Arup Das

1. Menu Planning and Food Preparation
1. Develop and implement menus that meet client requirements and dietary restrictions
2. Source and procure high-quality ingredients and supplies
3. Oversee food preparation, presentation, and service
4. Ensure compliance with food safety and hygiene regulations
Logistics and Supply Chain Management
1. Manage inventory, ordering, and storage of catering supplies and equipment
2. Coordinate transportation and delivery of catering equipment and supplies
3. Ensure adequate staffing and equipment for events
4. Troubleshoot logistical issues that may arise during events
Staff Management and Training
1. Recruit, train, and manage catering staff, including chefs, servers, and event coordinators
2. Develop and implement staff training programs to ensure excellent customer service
3. Conduct performance evaluations and provide feedback to staff
4. Foster a positive and productive team environment

Quality Control and Customer Service

1. Ensure high-quality food, service, and presentation at all events
2. Respond to client complaints and concerns in a timely and professional manner
3. Conduct quality control checks to ensure compliance with company standards
4. Continuously evaluate and improve catering operations to exceed client expectations
Financial Management
1. Manage catering budgets, including food, labor, and equipment costs
2. Develop and implement cost-control measures to ensure profitability
3. Analyze sales data and trends to inform menu planning and pricing
4. Ensure compliance with company financial policies and procedures

• Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
• Resolve customer complaints about food quality or service.
• Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.
• Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.
• Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
• May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
• Check quality of deliveries of fresh food and baked goods.
• Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
• Arrange for maintenance and repair of equipment and other services.
• Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
• Select or create successful menu items based on many considerations, and assign prices based on cost analysis.
• Recruit, hire, and oversee training for staff.
• Schedule work hours for servers and kitchen staff.
• Monitor food preparation and methods

• Keep track of staffing requirements
• Supervise all restaurant activities and ensure compliance to all company standards to increase all sales
and prepare various reports accurately and within time frame.
• Administer performance of all service and Kitchen staff and schedule and evaluate all restaurant
operations
• Provide training to all employees and maintain all work according to required policies and procedures
and maintain knowledge of all food and beverage trends.
• Manage all shifts for restaurant operations and schedule all process and maintain cleanliness at all
times and assist to resolve all complaints and maintain food quality at all times.
• Responsible for the overall business functions of keeping the restaurants running. These tasks include
ordering, financial planning, supervising employees, maintaining sanitation standards in public areas and
kitchen or beverage preparation areas, and monitoring safety.
• Develop, implement and review operational policies and procedures.
• Keep Track of Daily, Weekly and Monthly Sales of all outlets and work closely with all the Branches
team members to reach the Sales targets
• Direct the needs assessment for training and staff development to enhance the effectiveness of
employee performance in achieving the goals and objectives of the company.
• Work with the Departments Directors to determine values and mission, and plan for short and long
term goals

• Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and
beverages.
• Resolve customer complaints about food quality or service.
• Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate
records.
• Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations
are obeyed.
• Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
• May use computer software to monitor inventory, track staff schedules and pay, and perform other
record keeping tasks.
• Check quality of deliveries of fresh food and baked goods.
• Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning
items.
• Arrange for maintenance and repair of equipment and other services.
• Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
• Select or create successful menu items based on many considerations, and assign prices based on
cost analysis.
• Recruit, hire, and oversee training for staff.
• Schedule work hours for servers and kitchen staff.
• Monitor food preparation and methods

• Plan the delivery of all services in outlets, including food; beverage; ambience and service elements.
• Through regular review of customer preferences; influence the development of outlets and services through active liaison with the other section and departments.
• Constantly seek customer feedback and opportunities to develop high quality service in the outlets.
• Making sure outlets have sufficient staff by managing their rosters and leave effectively.
• Provide on-job coaching and guidance to team members, managing their performance to ensure a smooth operation
• Arrange for timely and detailed briefing sessions for downward communication of product/service changes and for sharing of learning from service recovery actions of the recent past.
• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Meets restaurant financial objectives by developing financing; establishing relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Controls purchases and inventory by meeting with Finance Team; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintains operations by Following policies and standard operating procedures; implementing production, productivity, quality, and customer-service standards; determining and implementing system improvements.
• Maintains Customers satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements. Responsible for the presentation of all products e.g. food and beverages; magazines are consistently maintained.
• Accomplishes restaurants human resource objectives by orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; participating in professional societies.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurants good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.

• Supervise all restaurant activities and ensure compliance to all company standards to increase all sales
of labor costs and prepare various reports accurately and within timeframe.
• Maintain optimal level of sanitary procedures for all food handling and maintain neat and clean kitchen
area and ensure optimal quality of all food preparation and ensure compliance to all standards.
• Administer performance of all service staff and schedule and evaluate all restaurant operations and
provide training to all employees and maintain all work according to required policies and procedures
and maintain knowledge of all food and beverage trends.
• Prepare estimates of all food and beverage costs and coordinate with corporate staff and assist to
purchase all required supplies and place required orders for all distributors and ensure response to all
complaints.
• Ensure compliance to all security procedures and design strategies to protect all employees and
customers and design strategies to reduce injuries to staff and prepare various accident reports.
• Manage all shifts for restaurant operations and schedule all process and maintain cleanliness at all
times and assist to resolve all complaints and maintain food quality at all times and perform regular
interviews with all employees.
• Perform orientation and provide training to all new employees on restaurant processes and determine
appropriate feedback from employees and maintain all restaurant plans.
• Setup and supervise all outdoor catering events.
• Arrange for maintenance and repair of equipment and other services.
• Regular auditing of Total receipts and balance against sales, deposit receipts, and lock facility at end
of day.

cost analysis.
• Select or create successful menu items based on many considerations, and assign prices based on
• Recruit, hire, and oversee training for staff.
• Schedule work hours for servers and kitchen staff.
• Monitor food preparation and methods

• Fully responsible for all aspects of all departments.
• Pre-Opening of New Bar (Roof Bar) at Koh Phangan resort.
• Pre-Opening of Indian Tandoor Restaurant in Jimbaran and launch Indian Cuisine in Ubud and Jimbaran resort in Bali, Indonesia.
• Support and work with all Head of Departments in all aspects of running this hotel.
• Meet all DMC/Agents local or from India to finalize menu and outdoor catering venues.
• Visit India for Sales Mission Indonesia with Indonesian Tourism Ministry to improve sales.
• Regular follow up with all DMC\Agents for getting Meal bookings.
• Ensure the premises are in operative condition as per category of the unit to receive & serve the guests.
• Conduct regular operations team meeting with all the HOD daily / weekly to discuss routine operational matters, sales targets, GSTS feedback / RSTS feedbacks and action taken for service recovery, and any staff issues. Minutes of the meeting to be sent to GM/RGM.
• Ensure SOP implementation in all departments and check the same during routine operational checks. Consultant /GRM guidance to be taken wherever required.
• Monitor the purchase / indent / requisitions of each department, the accounts receivable (collection from debtors) and the accounts payable (payable to the vendors / suppliers etc.).
• Randomly inspecting the stores (F & B / Kitchen) to check the stock in hand (quality, par stock levels, expiry etc.) with the F & B Manager & Chef.
• Dealing with Suppliers / Vendors for quality products involving Purchase Manager and providing performance assessment of vendors every quarter to HO Purchase.
• Inspecting all departments for SOP implementation.
• Inspecting all departments with their respective Managers for cleanliness, ambience, service readiness, staff grooming & hospitality culture.
• Monitor the co-ordination between all departments for smooth & efficient operations.
• Assessing and reviewing customer satisfaction and service recovery process.
• Meet all dept. heads to review & train the staff to upkeep the human capital.
• Identifying staff learning needs and assisting with development
• Providing timely and constructive feedback to all direct reports as and when required either formally or informally.
• Conduct weekly / Daily meeting with marketing people for enquiry & follow up & conversion to grow up the business.
• Monitor and maintain operation & overhead cost in order to maintain maximum revenue to the organization.

• Fully responsible for all aspects of all departments.
• Pre-Opening of New Bar (Roof Bar) at Koh Phangan resort.
• Pre-Opening of Indian Tandoor Restaurant in Jimbaran and launch Indian Cuisine in Ubud and Jimbaran
resort in Bali, Indonesia.
• Support and work with all Head of Departments in all aspects of running this hotel.
• Meet all DMC/Agents local or from India to finalize menu and outdoor catering venues.
• Visit India for Sales Mission Indonesia with Indonesian Tourism Ministry to improve sales.
• Regular follow up with all DMC\Agents for getting Meal bookings.
• Ensure the premises are in operative condition as per category of the unit to receive & serve the guests.
• Conduct regular operations team meeting with all the HOD daily / weekly to discuss routine operational
matters, sales targets, GSTS feedback / RSTS feedbacks and action taken for service recovery, and any
staff issues. Minutes of the meeting to be sent to GM/RGM.
• Ensure SOP implementation in all departments and check the same during routine operational checks.
Consultant /GRM guidance to be taken wherever required.
• Monitor the purchase / indent / requisitions of each department, the accounts receivable (collection
from debtors) and the accounts payable (payable to the vendors / suppliers etc).
• Randomly inspecting the stores (F & B / Kitchen) to check the stock in hand (quality, par stock levels,
expiry etc) with the F & B Manager & Chef.
• Dealing with Suppliers / Vendors for quality products involving Purchase Manager and providing
performance assessment of vendors every quarter to HO Purchase.
• Inspecting all departments for SOP implementation.
• Inspecting all departments with their respective Managers for cleanliness, ambience, service readiness,
staff grooming & hospitality culture.
• Monitor the co-ordination between all departments for smooth & efficient operations.
• Assessing and reviewing customer satisfaction and service recovery process.
• Meet all dept. heads to review & train the staff to upkeep the human capital.
• Identifying staff learning needs and assisting with development
• Providing timely and constructive feedback to all direct reports as and when required either formally
or informally.
• Conduct weekly / Daily meeting with marketing people for enquiry & follow up & conversion to grow
up the business.
• Monitor and maintain operation & overhead cost in order to maintain maximum revenue to the
organization.
• Be on available on call 24 hours a day to resolve any urgent problems on emergencies.
• Responsible for the overall management of the operation of the hotel.

• Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
• Resolve customer complaints about food quality or service.
• Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.
• Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.
• Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
• May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
• Check quality of deliveries of fresh food and baked goods.
• Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
• Meet all DMC/Agents local or from India to finalize menu and outdoor catering venues.
• Visit India for Sales Mission Indonesia with Indonesian Tourism Ministry to improve sales.
• Regular follow up with all DMC\Agents for getting Meal bookings.
• Setup and supervise all outdoor catering events.
• Arrange for maintenance and repair of equipment and other services.
• Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
• Select or create successful menu items based on many considerations, and assign prices based on cost analysis.
• Recruit, hire, and oversee training for staff.
• Schedule work hours for servers and kitchen staff.
• Monitor food preparation and methods

• Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and
beverages.
• Resolve customer complaints about food quality or service.

records.
• Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate
• Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations
are obeyed.
• Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
• May use computer software to monitor inventory, track staff schedules and pay, and perform other
record keeping tasks.
• Check quality of deliveries of fresh food and baked goods.
• Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning
items.
• Meet all DMC/Agents local or from India to finalize menu and outdoor catering venues.
• Visit India for Sales Mission Indonesia with Indonesian Tourism Ministry to improve sales.
• Regular follow up with all DMC\Agents for getting Meal bookings.
• Setup and supervise all outdoor catering events.
• Arrange for maintenance and repair of equipment and other services.
• Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
• Select or create successful menu items based on many considerations, and assign prices based on
cost analysis.
• Recruit, hire, and oversee training for staff.
• Schedule work hours for servers and kitchen staff.
• Monitor food preparation and methods

• Control day-to-day operations by scheduling labor, ordering food & supplies & developing restaurant team.
• Ensure statutory compliances by maintaining registers and licenses.
• Control P&L by following cash/control security procedures, maintaining inventory, reviewing financial reports, and taking appropriate actions.
• Recruit, Interview & hire team members, conduct performance appraisals, take discipline action, motivate & train.
• Ensure maintenance of equipment’s, facility, & grounds through the use of a Preventive Maintenance Plan based on company standards.
• Ensure food quality and 100% customer satisfaction.
• Ensure complete & timely execution of corporate and local marketing programs.

• Control day-to-day operations by scheduling labor, ordering food & supplies & developing restaurant
team.
• Ensure statutory compliances by maintaining registers and licenses.
• Control P&L by following cash/control security procedures, maintaining inventory, reviewing financial
reports, and taking appropriate actions.
• Recruit, Interview & hire team members, conduct performance appraisals, take discipline action,
motivate & train.
• Ensure maintenance of equipments, facility, & grounds through the use of a Preventive Maintenance
Plan based on company standards.
• Ensure food quality and 100% customer satisfaction.
• Ensure complete & timely execution of corporate and local marketing programs.
• Ensure a safe working and customer experience environment by facilitating safe work behaviors of
the team.

• Responsible for assisting with all F&B staff management, including issuance and adherence to standards
of appearance and uniform policy, time and attendance policy, steps of service and service standards,
etc.
• Follow company guidelines for disciplinary action
• Practice and ensure cleanliness and safety in all dining areas, liquor and wine storage areas
• Communicate the successes, suggestions, activity, and faults of the shifts under
• supervision via Daily Communication Reports
• Responsible for practicing and training for proper timing of food courses
• Train employees to keep up with company standards and new changes
• Coordinate workflow to ensure a smooth running operation
• Monitor employees performance and issues, discipline when necessary
• Assist team members as needed to promote a positive teamwork environment.

• Manage all operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy and procedure implementation and enforcement and meeting participation and facilitation
• Monitor and develop team member performance to include, but not limited to, providing supervision, scheduling, conducting counselling and evaluations and delivering recognition and reward
• Monitor and assess service and satisfaction trends, evaluate and address issues and make improvements accordingly
• Respond to guest inquiries and requests and resolve guest concerns in a timely, friendly and efficient manner
• Ensure compliance with health, safety, sanitation and alcohol awareness standards
• Initiate and implement up-selling techniques to promote beverage sales and services and to maximize overall revenue
• Recruit, interview and train team members

• Responsible for assisting with all F&B staff management, including issuance and adherence to standards of appearance and uniform policy, time and attendance policy, steps of service and service standards, etc.

• Follow company guidelines for disciplinary action

• Practice and ensure cleanliness and safety in all dining areas, liquor and wine storage areas

• Communicate the successes, suggestions, activity, and faults of the shifts under
• supervision via Daily Communication Reports

• Responsible for practicing and training for proper timing of food courses

• Train employees to keep up with company standards and new changes

• Coordinate workflow to ensure a smooth-running operation

• Monitor employee’s performance and issues, discipline when necessary

• Assist team members as needed to promote a positive teamwork environment.

• Being an Operation Manager, the major part of my job involves motivating and encouraging the entire team to bring out their best and maintain a proper synchronization between work and manpower.
• Responsible for handling customer queries and provide them relevant solution with an immediate action.
• Organize and Execute events with the companies as per their requirement.
• Setting the service standards of the organization, handling customer complaints and give them a satisfactory solution with an immediate action.
• Explore and excel the ideas to upgrade the sale of the Box Office and F & B department.
• Responsible for handling cash transaction and accordingly making the cash sales report of that Particular shift in absence of the Cashier.
• Setting the hygiene standards inside the operation and making daily inventory report Responsible for menu planning and their pricing for any special occasions.

• Being an Operation Manager the major part of my job involves motivating and encouraging the entire
team to bring out their best and maintain a proper synchronization between work and manpower.
• Responsible for handling customer queries and provide them relevant solution with an immediate
action.
• Organize and Execute events with the companies as per their requirement.
• Setting the service standards of the organization, handling customer complaints and give them a
satisfactory solution with an immediate action.
• Explore and excel the ideas to upgrade the sale of the Box Office and F & B department.
• Responsible for handling cash transaction and accordingly making the cash sales report of that
Particular shift in absence of the Cashier.
• Setting the hygiene standards inside the operation and making daily inventory report Responsible for
menu planning and their pricing for any special occasions.
• Leading a team of 2 Asst. managers, 2 Team Leaders, 30 MCDTs, 6 Projectionist, 1 Cashier, 1 Inventory
In-charge, 2 Electricians, 10 house Keepers and 5 Security Guards.

• Making requisition.
• Taking proper Inventory at the end of the day.
• Taking care of the wastage part.
• Taking food order at the food counter.

• Making requisition.
• Taking proper Inventory at the end of the day.
• Taking care of the wastage part.
• Taking food order at the food counter.

• Banqueting setup
• Handling different conferences
• Food & Beverage service.

• Banqueting setup
• Handling different conferences
• Food & Beverage service.