Suman Pramanick

Accomplished hospitality leader with over 10 years of progressive international-standard experience in luxury hotels, upscale resorts, and premium airline catering operations. Expertise in hotel operations, food & beverage leadership, guest relations, team development, service excellence, and revenue optimization. Recognized for delivering elevated guest experiences, maintaining world-class service standards, and leading multicultural teams to achieve operational excellence.

Strong ability to align daily operations with brand expectations while driving profitability and long-term guest loyalty.

Resident Manager at Udaan Hotels & Resorts (2019-06 – Present)

Direct full hotel operations including front office, housekeeping, engineering, security, and guest services.

• Direct full hotel operations including front office, housekeeping, engineering, security, and guest services.
• Recruit, train, mentor, and supervise departmental teams to maintain service excellence.
• Monitor daily revenue, expenses, and departmental budgets to improve profitability.
• Develop operational SOPs to improve efficiency and maintain brand standards.
• Coordinate with sales and marketing teams for occupancy growth and corporate business development.
• Handle guest concerns personally to ensure strong online reviews and repeat business.
• Ensure legal compliance with safety, hygiene, and hospitality regulations.

F&B Manager cum Operation Manager at White Mushroom Holidays (2019-02 – 2019-06)

Managed end-to-end hotel and food & beverage operations across restaurant and guest service areas.

• Managed end-to-end hotel and food & beverage operations across restaurant and guest service areas.
• Controlled purchasing, vendor negotiations, stock levels, and waste management.
• Implemented staff training to improve productivity and customer engagement.
• Conducted daily operational audits to maintain service consistency.
• Supported revenue improvement through menu engineering and promotional activities.

Operational Manager cum F&B Manager at The Verda Dwarawata (2018-06 – 2019-02)

Oversaw restaurant, banquet, bar, and room service operations.

• Oversaw restaurant, banquet, bar, and room service operations.
• Managed menu planning, costing, and quality control procedures.
• Supervised staffing schedules and performance monitoring.
• Coordinated events and special functions with internal departments.
• Maintained vendor relationships and procurement processes.
• Ensured hygiene compliance and guest satisfaction standards.

F&B Manager at Tropical Retreat, Igatpuri (2018-01 – 2018-06)

Led food and beverage department operations for restaurant and banquet outlets.

• Led food and beverage department operations for restaurant and banquet outlets.
• Managed manpower planning, induction, and team development.
• Controlled inventory and monthly cost reports.
• Introduced service improvements to enhance guest dining experience.
• Worked with chefs on menu planning and pricing strategy.

Training & Development Manager cum F&B Manager at Sparsh Magic LLP

Created structured training programs for operational staff across departments.

• Created structured training programs for operational staff across departments.
• Conducted skill-gap analysis and performance coaching sessions.
• Developed training materials and SOP manuals.
• Oversaw banquet operations and guest event coordination.
• Supported management in employee retention and succession planning.

Head Trainer – F&B Service at Kamona Charitable Society

Designed technical and behavioural training programs for F&B employees.

• Designed technical and behavioural training programs for F&B employees.
• Conducted workshops on service etiquette, upselling, and food safety.
• Evaluated staff performance and recommended improvements.
• Assisted in recruitment, onboarding, and departmental development.

Assistant Catering Manager at Air India SATS

Managed airline catering production and service logistics.

• Managed airline catering production and service logistics.
• Supervised food preparation, storage, dispatch, and quality standards.
• Coordinated with airline clients to meet operational requirements.
• Controlled inventory and reduced wastage through better forecasting.
• Maintained compliance with food safety and aviation service standards.

Outlet Manager at Marriott Hyderabad

Managed daily operations of premium dining outlet.

• Managed daily operations of premium dining outlet.
• Led team scheduling, training, and service monitoring.
• Maintained inventory accuracy and cost controls.
• Improved guest satisfaction through personalized service.
• Supported sales growth through promotions and guest engagement initiatives.

B.Sc. in Hotel Management, Catering Technology & Tourism – Punjab Technical University

Diploma in Hotel Management – Nalanda Institute of Advanced Studies