties having 80 rooms with one multi-cussion and one specialty restaurant, bar, two banquet halls.
F&B-In charge - Hotel Classic Inn - Khudiram Square, HPL Link Road, Haldia, East Medinipur, West Bengal
(2001-02 - 2005-09)
Hotel Classic Inn is the most popular hotel in Haldia, having 61 rooms, two banquets, two F&B outlets and bar.
- Directed and organized the activities of the food & beverage departments
- Maintained and retained the high standards of food and beverage quality, service, and marketing
- Maximized profits by delivering an outstanding customer service
- Planned and directed the functions of administration and planning of food & beverage department
- Enforced and implemented effective controls of food, beverage, and labor costs
- Menu planning and introducing food festival during occasions
- Implement new menu items that will increase customer satisfaction and perception of value
- Develop and manage the annual food & beverage budget
- Daily briefing and preparing the staff day to day operations of each function
- Coordinate with Chef for menu of the day, moveable and non-moveable items, daily requisitionetc
- Select vendors after each half yearly contract
Captain & Sr. Captain - Kenilworth Groups of Hotels - Russell Street, Theater Road, Kolkata. Also at Bhubaneswar unit
(1997-07 - 2000-12)
Kenilworth is the Best Western groups of hotels approved 4-star properties in Bhubaneswar and approved 5-star properties in Kolkata and Goa. Worked as F & B Captain and Sr. Captain at Kenilworth Bhubaneswar and Kolkata unit.
- Management of all aspects of facility set up, food and beverages service
- Supervise banquet servers, attendants, bartenders and other staff
- Communicate with the kitchen staff regarding the food
- Assisted Executive Chef and F&B-Manager in making of food cost
- Carry out disciplinary action and supervise the performance as required
- The cost control by assisting the management regarding food, beverage, decoration and other equipments purchase
- Provide assistance to the F&B-manager by ensuring all work is done in specified time
- Keep track records of the bills and time of events
- Ensure the cleanliness, food and beverage, order of the catering, services of the staff
