Summary
Overview
Work History
Education
Skills
Work Availability
Quote
Timeline
GeneralManager
Debjeet Banerjee

Debjeet Banerjee

Indore ,MP

Summary

A dynamic, result oriented Professional offering focused leadership to drive luxury , sales, concepts ,marketing to generate profitability in highly competitive market. Result oriented hospitality professional over 22 years of hands on experience in renowned hotel brands in various management position.

Currently working as General Manager with The Park Hotels Ltd , The Park Indore ,which is a managed property by The Park Hotels . Current portfolio allows to handle “Hotel Project , pre opening and operations and administration .

Objective has always been to provide strategic leadership and growth to an organization by achieving profitability for owners, stakeholders with a clear vision "A great hotel for guest and a great work place for employees” .

Strong commercial and business acumen to deliver robust profits and financial results with the ability to turn around hotels and command in improving market share. Pursue excellence with an intense passion for delivery of quality customer experiences, customizing engaging guest experiences by providing world-class experience to Guests .

A significant aspect to turn around and establishing hotels of repute in the market Managing P&L management, re-positioning hotels, increasing revenues and top line growth and increase in reporting strong profits, Creating and developing outstanding associates and resolving employees and other inter personnel issues. Representing brand and the hotel to the owning company CORE RESPONSIBILITIES FINANCIAL RETURNS: Prepare annual capital, cash flow and sales and marketing plans to accurately forecast budgets and achieve required operating results. Analyze financials to drive revenues, future profitability, and maximum return on investment. Use distribution channels and technology platforms to drive revenue and maximize market share. Lead capital plans and asset management initiatives, including working with owner to maintain or improve property’s market leadership position.

Serviced-focused General Manager dedicated to delivering positive customer experiences to promote loyalty and repeat business. Orchestrates optimal resource utilization to handle expected operational needs. Sales leader with sound judgment, good planning abilities and interpersonal communication strengths.

Overview

22
22
years of professional experience

Work History

General Manager

The Park Indore
Indore , Madhya Pradesh
10.2017 - Current
  • Indore Current- Green Field .
  • Total Keys 100 keys (Pre-opening – since 2017 and now open 1st December 2021)
  • 3 Banquet Halls with covered area of 15000 square foot , 2 lawns of 60,000 square foot with total capacity of 1000plus guests
  • All Day Dinning Epicenter 127 covers , Aqua 96 covers pool side lounge bar
  • Someplace else – specialty Malt , Cocktail &Cigar Bar with Live music performance
  • Responsible for upscale property of Indore
  • Handled project coordination’s , planning and development of project between
  • Owning Company & Managing company
  • Hotel is established as best upscale hotel with excellent business mix for higher yield.
  • Established figures 2021-22 Dec- March Revenue of 14 CR, ARR-9300 , GOP-45%, Occupancy 72%, staff retention and Training was key focus .
  • Established Figures 2022-23 from April -July Revenue of 11 Cr Budget for financial year 37 Cr , achieved ARR - 6300 , GOP-42%, Occupancy 65%, All cost parameters focused .
  • Received Best Restaurant of Indore Epicentre All Day Dinning by Food Connoisseurs India Awards 2022-23
  • Received Gastro Bar of year Aqua by Food Connoisseurs India Awards 2022-23
  • Opened - THE PARK Juhu Mumbai 2018-19
  • Opened- Zone Palace by the Park 2019-20
  • Prepared annual budgets with controls to prevent overages
  • Performed statistical analyses to gather data for operational and forecast team needs
  • Boosted productivity consolidating material planning, data collection, payroll and accounting programs into one system
  • Drove year-over-year business growth while leading operations, strategic vision and long-range planning
  • Identified trends in customer marketplaces to develop valuable solutions
  • Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
  • Reduced process bottlenecks by training and coaching employees on practices, procedures and performance strategies
  • Implemented operational strategies and effectively built customer and employee loyalty

Managing Director

LAGOM Kitchen+Brewery, SAKE FABLES HOSPITALITY LLP
Gurgaon , Haryana
02.2014 - 09.2017
  • Director Operations , Partner-Investor
  • LAGOM kitchen + Brewery Gurgaon India owned by Sake Fables Hospitality LLP
  • Restaurant with Microbrewery with 178 covers serving Thai, Malay, Vietnamese ,Cantonese , Italian and Indian cuisine
  • Under construction and ready to open , 275 covers Restaurant with microbrewery on Sohna road extension 2nd Unit by Sake Fables Hospitality
  • Responsible For:
  • Design Finalization
  • Construction follow ups with selected agency involved for construction Licensing and coordination
  • Equipment selection and ordering Marketing & Sales
  • Daily flow of operations
  • Customer satisfaction & Analysis
  • Budgeting operations , Revenue & Profit and loss
  • Planning and execution of all mediums of
  • Marketing activity Hiring for all levels
  • Menu Designing with Executive chef
  • Analysis of Market trends and innovations

Director of Food & Beverage

THE PARK
New Delhi , New Delhi
03.2010 - 01.2014
  • Total Keys 220 keys 3 Banquet Halls with capacities of 350 & 100 people each , 1 All Day Dinning , 3 specialty restaurants ,1Pool side Lounge Bar & 1 Night Club
  • Food & Beverage for The Park New Delhi luxury 5 star Hotel in business district of capital city New Delhi
  • Additional responsibility for Banquet
  • Sales & Kitchen Stewarding
  • Responsible for :
  • Day to day Operations
  • To prepare Department Revenue Budget , Profit and loss statement Reviewing
  • Department Budget
  • Menu Planning and Engineering
  • Market Planning and Strategies
  • Hiring , Supervising and evaluating Performance of team
  • Handling Customer Issues and Quarries through calls and web sessions
  • Delivering business impact through implementation of lean ideas
  • Setting daily , monthly and yearly performance targets and ensuring that are met Taking trainings for team members to groom them for next level
  • Conducting meetings to understand their problems and ensuring all justified grievances are resolved Validating training batches to ensure right people move from training to operations floor
  • Interacting with support departments to ensure smooth flow of operations
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste
  • Worked with qualified chef to diversify menu with new offerings
  • Maintained sound financial footing by overseeing department profit, loss and budgeting
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies

Associate Director

THE PARK
New
04.2007 - 03.2010
  • Total Keys 220 keys 3 Banquet Halls with capacities of 350 & 100 people each , 1 All Day Dinning , 3 specialty restaurants ,1Pool side Lounge Bar & 1 Night Club
  • Food & Beverage with solely responsible for growth of department
  • Managing a Team of 114 people, with outlets (Aqua, Agni, Fire, Mist, Residence Lounge and In-Room Dining, Banquets, Banquet Sales, and Italia) Italia, Italian restaurant in DLF
  • Promenade
  • Luxurious dine out experience of city
  • Opened, conceptualized and planned entire opening layout with designing Italian food and beverage menu
  • Awarded best Italian restaurant by editor’s Choice Mr Vir Sanghvi
  • Responsibility :
  • Day to day Operations
  • To prepare Department Revenue Budget , Profit and loss statement
  • Reviewing Department Budget
  • Menu Planning and Engineering
  • Market Planning and Strategies
  • Hiring , Supervising and evaluating Performance of team
  • Handling Customer Issues and Quarries through calls and web sessions
  • Delivering business impact through implementation of lean ideas
  • Setting daily , monthly and yearly performance targets and ensuring goals are achieved Taking trainings for team members to groom them for next level
  • Conducting meetings to understand their problems and ensuring all justified grievances are resolved Validating training batches to ensure right people move from training to operations floor
  • Interacting with support departments to ensure smooth flow of operations
  • Core member of ISO 22000 and internal communication team,
  • Total Keys 220 keys 3 Banquet Halls with capacities of 350 & 100 people each , 1 All Day Dinning , 2 specialty restaurants ,1Pool side Lounge Bar & 1 Night Club .

Banquet Manager

The Park
New Delhi
06.2006 - 03.2007
  • Opened New Banqueting Facility with total Banqueting of 7000 square feet area in November2006
  • With new state of art Led lighting for hall, conceptualizing new designs for service and décor which was ahead of time, set up new processes for banquet sales operations, and designed yield management for banqueting space
  • Delegated tasks to staff members to maximize production under tight deadlines
  • Organized banquet storage and surrounding areas to facilitate access to products and materials
  • Followed safety procedures and incorporated safety equipment to reduce injury and loss
  • Set up and broke down conference and banquet rooms to meet facility standards and specifications
  • Established and maintained equipment inventory for accurate tracking, record keeping and to avoid loss
  • Maintained clear and easy access to exits and fire lanes to prepare for emergencies
  • Oversaw timeliness and quality of food delivery at high-volume events
  • Arranged furniture and equipment to maximize space and floor plan for seamless movement during functions
  • Performed cost-benefit analysis for corporate and social events
  • Managed budgeting and invoicing for both large and small-scale events
  • Liaised with catering department about event changes and implemented requested adjustments
  • Participated in financial activities such as setting room rates, establishing budgets and allocating funds to departments
  • Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates

Restaurant Manager

Taj Lands End
Mumbai , Maharashtra
06.2005 - 06.2006
  • Vista 24 Hours All Day Eatery at Taj Lands End with 144 Covers .Restaurant having yearly budget of 10 Crore
  • Team of 44(2 Assistant Managers, 8 Executives, 7 Captains, 4 Hostesses, 22 Associates)
  • Handling Day to Day operations
  • Training team members to excel on floor Handling customer issues and queries
  • Hiring staff at all levels for restaurant operational and Revenue budget restaurant Profit and loss statement
  • Total Keys 320 keys 3 Banquet Halls with capacities of 600,200 100 people , 1 All Day Dinning , 2 specialty restaurants ,1Pool side Bar & 1 Lobby Bar .

Restaurant Manager

TAJ PALACE HOTEL
New Delhi , NEW DELHI
01.2004 - 06.2005
  • Café Fontana (24 hours all day eatery)
  • Heading a team of 43 staff members (2 Assistant Managers, 4 Captains, 4 Hostesses, 27 Associates)
  • Established for ordering of Hotel Equipment operating stock for Café Fontana
  • Established formats for menu pricing and designing
  • Responsible for Budgeting
  • Responsible for designing co-laterals with in house PR Team
  • Made standard operating procedure for restaurant in conjunction with TAJ Guideline
  • TAJ, Total Keys 444 keys 5 Banquet Halls with capacities of 1200,600,250,200&100 people , 1 All Day Dinning , 3 specialty restaurants ,1Pool side Bar & 1 Lobby Bar

Assistant Restaurant Manager ,Guest Service Officer , Waiter,

Grand Hyatt Delhi
New Delhi, New Delhi
05.2000 - 12.2003
  • Development and project handling and coordination
  • Pre-opening Budgeting with projection
  • Planning Pre-opening and post opening operations
  • Sales and Marketing plans with Target Markets
  • Planning of Restaurant Equipment's and concept development ., in ‘GRAND CAFÉ’ (190 Covers), 24 hours Multi-cuisine Restaurant cum Coffee
  • Shop, offering Indian, Lebanese & Western Cuisine
  • Also awarded as best coffee shop in town by TIMES Awards in 2003.

Industrial Trainee

Windsor Manor Sheraton Towers
Bangalore, Karnataka
09.1998 - 03.1999
  • Training in all 4 core departs with focus on Food & Beverage .
  • Studied functional relationships between diverse operations to assess impact of different decisions and protocols
  • Worked closely with industrial professionals to expand upon acquired training with practical knowledge
  • Assisted with implementation of new safety instructions and equipment protocols

Education

PDP -

Cornell University
2011

Bachelor of Arts -

North Bengal University
Siliguri , West Bengal
03.2002

Diploma - Hotel Management

International Institute of Hotel Management
Salt Lake Kolkata West Bengal
03.2000

Secondary School - Commerce With Economics & Accounts

Salt Lake School
Salt Lake , Kolkata , West Bengal
1997

Skills

  • Regulatory and Legal Compliance
  • External and Public Relations
  • Board Reporting
  • Strategic Planning
  • Innovation and Creativity
  • Financial Reporting
  • Organizational Development
  • Client account management
  • Product development
  • Budgeting
  • Operations management
  • Project Management
  • Budget development
  • Relationship building
  • Coaching and mentoring
  • Performance improvement
  • Sales expertise
  • Consistently meet goals
  • Budget administration
  • Efficient multi-tasker
  • Business Development
  • Deadline-oriented
  • Effective leader

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse

Quote

Judge a man by his questions rather than his answers.
Voltaire

Timeline

General Manager

The Park Indore
10.2017 - Current

Managing Director

LAGOM Kitchen+Brewery, SAKE FABLES HOSPITALITY LLP
02.2014 - 09.2017

Director of Food & Beverage

THE PARK
03.2010 - 01.2014

Associate Director

THE PARK
04.2007 - 03.2010

Banquet Manager

The Park
06.2006 - 03.2007

Restaurant Manager

Taj Lands End
06.2005 - 06.2006

Restaurant Manager

TAJ PALACE HOTEL
01.2004 - 06.2005

Assistant Restaurant Manager ,Guest Service Officer , Waiter,

Grand Hyatt Delhi
05.2000 - 12.2003

Industrial Trainee

Windsor Manor Sheraton Towers
09.1998 - 03.1999

PDP -

Cornell University

Bachelor of Arts -

North Bengal University

Diploma - Hotel Management

International Institute of Hotel Management

Secondary School - Commerce With Economics & Accounts

Salt Lake School
Debjeet Banerjee