SUDIP DASH
Hospitality Proffessional
New Delhi,New Delhi
Summary
A seasoned ‘Hospitality / Service Industry Professional’ having served the Food & Relationship Management’, ‘Operations’, ‘Training’ and ‘Sales & Marketing’ while Adopting a management style that focuses on people and process improvement Through innovation. Demonstrated expertise at ‘product sales and brand promotion’, ‘business Development’, ‘planning, reviewing and coordinating various hotel operations Like housekeeping, vendor management, transport management, key Management, ‘organizing events’, ‘budgeting/inventory control, procurement And cost control’ & ‘effective facilities’ management’ through liaison with various Units. BUSINESS SKILLS Strategic Planning & Budgeting Revenue Enhancement F& B Operations Menu Planning & Costing Inventory Management Procurement Hygiene Standards & Compliance Quality Assurance Event Planning & Management Guest Relations Stakeholder Management People Management A dynamic & dedicated professional with 18 years of rich experience in Hospitality Industry. A keen administrator with expertise in devising policies & directives, managing operations with focus on achieving the organization’s mission and strategic direction. Record of accomplishment of achieving revenue, profit & business growth objectives within start-up and highly competitive, rapid change environments. Deft at optimizing Guest Experience, Revenue and Operational Costs, working within a defined budget. Ability to communicate with efficiency to people of all ages and relate very well to people from most cultures and backgrounds. Skilled at maintaining service standards / operational policies (Service Delivery and Excellence) Excellent communications & interpersonal skills with ability to work in multi cultural environment comprising of different nationalities. Proven caliber towards workforce management, as well as their recruitment / Training / development, while being able to handle a range of system operations Through my teams. Possess ability to simultaneously manage a variety of operations without Compromising on quality standards. An effective leader while managing the personnel and systems towards optimum Efficiency utilizing my well-developed ‘liaison / coordination’, ‘communication’, Adaptability’ and ‘decision-making’ skills.
Overview
19
19
years of professional experience
1
1
Language
Work History
Catering Manager
Taj Lands’ End
Mumbai
04.2022 - Current
- Secured new clients and accounts by analyzing and catering products to specific needs.
- Met with clients to outline desired goals and prepared quotes for overall catering costs.
- Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks and upselling food and beverages.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Handled catering scheduling, ordered food and planned events.
- Promoted catering packages with most profitable outcomes without sacrificing client desires.
- Worked with chefs to plan menus according to client needs and budgets.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Motivated staff to perform at peak efficiency and quality.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Maximized quality assurance by completing frequent line checks.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Developed unique events and special promotions to drive sales.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Food and Beverage Manager
Zone, Park
Bengaluru
05.2018 - 03.2022
- Strategies
- Promote and market company tours and travel deals
- Achieve sales and profit targets
- Enhance loyalty and retention of existing clients
- Increase company client base
- Oversee the smooth, efficient running of the business
- Negotiate agreements and competitive rates with suppliers
- Analyze market and re-focus business plan in response to market changes
- Provide leadership and vision to the organization
- Exercise control over overheads and operating expenses
- Maintain company policy and procedure
- Managing Staff
- Dealing with disciplinary matters and customer complaints
- Constantly motivating the sales team to hit their targets and ensure company
- Profitability;
- Review the performance of the employees in line with the group HR policy and
- Take necessary actions on the non-performers;
- Meeting regularly with team leaders to give them sales figures and plan how they
- Approach their work
- Meeting the management who advise on strategy and finding out about any local
- Issues and future trends;
- Providing advice on incentives, bonus schemes and competitions;
- Communicating with sales consultants and providing encouragement, help and advice
- Responsibilities Maintained constant communication with guests and on-site contact to ensure all expectations are met or exceeded
- Remain alert of complaints and/or unsatisfied guests & respond appropriately to ensure guest satisfaction
- Maintained constant contact with kitchen staff to ensure complete effective communication between food production and food service
- Ensured all functions are set and staff is prepared and organized before required time on BEO
- Meticulously plans events with captains to ensure execution is achieved at the highest level
- Supervised the handling, storage, and security of all catering service equipment, including catering vehicles and golf carts
- Conducted: o Regular staff meetings to build rapport and ensure colleagues are well informed
- O Interviews carefully outlining the functions of the position for which a potential colleague is being interviewed for
- Performed quarterly reviews of colleague’s performance and provided counseling as needed
- Negotiated contracts with customers; assess their requirements and ensure they are satisfied with the service delivered (in contract catering)
- Ensured compliance with all fire, licensing and employment regulations
- Maximized sales, meet profit, and financial expectations.
- Managed bar and wait staff and directed hiring program.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Maintained highest standards for beverage quality and service.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Resolved customer complaints involving food or beverage quality and service.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
Restaurant General Manager
Peppercorn Avenue, Restaurant & Clubs, Lagos
05.2016 - 05.2018
- Planned and set up the restaurant from project stage
- Compiled the standard operating procedures for Food & Beverage within discussion with Management
- Prepared and analyzed the revenue and other MIS reports, to evaluate the performance of menus and individual products as well as ensure cost-efficient operations
- Generated new ideas for service and products that will maintain a competitive and leading edge
- Planned and implemented of festivals and promotions in the outlet
- Undertook Food and Beverage cost control.
Restaurant General Manager
Viceroy Hotels
Lagos
08.2011 - 02.2016
- Maintained day-to-day operation from stock taking to customer services
- Analyzed the revenue and other MIS reports, to evaluate the performance of menus and individual products as well as ensure cost-efficient operations Ensured service briefings are carried out as appropriate with respect to the core standards
- (Dress Code
- Hygiene, Service Procedure)
- Generate new ideas for service and products that will maintain a competitive and leading edge
- Planning and implementation of festivals and promotions in the outlet
- Clearly projects the visions of the department and measures progress
- Conducted quarterly reviews of colleague’s performance and provides council as needed.
Asst. Manager
Tuli Imperial
Nagpur
12.2010 - 08.2011
- Compiled the standard operating procedures for Food & Beverage within discussion with Management
- Managed and trained Associates with beverage inventories
- Prepared and analyzed the revenue and other MIS reports, to evaluate the performance of menus and individual products as well as ensure cost-efficient operations
- Ensured customer satisfaction via evaluation of “Guest Feedback System”
- Responsible for Food and Beverage cost control
- Supervised the handling, storage, and security of all catering service equipment, including catering vehicles and golf carts
- Conducted: Regular staff meetings to build rapport and ensure colleagues are well informed
- Quarterly reviews of colleague’s performance and provided counseling as needed
- Clearly projects the visions of the department and measures progress.
Asst. Restaurant Manager
Ramada Plaza
New Delhi
08.2008 - 10.2010
- Managing a restaurant with a team of 35 members
- Reporting to the Restaurant Manager & solely responsible for employee performance evaluation
- Involved in menu planning, developing marketing plans, maintaining departmental budget for revenue and expenses
- Building a positive customer relationship in order to increase revenue
- Attending customer’s calls on regular basis and take orders and bookings over the phone.
Supervisor (Captain)
Crowne Plaza Today
Gurgaon
04.2007 - 07.2008
- Part of Pre-opening member
- Training the F&B associate with SOPs setup by the management
- Assisting the Manager has & Leads in planning & designing the Menus for F&B
- Leading mock-session and trial runs for F&B sessions
- Managing and training associates with beverage inventories.
Guest Service Executive
The Grand Hyatt, Grand Café
02.2005 - 03.2007
- Restaurant Service – Serving food and beverage to the guests
- Preparing and setting covers for the restaurant
- Pickup stores (F&B Inventories) from Stock department
- Assisting Banquet operations for social functions
- Recommending Wines & Cigar to clients
- Achievements: Awarded as Best Employee of the Month of September in 2006 (Hotel the Grand Hyatt
Education
Diploma - Hotel Management Catering Technology
Coromandel Institute of Hotel
Management
Computer Diploma - Computers
NIIT
MBA - HR
Institute of Management Technology (Center for Distance Learning
Skills
Event planning proficiency
Accomplishments
- Months Training in the 4 core departments from The Dolphin Hotel Ltd., Ramoji Film City, Hyderabad
- 6 Months of Industrial Training from Cidade De Goa, Goa in the 4core departments
- 2 Months of Job Training in Hotel the Grand, New Delhi in F&B Service Department
- Completed In-depth Training in F& B, Front Office, Housekeeping and Food Production.
Timeline
Catering Manager
Taj Lands’ End
04.2022 - Current
Food and Beverage Manager
Zone, Park
05.2018 - 03.2022
Restaurant General Manager
Peppercorn Avenue, Restaurant & Clubs, Lagos
05.2016 - 05.2018
Restaurant General Manager
Viceroy Hotels
08.2011 - 02.2016
Asst. Manager
Tuli Imperial
12.2010 - 08.2011
Asst. Restaurant Manager
Ramada Plaza
08.2008 - 10.2010
Supervisor (Captain)
Crowne Plaza Today
04.2007 - 07.2008
Guest Service Executive
The Grand Hyatt, Grand Café
02.2005 - 03.2007
Diploma - Hotel Management Catering Technology
Coromandel Institute of Hotel
Management
Computer Diploma - Computers
NIIT
MBA - HR
Institute of Management Technology (Center for Distance Learning