ABHIJIT SARKAR

• Maintained clean and organized bar area.
• Served alcoholic and non-alcoholic beverages in bar environment.
• Handled customer complaints professionally, resolving issues promptly to preserve guest satisfaction.
• Performed opening and closing duties efficiently, ensuring the bar was ready for operation each day or safely secured after closing time.
• Communicated with guests to record orders and assess needs.
• Anticipated guest needs and provided proactive service.
• Supported fellow team members during peak hours to maintain seamless operations and minimize wait times for guests.

• Greeted guests, escorted to dining tables and provided menu and information about restaurant to encourage seamless flow of service.
• Trained, coached and evaluated subordinates to raise performance to company standard.
• Created environment for guests to stimulate senses through personal services and amenities and followed up throughout meal to reinforce positive experience.
• Spoke clearly and persuasively in positive or negative situations and responded well to questions.
• Maintained sanitary and organized work environment by implementing and executing safe food handling, food service and cleaning procedures.
• Supported servers, food runners, and bussers with keeping dining area ready for every guest.
• Greeted customers warmly upon arrival and provided friendly and warm presence throughout dining experience.
• Motivated staff to perform at peak efficiency and quality.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Weekly Inventory Bar and Restaurant for next loading

Managed 200 Corporate Guest Houses.

• Coordinated with other regional managers to share best practices, streamline processes, and improve overall organizational effectiveness.
• Monitored and analyzed performance data, identifying areas of improvement and developing corrective action plans.
• Enhanced customer satisfaction through effective communication and problem-solving strategies.
• Traveled to over Bangalore locations per week to manage each office and perform reviews of individual managers and employees.
• Conducted Corporate Clients meeting and property visit
• Take care of financial Monthly and Yearly budget.
• Conducted training with area sales and operational Managers.
• Developed processes to save on costs and prevent losses.
• Managed budgets and financial reporting for the region, providing accurate forecasts and identifying areas for potential savings.
• Led weekly meetings with regional staff to review progress, address challenges and drive timely task completion.

• Handling28keys Property, Banquet, Board rooms, Restaurant, Coffee shop
• Plan and organize accommodation, catering and other hotel services
• Promote and market the business
• Manage budgets and financial plans and control expenditure
• Maintain statistical and financial records
• Set and achieve sales and profit targets
• Analyse sales figures and devise market and revenue management strategies
• Recruit, train and monitor staff
• Plan work schedules for individuals and teams
• Meet and greet customers
• Deal with customer complaints and comments
• Address problems and troubleshoot accordingly
• Ensure events and conferences run smoothly
• Supervise maintenance, supplies, renovations and furnishings
• Deal with contractors and suppliers
• Ensure security is effective
• Carry out inspections of property and services
• Ensure compliance with licensing laws, health and safety and other statutory regulations
• Overseeing daily business operations
• Developing and implementing growth strategies
• Training low level manager and staff
• Evaluating performance and productivity
• Analyzing accounting and financial data
• Generating reports and giving presentation

Received Best Manager Awards 2017 in Bangalore zone

• Taking care room division, Sales, Catering outlets
• Conducted weekly training for in-house staff
• The most important aspect of my job is to balance, manage and achieve the balance score card which includes associate satisfaction, guest contentment, market share, brand standards, owner’s relation and revenue
• Leading by example and hands on management while empowering the team working with me is the essence of my management style
• Focusing on various areas like operations, marketing, administrative, human resources, training and development, budget & cost control and safety and security help me create and run an exceptional Food & Beverage department which is business goals driven
• Taking care of Banquet Sales

• Currently I lead, supervise and control all catering outlets in the hotel to the utmost standards, within agreed budgetary limits and parameters of the law
• This includes service, restaurants, bars and banquet
• The most important aspect of my job is to balance, manage and achieve the balance score card which includes associate satisfaction, guest contentment, market share, brand standards, owner’s relation and revenue
• Leading by example and hands on management while empowering the team working with me is the essence of my management style
• Focusing on various areas like operations, marketing, administrative, human resources, training and development, budget & cost control and safety and security help me create and run an exceptional Food & Beverage department which is business goals driven
• Taking care of Banquet Sales

• Explain or recommended food and if mentioned wine
• Ensure high quality of food service to our guest
• Maintain high standards of personal appearance and grooming, which include wearing proper attire and name tag when working
• Maintain a warm and friendly demeanor at all times
• Monitor and Control department expenses and payroll
• Responsible for keeping proper tract of inventory of cutlery, crockery & glassware
• Sometime taking the inventory of F’N’B store
• Coordinates with kitchen staff & food service staff to ensure

• Take orders of food as well as beverages
• Explain or recommended food and if mentioned wine
• Ensure high quality of food service to our guest
• Maintain high standards of personal appearance and grooming, which include wearing proper attire and name tag when working
• Maintain a warm and friendly demeanor at all times
• Monitor and Control department expenses and payroll
• Responsible for keeping proper tract of inventory of cutlery, crockery & glassware
• Sometime taking the inventory of F’N’B store
• Coordinates with kitchen staff & food service staff to ensure
• Smooth running of the Outlets