RESUME PROJIT - The Yellow Chilli

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PROJIT GUPTA
Mobile: 0-9230651151; Email: [email protected]
[email protected]
Seeking senior level assignments in Operations Management, Sales & Marketing, Business Development,
and Relationship Management with a reputed organisation; preferably in Hospitality Sector.
EXECUTIVE SYNOPSIS
 An astute and result oriented professional with 15 years of proven success in managing entire operations
encompassing Planning, Sales & Marketing, Business Development, Relationship Management & HR Operations.
 Presently serving The Mani Square Hospitality Pvt Ltd as Deputy Manager Hospitality.
 Expertise in handling a diverse range of Hotel operations entailing Room Division, F&B Operations, Sales &
Revenue, P&L Accountability, Costs Control Training and Budgeting.
 Proven track record of developing procedures, service standards and operational policies, planning & implementing
effective control measures to reduce operational costs of the unit.
 Possess expertise in tapping prospects, analysing their requirements, rendering technical guidance to the clients
and negotiate for the orders.
 Demonstrated initiatives in establishing units & products and working on corporate planning, financial
management & strategy development.
 Strong analytical, problems solving & organizational abilities. Possess a flexible & details oriented attitude.
CORE COMPETENCIES
Strategic Planning/ New Set Ups/ System Implementation
 Establishing new business, setting up new franchisees and devising cost / pricing short and long term goals/
strategies for business in line with organisational objectives
 Involved in formulation of budgets and ensuring adherence to planned expenses economically
 Implementing systems for enhancing productivity and operational efficiency.
 Sustaining profitable operations through focus on budgeting, cost analysis & cost optimisation.
 Initiating various systems on Process improvement and quality to enhance operational efficiency.
Profit Centre Operations
 Developing and implementing procedures, control systems for maintaining Hygiene & Quality Standards.
 Leading efforts for streamlining processes and generating cost savings in operations.
 In depth knowledge of actual operations in each department, helping trouble shoot client issues.
 Coordinating with guests for resolving their concerns/ needs.
 Managing the out door catering schedules with constant tie-ups with major corporate and implementing sales
promotional strategies to increase the sales volume and achieving maximum customer satisfaction.
 Ensuring profitability of operations and supervise all aspects of Room Division, Food and Beverage including menuplanning, monitoring food production to ensure compliance with quality & hygiene standards.
Sales & Marketing
 Planning, organising and implementing sales programs and strategies and conducting product presentations for
continuously securing business
 Driving sales initiatives and achieving desired targets.
 Conducting competitor analysis by keeping abreast of market trends & competitor moves for achieving the market
share metrics.
 Implementing promotional activities in coordination with external agencies to spearhead product launch, brand
promotion and event management initiatives.
Business Development/ Key Account Management
 Initiate & develop relationships with key decision makers in target organizations for business development.
 Identify prospective clients from various sectors, generate business from the existing, and thereby achieve
business targets.
 Evolve market segmentation & penetration strategies to achieve targets.
Client Relationship Management
 Ensuring high quality services, resulting in customer delight; optimum resource utilisation for service quality.
 Ensuring maximum customer satisfaction by closely interacting with potential clients & understand their
requirements and customising the product and services accordingly.
HR Operations/ Training & Development
 Conceptualizing & developing training & development initiatives for improved productivity, building capability and
quality enhancement.
 Identifying training needs across levels through mapping of skills required for particular positions and analysis of
the existing level of competencies.
 Managing the complete recruitment life-cycle for sourcing the best talent from diverse sources after identification
of manpower requirements.
 Supervising staffing, recruitment, induction program, contract negotiations, discipline, policy & procedures and
retirement programme for general and union employees.
CAREER HIGHLIGHTS
Since Dec 2013 with The Mani Square Hospitality Pvt Ltd. as Deputy Manager Hospitality
Astutely Looking after the only Bar and Diner of the group Square 405
Conducting Training Sessions and Training calendars for the hospitality team.
Opened the Confectionery outlet Belgian Bakery of the group
Effectively maintaining Daily and Monthly Reports.
Playing a Pivotal role of Comfort Manager of the Hospitality Sector.
Supervising the entire gamut functions of CRM of the group
Astutely responsible for sales & marketing and customer satisfaction of Pennetti Banquet
owned and managed by the group
Mar’07 to Dec 13 with The Specialty Restaurants Ltd. as an Executive Restaurant Manager
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Astutely being in the opening team of Machaan, a jungle theme Indian Restaurant, acted as a Comfort Manager.
Supervised the entire gamut of functions thus attaining guest satisfactions, sales & marketing targets.
Efficiently maintaining Daily Reports
Played a pivotal part as a Training Co-Coordinator.
Achieved an annual target of Rs. 4 Crores.
Distinctively prepared and conducted stewards and captains training module about menu knowledge Prepared and
conducted stewards and captains training module about menu knowledge service sequence. Attended Train the
Trainer programme conducted by Zubin Gyara. Initiated and started employee of the month
Received Performance Award for efficiently opening and operating Machaan. Started Buddy Mentor System in the
unit.
Astutely in the opening team of Sigree, the first Indian restaurant in Kolkata.
Was in the opening team of Machaan Kolkata in the similar lines as in Machaan Mumbai
Was heading three restaurants at Mani Square Mall. Machaan a unique jungle theme Restaurant Flame & Grill a
conceptual dining Restaurant and Haka a Chinese Restro.
Sep’95-Feb’07 with the Oberoi Grand as In-Charge {Executive Lounge, Bar and Restaurant}
 Distinctively executed activities deputed at the Airport Services Kolkata as a Captain.
 Assisted the manager in achieving annual target of Rs. 4 Crores.
 Played a pivotal part as an In-Charge of the new recruits acted as mentors to the fresher. Successfully completed
Cross Training in all the interrelated departments
 Received letter of appreciation for punctuality and attendance. Was employee of the month for 3 consecutive
months.
Commenced career with Taj Bengal, Kolkata as a Steward.
ACADEMIC CREDENTIALS
 B.A from Calcutta University in the year 1998.
 Pursuing M.B.A. from Indira Gandhi Open University.
PERSONAL VITAE
Date of Birth
: 31st July 1978
Address
: 1/1F Souh Sinthee Road, Kolkata- 700050, West Bengal, India.
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