DHANANJOY DAS

• Enhanced communication among team members through regular meetings, promoting an open dialogue about challenges and opportunities for improvement.
• Increased customer satisfaction by addressing and resolving concerns in a timely manner.
• Analyzed customer feedback data to identify areas of improvement and develop solutions.
• Mentored staff members, fostering a supportive work environment that enhanced employee performance and retention.
• Developed and implemented new operational procedures, streamlining daily tasks and improving overall efficiency.
• Developed and implemented policies and procedures to improve customer service and satisfaction.
• Improved employee morale through recognition programs that acknowledged individual achievements and team successes.
• Collaborated with other department managers on cross-functional projects, fostering a cooperative atmosphere that drove overall organizational success.
• Implemented staff training programs that improved service quality and increased customer loyalty.
• Resolved problems promptly to elevate customer approval.
• Monitored facility maintenance needs, coordinating repairs and upgrades as necessary to keep operations running smoothly.
• Ensured compliance with all health department regulations by implementing strict sanitation guidelines throughout the establishment.
• Maintained well-controlled business inventory with minimal losses by enforcing solid monitoring and management structures.
• Oversaw daily operations, ensuring all tasks were completed efficiently and to high standard.
• Improved operational workflows, resulting in smoother running of establishment.
• Trained new staff members, equipping them with skills needed for success in their roles.

1. Statutory Compliance & Legal Requirements

• Fire NOC: Ensure a valid Fire No-Objection Certificate (NOC) is in place.
• License Maintenance: Keep current licenses for lifts, escalators, boilers, and DG sets (diesel storage).
• Regulatory Clearances: Maintain AERB/BARC compliance for radiology and radiation areas.
• Environmental Permits: Ensure valid ETP/STP inspection reports and pollution control board clearances.

2. Infrastructure & Patient Safety Rounds

• Facility Inspection Rounds: Conduct safety rounds at least once in patient care areas and once in non-patient care areas per day.
• Floor Safety: Verify all floors and stairs are non-slippery; first and last steps of stairs should have high-visibility markings.
• Hazard Identification: Identify and rectify uneven areas that could cause trips or falls.

3. Utility Maintenance

• Electrical Safety: Ensure all panels have rubber mats and there are no dangling/naked wires.
• Water Quality: Regularly test drinking water for potability and maintain cleaning logs for water tanks.

4. Fire & Disaster Management

• Evacuation Plans: Display bilingual (English and local language) and pictorial evacuation routes in all wards and departments.
• Equipment Readiness: Verify fire extinguishers are accessible, not expired, and staff know how to use them (PASS technique).
• Emergency Codes: Conduct and document regular mock drills for "Code Red" (Fire) and other disaster scenarios.

5. Hazardous Materials & Waste

• BMW Management: Ensure biomedical waste is segregated at the source and stored in a dedicated, secure area away from patient movement.
• HazMat Storage: Securely store bulk chemicals and diesel; maintain Material Safety Data Sheets (MSDS) for all hazardous items.
• Spill Management: Maintain spill kits and ensure the HazMat team is trained in handling large spills (mercury, blood, chemicals).

6.Modern Standards

• Signage: Ensure all signage is clearly visible and follows the standardized color coding for safety and directions.
• Ambiance: Maintain a "No Smoking" zone throughout the facility and ensure adequate lighting and ventilation in all corridors.

FOOD AND BEVERAGE:

1. Menu Development:

· Collaborate with dietitians and nurses to create varied, nutritious menus meeting specific needs.

· Consider patient cultural preferences, likes, and dislikes alongside clinical requirements.

2. Food Production & Preparation:

· Oversee the preparation of meals in the main kitchen.

· Ensure quality, consistency, and adherence to recipes and hospital standards.

3. Patient Meal Service:

· Manage timely delivery of meals to patient rooms or dining areas.

· Ensure order accuracy and correct dietary requirements are met.

4. Staff & Visitor Dining (Cafeterias/Canteens):

· Plan, manage, and present food service for staff cafeterias and public/private wards.

5. Hygiene & Sanitation:

· Strict adherence to hospital infection control policies and food safety regulations (HACCP).

· Maintain cleanliness of kitchens, dining areas, equipment, and utensils.

6. Staff Management:

· Recruit, train, orient, and develop F&B staff.

· Supervise performance, address issues, and foster a team environment.

7. Collaboration:

· Liaise with dietitians, kitchen staff, and management.

HOUSE KEEPING:

• General Cleaning: Sweeping, mopping, dusting, vacuuming, and polishing floors, walls, windows, fixtures, and furniture medical college zones.
• Sanitization & Disinfection: Deep cleaning in restrooms and common areas using approved disinfectants.
• Waste Management: Segregating and disposing of general, biomedical, and hazardous waste according to strict hospital guidelines.
• Infection Control: Following protocols for cleaning touchpoints (handles, switches) and handling spills (blood, bodily fluids).
• Specialized Areas: Cleaning kitchens, labs, and administrative blocks.
• Public & Admin Areas: Lobbies, Waiting Rooms, Corridors, Offices, Cafeterias.
• Support Facilities: Pantries, Kitchens, LT room.
• Importance:
• Prevents cross-infection and spread of germs.
• Ensures a safe, comfortable, and hygienic healing environment .
• Supports clinical staff by maintaining cleanliness and supporting operations.
• Upholds hospital accreditation and quality standards.
• Developed and enforced health and safety protocols, significantly reducing workplace accidents.
• Coordinated with multiple departments to ensure seamless operations, leading to enhanced customer experience.
• Reported issues to higher management with great detail.
• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
• Reduced operational risks while organizing data to forecast performance trends.
• Negotiated price and service with customers and vendors to decrease expenses and increase profit.

• Establish a restaurant business from the ground up, planning and managing all aspects of the business including sales, business development, staffing, vendor management and marketing with all operational mode functioning.
• Deliver catering services to various organizations including school, camps, conference, event 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.
• Cultivated a positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.

• 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 practice and benchmarking 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 standard 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.

• Overall location in charge and responsible for service delivery, quality control performance measurement 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 organize new 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, cleaning, laundry, food and beverage 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 exceed the client’s expectations.
• To monitor purchases and logistics to the locations and ensure that all supply and logistics 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 disseminated, monthly review of contract performance with direct Senior Operation 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 weekly task for the subordinates 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 a war zone.
• To maintain the level of degree in sanitation and hygiene.
• Responsible for delivered adequate food and beverage support to the soldier.
• Responsible for maintenance of food and beverage temperature checkup.
• 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 weekly task for the subordinates 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 as abiding 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 Operations so that everybody talks the same language and give the same information to the guest.
• To educate the staff in cost effectiveness.
• Facilitating and boosting teamwork.
• Daily reporting to the Head Office.

• 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.
• 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.

• Profitability and value addition.
• Reducing Wastage.
• Boosting and facilitating the teamwork.
• Inventory Control.
• Taking the instant decision guiding our Team and balancing the trade of between the productivity and customer delight.
• Making duty register for the staff.
• Complain handling and implementing the improvement plans.
• One of the most leading 5 Star Hotel in Pune.

• Conveying the feedback 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.