This document contains a resume for Gourab Chatterjee summarizing his professional experience working in hotel food and beverage operations over the past decade. He has held several roles of increasing responsibility at hotels like Four Points by Sheraton, KFC, Park Hyatt, Hyatt, and Crowne Plaza. His experience includes managing restaurant and bar operations, supervising staff, ensuring quality standards, and providing excellent customer service. Currently he works as the Outlet Manager at Four Points by Sheraton in Bengaluru, India.

1. Gourab Chatterjee
Hand Phone-+919886606224
Email-gourabchatterjee123@gmail.com
Skype Id-gourab_calls@yahoo.co.in
Profile
 Resourceful & knowledgeable about Hotel operations.
 Professionally equipped with knowledge of Hotel Operation softwares.
 Able to conduct trainings to subordinates.
 In-depth understanding of inventory.
 Extraordinary time management and organizational skills.
 Strong ability to solve practical problems effectively with internal and external
customers
 Ability to calculate figures and amounts, proportions, percentages, and volumes to
track inventory, controls and hotel financial statements.
Experience
April, 2016-Till Date Outlet Manager, Four Points by Sheraton,
Bengaluru
 To maintain and promote hotel service culture and operating standards
 To direct all operational activities towards supporting the Hotel’s goals - Gross
Operating Profit, Guest Satisfaction, Brand Consistency and Employee Engagement
 To set periodical business plan, budget, forecast and performance reports
 To conduct random checks to ensure that all standards are being followed consistently
in the department
 To coordinate the development, operating procedures and training programs, manuals,
directives, menus, work schedules, rules and regulations for the food and beverage
 To maintain up-to-date records on food and beverage employees’ attendance,
appearance, work and vacation schedules, labor costs, payroll, absenteeism, turnover
and disciplinary action
 To coordinate the selection, purchasing, storage, inventorying, maintenance and usage
of all related food and beverage supplies and equipment
 To ensure the implementation of HACCP policies and procedures throughout the
department
 To handle all guest complaints in the food and beverage division
 To maintain current prices and approved purveyors listed based on quality, service
and cost of all related food and beverage items for requisitioning purposes, store
inventories, cost control procedures and forecasts
 To develop and maintain effective communication between all operating departments

2.  To conduct daily F&B meeting to discuss VIP guests in house & arrival, F&B revenue
updates, operational challenges and ways to enhance guest experience
 To coordinate promotional plan with Public Relation as well as menu cycles with the
Kitchen Team
 Managing F&B Operations for the Hotel with all day dining, Bar, Banquet, In Room
Dining.
August, 2015-March,2016 Assistant Outlet Manager, Four
Points by Sheraton, Bengaluru
 Reports to Food and Beverage Manager.
 Presently handling all day dinning, room service.
 Evaluating and supervising over 20 staffs on day to day basis.
 Conducting trainings and supervising the mentoring relationship to train supervisors
and associates.
 Taking responsibility for the business performance of the restaurant.
 Analyzing and planning restaurant sales levels and profitability.
 Organizing marketing activities, such as promotional events and discount schemes.
 Preparing reports at the end of the shift/week, including staff control, food control and
sales.
 Creating and executing plans for department sales, profit and staff development.
 Planning and coordinating menus.
 Coordinating the entire operation of the restaurant during scheduled shifts.
 Responding to customer complaints.
 Meeting and greeting customers and organizing table reservations.
 Maintaining high standards of quality control, hygiene, and health and safety.
 Checking stock levels and ordering supplies.
February, 2015-August, 2015 Restaurant Manager, KFC Yum
Restaurant India
 Responsible for whole restaurant hiring, people management.
 Responsible for profit and loss and food cost.
 Responsible for ensuring maximum customer satisfaction by ensuring proper labor
yield.
 Responsible for all ordering.
 Presently leading KFC Janpath, Bhubaneswar with a team of 28.
September, 2012-Till January, 2015 Team Leader at Park Hyatt,
Chennai
 Reports to outlet Manager.
 Handled all day dining restaurant, room service.
 Ensuring utmost guest satisfaction maintaining all brand standards.
 Responsible for all equipment and beverage inventory.
 Conductingtraining for subordinates.
 Dealing with weekly shift planning.

3. July, 2011-September, 2012-Team Leader at Hyatt, Hyderabad
 Reports to Manager in Food and Beverage.
 Presently handling all day dining restaurant.
 Dealing with weekly shift planning.
 Taking care of the cutlery, crockery and glassware inventory.
 Conducting training of the team.
 Taking corrective actions if necessary to ensure standards are maintained.
 Handling all guest quires.
 Providing excellent guest satisfaction and increased productivity standards by utilizing
available resources.
April, 2011-June, 2011-Team Coordinator at Hyatt, Hyderabad
 Reports to Team Leader.
 Taking guest orders and delivering it on time.
 Maintaining the standard operating procedure.
 Up selling products.
 Assisting team leader to handle the team.
May, 2010-March, 2011-Team member at Hyatt, Hyderabad
 Reports to team leader.
 Worked in specialty restaurant.
 Taking guest orders and delivering on time.
 Setting up back area.
November, 2008-April, 2010-Guest service assistant at Crowne
Plaza, New Delhi
 Reports to senior captain.
 Worked in coffee shop.
 Taking guest order and delivering on time.
 Setting up restaurant and back area.
January, 2008-May, 2008 Associate at The Leela, Goa
 Reports to captain.
 Worked in all outlets.
 Taking care of buffet set up.
 Taking guest order and delivering on time.
 Taking care of restaurant set up and back area.

4. Training Experience
 Completed 6 months industrial training in The Leela,Goa in all major departments
 Completed 3 months vocational training in The Leela,Goa in Food and Beverage
Service.
Professional Qualification
Advance Diploma in Hotel Management & Catering Technology from Golden Regency
Institute of Hospitality Management, Haldia, West Bengal under TAFE University South
Australia.
Credentials
 Completed basic computer training from IBM
 Played district cricket.
 Passed painting examinations under Rabindra Bharati University.
Personal Information
Fathers Name : Mr. Amiya Chatterjee
Date of Birth : 17th
January 1987
Languages Known : English, Hindi & Bengali
Marital status : Single
Religion & Nationality : Hindu & Indian
Interests
 Watching movies.
 Reading books.
 Playing cricket.
References
Mr. Abhinandan Mukherjee Mr. Sathish Paraman
Associate F&B Director Assistant General Manager
The Park, Hyderabad Hyatt Place Goa
Mob-+91 9000977199 Mob-+91 9130064060