Tapas Kundu

Seeking a position to utilize skills and abilities in an organization that offers innovative technology products and professional growth while being resourceful and flexible.

General Manager - Peerless Hotels Limited - Hyderabad, India

(2024-11)

• Keeping an eye on all the operations of the hotel, including activities of all departments
• Inspecting all the rooms regularly in order to check if they are keeping up with the hotel standards
• Planning maintenance works, events, and room bookings
• Managing and coordinating employees' duties (receptionist, janitor, clerks, and so on)
• Organizing and coordinating the use and rental of hotel spaces for social events, meetings, and parties, and conferences, etc.
• Ensuring good, smooth, and effective interaction with guests
• Monitoring daily and monthly revenue generated, as well as cost and expenses
• Keeping track of budgets and expenses, including reviewing financial reports and statements
• Upholding the guidelines established by the hotel owner and ensuring that employees adhere to the laid down rules and guidelines.

Director of Operations (Unit Head) - Sayaji Hotels - Gujarat, India

(2024-05 - 2024-11)

• Obtains profit contribution by managing staff and establishing and accomplishing business objectives.
• Builds company image by collaborating with customers, government, community organizations, and employees; and enforcing ethical business practices.
• Develops strategic plan by studying technological and financial opportunities, presenting analysis, and recommending objectives.
• Accomplishes subsidiary objectives by establishing plans, budgets, and results measurements; allocating resources; reviewing progress; and making mid-course corrections.
• Coordinates efforts by establishing procurement, production, marketing, field, and technical services policies and practices; and coordinating actions with corporate staff.
• Contributes to team effort by accomplishing related results as needed

Food and Beverage Manager - Vivanta - Kolkata, India

(2016-08 - 2024-05)

Heading Food and Beverage including 110 covers Multi cuisine restaurant, 45 Covers Casual Bar, Pastry shop, 12000 Sq.ft of overall Banquets, IRD. Handling a team of 45 including five outlet Managers, 8 Supervisors, 1 Kitchen stewarding Manger. Supervised the successful brand transformation of Gateway to Vivanta. Sought after a budgeted F&B revenue of 30cr for a financial year.

• Formulating financial, catering, and marketing policies and strategies.
• Preparing a budget for the department consulting departmental heads.
• Planning menus for various outlets in consultation with chefs and restaurant managers.
• Designing and implementing sales promotional activities to achieve the revenue target.
• Analyzing competitors' strategies and their market share.
• Controlling all three elements of costs- food cost, labour cost, and overheads.
• Scheduling a training program for all the staff of the food and beverage department.
• Ensuring the predetermined quality of dishes and services offered to guest is maintained.
• Maintaining a very good rapport with guests.
• Attending meetings called for by the general manager.
• Implementing hygiene and safety standards.
• Monitoring the performance of the departments.

Food and Beverage Executive - The Lalit Great Eastern - Kolkata, India

(2016-01 - 2016-07)

• Manage the performance of the service attendants - all Front of House employees during shifts in the absence of the Outlet Manager, which includes training on new menus, supporting busy outlets where necessary
• Attending to guest complaints
• Managing a smooth relationship with the kitchen to ensure that guest satisfaction is maximized at all times
• Being the first point of contact for the guests to ensure that guest complaints are dealt with the a consistent a fair manner & adherence to all company Cash Handling Procedures
• Adhering to the closing procedure in line with the Company's Policies and Procedures to minimize financial risk to the Company
• Assist in the development of new marketing initiatives including assist & oversee of social media requirements

Food and Beverage Supervisor - Emirates Flight Catering - Dubai, United Arab Emirates

(2012-12 - 2015-12)

• Completes the outlet's daily Supervisor's Checklist.
• Ensure the requisition point and prepares the requisition form for food supplies and operating guest supplies for the approval of the Outlet Manager and/or Asst. Manager.
• Prepares details required for pre-meal briefing - out of stock items, reservations, daily specials, VIP reservations, etc.
• Takes the daily inventory of food supplies and guest supplies to ensure availability.
• Prepares and submits breakage and loss report for operating equipment, for the shift.
• Attends weekly Outlet's meeting and other meetings required of the position.
• Conducts monthly inventory of operating equipment in coordination with the Chief Steward.
• Coordinates with the other staff within the department and other department in the performance of duties and responsibilities.

Food and Beverage Captain - Kenilworth Resort and Spa - Goa, India

(2012-06 - 2012-12)

• Responsible for guiding the host, waiter/waitress and bus boy/girls in the performance of their jobs.
• Ensuring sufficient operating guest supplies, beverage supplies and operating equipment during outlet's operation.
• Responsible for consistently implementing the service standards and operating procedures in the outlet.
• Ensuring sufficiency of man power in the shift.
• Performs other duties and responsibilities assigned by immediate superior, which leads to guest satisfaction and profit for the hotel.

Food and Beverage Captain - Holiday Inn - Riyadh, Saudi Arabia

(2010-06 - 2012-06)

• To be fully conversant with every dish served in the Restaurant and to provide explanations as requested.
• To communicate with other Restaurant staff and departments.
• To assist the Restaurant Manager and his Assistants in keeping the morale of the Team up through social and educational events.
• To make sure that Company Policy, the Vision Statement, and Departmental Objectives are followed and utilized at all times.
• To assist the Restaurant Manager and his Assistants in the preparation and Presentation of training programs, briefings and SOP's.
• To be aware and promote all services offered in the Hotel.

Guest Service Associate - The Intercontinental Lalit Goa - Goa, India

(2008-07 - 2010-04)

• Greet customers and seat them according to their preferences
• Offer welcome drinks and beverages
• Offer appetizers and alcoholic drinks
• Ensure that the order is prepared according to the menu
• Ensure order quality and quantity prior to serving
• Keep a constant eye on the table to gauge needs and fulfil them immediately
• Accept payment in cash and credit card
• Clear table and clean table tops

Higher diploma - Hotel and Travel Industry Management, Hotel Management and Applied Nutrition - MSHM (Affiliation Annamalai University) (2009-04)