Sanjib Dutta

Plan and mobilize new projects, ensuring alignment with strategic goals and objectives.
Manage client relationships, maintaining effective communication and addressing concerns.
Oversee project budgets and P&L, ensuring financial goals are met and expenses are controlled.
Prepare and deliver monthly project reports, tracking progress and performance metrics.
Ensure adherence to safety protocols, maintaining a safe working environment and compliance with regulations.
Monitor and evaluate project KPIs, tracking key performance indicators to measure success.
Coordinate with cross-functional teams, facilitating collaboration and resource allocation.
Implement risk management strategies, identifying potential issues and developing mitigation plans.
Develop and execute project plans, outlining tasks, timelines, and milestones.
Review and approve project documentation, ensuring accuracy and completeness of all records.

Oversee catering operations at Barakah Nuclear Power Plant.
Plan regular and themed menus with the catering service provider.
Conduct food quality and brand compliance audits.
Perform HACCP checks across kitchen and restaurant operations.
Ensure adherence to ADAFSA rules and regulations.
Monitor staff adherence to the Food Safety Plan.
Seek and implement improvements in procedures and operations.
Conduct food safety audits and manage QHSE with the service provider.
Verify raw material stock levels for uninterrupted operations.

Bloomberg LP, DIFC, Managed catering, housekeeping, office boys, and pest control services; generated daily
reports, prepared monthly purchase lists and staff timesheets, and handled invoicing and client events. Oversaw mobilization for four sites (DIC, Jebel Ali, Emaar Square, Bur Dubai); collaborated on new
ventures from design to implementation; managed 40 staff and 10, 000 meals per month; enforced HSEQ practices and
HACCP compliance; screened employees to ensure high service standards.

Develop and execute strategic plans to enhance profitability and revenue.
Manage reservations, coordinate guest needs, and oversee menu planning and standardization.
Supervise restaurant operations, implement SOPs, and ensure maintenance of premises.
Monitor financials, control expenditures, and manage marketing activities.
Lead staff training, create duty rosters, and contribute to business strategy and growth.

Oversee catering operations, including formulating and implementing departmental SOPs.
Report on breakage costs and manage weekly work schedules based on occupancy forecasts.

Assisted in the pre-opening and setup of F&B operations, including staff training.
Managed accounts and cost control initiatives.
Handled public relations, reservations, and outdoor catering.
Recruited staff, managed supplier payments, and negotiated rates.
Coordinated with major clients for daily orders and special events.
Ensured professional customer communication and staff training in business courtesy.
Won a prize for mock tail and cocktail creation; initiated guest birthday and anniversary calls to boost revenue.
Collected and acted on customer feedback to improve service.