DHANANJOY DAS

• Analyzed business operations and implemented strategies to improve operational cohesiveness.
• Collaborated with senior management to develop and execute long-term corporate goals and objectives.
• Contributed to talent acquisition efforts by participating in recruitment activities, identifying top candidates and facilitating smooth onboarding processes.
• Promoted a culture of safety within the organization by enforcing compliance with established regulations, policies, procedures, as well as conducting regular auditschecks.
• Establishes a restaurant business from the ground up,planning and managing all aspects of the business including sales,business development,staff hiring,vendor management and marketing with all operational mode functioning.
• Deliver catering services to various organization including school,camps,conference,event centre and business house.
• Grew business organically from zero to perspective growth.
• Achieved 100% guest satisfaction by introducing interactive,custom-tailored programs based on comprehensive market research.
• Enhanced brand awareness through robust branding & identity marketing campaign,social media, digital marketing, prospecting and relationship building.

• Business Analyst supporting and driving the initiatives and analyses of key business levers, such as Pricing, Consumption, Conversion, Manpower Productivity, and other initiatives run by the Operational Excellence team.
• Involved in developing tools and methodologies in strategic pricing, demand generation and consumables cost management that will get institutionalized in Fortis going forward.
• Responsible for data collection/data mapping and preparation of monthly dashboard and other reports (including deviation report) related to these business levers for the hospitals in the network.
• Responsible for interacting with relevant stakeholders in SO as well as in regions/units to ensure implementation of suggested ideas on the ground. For this, it will be important to visit hospitals and spend time understanding the progress made and challenges faced by teams on the ground.
• Will involve frequent creation of presentations and dashboards to put the point across to senior management and get buy-in.
• Contribute to the formulation of business strategy and business plans, to expand and develop authentic services, to meet expectations and needs as per the organization’s perspective.
• Design and implement the Plan: To ensure generate the revenue to organize and regulate the process and ancillary services as per the Business plan.
• Ensure that the employees are motivated to achieve the targets of the operational plan.
• Design and develop strategies for accomplishing the future organization goals.
• Identification of best practices and bench marking them for adoption in the organization.
• Design framework for SOPs and act as the Custodian for non-clinical protocols at unit level and ensure high standards of patient care.
• Plan and control overall administration budget compliance. Budgeting & Planning capital items/equipment, manpower requirement.
• Inventory management optimal utilization of equipment, material and manpower.
• Act as custodian of patient's rights and employee rights.
• To ensure friendly and secure work environment.
• Analytical skills: People skills and understanding of the hospital operations.
• Expertise in problem identification and solution.
• Deep knowledge of business Processes (in Food and Beverage, Operation Management).
• Strategic thinking and business analysis.

• Optimized transportation routes for equipment and personnel, reducing travel time and costs.
• Conducted risk assessments for each location, ensuring crew and cast safety throughout filming process.
• Streamlined logistics management by establishing efficient systems for equipment transport, crew accommodations, and parking arrangements.
• Maintained detailed records of location expenses, providing transparent reports to production executives.
• Over all location in charge and responsible for service delivery, quality control performance measurements and client relationship.
• Responsible to carry out operational/warehousing tasks within the guidelines provided or set as per the logistics process maps/ISO manual.
• Plans and organizes own activities, and those of the warehouse and delivery staff, to provide the most efficient and cost effective service in line with budgeted service levels and performance targets.
• Management of camp operation to the agreed budget and adherence to all company policies and procedures as they relate to finance,HR,Admin and Operations(Quality and HSE).
• To provide the client and customer all services required as per contract i;e cleaning,laundry,food and beverage etc consistently. Ensure the effective planning and management of all staff.
• To ensure that all client policies and procedures are implemented and adhered to and where possible ensure that companies own standard exceeds the client’s expectations.
• To monitor purchases and logistics to the locations and ensure that all supply and logistic issues are communicated to the purchasing department.
• Weekly review of both food and labour costs with Senior Operation Manager, monthly overall contract performance reviews with subordinate management, weekly to ensure all company information is correctly disseminate, monthly review of contract performance with direct Senior Operational Manager.
• To closely coordinate with customized deployment schedules and his or her staff for all job related matters and execute the given instruction correctly.
• To maximize the rise of satisfaction given through daily various culinary production.
• Taking guaranteed the work from closely and amend it through feedback.
• To meet the daily projection of work with potential output and making a weekly task for

the subordinates to work out with an ability ,where sanitation and hygiene with guest

Satisfaction are on the top priority.

• To nurture and nourish the utmost good faith between the co-workers.
• Developing the capabilities to work flexible in war zone.
• 'To maintain the level of degree in sanitation and hygiene.
• Responsible for deliver adequate food and beverage support to the soldier.
• Responsible for maintenance of food and beverage temperature check up.
• To maximize the rise of satisfaction given through daily various culinary production.
• Taking guaranteed the work from closely and amend it through feedback.
• To meet the daily projection of work with potential output and making a weekly task for the subordinates to work out with an ability ,where sanitation and hygiene with guest are on top priority.
• To closely coordinate with KBR DFAC Manager and his or her staff for all job related matters and execute the given instruction correctly.
• To secure all DFAC working activities is abiding to KBR standard working rules and regulations.
• To strictly insure all the staff to follow the KBR sanitizing standard.
• Overall responsible for the smooth operation.
• Daily reporting to the Head Office.
• To train the staff for DFAC/DINING Operation so that every body talks the same language and give the same information to the guest.
• To educate the staff in cost effectiveness.
• Facilitating and boosting team work.
• Daily reporting to the Head Office.·

• Implemented cost control measures to effectively manage expenses without compromising quality or customer satisfaction levels.
• Coordinated special events, working closely with clients to ensure their needs were met while maintaining budgetary constraints.
• Optimized restaurant layout by monitoring traffic flow patterns during high-volume periods, making adjustments as needed.
• Assisted in the recruitment, selection, and onboarding of new team members, ensuring a seamless integration into the existing workforce.
• Handling Guest complaint and implementing the improvement Plans.
• Boosting and Facilitating the Team Work.
• Optimize the resources of the organization.
• Profitability and value addition.
• Conveying the feedback of the potential staff to the management.
• Setting budgetary control of various F & B activities.
• Reducing wastage.
• Recycle wise work as a Duty Manager.

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Reconciled cash and credit card transactions to maintain accurate records.
• Carefully interviewed, selected, trained, and supervised staff.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Handling Guest complaint and implementing the improvement Plans.
• Boosting and Facilitating the Team Work.
• Optimize the resources of the organization.
• Profitability and value addition.
• Conveying the feedback of the potential staff to the management.
• Setting budgetary control of various F & B activities.
• Reducing wastage.
• Recycle wise work as a Duty Manager.

• Handling Guest complaint and implementing the improvement Plans.
• Boosting and Facilitating the Team Work.
• Optimize the resources of the organization.
• Profitability and value addition.
• Conveying the feedback of the potential staff to the management.

• Maintaining daily sales summary report.
• Inventory Control for different respective report.
• Profitability & Value addition.
• Staff Training & Motivation.
• Conveying the feedback of the potential staff to the management.
• Setting budgetary control of various F & B activities.
• Reducing wastage.
• Recycle wise work as a Duty Manager.

• Maintaining daily sales summary report.
• Inventory Control for different respective report.
• Profitability & Value addition.
• Staff Training & Motivation.
• Conveying the feedback of the potential staff to the management.
• Setting budgetary control of various F & B activities.
• Reducing wastage.
• Recycle wise work as a Duty Manager.

• Conveying the feed back of the potential staff to the management.
• Reducing wastage.
• Boosting and Facilitating the Team Work.
• Increase the revenue generating flow through the potential Customers.
• Maintaining daily sales summary report.