1. Enthusiastic, ambitious and highly organized hospitality professional looking to use industry knowledge
and experience in a challenging position.
PROFESSIONAL SYNOPSIS
 Result oriented professional over 9 years of professional experience in Food and Beverage Service
& facility Industry.
 Working as Assistant Manager, Operation with the Rozzana and looking after the Orissa
Region (A Brand of Synergy Kitchen & Hospitality pvt. Ltd.)
 Focused, well organized with effective source network and demonstrate ability in vendor
management for the requirements in the longer run.
 Willing to travel extensively.
 Deft in coordinating the team to deliver the required details in a timely manner there by
maintaining good relationship with the regulators.
 Participated in strategic discussions and addressed core issues of the skills with senior
management.
 Rich experience in performing administrative and representative duties as well as daily operations.
 Excels in supervising and motivating staffs to increase productivity and company profitability.
 Well versed in managing and motivating teams for running successful operations & extensive
experience of developing procedures, service standards & operational policies for business
excellence.
 Possess excellent interpersonal, communication and organizational skills with demonstrated
abilities in team management and customer relationship management.
Functional skills include:
 F & B Service Management - Team Leadership - Operations Management
 Time & Behavior Management - Customer Service - Conflict and Dispute Resolution
 Policy & Procedure Administration - Stock/Inventory Control - General Administration
 Site Mobilizations
CORE COMPETENCIES
Client Service or Guest Handling
 Ensuring that highest service standards are maintained for servicing of all clients and
maintaining minimum turn-around-time.
 Resolving client (internal) queries and request through team e-mail/letter correspondences.
 Managing client centric operations and ensuring customer satisfaction by achieving the delivery
& service quality norms.
 Maintaining healthy work environment and inculcating bonded teamwork with high work ethics.
 Devising & putting in place systems & procedures revolving around the need of the guests.
 Interacting with customer’s for feedbacks and implementing world-class service strategies.
 Strategizing policies & procedures in the operating systems to achieve greater customer
delight.
 Reviewing & interpreting the market trends / customer feedback to attune the business
strategies as per the Client requirements & expectations.
Tanoy Mukherjee
Rozzana ( Synergy Kitchen &
Hospitality Pvt. Ltd.)
Kolkata,700020
Mobile: +91 -9437580903
+91- 9836897768
E-Mail:
tanoy.mukherjee@rozzana.com
tanoy_mukherjee1986@yahoo.co.in

2. Hospitality Management
 Creating, streamlining and implementing across all Client Service Escalated Channels.
 Defining & creating common processes and procedures for client services after defining SLA’s.
 Ensuring customer satisfaction through process implementation as well as coordinating with the
Customer with an objective to maintain fruitful relationship and reach business goals.
 Employing, training and supervising a minimum of 150 people in Site to the achievement of
quality standards.
 Implemented hygiene regulation, adhering to environmental health regulations.
Team Management / MIS
 Creating and sustaining a dynamic environment to foster development opportunities and
ensuring high performance amongst Team members through consistent motivation.
 Conducting training sessions to the incoming trainee’s regarding the responsibilities, challenges
and projects they have to deal with.
 Participating in the meetings with higher ups and discussing about the teams performances and
putting forward the concerns of the team before the management.
 & maintaining day to day MIS Data in Excel (reports, MIS etc.) and updating the Generating
management about the business performance.
PROFESSIONAL EXPERIENCE
Oct’15 –till Date– Assistant Manager, Operation (Area Manager) – Rozzana ( Synergy Kitchen &
Hospitality Pvt. Ltd.)
Client – Jindal Steel & Power Ltd. (Barbil) & Jindal Steel & Power Ltd. (Tensa)
 Responsible for overall soft services & Facility Management for both the site.
 Finding New Scope, Possibility, Sending Company Credential & Proposal, Visit to site for Scope
of Services, Company Presentation, and Client Meeting.
 Responsible for GSTS (finding Client Contact number & mail Id, feedback at site Services,
Report Of Site Performance).
 Responsible for DSS (Daily Sale Report, finding Scope of Cost Control & Quality control).
 Training & Development (Skill Development, Operational Training, Retaining Manpower,
Motivation Program of Staff).
 Intuitional Tie up (resource of service Management Intuitions, Conducting Code of Conduct &
Company Tie-up)
 Site Operation Handling (Site Direct Controlling & Site Operational Activities Direct Control with
coordination of Team).
 New System Implementation if Required & Direct Controlling Over Store Management system.
 Site Mobilization (Planning To set new the site & site handing Over to Site Manager after
Mobilization.
Area of expertise
 Soft Services & Administration.
 Event Management.
 Asset Management & Inventory Management.
 Manpower Management.
 Handling Accident and emergencies.
 Vendor Management & Follow up with vendor and ensure service up to the mark as per
standers.
 Presentations

3. PROFESSIONAL REPONSIBILITY
 Handling Housekeeping, Food Service, Maintenance & AMC.
 Handling VIP Guest house.
 Client Service and Satisfaction.
 Menu Planning (Seasonal & Nutritional value combination).
 Handling Service of Breakfast/Lunch/Evening Snacks/Dinner and Midnight Snacks.
 Handling Food Festival/VIP Parties/Annual day Function.
 Maintaining High Standard Cleaning and Hygiene.
 Inventory and Cost Control System.
 Accountable for daily and monthly expenditures.
 Vendor Management.
TRAINING REPONSIBILITY
 Conducting orientation and training for new joiners.
 Departmental Training for individuals Team Members.
 Training for Manager on SOP’s and Personal Development.
 Training on Cleaning and Hygiene.
MANPOWER REPONSIBILITY
 Recruitment of new staff.
 Handling leave and absence as attendance records.
 Revived personal records for departing employees.
 Accountable for expenditures.
September ’15 – July’ 2012 – Outlet Team Leader – Hyatt Regency, Kolkata
 Responsible for managing the restaurant operations in areas of customer relations, staff
management, budgets and inventory controls.
 Focused on revenue analysis and menu analysis.
 Take regular briefing of staffs before the start of operation and Allocation of duties to staff.
 Developed a team of individuals to the highest of their potential using the training to the best of
practices for the same.
 To organize daily training class based on SOP and role play.
 Ensure to organize monthly training forecast and complete the same.
 Making PNL for the month and other reports for daily operation.
 Looking after the beverage orderings and follow up for all food and beverage departments as
beverage in charge.
 Planning for beverage promotion for the entire outlet along with the supplier & respective
managers.
 Responsible to make FFNE and Cheat Sheet for the outlet for the financial year.
 Responsible to make market comparison analysis for the beverage to go with the market trend.
 Held Communication Meetings at the level of Team members Team Leaders and self and utilized
the same to engage everyone as much as possible leading to stronger bonding between the team.
 Responsible for making business plan for the year.
 Maintaining healthy rapport within the department and most importantly inter department .

4. June ‘12 – October ’11 – Guest Service Supervisor – The Gateway Hotel Ganges, Varanasi
(SBU of TAJ Hotels, Resorts & Palaces).

 Responsible for overall operations.
 Beverage stock analysis.
 Responsible for Beverage Management inventory and beverage cost analysis of the bar at any
given point of time in liaison with Finance and Materials.
 Responsible for achieving man-hours of training for every member of my team.
 Utilization of Resources available and using them to the best of knowledge.
 Analyzing self and team’s strengths and weaknesses to achieve targets through teamwork.
 Close co-ordination with Sales and Marketing to make sure the positioning of the Restaurant is
properly done within the community compared to the Competitors.
 Responsible for making the revenue analysis for The Bar.
 Responsible for making daily business report.
 Responsible for Guest database and maintain a professional relationship especially within the long
stayers.
 To achieve the best service experience from guests.
 Responsible for the inventory of operational equipment and beverages.
 Making sure the proper feedback is taken from every guest and improves on it.
September ’11 – January '10 – Food & Beverage Associate – The Gateway Hotel Ganges, Varanasi
(SBU of TAJ Hotels, Resorts & Palaces).
 Provides warm welcome & farewell to all guests visiting the outlet.
 Implemented new drinks and optimum service procedure to the valued customers.
 Ensured that all customers are treated friendly and effectively to establish a strong reputation as a
new restaurant.
 Ensure selling opportunities are increases by suggestive selling and push selling.
 Provides accurate information, recommendation to guests on any queries regarding F&B, hotel,
local area etc.
 Monitor personal hygiene, grooming, safety and security and cleanliness.
 Reduce wastage and breakages through careful use of all supplies and equipment as new property.
 Perform all necessary tasks to serve food & beverage according to the service standards and
operating manuals of the hotel.
 Ensures maintaining the general atmosphere of the restaurant, before the commencement of
service.
Dec ’10 – April ’08 - Food & Beverage Management Trainee
Hotel Hindusthan International, Kolkata
 The most important phase of my professional life where I learned the basics of the Hotel Industry.
 Multiskilling and exposure to almost all divisions of Food & Beverage as well as other operational
and allied departments.
 Strong focus on product knowledge, situation handling, reinforcing brand standards along with the
team
 Have completed the competencies overview.
 Meet the highest level of Guests satisfaction.
Industrial Exposure:
06 Months Industrial Training- Intercontinental The Grand Resort, Goa

 In All Four major Departments.

5. Vocational Exposure:
03 Months Vocational Training- The Kenilworth Beach Resort & Spa, Goa.
 In All Outlets of Food & Beverage Service.
PROFESSIONAL QUALIFICATION
 Advanced Diploma in Hospitality Management from Golden Regency Institute of Hospitality
Management, Haldia under TAFE and Govt. of South Australia in 2008.
 WBSHSE from West Bengal Board in the year 2004.
 WBBSE from West Bengal Board in the year 2002.
Computer Skills
 Proficient in working under computerized environment with skills in MS Office (MS Word, Excel,
Access, Power Point & Outlook) and Internet Applications.
 Software – Micros , basics of Opera and Fidelio, Point of Sale, Remote Management Console, Scala,
Bradma.
Strengths:
 Good communication skills, Interpersonal Skills, Leadership Qualities, Strong Execution and
Implementation Capabilities
Personal Details:
 Date of Birth: 14th November 1986
 Gender: Male
 Marital Status: Single
 Language Known: English, Hindi & Bengali
PASSPORT DETAILS:
 PASSPORT NO: J3252625
 DATE OF ISSUE: 10/06/2010
 DATE OF EXPIRY: 09/06/2020
 PLACE: KOLKATA