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.

• Oversaw catering operations within a high-security nuclear facility, ensuring uninterrupted service delivery and strict adherence
to operational excellence standards.
• Planned regular and themed menus with the catering service provider.
• Conducted comprehensive food quality, brand compliance, and operational audits to maintain premium service standards.
• Perform HACCP checks across kitchen and restaurant operations, ensuring zero tolerance for food safety non-compliance.
• Ensured full compliance with ADAFSA regulations and internal governance frameworks.
• Monitored staff adherence to Food Safety Plans, driving continuous quality improvement.
• Spearheaded process enhancement initiatives to optimize efficiency, hygiene standards, and service consistency.
• Conducted food safety inspections and managed QHSE coordination with the service provider.
• Maintained inventory and raw material control systems to prevent operational disruptions.
• Managed special events, monitored customer feedback for service optimization, and handled daily operational audits, including
buffet controls, pantry reviews, and kitchen inspections.

• Led multi-site catering and facility operations across four corporate locations.
• Managed operations across DIC, Jebel Ali, Emaar Square, and Bur Dubai sites.
• Supervised 40+ staff members and managed production of approximately 10, 000 meals per month.
• Executed mobilization for new sites from planning to implementation.
• Ensured HACCP compliance and HSEQ enforcement across all sites.
• Managed client billing, monthly reporting, and vendor coordination.
• Improved operational efficiency through structured workforce planning and SOP enforcement.

• Contributed to pre-opening strategy and operational setup of F&B services.
• Managed reservations, coordinated guest needs, and oversaw menu planning and standardization.
• Supervised restaurant operations, implemented SOPs, and ensured maintenance of premises.
• Managed reservations, marketing coordination, and financial oversight.
• Led staff training, created duty rosters, and contributed to business strategy and growth.
• Controlled operating costs while enhancing customer satisfaction.

• Supervised daily catering operations, implemented SOPs, and ensured efficient staffing and inventory management to maintain
uninterrupted service delivery.
• Controlled operational costs through breakage monitoring and occupancy-based workforce scheduling to optimize productivity.
• Enforced HACCP standards, conducted hygiene inspections, and ensured full compliance with food safety and regulatory
requirements.

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.