Basic Info

Debajit De.

More than 15 years

Mumbai, India

Bachelor's Degree

Manager

Work Experience

Food & Beverage Manager at Ramee Group of Hotels, Resorts and Apartments

Experience Details

Food & Beverage Manager

Hospitality/Hotels/Food Services

Manager

Responsible for Food & Beverage Service - 24 hours Coffee Shop, Fine Dining Restaurant – 100 covers, Banquet & Convention Center, Banquet Hall, Board Room, Rooftop poolside Lawn, Fine Dining Restaurant with live entertainment at Mezzanine Floor , Fine Dining Restaurant with live entertainment at top floor, Round-the-clock Room Service, English Club - Night Club/Discotheque, Round-the-clock Trendy Sports Bar/Lounge; Business Development and Co-directed Food & Beverage Production - Continental, Grill, Mexican, Lebanese, Italian, Chinese, Indian (North & South), Pantry, Dessert, Tandoor.

Directed F&B operations to deliver record annual turnover in a challenging tourism market. Key participant in preparation and implementation of hotel’s strategic plan, marketing plan and other programs. Supervised outlet managers and 42 - 87 employees from 12 different countries, including training and performance managing of all staffs. Directly managed the entire property in G.M’s absence.

Notable Achievements:-
• Reviewed and analysed F&B Sales through Daily Flash Report, Man Management, Training & Development, Menu planning according to market analysis, Kitchen Management, Guests’ Feedback Form; Planning and Execution of outlet promotions, festive season & residential entertainment; to deliver more than 200% increase in SALES as well as 7%-9% decrease in TOTAL COSTS.
• Increased Ramadan revenue 28% and turned around consistent monthly losses to achieve profits of 17% for Fine Dining Restaurant with live Entertainment within 5 months of starting my position.
• Reduced beverage cost from 25% to 21% and food cost from 32% to 29% by performing successful market analysis, menu engineering, increase of FOC Stocks from suppliers, minimizing wastage and pilferage.
• Maintained labour cost in line with hotel occupancy rates by implementing short-term employment contracts during peak period. Introduced Employee Appreciation Programs which helped in building good teamwork and improving productivity.
• Due to staff training and energy awareness, power and fuel consumption decreased by 21%.
• Attracted 45%-48% additional guests from other hotels, Achieved 100% Occupancy during Weekends, GSI moved up 61% to 79% due to high standard of services and good quality products offered. Organized theme nights and events resulting in building a positive brand image and in turn improving business.
• Decreased costs 4%-5% and Increased revenues 11%-15% by efficiently setting up procedures and systems; developing and implementing Social and Professional Marketing as well as branding strategies, Control System and S.O.Ps for F&B Department.
Developed and implemented substantial and innovative initiatives to position the Hotel as preferred dining and entertainment venue ahead of local competitors.


Company Details

Ramee Group of Hotels, Resorts and Apartments (multinational)

Mumbai, India

More than 1000 employees

Hospitality/Hotels, Travel and Tourism

http://www.rameehotels.com/

Dec 2010 to present (6 years)
Food & Beverage Manager at SUN.N.SAND [5 Star Hotel with Casino], GOA

Experience Details

Food & Beverage Manager

Operations/Management, Hospitality/Hotels/Food Services

Manager

Sun.n.Sand (5 Star Resort), Goa, India – Sep’08 to Jan’09 & Aug’09 to Nov’10 – F&B Manager
Sun.n.Sand (5 Star Hotel), Mumbai, India – Feb’09 to July’09 – F&B Manager (Training)

Handled Food & Beverage Service of Banquet & Convention Hall(Saphire), Pool Side Open Air Banquet, Open Air Banquet with garden surrounding, Rooftop Pool Side Banquet(Citadel), Board Room, 24-hour Room Service, Multi-Cuisine Fine Dining Restaurant(Water Front), Round-the-clock Coffee Shop (AQUA), Grill Restaurant(The Grill), Lounge Bar, Outdoor Catering; Business Development AND Co-directed F&B Production of Continental, Goan, Seafood, Grill, Indian (North & South), Pantry, Dessert, Tandoor, Bakery.

Executed all aspects of F&B Operations across the resort. Implemented new F&B concepts to drive strong and sustainable business growth in increasingly competitive environment. Directly reported to the GM and managed 38 - 67 staffs of diverse cultural and language backgrounds to exceed all F&B objectives.

Selected Accomplishments:-
• Achieved more than 188% increase in SALES as well as 5%-8% decrease in TOTAL COST, GSI moved up from 69% to 81% and 100% Occupancy during Season Time by developing and implementing beachside & poolside dining concept and open kitchen initiative; Weekend Entertainment; Man Management, Training; Menu development; control system; Marketing through Social and Professional Media, working closely with sales offices.
• Increased revenues 69% by commissioning a brand new Banquet Hall (SAPHIRE), a new Restaurant (WATER FRONT), Business Centre & Lounge, Smoking zone, Tea Lounge, Pastry Shop AND devised Fire and Evacuation plan along with GM, PM and Government Officials.
• Reduced labour cost 2% and bringing stability in F&B Team by 15 internal promotions, coaching and developing people.
• Delivered 59% increase in banquet booking by implementing staff incentive program.
• Increased revenues 26% and delivered positive guest feedback by introducing live entertainment, upgrading and marketing the poolside Grill.
• Led outstanding service delivery of all time, including visits by Honorable Chief Minister and other dignitaries.
• Decreased costs 5% (including 3% food cost, 2% beverage cost) and Increased revenue 29% through tie-ups with various OTAs (Online Travel Agents), upgrading and marketing the lounge bar, maximizing restaurant capacity, reducing wastage and pilferage, ordering FOC stocks from various Suppliers.
• Credit of positioning ‘The Grill’ as the best restaurant in the region. Got Best Business Class Hotel Award for exceptional service delivery of all time.


Company Details

SUN.N.SAND [5 Star Hotel with Casino], GOA

panjim, India

101-500 employees

Hospitality/Hotels

http://www.sunnsandhotel.com/

Sep 2008 to Nov 2010 (2 years 2 months)
F&B Manager / Operation Manager at Nirvana Hermitage [4 Star Deluxe Hilltop Beachside Luxury Resort with all modern facilities and House Boats], Goa

Experience Details

F&B Manager / Operation Manager

Hospitality/Hotels/Food Services, Operations/Management

Manager

Responsible for Food & Beverage Service - 100 cover Multi-Cuisine Fine Dining Restaurant, Open-Air Banquet, Pool Side Banquet, Room Service, Pool Side Bar and Lounge, open air BBQ near the poolside, Outdoor Catering, Leisure Cruise (HOUSE BOATs) ‘JUST-A-SAIL’, Service to Spa centre and Yoga & Meditation Room; Food & Beverage Production - Continental, Indian (North & South), Goan, Seafood, Chinese, Pantry, Dessert, Tandoor AND Business Development.

Notable Accomplishments:-
• Achieved 88% increase in SALES as well as 7% decrease in TOTAL COSTS by developing and implementing F&B Marketing & Sales procedure, Man management & Training, New Outdoor Fine Dining concept, F&B Control System and menu planning.
• Reduced labour costs 1% through staff multi-skilling and multi-tasking, developing highly accountable Outlet Supervisors.
• Managed a multi-cultural team of 51+ staffs including Assistant Manager, Captain, Asst. Captain, Senior Stewards, Stewards, Asst. Stewards, Sous Chef and other Kitchen staffs, House Keeping Supervisors and staffs, casual staffs, Front Office Supervisor and Staffs, Security Guards, Maintenance Staffs, Gardener, Accountants, etc.
• Reduced beverage costs 3% and food costs 2% by performing successful market analysis, menu engineering, minimizing wastage and pilferage.
• Successfully implemented WINHMS (POS, MM and FOS) and selected by the Higher Management to manage the entire RESORT in GM’s absence.


Company Details

Nirvana Hermitage [4 Star Deluxe Hilltop Beachside Luxury Resort with all modern facilities and House Boats], Goa

panjim, India

11-50 employees

Hospitality/Hotels, Travel and Tourism

http://www.nirvanahermitage.com/

May 2008 to Aug 2008 (3 months)
Asst. Manager – F&B / Restaurant Manager / Banquet Manager at Kamat Hotels ( KHIL )

Experience Details

Asst. Manager – F&B / Restaurant Manager / Banquet Manager

Hospitality/Hotels/Food Services

Experienced (Non-Manager)

N/A


Company Details

Kamat Hotels ( KHIL )

India

More than 1000 employees

Hospitality/Hotels, Travel and Tourism

http://www.khil.com/hospitality-management/our_hotels.htm

May 2002 to Apr 2008 (5 years 11 months)
Asst. Supervisor / Asst. Captain at LE Méridien (5 Star Hotel), Bangalore

Experience Details

Asst. Supervisor / Asst. Captain

Hospitality/Hotels/Food Services

Entry Level

F&B Service and ODC


Company Details

LE Méridien (5 Star Hotel), Bangalore (multinational)

Bangalore, India

More than 1000 employees

Hospitality/Hotels

http://www.starwoodhotels.com/lemeridien/property/overview/index.html?propertyID=1833&language=en_US

May 2001 to May 2002 (1 year)

Achievements


• Reviewed and analysed F&B Sales through Daily Flash Report, Man Management, Training & Development, Menu planning according to market analysis, Kitchen Management, Guests’ Feedback Form; Planning and Execution of outlet promotions, festive season & residential entertainment; to deliver more than 200% increase in SALES as well as 7%-9% decrease in TOTAL COSTS. • Increased Ramadan revenue 28% and turned around consistent monthly losses to achieve profits of 17% for Fine Dining Restaurant with live Entertainment within 5 months of starting my position. • Reduced beverage cost from 25% to 21% and food cost from 32% to 29% by performing successful market analysis, menu engineering, increase of FOC Stocks from suppliers, minimizing wastage and pilferage. • Maintained labour cost in line with hotel occupancy rates by implementing short-term employment contracts during peak period. Introduced Employee Appreciation Programs which helped in building good teamwork and improving productivity.

Education

BHM in Bachelor of Hotel Management, Catering Technology and Applied Nutrition

Education Details

BHM

Bachelor of Hotel Management, Catering Technology and Applied Nutrition

AIMS, Bangalore ( under B.U. ), India

C / Good / 65 - 75%

N/A

N/A

AIMS, Bangalore ( under B.U. )
1998 - 2001

Certifications

BHM
Apr 2001

Certificate details

BHM

Apr 2001

N/A

N/A

N/A

Bangalore University

N/A

This profile is not updated!
Last update more than 3 months ago.

Jobseeker photo

Profile Skills and Keywords

AdaptiveAdventureAsst. Manager F&B / Restaurant Manager / Banquet ManagerAsst. Supervisor / Asst. CaptainBHMBachelor Of Hotel Management, Catering Technology And Applied NutritionBanqueting/Convention ManagementBar And Lounge OperationBengaliBusiness DevelopmentBusiness-orientedCustomer-orientedE-CommerceEnglishF&B Manager / Operation ManagerFlexibleFood & Beverage ManagerFood & Beverage Operation And ManagementFood ServicesFrenchGardeningHindiHospitalityHotelsInnovativeInnovative CookingKannadaLE Mridien (5 Star Hotel), BangaloreLeaderLive PartyMan Management, Training & DevelopmentManagementMicrosoft OfficeOperation ManagementOutdoor Catering ManagementPOSProfessional NetworkingRamee Group Of Hotels, Resorts And ApartmentsReading BooksRestaurant ManagementRoom Service Management (In-Room Dining Service)Social MediaSurfing InternetTally Erp 9Testing Of Foods And BeveragesTravel And TourismTravellingVisiting Various Hotels And RestaurantsWindows

Self-assesed Skills

Languages

English

English

: Fluent

: Fluent

: Fluent

: Fluent

Hindi

Hindi

: Advanced

: Intermediate

: Fluent

: Fluent

Bengali

Bengali

: Fluent

: Fluent

: Fluent

: Fluent

French

French

: Advanced

: Intermediate

: Intermediate

: Beginner

Kannada

Kannada

: Beginner

: Beginner

: Intermediate

: Intermediate

Tools and Technologies

E-Commerce

E-Commerce

: Expert

: Extreme - I love it!

:

More than 7 years

Social Media

Social Media

: Expert

: Extreme - I love it!

:

More than 7 years

POS

POS

: Advanced

: High

:

More than 7 years

Microsoft Office

Microsoft Office

: Advanced

: High

:

5-7 years

Tally Erp 9

Tally Erp 9

: Advanced

: High

:

1-3 years

Windows

Windows

: Advanced

: High

:

More than 7 years

Professional Networking

Professional Networking

: Advanced

: Extreme - I love it!

:

More than 7 years

Fields of Expertise

Food & Beverage Operation and Management

Food & Beverage Operation and Management

: Expert

: Extreme - I love it!

:

More than 7 years

Restaurant Management

Restaurant Management

: Expert

: Extreme - I love it!

:

More than 7 years

Operation Management

Operation Management

: Advanced

: High

:

5-7 years

Business Development

Business Development

: Advanced

: High

:

5-7 years

Man Management, Training & Development

Man Management, Training & Development

: Advanced

: High

:

More than 7 years

Banqueting/Convention Management

Banqueting/Convention Management

: Advanced

: High

:

5-7 years

Bar and Lounge Operation

Bar and Lounge Operation

: Advanced

: High

:

5-7 years

Outdoor Catering Management

Outdoor Catering Management

: Advanced

: High

:

3-5 years

Room Service Management (In-Room Dining Service)

Room Service Management (In-Room Dining Service)

: Advanced

: High

:

3-5 years

Key Skills

Leader, Business-oriented, Customer-oriented, Flexible / Adaptive, Innovative

Online Presence

https://in.linkedin.com/in/foodandbeveragemanager

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