Email: Subrato Banerjee<>: Contact: 973 36069288

Subrato Banerjee Email: Subrato Banerjee: Contact: 973 36069288 Skype ID: bkmann5

SENIOR HOTEL MANAGEMENT POSITION

SNAPSHOT

 Career span over 13 years of experience in five star hotels, restaurants, cruise, catering and wine industry (USA, Europe, Dubai,New Zealand, Bahrain, Africa & India)  Steered functions in all areas in Managing F&B, other lounge service across Sports Bar, Discotheque, Pubs, Lounges, Wine Cellar, Wine Bar, Fine Dining & Casual Dining.  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. Delegation of duties and responsibilities to the assistant managers, supervisors to ensure the proper functioning of all phases of F&B service in the areas are immaculate, in line with hotel & restaurant standards and policies. Have managed 300 staff members. Worked with 70 different international staff.  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 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, Tanjore Indian restaurant at Dubai Sheraton Hotel, besides opening Food and Beverage outlet for Vision of the Seas and Rhapsody of the seas in France (Cruise Ship). AREAS OF EXPERTISE

Training & Development Training Initiatives Training Procedure Manuals Business Strategies F&B Operation Wine / Spirits Budget & Revenue Sales & Marketing People Management Recruitment Consultant

CAREER CONTOUR

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 14 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 Restaurants Bahrain as Operation 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.  Dealing with contractors and suppliers;  Addressing problems and troubleshooting;

NOV’08- MAY’12 Camelot Hotel Nigeria as HOTEL MANAGER/RELIEVER CATERING

OPERATION MANAGER Job role

 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.  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 Restaurant 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

 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. CONDUCTING WINE TASTING. SETTING UP OF WINE LIST MATCHING WITH FOOD IN THE MENU.  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 Side, etc.

Started my career in Hotel Industry from Taj Intercontinental Hotel Mumbai and Dubai Sheraton Hotel Dubai 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.  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.

Visa : Have valid Bahrain Resident Permit

Have valid Bahrain Driving Licence