Sajal Das

  • Mumbai Maharashtra
Sajal Das

Notable Achievement

  • Awarded twice as Best Employee of the Month at Hotel Holiday Inn (Ahmedabad)
  • Recognized as Best Employee of the year at Hotel Holiday Inn (Ahmedabad)
  • Highly commended and awarded as Best Employee of the Month at Hotel Tunga International (Mumbai)
  • Awarded for efficiency on life saving

Objective

FOOD & BEVERAGES / HOSPITALITY MANAGEMENT PROFESSIONAL

Versatile Hospitality Management professional offering over 15 years experience in managing F & B operations, Profit Centre Operations, Restaurant Management, Guest relations, Service delivery, Team Management, Training & Development; Currently spearheading as Operations Manager - Healthcarewith Sodexo,Demonstrated competencies in rolling out policies and programmes to win total guests satisfaction while maintaining reasonable profitability levels. Adept in supervising, training and engaging qualified manpower to transform them into cohesive teams of performers. Consistently exceeded performance benchmarks throughout the career span. Possess keen business acumen in analyzing and understanding business requirements, customer-value maximization and developing new business processes and revenue streams. Anticipating & capitalizing on market trends, identifying profit potential, creating value, & positioning the company’s products & services to maximize market share.

Interest

Playing Cricket & Football

Listening to Music

Passport Details

Passport Number: J2257086

Date of Issue: 30/06/2010

Date of Expiry: 29/06/2020

Place of Issue: Thane (Mumbai)

Industrial Internship

  • Hotel Horizon, Mumbai – 2 Months
  • Hotel Safari Narayani, Nepal – 6 Months
  • Hotel Hindusthan International, Kolkata – 3 Months

Skills

Skills

COMPUTER PROFICIENCY

Operating Systems: Windows 98/ 2000 Tools and Applications:      MS-Office, IDS Property Management System

Work History

Work History
Feb 2014 - Present

Operation Manager - Healthcare

Sodexo Food Services
  • Make timely communication with the clients to ensure site operation teams function well and to make improvement proposals
  • Supervise the implementation of Sodexo quality standards in operational management
  • Communicate with other relevant Departments within Sodexo to obtain relevant and timely supports for the operation sites under his charge
  • Make check tours at the operation sites regularly, to know about how site operation is going on and to supervise each operation site implementing company policies and accomplishing operation goals
  • Hand in required reports regularly according to company’s regulations and clients’ requirements, to let our clients better understand Sodexo’s services
  • Conduct client satisfaction survey, collect customers’ opinions/complaints and make relevant reports to the superior Area Manager, on a regular basis
  • Understand Sodexo’s service offers and assist Area Manager in doing researches on the business potentials of the operation site
  • Ensure the staffs receive correct and regularized trainings and materialize a considerable staff retention rate
  • Introduce Sodexo to clients and visitors in appropriate ways
Sep 2010 - Jan 2014

Food & Beverage Manager

Ramada Powai Hotel & Convention Centre
  • Actively participated in the launching of the new open air fine dine restaurant “Skky”
  • Over 25,000 Sq Ft Banqueting area (Outdoor) & 10,000 Sq Ft area (Convention Centre) largest in the Western Suburbs was  under my & my Teams members supervision
  • Taking care of the operations of 3 Restaurants & 1 Coffee shop
  • Formulating & implementing strategic plans to enhance service quality standards while implementing strict measures in customer care procedures to optimize guest satisfaction & retention.
  • Managing the team for better performance and efficiency while providing regular training sessions to the new incumbents as well as updating the existing ones as per customized training calendar. Supervised training the staff to the level of a fine dining restaurant.
  • Contributing effective managerial inputs to streamline operations of the resort to ensure high standards of guest service, menu planning whilst observing highest standards of hygiene and cleanliness in the kitchen and bar areas. 
  • Providing vital inputs to draw forecasts, budgets, policy development and strategic reviews. 
  • Effectively used operational tools such as budgeting, forecasting, menu abstracts and operating procedures to enhance service efficiency.
  • Performing towards highest levels of customer satisfaction as indicated through feedbacks. Conceptualizing the food & beverage menu for the restaurant.
  • Taking cognizance of guests’ comments to introduce improvements/realignments in work systems. 
Mar 2010 - Sep 2010

Food & Beverage Manager

Hotel Vits & Lotus Resorts,

Key Accountabilities:

  • Formulating & implementing strategic plans to enhance service quality standards while implementing strict measures in customer care procedures to optimize guest satisfaction & retention.
  • Managing the team for better performance and efficiency while providing regular training sessions to the new incumbents as well as updating the existing ones as per customized training calendar. Supervised training the staff to the level of a fine dining restaurant.
  • Providing vital inputs to draw forecasts, budgets, policy development and strategic reviews. 
  • Taking cognizance of guests’ comments to introduce improvements/realignments in work systems. 
Aug 2006 - Feb 2010

Asst. Food & Beverage Manager

Ramada & Residence Hotel Powai

GROWTH IN THE COMPANY: Joined as a Asst Banquet Manager on Aug ‘06, was promoted as Banquet Manager on Mar ’07 & on Apr ’09 was again promoted as Asst Food & Beverage Manager,

Key Accountabilities:

  • Over 25,000 Sq Ft Banqueting area (Outdoor) & 10,000 Sq Ft area (Convention Centre) largest in the Western Suburbs was  under my & my Teams members supervision
  • Was the part of the pre opening team of Ramada, Powai in successfully setting up the place for operation
  • Playing a pivotal role in implementation of 2QA tool as required by Ramada and tactfully addressed each issue and concern.
  • Contributing effective managerial inputs to streamline operations of the resort to ensure high standards of guest service, menu planning whilst observing highest standards of hygiene and cleanliness in the kitchen and bar areas. 
  • Hold credentials of monitoring the entire operations pertaining to start up as well as pre-opening of operations,
  • Performing towards highest levels of customer satisfaction as indicated through feedbacks. Conceptualizing the food & beverage menu for the restaurant. 
Aug 2001 - Aug 2006

Asst. Banquet Manager

Hotel Tunga International

GROWTH IN THE COMPANY: Joined as a Sr. Captain on August ’01 & was promoted as Asst Banquet Manager on Feb ’03

Dec 1999 - Feb 2001

Sr. Captain

Shangrilla Resort
Feb 1999 - Dec 1999

Trainee Captain

Hotel Holiday Inn
Apr 1998 - Jan 1999

Sr. Steward

Hotel Ramee International
Nov 1996 - Apr 1997

Casual Steward

Hotel Oberoi Grand
May 1996 - Oct 1996

Casual Steward

Hotel Taj Bengal

Education

Education
Apr 1996 - Apr 1998

Diploma in Hotel Operations Management

I.I.H.M
Mar 1995 - Apr 1996

Senior School Certificate Examination

C.B.S.E
Mar 1993 - May 1994

Secondary School Examination

N.O.S

References

References

Nischint Pathania

Shalil Suvarna