Bijayan Sinha

• Ensure all operations are carried on in an appropriate, cost-effective way
• Improve operational management systems, processes and best practices
• Assisting in aligning organization's processes
• Formulate strategic and operational objectives
• Examine financial data and use them to improve profitability
• Manage budgets and forecasts
• Perform quality controls and monitor production KPIs
• Recruit, train and supervise staff
• Find ways to increase quality of customer service
• Creating a synergized workforce

Achievements

• For the financial year 2022-23 hotel revenue was 42.98 crore against the budget of 39.84 and guest satisfaction score of 71.19 against the budget of 65%
• Successfully handled 2 large ODC in March 2023 with total earning of 1.30 crore
• Successfully completed TPM of all rooms and soft refurbishments of hotel public areas
• For the year 2023-24 hotel is expected to close the revenue of 49 crore against the budget of 46 crore and guest satisfaction score of 71% which is on target
• Successfully completed one large ODC and WC matches for the month of October and November, total billing of 3.30 crore.
• Relaunched “Mystic Masala”, award winning Maharashtrian restaurant at hotel

• Handling of daily hotel operations
• Creating the operational excellence both in terms of hotel team and guests
• Monitoring the monthly budget and control on expenses
• Monthly meeting with the HOD team

Achievements

• Guest satisfaction score was elevated to 75% from 54% in the span of 3 years
• Successfully handled the business demands during the tenure
• Hygiene audit score went up to 81% from 73%

• Achieving the departmental revenue and controlling the operating cost
• Preparing revenue and expense budget
• Maintaining departmental service standards in terms of Richey standards and Taj Luxury Experience Standard
• Increase in Medallia score
• Employee satisfaction through ESS
• Creating a better business environment through Tata Business Excellence Module
• Employee training and promotion
• Departmental training
• Inventory control
• Cost control
• Skill certification of staff
• Maintaining departmental hygiene standards as per ISO 22000 guidelines and Johnson Diversy audit
• New service design for banquets
• Plan for high end banquet functions, theme set up
• Recruitment process

Achievements

• Handled hotel operation from 2016 to 2017 in the absence of the General Manager
• Attended 2 day workshop of Finance for Non Finance at Vivanta By Yeshwantpur on 16th and 17thOctober
• Handling the flight catering for the Honorable Prime Minister, President and Vice President of India on several occasions
• Re-established Syn as the party destination of the city
• Successfully managed 9000 pax ADP outdoor catering on 2nd February, 2017 at Gacchibowli stadium
• Successfully managed11000 pax ADP outdoor catering on 13th March, 2016 at Gacchibowli stadium
• Successfully managed 7000 pax Oracle outdoor catering on 14th February, 2016 at Hitex convention centre
• Syn has been chosen as “Best Pan Asian Restaurant' for the year 2014-15 by Times Food Guide Award
• Successfully managed13000 pax ADP outdoor catering on 10th January, 2015 at Gacchibowli stadium
• Successfully managed 5000 pax Macoleods Pharma catering on 6th December, 2014 at Hitex Convention Centre
• Successfully managed 12000 pax ADP outdoor catering on 2nd February, 2014 at Gacchibowli stadium
• Successfully managed 8000 pax Oracle outdoor catering on 16th February, 2014 at Hitex convention centre
• All Day Dining “Arena” has been chosen as best coffee shop for prestigious TABE award for the year 2013-14.

• Creating our own F&B sales team comprising all the managers of the department
• Promoting F&B outlets through sales calling along with F&B sales team
• Deciding on yearly restaurant promotions and events
• Achieving the departmental revenue and controlling the operating cost
• Preparing revenue and expense budget
• Maintaining departmental service standards in terms of Richey standards and Taj Luxury Experience Standard
• Increase in GSTS
• Employee satisfaction through ESS
• Creating a better business environment through Tata Business Excellence Module
• Personalized guest service and guest engagement
• Employee training and promotion
• Making guest database
• Departmental training
• Keeping a close check on departmental cost and mini bar variance
• Inventory control
• Skill certification of staff
• Maintaining departmental hygiene standards as per ISO 22000 guidelines and Johnson Diversy audit
• New service design or banquets
• Plan for high end banquet functions, theme set up
• Recruitment process

Achievements

• A Certified Business Excellence Facilitator (Gold Level) of Taj Hotels
• Executive member of “Sexual Readressal Committee” of Taj Krishna
• A member of “Quick Response Team” of Taj Krishna
• A member of Corporate Social Responsibility team of the hotel
• Taj Krishna achieved highest GSTS rating in the year 2012-13 in F&B department

• Maintaining outlet GSTS score
• Achieving outlet budget and maintaining cost
• Training and welfare of team members
• Best practice for the outlet
• Innovation
• Maintaining outlet inventory
• Maintaining outlet hygiene standards
• Maintaining outlet standards through audits
• Assisting Food and Beverage manager in planning outlet promotions

Achievements

• In Room Dining of Taj Bengal, Kolkata has been awarded as the most hygienic outlet for the year 2010-11
• Has done an exposure training in Golden Dragon (Specialty Chinese Restaurant) in Taj Mahal Palace and Towers, Mumbai
• In the financial year 2007-2008 In Room Dining achieved 2nd position in terms of GSTS in luxury SBU from previous year's 7th position
• In the financial year 2008-2009 from September to March Sonargaon achieved 62% in GSTS – highest score since opening
• A Certified Taj Departmental Trainer
• Trained in Wine Appreciation and understanding of Wine by sommelier Magandeep Singh

Achievements

Worked as official In Charge of Food And Beverage Service of Trident Hilton, Agra from August 2005 to July 2006 in the absence of Food and Beverage Manager

• Exposure Training in Opium bar and India Jones in Hilton Towers, Mumbai in 2004
• Exposure training in Kandahar in The Oberoi Mumbai in 2004
• Exposure Training in Chowrangee Bar and Le Terrace in The Oberoi Grand, Kolkata in 2003
• Support Team member in Trident Hilton, Jaipur in 2003
• Support Team member in The Wildflower Hall, Shimla in 2003
• Support Team member in Baan Thai, The Oberoi New Delhi in 2002
• Exposure training in The Oberoi Rajvilas in 2002
• Attended the wine connoisseur session by Sunsula
• Attended the wine connoisseur session by Brindco
• Attended the New World Cuisine Workshop conducted by Chef Banidharan of OCLD

Member of the pre-opening team