1. SUBRATO BANERJEE
Email: Subrato Banerjee<mannbanerjee@gmail.com>: Contact: 09689368499
Date: 09th
May 2016
MUMBAI
Dear Sir/Madam
I am writing in response for General Manager Hotel position in your esteemed organization. I am
highly Hotel management professional with extensive operations management skills. Now I
would like to bring my experience and expertise to the company.
My background Diploma in Hotel, Restaurant, Wine, Business, Sales and Marketing and Catering
Management besides pursuing Doctorate in Management Studies specialization in Hotel
Management and Human resources, along with my vast international experience with different
international cuisine has provided me with the excellent people and communication skills
necessary to succeed in this competitive and fast paced industry. I am able to develop policies
and procedures, negotiate with service providers and formulate effective business development
plans. I have been recognized throughout my career for my ability to increase profits by cost
control and my hard work In addition to my management skills, I am a team player, highly
organized and able to manage multiple tasks simultaneously.
I will be looking forward hearing from you soon.
Can start immediately if selected.
Thank you for your time and consideration.
Sincerely yours,
Subrato Banerjee

2. Subrato Banerjee
Email: Subrato Banerjee<mannbanerjee@gmail.com>: Contact: 09689368499
Skype ID: bkmann51
GENERAL MANAGER- HOTEL
SNAPSHOT
 Career span over 13 years of experience in five star hotels, restaurants, bar and pubs, resort,
catering and wine industry (USA, Canada, Dubai, Singapore, Europe, New Zealand, Bahrain &
India) & 13 years in Cruise industry. Total 26 experience in Hospitality Industry.
 Steered functions in all areas in Managing F&B,, Room Division & Housekeeping, involving
food preparation, restaurant, room service, banquet & catering functions, weddings, food & bar service
and other lounge service across Sports Bar, Discotheque, Pubs, Lounges, Wine Cellar, Wine Bar, Fine
dining Room, casual dining and Event Management in the ship and hotels & FAST FOOD
 Skilled in managing overall performance of the assigned Outlet. Directly involved in the day to day
running of the assigned area in connection with staffing, customer services and product quality... Have
managed around 500 staff members. Worked with 70 different international staff.
 Exceptional skills in Talent Hiring with a proven track record of identifying and obtaining
information about potential candidates to meet the demand as clarified.
 A successful individual able to demonstrate excellent selling/ leadership, verbal and written
communication skills.
 Demonstrated thoroughness, interpersonal awareness and influencing skills as well as proficiency
in analysis, problem-solving and customer service.
 Experience in opening and setting up a new Hotel/Restaurant kitchen
designing and layout, restaurant & bar business. Specialized in opening Food
and Beverage Departments. Opened Elephant Hill Restaurant in New Zealand,
besides opening Food and Beverage outlet for Vision of the Seas and Rhapsody
of the seas in France (Cruise Ship).
 Have all-round experience in Hotel department Front Office, Housekeeping, F&B
department, FINE DINING, FAST FOOD, CASUAL DINING, CATERING, WINE BAR,
KITCHEN, Maintenance & Security

3. AREAS OF EXPERTISE
Training & Development Business Generation Training Procedure Manuals
Business Strategies Operations Wine/ Spirits Marketing
Recruitment Budget and Revenue Cost Control
HR/ADMINISTRATOR Sales & Marketing Resort
CONFERENCE
CAREER CONTOUR
March’ 15 – January’ 16 Jones the Grocer Bahrain as Operations Head
⇒ Responsible for all areas of the food & beverage operations
⇒ Team management, leadership & team player
⇒ A liking for organizational work
⇒ Effective management: delivering profit centre profitability
⇒ Sales ability
⇒ Adaptability: coping with the diversity of customers and their needs
⇒ Thoroughness
⇒ Sensitivity to customers: good relationship skills
⇒ Spirit of initiative
⇒ Ensure all customers are provided with outstanding service
⇒ Ensure kitchen, restaurant, and bar operations are opened and closed according to policy
⇒ Responsible for ordering supplies, and inventory control and establishing relationship with
suppliers ensuring the business receives competitive terms Responsible for food hygiene, and
health and safety issues
⇒ Responsible in menu planning, development and meal specials
⇒ Ensure all kitchens and eating areas are organized and maintain a high level of cleanliness
⇒ Provides leadership and guidance to all team members
⇒ Ensure proper cash management controls are followed by all food & beverage staff members,
as per policy
⇒ Responsible for food quality, and presentation
⇒ Ensure the food & beverage operations are properly staffed with trained competent individuals
⇒ Adhere to all government guidelines for proper and safe food and beverage service (Serve
Safe; Smart Serve; Food Handling Training Protocol - Ministry of Health)
⇒ Ensure waste is minimized and properly recorded
⇒ Participate on committees to assist with event details, and other special requirements
⇒ Responsible for report generation on as per needs, monthly and fiscal basis.

4. NOV’ 13 – JUNE’ 14 Manama Tower Hotel Bahrain as General Manager
Job Role
⇒ Devote the whole of time, skill, experience and energy, whilst on duty, to the service of the
Company and diligently and carefully perform the duties required by the Company.
⇒ Obey and comply with all orders and directions given by the Company, acting through its
officials and faithfully observe all the rules, regulations and arrangements of the Company for
the time being in force for the carrying on of the Company’s business and for the control and
good conduct of its Employees.
⇒ Endeavour to the outmost of ability and within the scope of employment to safeguard the
interests of the Company and project its property from theft, loss, damage and neglect.
⇒ Restore to the Company all property of the Company under control, custody at the conclusion
of the Agreement.
⇒ Plan, organise, develop, coordinate, execute and administer the overall and total operation of
the Hotel with a view to achieving optimum results in terms of guest’s comforts and safety.
⇒ Projecting a healthy company image, reducing costs, generating increased revenue, creating
exclusive displays in food and beverage and standards to compete with equivalent hotels and
develop harmonious employee, employer relation in the organisation.
⇒ Day to day responsibility for overall functioning of the Hotel.
⇒ Develop the operating efficiency of all executives of the hotel and their departments.
⇒ To act as the final authority in all operational, administrative and functional matters of unit
within the limitation of the company policy.
⇒ Assign area of operation.
⇒ Authority over hotel staff.
⇒ Conduct regular department head meetings for optimum management results and review their
work.
⇒ Regular conduct training so as to develop skill of all staff and improve standards.
NOV’12- OCT 2013 Jasmis Food Cooperation Bahrain as Food and Beverage Manager
Job role
⇒ Opening and setting up new Bahraini Buffet Restaurant
⇒ Training of Staffs
⇒ Planning work schedules for individuals and teams;
⇒ Maintaining statistical and financial records;
⇒ Dealing with customer complaints and comments;
⇒ Operation of the food and service
⇒ Meeting and greeting customers;
⇒ Scrutinized working personnel activities and see to it that they work efficiently.

5. ⇒ Dealing with contractors and suppliers;
⇒ Addressing problems and troubleshooting
NOV’08- MAY’12 Star Hotel Singapore as HOTEL MANAGER/RELIEVER CATERING
OPERATION MANAGER
⇒ Planning and organizing accommodation, catering and other hotel services;
⇒ promoting and marketing the business
⇒ Managing budgets and financial plans as well as controlling expenditure;
⇒ Maintaining statistical and financial records;
⇒ Setting and achieving sales and profit targets;
⇒ Analyzing sales figures and devising marketing and revenue management strategies;
⇒ Planning work schedules for individuals and teams;
⇒ Meeting and greeting customers;
⇒ Dealing with customer complaints and comments;
⇒ Addressing problems and troubleshooting;
⇒ Events and conferences run smoothly;
⇒ Maintenance, supplies, renovations and furnishings;
⇒ Dealing with contractors and suppliers;
⇒ Totally catered industry wide year end celebrations, for staffs, providers and consultants
⇒ Ensuring security is effective
⇒ Carrying out inspections of property and services;
⇒ Ensuring compliance with licensing laws, health and safety and other statutory
⇒ regulation
⇒ Maintained Company records and policies.
⇒ Operation of the food and service
⇒ Scrutinized working personnel activities and see to it that they work efficiently.

6. ⇒ Supervised various projects and handled reports.
⇒ Development of new vendors.
⇒ Evaluating vendors & negotiating the price, delivery schedule and terms and
⇒ conditions with them
⇒ Timely clearance of payments & handling vendor enquiries.
NOV ‘06 – OCT ’08 Elephant Hill Estate & Winery Ltd., Hawkes Bay New Zealand as
Food & Beverage/Restaurant Manager Reliever/ Beverage Manager
FINE DINING
Job Role
⇒ Managing as well as maintaining costs to the establishment standards.
⇒ Maintaining appropriate stock levels and preparing the beverage and menu list
(ascertaining that the food, beverage and non-consumables are accounted for.
⇒ Imparting training to the beverage and wait staff; coordinating with support kitchen
and the wait staff.
⇒ Performing the interview/ staff appraisals and executing disciplinary action; attending
the restaurant service meetings beside management meetings.
⇒ Overseeing the appropriate rosters; ensuring that all equipment and work
environments are operational.
⇒ Establishing as well as maintaining the standards for food safety in the restaurant and
bar area.
⇒ Ensuring that all beverages and food served to customers meet the establishment’s
standard.
⇒ Recruiting, managing and training 90 staff.
⇒ Maintaining relationship with all distributors.
⇒ Service focused to exceed our guest’s expectations including top clientele.
⇒ Dealing with customer complaints and comments;
⇒ Addressing problems and troubleshooting;
⇒ Carrying out inspections of property and services;
⇒ Ensuring compliance with licensing laws, health and safety and other statutory
regulation.
MAY ’03 - Nov ‘05 Jawahar Hotel, Mumbai as Restaurant & Bar Manager
FINE DINING
Job Role

7. ⇒ Managing the restaurant and bar functions including staffing, cost control, quality level of
production, sanitation, cleanliness, and hygiene, administration, compliancing and sales
promotions.
⇒ Overseeing functions in the high profile, busy establishment which requires maximum
organizational and hr skills.
⇒ Directing all efforts in the restaurant service to achieve the financial goal
Jun ’90 – Mar ’03 Royal Caribbean Cruise Line, Miami USA as Beverage Manager
Cellar Master / Head Sommelier
Job Role
⇒ Managing as well as maintaining costs to the establishment standards.
⇒ Maintaining appropriate stock levels and preparing the beverage and menu list
⇒ ascertaining that the food, beverage and non – consumables are accounted for
⇒ Imparting training to the beverage and wait staff; coordinating with support kitchen and the
wait staff.
⇒ Overseeing the frontline sales & services of wines in dining room with the advising Passenger
diners about Wine & Food matching options. Setting up of wine tasting, conducting wine and
food matching pairing
⇒ . Taking care of the wine tasting & stock checking; handling cost control of wine Cellar and
bars.
⇒ Handling the Food and Beverage Department; heading assignments & training wine &
beverages in Food and Beverage Outlet such as Dining Room, Lounges, Wine Bar, Pubs,
Disco, Casino, Windjammer, Pool
Started my career in Hotel Industry from Taj Intercontinental Hotel Mumbai
& Dubai Sheraton Hotel UAE
ONGOING PROFESSIONAL DEVELOPMENT
⇒ Emergency Situation & Crowd Management Training based on STCW 95 A-VI/1
& V/3 U.S.A.
⇒ Fire Prevention & Fire Fighting, Personal Safety and Social Responsibilities and
Elementary First-aid from SCMS Maritime Training Institute, Mumbai
(Renewed).
⇒ ServSafe Program and United States Public Health Awareness in U.S.A. on Jun
‘02.
ACADEMIA
⇒ PURSUING DOCTORATE IN MANAGEMENT STUDIES, HOTEL MANAGEMENT AND HUMAN
RESOURCE MANAGEMENT AS SPECIALISATION
⇒ Diploma in Wine Business, Sales and Marketing. AT Eastern Institute of Technology in
Hawke’s Bay Napier, New Zealand in 2008.

8. ⇒ Diploma in Hotel/Restaurant Management from the Scranton School, Pennsylvania,
U.S.A. in 1992.
⇒ General Manager’s Certificate PURSUANT to the Sale of Liquor Act 1989 New Zealand in
2009.
⇒ Gained the Licence Controller Qualification from New Zealand in 2008.
Hold valid General Managers Certificate (Liquor Licence).
PERSONAL DOSSIER
Languages Known : English, Hindi, Marathi, Bengali and very little Spanish, Arabic, French
And German
Vineyards : Had a privilege for study tour to USA Napa valley, Sonoma County, Alexander
Valley wineries. France visited Champagne, Burgundy, and Bordeaux region.
New Zealand visited the North and Marlborough in South Island Wineries.
Have knowledge from pruning, staking, fermenting, bottling and labelling of
Wine. Beside selling and marketing of wines.
License : Possess valid Bahrain, New Zealand & Indian Driving license.
USA driving license to be renewed
Extracurricular : GUEST LECTURER FOR HOTEL MANAGEMENT COLLEGES IN MUMBAI
Interested in all kind of sports like Cricket, Golf, Tennis, Badminton
Volley ball, Billiards, Snooker, Table Tennis AND Water Sports.