Kalyan Goswami has over 16 years of experience in resort, hotel, and fine dining restaurants in customer relationship management, system management, production, and administration roles. He is passionate about guest satisfaction and believes in teamwork. His skills include business development, strategy planning, operations management, food and beverage management, people management and training, technical skills, and communication. He aims to take on challenging assignments and ensure the highest levels of guest service and satisfaction.

1. KALYAN GOSWAMI
KALYAN GOSWAMI
Flat No C - 403, 4th
Floor, Govinda Tower., Umarkoi Road, Bavisha Falia, Amli, City: - Silvassa UT of
Dadra and Nagar Haveli, Pin code: - 396230,India
Permanent Address: - Village Ramkrishna Palli of Abdal Pur, Via Badu Road, Madhyamgram, Kolkata: -
700055
+91 7817860186 / +91 972430 0186
kalyangoswami5000@gmail.com
Kalyangoswami5000@rediff.com
Aspires to pursue challenging assignments in Customer Relationship Management, System
Management, Production and Process Management with a frontline organization and Administration
(Specialty Hospitality Operation)
Honorable Sir/Madam,
Greeting of the day!!!
However working in many different customers focused jobs in Hospitality Industries; I have taken as many
opportunities as possible to make myself more versatile, In order to suit a diverse and competitive business
firm. My communication skills are well developed and I enjoy meeting new people and facing new
challenges. Teamwork has taught me organizational skills, flexibility and how to stay calm under pressure.
Though Production and Service is my passion, guest satisfactions give me ultimate pleasure.
Hence since a long time in the industry of hospitality I am here for those people who truly need hospitality
and recreation, refreshment and my ultimate chant is “Guest Satisfaction” and I truly believe in that
philosophy while I am ultimate a team man and always maintain the same in my work.
Therefore you are requested to find my Curriculum Vitae enclose herewith.
Thanking you,
Yours faithfully,
Kalyan Goswami
PROFESSIONAL SYNOPSIS

2. An attitude for continuous improvement with proven track record of over 16 years of Resort & Hotel, Fine
Dining Restaurant Experience. Committed to ensure highest level of guest service at all times, resolving
complaints & issues efficiently. Recognized for outstanding organizational skills, creativity, artistic display,
public relations and an ability to consistently exceed guest expectation. Solving issues and difficulties day to
day operation and as well strategy making for Clients
Adroit at planning and implementing quality parameters for service areas in line with the standard and
international guidelines. Proven ability of delivering value-added customer service, maintenance of a
hygienic environment and achieving customer delight by providing customized products as per
requirements. Handful Experience in purchasing, logistics, events management, business development,
marketing and service operations. Skilled in implementing business development plans in tune with the
business for achieving the profitability.
Ability to establish a genuine affinity and maintain a long term empathy with clients through accurate
assessment of their needs and priorities. Readily gain the confidence and trust of clients, maintaining a total
commitment to quality customer service. Divergent outlook with creative approach to problem solving using
analytical skills and has the ability to deal effectively with all levels of an organization.
CORE COMPETENCIES
Business Development / Strategy / Planning & Budgeting
Formulating Monthly, Quarterly & Yearly projections, budgets and P&L, and further preparing plan
around these lines to achieve the targets. Conceptualising & implementing sales/marketing plans in
tune with macro business plans for achieving profitability. Organising various events and improving
company’s image through effective corporate public relations and promotion activities. Conceptualising
new business opportunities through conscientious study of current market trends in order to augment
companies market presence. Ensuring maximum customer satisfaction by providing pre/post assistance
and achieving quality norms; planning & implementing strategies, development & expansion in hotel
based on current market trends.
Guest / Client Servicing
Ensuring superior quality services, resulting in customer delight and optimum resource utilization for
ecstatic service value. Honed in interacting with in-house and potential guests to understand their
requirements and customizing the product and services accordingly. Displaying strong interpersonal
skills and charismatic presence to ensure guest loyalty
 Guest comfort & safety
 Devising & putting in place systems & procedures revolving around the need of the guest.
 Interacting with guests for feedbacks and implementing world-class service strategies, strategizing
policies & procedures in the operating systems to achieve greater customer delight.
Operations Management
 Handling entire Property Operations; inclusive of formulating & implementing the department’s
Standard Operating Procedures known as SOP includes goals, budgets, plans, Achieve best financial
results, administrative activities, etc.
 Ensuring high quality services to achieve customer delight by extensive interaction with guest and quick
resolution of problems.
 Coordinating with in-house and potential guests to understand their requirements and customize the
product and services as per need and accordingly.
F & B Operations
Ensuring profitability of operations and supervise all aspects of Kitchen management including menu-
planning, monitoring food production to ensure compliance with quality & hygiene standards. Managing
regular tie-ups with major corporate & implementing sales promotional strategies to increase sales
volume and achieving maximum customer satisfaction. Coordinating with operating staff for upkeep of
restaurant & kitchen equipment in perfect working order. Supervising the purchase of materials and
equipments related to F&B. Holding regular meetings with leads to ensure all areas are working
effectively, efficiently and are well coordinated
 Supervising entire F&B Operations and identifying opportunities to maximize the use of marketing
campaigns; managing all aspects of service management involving ambience management.
 Conducting hygiene audits inspections and conveying feedback to operating staff as well as managers
for gaps in actual vs. standardized norms.
 Maintain and define standard Food Cost alongside ensure Food Production Qualities as per norms.

3. People Management/Training
Coordinating HRM activities including staffing, recruitment, performance review and appraisal.
Imparting appropriate training on Food preparation, Service Excellence and Teamwork to restaurant
and support service staff. Organising practical and theoretical training programs, to enhance skills and
motivational levels. Participating in departmental training & promotions; maintaining the highest
professional standards.
 Implementing SOP’s for various departments.
 Implementing and Standardization of various Inter Departmental Report and Skill as well as Accounting
Practice.
 Managing the duty roster for the staff including their leave, appraisals & succession plans.
 Organizing & conducting practical and training programs, to enhance skills and motivational levels.
 Handling medium to large sized teams with varied cultural, lingual and professional backgrounds.
Technical and Professional Skills and Practices
Teamwork and Interpersonal Skill
Ability to work well with others while pursuing a common goal is a key employability skill has achieved
during the tincture of my entire carrier.
Soft Skill and interpersonal skill taught me to run and manage any kind of organization efficiently.
Learning and Assimilation
Ability to learn to learn and assimilate, this skill taught me how to adopt new business ethic and practice in
today’s rapidly changing world replete with frequent changes in technology, policies and products.
Quantitative and Numerical Skills
Apart from the basic numerical skills, capable to analyse quantitative data, interpret graphs and tables and
costing and use basic statistics. In addition, using an electronic spreadsheet for data analysis is an
essential skill.
Problem Solving, Decision-Making and Critical Thinking
Problem solving is all about dealing with the root cause of the situation or a day to day operation difficulty
and finding the right option.
This includes ability to think, logically as well as creatively, to generate possible solutions, selecting a
solution and identifying a set of actions. Creative thinking is more innovative and inventive, and is more
likely to devise new ways of doing things that add value to the work environment, making systems and
procedures more efficient.
Entrepreneurial skills
Entrepreneurship is all about starting New Businesses or Implementing Innovative indigenous Idea in an
existing organisation, thus monitoring, analysis adhere the same in day to day operation.
Technical and IT Aspect
Very much aware of useful IT application and implemented the same in day to day Operation for enhance
superior quality in terms of every operation aspect that included blogging of Social Site, E – Commerce,
Programming Languages, E – Banking and HMS and all other useful tools and packages such as Word
Process, Spread sheet, Power Point, Well known Accounting Packages.
Communication Skill
Communication skill is not only communicated with the people, it is more important to elaborate the skill in
terms of transforming operation thought for desire work, else daily or periodically emailing, greetings, Inter
Office Memo, reporting, proposal, budgeting, festive and special packages define and explain and more
important inter department coordination.

4. Project Management
Managing the new and upcoming projects in terms of Pre and Post Project Operation and execution.
Professional Achievement
• Delightful guest service and maintaining guest relation.
• Proper working system adoption.
• Deliver and determine systematic Reporting pattern.
• Cost control and budgeting emphasis.
• Implement and maintain Quality policy as per requirement and industry standard.
• Inter departmental coordination and communication setup and maintain.
• Strongly lead entire team as leader believe in leadership instead of being manager.
• Accept challenging assignment such as deteriorate and single mandate organisation to streamline
business organisation and raise profitability.
Professional Occurrence:
o 4 Years Experience In Customer Relationship, Hotel Front Office Operation, Sales and Marketing,
all kind of reservation System, Night Auditing and Accounting.
o 12 Years Experience in Hotel Operation (Front Office, Housekeeping, Banquet and F&B Service /
Production, Administration) else Accounting, and other operation (Employee Payroll, Taxation,
Office Automation, Personnel Management, Preparation of Analytical data Such as Budget
Allocation, F&B Costing, Property Running Cost, Over head Cost, Food Cost else ABC Analysis)
Including Sales and Marketing Periodical for Online Marketing tie – up and Banquet sales and
Banquet Operation.
o Strong Knowledge of EDP and Data Analysis including hand on experience in CCTV Deployment,
Wireless Lan, Networking and Server Deployment including Desktop Computer Maintenance.
Academic / Professional Credential
1. SSC from West Bengal Board of Secondary Education at year 1993 with 47% Aggregate.
2. Higher Secondary (Commerce) From West Bengal Board of Secondary Education (Kolkata, India)
at Year 1995 with 41% Aggregate
3. B.Com From Doon International University of Raipur, India at Year 2005 (Through Distance
Learning) with 64% Aggregate
4. 3 Years Diploma in Hotel Management from ITM – Jadavpur – West Bengal at Year 1998 with First
Class
5. 3 Months Crash Course in Entrepreneurship Management / Production Management / Marketing
Management from MSME of Government of India Enterprise from July’2009 – September’2009.
6. Have gathered understanding of Evaluating Software Development Tools for Business, Project
Management and Human Communication, Techniques of system analysis and design,
Management accounting and decision making, Forensic Computing, Business Process Re-
Engineering etc.
7. Adroit at maintaining maximum customer satisfaction by ensuring quality & timely services.
8. Proven skills guiding on “The level of security offered to customers in terms Security Measurement
about Internet Surfing and other hand held Device uses or WI - FI
9. All thorough professional with a proactive attitude, capable of thinking in & out of the box.
10. A keen learner with strong analytical & problem solving skills abilities teamed with effective
communication skills.

5. COMPUTER PROFICIENCY
SQL SERVER 2000 /2005/2008, Visual Basic, Visual FoxPro, Crystal Report, MS Office, DOS, Windows
Server, Server 2003, Windows XP, Windows Vista, Windows 98, Windows 7, HMS Such as (SHAW MAN,
Fidelio and others), All Kind Of Networking (Including Configuration of Router and Access Point) proficient
Knowledge of Tally Accounting package such as (Tally All Versions)
FUNCTIONAL SKILL SET
1. People orientated and a key team player
2. Flair for planning, organizing and coordinating
3. Good Interpersonal communication skills
4. Familiar with Hotel Accounting & Administration, Operation
5. Familiar with Hotel Management Software Package such as IDS and others Package (Understanding &
Skill Player)
6. Developed good time management techniques from work experience
PERSONAL DOSSIER
Name : Kalyan Goswami
Father’s Name : Late Arun Goswami
Date of Birth : 6th
July 1977
Nationality : Indian
Religion : Hindu Bramhin
Passport No : Applied
Marital Status : Married
Pan Card No : AHRPG2333C
Election ID : YCW1696731
Languages : English, Hindi, Bengali. (Read, Write and Speak)
: Guajarati and Marathi (Can Understand)
CAREER FEATURES / EMPLOYMENT DETAILS

6.  Employer : R.K Resort / Hotel Abhinav Restaurant & Bar
Under Same Management, Dadra & Nagar Haveli
Role : Operation Head
Duration : 2015 November – Till Date
Team Size : 40/25 (Operation Staff)
Roles and Responsibilities:
o Responsible for the proper, efficient and profitable functioning of the Day to Day
operations of the 1 Resort and Hotel spread over 3.5 Acres / 15 Guntha of land
with 02 bar, 01 Banquet halls, 02 Restaurant 20/12 Rooms.
o Ensure that the Resort /Hotel are clean and well maintained throughout.
o Ensure proper staffing levels.
o Ensure that hotel standards, policies and procedures are understood and followed.
o Assist in prepare annual departmental operating budgets as well as capital
expenditure and manpower budgets.
o Control and analyze departmental costs to ensure performance is within budget.
o Oversees hiring, performance appraisals, counselling, training, disciplinary action,
etc., for respective divisions.
o Find out Daily Core Production and Operation difficulties and solve out Problem,
Menu Designing and Rate Preparation.
o Bifurcate Foods & Liquor Sales Cost also Room Sales and prepare Popularity
Sales Analysis
o Verify Proper Stock and Consumption analysis for Liquor as well as kitchen and
other consumable on daily basis.
o Responsible for Daily / Schedule and periodical Maintenance and housekeeping of
that Two Property.
o Maintain daily accounts in Tally and Ms – Excel including Cash and Petty Cash
register.
o Responsible for all related liaison and statutory report to maintain and run the
property.
o Prepare various reports such as Daily Business Report, Density Chart, Cash and
Fund Flow Statement, Monthly Profit and Loss Statement, Venue wise food cost
breakup, Monthly Opening and Closing Stock report with rates, Salary Statement,
Venue Sales Breakup, Staff Appraisal Report, etc.
o Reporting to Managing Director and also discussion for daily operation.
 Employer : Pluz Resort (3 Star Classified) Dadra & Nagar Haveli
Role : Resort Manager (Senior Operation Manager)
Duration : 2012 – 31st
’October’2016
Team Size : 55 – 60 (Operation Staff)
Roles and Responsibilities:
o Responsible for the proper, efficient and profitable functioning of the Day to Day
operations of the Resort of 75 rooms Resort spread over 3.5 Acres of land with 01
bar, 03 Banquet halls, 02 Restaurant & Coffee Shop, Health Club & Board Room.
o Clarify duties and responsibilities of departments and ensure that work flows are in
a logical and good order.
o Ensure that the hotel is clean and well maintained throughout.
o Ensure proper staffing levels.
o Ensure that hotel standards, policies and procedures are understood and followed.
o Assist in prepare annual departmental operating budgets as well as capital
expenditure and manpower budgets.
o Control and analyze departmental costs to ensure performance is within budget.
o Oversees hiring, performance appraisals, counselling, training, disciplinary action,
etc., for respective divisions.
o Attend/Lead daily morning briefings and any other meetings as scheduled
o Analyze rate discrepancy reports to ensure room revenue control.
o Develops annual priorities and operating plan and supports the hotel's long term
strategy.

7. o Lead, motivate and engage at all levels, Produce and Implementing New SOP
Manuals.
o Work on special projects as assigned by the Managing Director.
o Reporting to Managing Director and also discussion for daily operation.
o Efficiently Handel All operation, related to Resort (POS, FOM, Banquet Sales,
Purchased, Accounts, Administration, POS Sales, Manpower and Maintenance/
Housekeeping).
o Analysis Business Process and Make report. Based on study analysis.
o Package Designing and Emphasis All Plan (European Plan/ Continental Plan/
American Plan/ Modify American Plan)
o Find out Daily Core Production and Operation difficulties and solve out Problem,
Menu Designing and Rate Preparation.
o Bifurcate Foods & Liquor Sales Cost also Room Sales and prepare Popularity
Sales Analysis
o Prepare Daily / Weekly / Monthly Sundry Debtors Sales Statement and General
Accounting also Payroll Preparation.
o Maintenance of Material Management Master Data and ABC and FSN Analyzing.
o Monitoring Source List, Purchasing Info Record, and Batch Management for
Different materials.
o Purchase Order verification in terms of Goods Received Notes (GRN).
o Maintenance and Housekeeping activity monitoring and Visit to respective
Departments.
 Employer : Dadra Resort (3 Star Rated) Dadra & Nagar Haveli
Role : Asst. Manager Operation then promoted to Manager Operation
Duration : 2005 – 2012
Team Size : 30 – 35 (Operation Staff)
Roles and Responsibilities:
o Responsible for Resort entire Operation, on day to day. Responsible for the proper,
efficient and profitable functioning of the Day to Day operations of the Resort.
o Clarify duties and responsibilities of departments and ensure that work flows are in
a logical and good order.
o Ensure that the hotel is clean and well maintained throughout.
o Reporting to Managing Director and also discussion for daily operation.
o Efficiently Handel All operation, related to Resort (POS, FOM, Banquet Sales
Purchased, Accounts, Administration, Sales, Manpower and Maintenance/
Housekeeping).
o Package Designing Such as (European Plan/ Continental Plan/ American Plan/
Modify American Plan)
o Find out Daily Core Production (Foods & Beverage) Difficulties and solve out
Problem, Menu Designing and Rate Preparation.
o Bifurcate Foods & Liquor Sales Cost also Room Sales and prepare Popularity
Sales
o Prepare Daily / Weekly / Monthly Sundry Debtors Sales Statement and General
Accounting also Payroll Preparation.
o Maintenance of Material Management Master Data and ABC and FSN Analyzing.
o Reorder Process Generation and Purchase Order Placement
o Source List, Purchasing Info Record, and Batch Management for Different
materials.
o Purchase Order verification in terms of Received Goods.
o GI, GR for Production/Process Order processing.
o Maintenance and Housekeeping activity monitoring and Visit to respective
Departments.
o Staff Grooming and Arrange Senior Staff and Management Meeting in a timely
manner for Operation Difficulty discussion and sort out problems.
o Responsible for Administration and Liaising work of Property as well as EDP
Process
o Responsible for the Entire operational & administration of the 35 room resort
spread over 3 Acres of land with 01 Bar, 01 Banquet hall, 03 Restaurant, Health
Club & Games Room.
 Employer : Hotel Soubhagya Inn, Silvassa

8. Role : F&B cum Asst. Operation Manager
Duration : 2003 – 2005
Team Size : 30 – 35 (Operation Staff)
Roles and Responsibilities:
o Responsible for the proper, efficient and profitable functioning of the Day to Day
operations of the Hotel and Restaurant.
o Ensure that the hotel is clean and well maintained throughout.
o Menu Planning, Costing, P/L, Duty Roster / MIS, Staff Grooming, Training and
Briefing is key responsibilities
o Efficiently Handel All operation, related to Hotel (POS, FOM, Banquet Sales
Procurement, Accounts, Administration, Sales, Staff Recruitment, and
Maintenance/ Housekeeping).
o Managed Front Office, Housekeeping and Maintenance, Restaurant and F&B
Department day to day operation.
o Pivotal in getting the process of guest check in and checkout simplified and faster.
o Provided help to the team for realising the product, and raising the level of
occupancies.
o Responsible for Complete Administration and operation of this 23 room’s property
with Fine Dining Restaurant.
o Find out Daily Core Production (Foods & Beverage) Difficulties and solve out.
o Bifurcate Foods & Liquor Sales Cost also Room Sales and prepare Popularity
Sales
o Prepare Daily / Weekly / Monthly Sundry Debtors Sales Statement and General
Accounting also Payroll Preparation.
F&B OPERATION EXECUTIVE
APR’1999 – OCT’2003 HOTEL MANSAROVAR (JAMSHEDPUR, JHARKHAND)
(55 Rooms, Multi Cuisine Restaurant, Banquet Hall)
o Efficiently Handel All operation, related to Restaurant, Banquet, Purchased,
Accounts, Sales, Manpower.
o Analysis Business Process and Make report. Based on study analysis.
o Understanding of the mapping of data from core Production to sales then IT
process.
o Finalizing the business study report in all aspect
o Food Cost, Maintenance Cost Allocation, Over Head Cost Allocation and over all
Property Cost Allocation.
o Package Preparation Such as (European Plan/ Continental Plan/ American Plan/
Modify American Plan)
o Find out Daily Core Production (Foods & Beverage) Difficulties and solve out
Problem, Menu Designing.
o Bifurcate F&B Sales Cost also Room Sales and prepare Popularity Sales
o Prepare Daily / Weekly / Monthly Sundry Debtors Sales Statement and General
Accounting also Payroll Preparation.
o Monthly Budget in terms of F&B Budget Preparation and suggesting.
o Revenue wise Business Collection, Room Service Sales Brake up, Banquet Sales
Breakup, Restaurant Sales Breakup and Analysis.
o Maintenance of Material Management Master Data and ABC and FSN Analyzing.
o Reorder Process Generation and Purchase Order Placement
o Source List Analysing, Purchasing Info Record, and Batch Management for
Different materials.
o Purchase Order verification in terms of Received Goods.
o Related Reports

9. o Effectively Handel Customer Relationship Management
JAN’1998 to MAR’1999 HOTEL SHRIPAD CONTINENTAL (AMRAVATI, MS)
o Role: - Front Office and Reservation Executive
o Logistics and Successfully handled car hire bookings, organizing drivers and allocating tasks.
o Effectively handled employee payrolls operations as well as company accounts.
o Maintain Employee Payroll and books of account for all kind of POS
o Effectively handled Guest Reservation and Checked In and Checked Out
o Prepare Daily Front Office MIS and other Reports
REFERENCES & DOCUMENTS AVAILABLE ON REQUEST

10. o Effectively Handel Customer Relationship Management
JAN’1998 to MAR’1999 HOTEL SHRIPAD CONTINENTAL (AMRAVATI, MS)
o Role: - Front Office and Reservation Executive
o Logistics and Successfully handled car hire bookings, organizing drivers and allocating tasks.
o Effectively handled employee payrolls operations as well as company accounts.
o Maintain Employee Payroll and books of account for all kind of POS
o Effectively handled Guest Reservation and Checked In and Checked Out
o Prepare Daily Front Office MIS and other Reports
REFERENCES & DOCUMENTS AVAILABLE ON REQUEST