SIDDHARTH BHATTACHARJEE

• Operations Management: Direct daily operations across all F&B outlets, including restaurants, bars, room service, and banquets.
• Financial Oversight: Manage the department's budget, monitor expenses, and implement cost-control measures to optimize profitability and reduce waste.
• Staff Leadership: Recruit, train, schedule, and mentor front-of-house and back-of-house teams to deliver exceptional, high-quality customer service.
• Menu Development: Collaborate with the Head Chef or culinary team to design menus, set pricing, and feature seasonal or promotional items.
• Inventory & Procurement: Oversee stock levels, manage relationships with suppliers/vendors, and ensure timely purchasing of ingredients and supplies.
• Health & Safety Compliance: Strictly enforce all hygiene, sanitation, and occupational health and safety regulations.
• Customer Relations: Analyze guest feedback, handle complaints, and proactively resolve issues to guarantee a memorable dining experience.

Financial Performance & Profitability

• P&L Management: Reviewing Profit & Loss statements, analyzing sales data, and setting financial benchmarks.
• Cost Control: Monitoring and minimizing food waste, controlling labor percentages, and tracking expenses.
• Budgeting & Forecasting: Projecting future sales and setting budgets to ensure optimal margins.

2. Operational Excellence

• FOH & BOH Coordination: Bridging communication between the Front of House (servers, hosts) and Back of House (chefs, prep) for seamless service.
• Inventory & Purchasing: Managing par levels, conducting routine audits, placing orders, and negotiating terms with vendors. [1, 2]
• Standard Operating Procedures (SOPs): Implementing policies that guarantee food quality, speed of service, and consistent productivity across all shifts.

3. Leadership & Team Management

• Hiring & Training: Recruiting, onboarding, and training staff to align with the restaurant's culture and brand standards.
• Staff Development: Motivating the team, tracking performance, and resolving employee conflicts.
• 4. Guest Experience
• Quality Assurance: Monitoring food, beverage, and service offerings to ensure they meet high standards.

5. Compliance & Risk Management

• Safety Regulations: Enforcing strict food-handling codes, health regulations, and sanitation procedures.

• Assist in the development of the marketing plan for assigned outlet by keeping current on competitors on a regular basis
• Develop and implement special promotions and employee incentives
• Increase sale by coaching employees on effective sale technique
• Maximize productivity by using forecasting techniques to adjust scheduling
• Coordinate the set-up of the restaurant or outlet area in accordance with hotel standards
• Manage the food and beverage service provided in assigned outlet; coach employees on effective service and food presentation techniques
• Inspect restaurant and outlet areas on an on-going basis and take appropriate steps to ensure facilities meet or exceeds the hotel’s standard at all times
• Lead staff meetings: conduct pre-shift meetings to discuss specials, house count, guest complaints
• Recruit and select qualified candidates
• Provide employees with the orientation and training needed to understand expectations and perform job responsibilities
• Communicate performance expectations and provide employees with on-going feedback
• Provide employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential
• Give personal attention, take personal responsibility and use teamwork when providing guest service
• Listen, apologize with empathy, find a solution and follow through when resolving guest problems

• Hire, train, and supervise restaurant employees
• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
• Take ownership of budgets and cost control methods to minimize expenses
• Address customer needs, comments, and complaints
• Adhere to and enforce employee compliance with health, safety, and sanitation standards.
• Ensure all employees are working within outlined operating standards.
• Report on financial performance, inventory, and personnel
• Appraise staff performance and provide feedback to improve productivity.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Implement policies and protocols that will maintain future restaurant operations.
• Planning on how to increase revenue and footfall.

• Responsible for improving productivity levels and prudently managing utility/payroll costs.
• Responsible for achieving the monthly and annual personal target and the outlets' revenue.
• Assisted in inventory management and ongoing maintenance of hotel operating equipment and other assets.
• Ensure new technology and equipment are embraced, improving productivity whilst taking workout of the system.
• Assisted to conduct annual Performance Development discussions with employees and to support them with their professional development goals.
• Assisted to plan and implement effective training programs for employees in coordination with the Training Manager.
• Ensure that the Food and Beverage activities in the outlet are aligned with the respective corporate strategy
• Ensure that the brand standards have been implemented.
• Work closely with other outlet managers, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Planning how to increase revenue and footfall.
• Situation management and handling guest and staff issues.
• Preparing reports to acquire a clearer idea of the development in the restaurant.
• Ensure the punctuality and appearance of the employees making sure that they maintain a high standard.
• Respond to the results of the Consumer Audit and ensure that the relevant changes are implemented.

• Worked with Radisson Blu Guwahati in Food & Beverage Service Department as an Assistant Restaurant Manager at the All-Day Dining restaurant.
• Responsible for overlooking the Asian Specialty restaurant Nest Asia.
• Responsible for the entire operations.
• Managing a team of 16 members both restaurants combined.
• Planning on how to increase revenue and footfall.
• Identifying the required changes to be made for smoother operations.
• Providing strategic ideas for development.
• Situation management and handling guests as well as staff issues.
• Developed the duty roster.
• Responsible for making the duty roster.

• Facilitated teamwork during operations.
• Participated in store, account, and back area operations to enhance overall efficiency.
• Recommended daily inventory purchases to maintain optimal supply for operations.
• Ensured proper hygiene standards were met.
• Managed opening and closing tasks for restaurant operations.
• Receiving and recommending daily requirements.
• Managed assigned sections in the restaurant.
• Developed the duty roster for staff.