Soumik Roy is a hotel management professional with over 10 years of experience in bar and restaurant management positions at hotels like Hardrock Hotel Goa, Swissotel Kolkata, The Park Hyatt Chennai, Holiday Inn Goa, Hyatt Regency Kolkata, and Grand Hyatt Mumbai. He holds a Bachelor's degree in Hotel Management and is looking for new opportunities to contribute to an esteemed organization's growth.

1. Soumik Roy
Email:
soumik.roy5@yahoo.in
Phone No: +918390573126
DATE OF BIRTH : 5th
July 1984
PRESENT ADDRESS: Kolkata
PRACTICAL EXPERIENCE
February 2015 till date
Working as Bar manager – Hardrock Hotel Goa(Pre Opening).
Process Operations
 Responsible for managing operations and spearheading teams for excelling business
targets and service delivery metrics.
 Preparing and compiling various reports pertaining to process, and productivity.
Client Servicing
 Enhancing customer satisfaction matrices through ensuring adherence to service
quality standards.
 Monitoring the post service activities like follow up with the customers, service
reminders and handling customer grievances for superior customer service.
Team Management
 Supervising and monitoring the performance level of the service staff for ensuring
superior customer service and accomplishment of service standards.
 Customer Relation Management
 Ensuring customer satisfaction and implementing quality service standards..

2. July 2014 TillJanuary 2015
Worked as Bar manager – Swissotel Kolkata.
Maaya – Night Club
Process Operations
 Responsible for managing operations and spearheading teams for excelling business
targets and service delivery metrics.
 Preparing and compiling various reports pertaining to process, and productivity.
Client Servicing
 Enhancing customer satisfaction matrices through ensuring adherence to service
quality standards.
 Monitoring the post service activities like follow up with the customers, service
reminders and handling customer grievances for superior customer service.
Team Management
 Supervising and monitoring the performance level of the service staff for ensuring
superior customer service and accomplishment of service standards.
 Customer Relation Management
 Ensuring customer satisfaction and implementing quality service standards..
January 2013to February 2014
Worked as Assistant Manager Outlet( Bar ) – The Park Hyatt Chennai
The Flying Elephant.
 Taking care of the Pre-opening of the outlet. With a sitting capacity of 205
covers with seven level of sitting, serving cuisines all across the globe, with 5
interactive show kitchenand also the Bar.
 Menu planning , training the newly hired staffs about the menu to be launched
and the SOP keeping in mind the standards of Hyatt International.
 Training 10 Team Leaders, 29 Stewards, 06 Hostesses about the SOPs of the
restaurant and bar.
 Implementing new ideas to increase the Food and Beverage business.
 Promoting events like CakeBread Wine Dinner food festival in accordance with
the Sales and Marketing team.

3. March 2011to January 2013
Worked as the Asst.Bar Manager for the Holiday Inn Hotel Goa.
 Worked as the Beverage Manager to HOLIDAY INN RESORT, GOA.
 Taking care of the Sundowner Bar and Lounge with a sitting capacity of 45
covers and also the Signature Mediterranean restaurant Fig N Olivewith an
Island Bar and Show Kitchen with 75 covers which is extendable to 100 covers
in season.
 Menu planning , training the newly hired staffs about the menu to be launched
and the SOP keeping in mind the standards of IHG.
 Training 1 Senior Captain, 2 Captains,19 Stewards, 2 Hostesses about the SOPs
of the restaurant and bar.
 Implementing new ideas to increase the Food and Beverage business.
July 2009ToFebruary 2011
Joined as the Senior Bar Captain of i-BAR,The Park Hotel Bangalore with the
following duties and responsibilities.
 Ensure restaurant/bar compliance with all food and beverage policies, standards
and procedures.
 Work with chef to develop promotions, menu items and presentations.
 Manage service delivery in outlets to ensure guest is service from point of entry to
departure.
 Review staffing levels to ensure that guest service, operational needs and financial
objectives are met
 Interface with the guests on regular basis to obtain feedback on quality of food
and beverage products.
July 2008 till 31st
June 2009
Worked as Food & Beverage Associate Hyatt Regency, Kolkata in THE BAR, with
the following duties and responsibilities.
 Ensure restaurant compliance with all food and beverage policies, standards and
procedures.
 Manage service delivery in outlets to ensure guest is service from point of entry to
departure.
 Review staffing levels to ensure that guest service, operational needs and financial
objectives are met
 Interface with the guests on regular basis to obtain feedback on quality of food
and beverage products.
 Review the guest comment card, guest satisfaction results to identify areas of
improvement.

4. March 2007 till 31st
June2008
WorkedasFood & Beverage Associate, at The China House lounge & pub Grand
Hyatt Mumbai with the following duties and responsibilities:
 Taking care of the inventories such as:-Glassware, Silverware. Responsible for
training of the new team hired.
 Taken key decisions in the absence of the supervisors.
 Setting up the Restaurant for all the three meal periods.
 Updating both food and the beverage menus.
 Developed the standard operating procedures and training manual for the
restaurant along with the supervisors.
 Provided operational inputs in designing the back of the house for the smooth
running of restaurant operations.
 Maintained and monitored guest history records for effective management of
guest preferences and event promotions
Undergone six months of industrial training at the ITC Sonar Bangla Sheraton and
Towers, Kolkata
 Trained in the four major departments Front office, Food and Beverage service,
Kitchen and Housekeeping.
 Was responsible for manning and taking care of the bar while training in Food
and Beverage.
 Was responsible for manning a section on the floor while training in
Housekeeping.
 Appreciation from the Food and Beverage manager for excellent performance
during training in the Food and Beverage department.
s
EDUCATIONAL QUALIFICATIONS
Name Of
Institution
Year Course/Subjects University/Board
School of
Hospitality
Management
2005-2008 Bachelor in Hotel
Management
A.I.C.T.E,
W.B.U.T
approved
IndiraGandhiSeniorS
econdary School,
Kolkata
2003-05 12th
Science
Maths, Physics,
Chemistry
IndianSchool
Certificate , Delhi

5. PERSONAL DETAILS
HEIGHT : 5 FEET 8 INCHES
GENDER : MALE
MARITAL STATUS :MARRIED
FATHER’S NAME : MR. NIHAR RANJAN ROY
LANGUAGE KNOWN : ENGLISH, HINDI, BENGALI, ASSAMESE.
REFERENCES :
I WANT TO BE A PART OF A HIGHLY ESTEEMED
ORGANISATION AND CONTRIBUTE POSITIVELY
FOR THE GROWTH AND DEVELOPMENT OF THE
SAME……