Biplob Bose is a hospitality professional with over 10 years of experience in food and beverage operations and guest relations. He is currently an Upper Division Assistant and is seeking a challenging new position. He has strong skills in restaurant operations, kitchen management, customer service, and facility management. Bose strives for high quality service and resolving customer issues to ensure satisfaction and loyalty. He is adept at supervising teams and implementing strategies to improve efficiency.

1. BIPLAB BOSE
113, Chander Village Road, Kolkata – 700082; Contact: +91-9830315148; Email: swastikbb@gmail.com
HOSPITALITY INDUSTRY PROFESSIONAL – FOOD & BEVERAGE / GUEST RELATIONS
Seeking challenging assignments with an organization of repute across the industry
PROFILE
• Competent and diligent professional with an experience of over 10 years across the industry; currently spearheading efforts as
Upper Division Assistant
• Adhere to international standard service procedures, with strong background in Restaurant operations, food and beverage
management, public relations and customer services; Customer-satisfaction driven professional with excellent verbal
communication skills, a professional appearance and demeanor to handle front office operations.
• Adroit in managing wide array of facility management functions. Proficiency in handling all aspects of kitchen management
including monitoring food production and aesthetic presentation of food and beverages.
• An unwavering commitment to customer service, with the ability to ensure high quality and timely expedition of customer
requests, build productive relationships, resolve complex issues and win customer loyalty.
• Exceptional skills in formulation and implementation of strategies with the ability to handle multiple functions and activities in tight
deadlines. Exemplary leadership qualities & professionalism which promotes enthusiasm and teamwork excel in supervising,
training and mentoring incumbents and professionals.
Core Competencies
Hospitality ♦ F & B Operations ♦ General Administration ♦ Liason / Coordination ♦ Team Management ♦ Resource Optimization ♦
Facilities Management ♦ Guest Relationship Management ♦ Business Development ♦ Handling Large Gourmet Operations ♦ Training &
Development ♦ Cross Functional Leadership
Achievements
 Developed and launched operation module to provide a world class service to the clients.
 Performed ongoing customer/market research and demographic profiling to identify and capitalize on unmet market needs ahead of
the curve.
 Produced media kit that demonstrated key marketing analytics and demographics for use in service presentations. Efforts were
credited as instrumental in closing numerous high-level deals.
 Leveraged strengths in cost-effective service management and vendor negotiations to end each year an average of 15% under-
budget (without compromising business growth goals).
 Earned commendations from client executives for communication deliverables that targeted desired audiences and articulated the
value of products and services.
PROFESSIONAL EXPERIENCE
OFFICE OF THE DISTRICT MAGISTRATE & DISTRICT COLLECTOR| Since Sept 2009
Upper Division Assistant
• Staff Establishment (HR) assignments i.e. Salary, Leave, Pension, Incentives, Billing.
• Assignments related to National Human Rights Commission, Judicial Court matters and other Administrative assignments.
• Income Tax advisory, assessment, Return and consultation.
JUST DIAL SERVICES, KOLKATA | Aug 2009 – Nov 2009
Information Retrieval Officer
• Managed client queries over phone, Business leads to the Organization.
• Responsible for complete & accurate processing of data quality control.
• Presented process performance to internal & external clients through various reviews time to time.
TAJSATS AIR CATERING LIMITED, KOLKATA | Feb 2007 – July 2009
Flight Supervisor,
• Responsible for customer relationship management to assure satisfactory service and speedy problem solving. Report on the daily
developments & activities to the senior management.
• Ensured flexibility and extend job duties carrying out any other reasonable duties or responsibilities as assigned by the Restaurant
Manager if required while meeting business demands and guest service’s needs.
• Deftly managed seat assignments and ensured that service areas are stocked with supplies such as coffee, food, tableware, and
linens.

2. • Meticulously conducted hygiene inspection and convey feedback to operating staff as well as supervisors for gaps in actual versus
standardized norms
• Established high quality service standards and ensure strict adherence to quality systems/procedures in conformance to principal’s
set of directions
• Ensured adherence of international standards with regards to décor and the maintenance in accordance with guidelines; ensuring
that procedures and policies are complied with by entire staff.
• Instrumental in handling overall operations pertaining to catering including proper maintenance of records of the same; proficient
in formulating & implementing strategic plans to enhance service quality standards & implementing strict measures to optimize
guest satisfaction & retention.
• Followed all safety and sanitation policies when handling food and beverage and served food from kitchen on time. Readily laid out
tables along with proper setting of linens, silverware, and glassware.
• Contributed creative inputs in the areas of menu Planning, food costing, staffing, new recipes to add value in operations of F&B
dept in consultation with the chef. The initiatives resulted in enhancing customer satisfaction leading to increase in customer traffic.
• Managed the team of professionals for better performance and efficiency and disseminating information to every employee
relating to the services offered by the restaurant including food and beverage items, ingredients, methods of preparation and
proper service. Explained how various menu items are prepared, described ingredients and cooking methods.
• Prepared checks that itemize and total meal costs and sales taxes and monitored all the activities as In charge of the staff of waiters
and waitresses.
• Assisted in the building of an efficient team of employees by taking an active involvement in their welfare, safety, training and
development.
The Park Hotel, Kolkata | Jan 2006 – Jan 2007
Guest Service Associate
• Adeptly handled guest relationship, planned and executed the operations to ensure quality service, managed guest requests,
complaints and feedbacks and displayed cordial attitude towards them for referral & repeat business to enhance profitability;
achieved a high customer satisfaction indices score.
• Served customers and brought wine selections to tables with appropriate glasses, and poured the wines for customers. Responsible
for the entire gamut of activities like fill salt, pepper, sugar, cream, condiment, and napkin containers; take orders, served food,
cleared tables.
• Escorted customers to their tables; informed customers of daily specials. Planned, implemented, controlled the movement, work-in-
process F&B inventory & finished goods from point-of-origin to point-of-consumption.
• Presented menus to patrons and answered questions about menu items, made recommendations upon request.
• Ensured that the food safety standards are followed in accordance with local and international requirements and administered
hygiene of equipments along with compliance to food hygiene and health & safety regulations.
EDUCATIONAL CREDENTIALS
• Bachelor of Commerce, 06/2010; Calcutta University, Kolkata
• Diploma in Aviation, Hospitality and Travel & Tourism Management 2006; AIR HOSTESS ACADEMY, Kolkata
Computer Proficiency
MS Office (Word, Access, Excel, PowerPoint), E-filing of I.T., Network based clerical assignments, e-billing
Date of Birth: 16th
July 1986
Linguistic Proficiency: English, Hindi, Bengali
References: Available on request