1. Sujoy Bhowmick
E-Mail: sujoy_bhwmck@yahoo.co.in
Phone: +91 9728428350,(p) + 91 7698800057(o)
~ Hotel Operation & Management/ Facility Management/ Business Development/
Industry Preference: Hospitality.
P R O F I L E S U M M A R Y
• A professional with 17 years of rich experience in managing business operation/ revenue expansion activities in
Hospitality sector ; strong business acumen with excellence in executing a wide range of strategies to establish market
presence as well as profitability for products & services of the hotel.
• Comprehensive experience in catering business development procedures, service standards, operational policies and
guidelines for maintaining quality & hygiene standards; clear understanding & experience of operating each of designated
hotels as a separate profit center.
• Have successfully managed the operations with a proven track record of understanding the requirements of the
organization; led teams up to 60-320 people in brands such as Pride, Royal Orchid, Best Western, Grand o7 hotels...
• Improved organizations brand value, business & image through customer & market focused strategy development with
commitment to ensuring highest level of customer service at all times; in- depth experience in designing of budgets, cost
control, business requirements and experience of operating numerous operations.
• Excellent in managing the entire gamut of Hotel Room Revenue by using various methods and also Food & Beverage
operations for the purpose of ensuring compliance with standards.
• A communicator with strong ownership , Planning and people management Skills.
C O R E C O M P E T E N C I E S
Strategic Planning / Sales & Marketing
Operations Management
Guest Servicing
Team Leadership
F & B Operations
Project Management
P&L Reporting
Budget & Contract Management
New Business Developments
Policy & Standards Development
Rooms Operations
N O T A B L E A C C O M P L I S H M E N T S A C R O S S T H E C A R E E R & O R G A N I S A T I O N A L E X P E R I E N C E
Nov 2015 onwards with Grand O7 Hotel, Ahmadabad(www.grando7 .com)
Operation Manager:
Joined as Operation Manager currently heading the operations of 160 rooms including 84 seater Multi Cuisine Momici
and 90 Covers all day dining restaurant and also 30 covers MocaFurastt Coffee Shop and a 100 covers Restora O7 food
court, 84 Covers Sabras, Gujarati Restaurant. The Hotel has fifteen banquets halls & lawn which can cater to gathering
up to 5000 people.
Key Deliverables, Duties and Responsibilities:
Key member of the project & pre opening team(2nd
member to join the team after the vp operation)
• Leads the executive committee team in the development and implementation of hotel-wide strategies.
• Successfully planning and implementing the photo shoot of the hotel during the pre-opening phase
• Demonstrates and communicates key drivers of guest satisfaction for the brand’s target Customer
• Ensures core elements of the service strategy are in place to produce the desired results
• Is highly visible and interfaces with customers on a regular basis to obtain feedback on quality of product, service
levels and overall satisfaction
• Updated the competitive menu pricing analysis; reviewed menu iteam sales trend reports and contribution to profit
analysis
• Presented the packed lunch business resulting in increase of revenue of 12%
• Ensures service, technical skills and leadership training occurs throughout the property to support successful daily
operations.
• Developed and implemented relationship strategies to maximize chances of profitably securing strategically
important new business worth INR Rs. 40 Lakh.
• Secured high volume corporate producing over approx.INR 7 Crore in Revenue annually
• Reviews sales goals and strategies to ensure alignment with the brand business strategy and proper pricing and
positioning of the property in the market
• Review financial reports and statements to determine how business unit is performing against budget
• Carrying out inspections of property and services; ensuring security is effective
• Supervising maintenance, supplies, renovations and furnishings
• Ensuring events and conferences run smoothly
• Addressing problems and troubleshooting; dealing with customer complaints and comments
• Planning work schedules for individuals and teams

2. • Setting and achieving sales and profit targets; recruiting, training and monitoring staff
• Planning and organizing accommodation, catering and other hotel services
10 May 2014 -16th Nov with BEST WESTERN Hotels and Resort, Gurgaon, (www.bestwesternhotels.com)
( A Member of RCI)
General Manager :
Joined as Food and Beverage Manager and subsequently promoted as General Manager and heading the operations of
117rooms in the main business district of Gurgaon including162 seater World Cuisine all day dining restaurant and a 42
cover Coffee Shop and a 38 cover Bar. The Hotel has seven banquet halls and which can cater to gathering up to 2000
people.
• Managed a P&L account of INR 26 Crore, with direct reporting to the Director
• Reduced costs bt 13% by using an objective model to analyze cost-centers, vendor contacts and trim wasteful expenses
• Supervised all vendor contacts and negotiations by implementing the yearly tendering process
• Initiated & implemented the outdoor banqueting division for the property
• Planned and executed new projects in the hotel such as a Cricket ground
• Tracking market coverage with sales and achieve new accounts by weekly chronicle meeting with sales team; tracking
of sales team productivity, monthly analysis of segment-wise productivity
13th
Sept 2013– 28th
April 2014 with Regenta by Royal Orchid, Ahmadabad (www.royalorchidhotels.com)
Food and Beverage Manager :
Regenta by Royal Orchid Ahmadabad a 129 rooms of a key smart and sleek, boutique hotel, Equipped with the latest
state of the art facilities for guest comfort and Luxury. Hotel boasts of a 76 seater World Cuisine all day dining
restaurant and a 52 cover Chinese Specialty Restaurant. The Hotel has seven banquet halls which can catered to
gathering up to 700 people with the largest hall measuring 4400 square feet.
Key Deliverable:
• Man power Recruitment,Selection,Training and Development;
• Setting and achieving sales and profit targets;
• Consulted with the Executive chef and decided the price structure for various items in the menu in relation to
competition
• Increased sales by 12% by successfully restructuring the operations and standards of the department to become
more guest- friendly
• Supervised all vendor contacts and negotiations by implementing the yearly tendering process
• Reduced food cost from 34% to 27%
• Reformed the complete banquet operations & catering sales division for the property
6th
June 2012- 30th
August 2013 with ROYAL ORCHID, Jaipur (www.royalorchidhotels.com)
Food and Beverage Manager:
ROYAL ORCHID, Jaipur is 126 rooms up market leisure hotel, catering to a diversified leisure and corporate clientele
throughout the year. Royal Orchid, Jaipur is having a compact Food and Beverage Operation with 500 cover banqueting,
96 cover Coffee shop, 72 cover Indian specialty Restaurant, 48 cover Bar . With an annual sale turnover to the tune of 11
Core in Food and Beverage, Royal Orchid, is an ever bubbly leisure hotel poised for a magnum leap in times to come in
respect to service and product.
Key Deliverable:
• Responsible for planning and strategizing all aspects of operations pertaining to excellence of service and product.
• Conceptulized & implemented measures which resulted in
• Weekend pool side parties that generated revenues off INR 8 lakhs per month
• Recommended the GSTS in all outlets which helped in dramatically increasing service standards and guest
satisfaction which ultimately led to a great bottom line
Attainments:
Successfully achieved the revenue targets in the last financial year April 12 to Feb 13 by effective Sales and Marketing strategies
• Formulated and conducted food festivals and promotions to up sell the slow moving and non-moving items on the
menu (s).
• Proposed & initiated programmers on guest recognition, and put forth various incentives to achieve guest
recognition in various outlets.

3. September 2011--- May 2012 with The PRIDE Hotel, Kolkata (www.pridehotels.com )
Asst. Food and Beverage Manager:
Part of the pre opening team of THE PRIDE, Kolkata, a 153 room’s hotel, catering to a diversified leisure and corporate
clientele throughout the year. The Pride, Kolkata boasts of having banqueting venues catering 10 to 600 people at any
given point of time. It also has 82 cover coffee shop, 42 cover Roof top Barbeque and a 40 cover Bar.
Key Deliverable
• Executed operations as the key member of the project & pre opening team
• Supervising and engineering the entire pre-opening exercise of procurement, selection of products, devices, gadgets
for commissioning of all food and beverage department. Overlooking trends and market survey reports for business
development and also taking recruitment as a priority among other daily routines of a pre- opening hotels food and
beverage department
September 2008—August 2011 with The PRIDE Hotel, Ahmadabad (www.pridehotels.com)
Banquet Manager:
• Part of a vibrant Food and Beverage operations department excelling for a growth in sales and volume since
induction. Headed the largest banqueting facilities of Ahmadabad with 9 banqueting venues, a hot spot for
seminars, congresses, conventions, conferences, exhibitions, product launches and various other social events. The
Pride Hotel is a business traveler’s favorite venue to host important level delegation meet and every now and then
events of domestic and international importance has taken place here viz-the meets of CII, FICCI, World Bank have
taken place. Marriages are the big-ticket events where the hotel has already a cutting edge over others. Also had
been in the charge of a 110-cover World Cuisine Restaurant, an up market restaurant at Ahmadabad in the Pride
hotel itself.
• The Pride Hotel, Ahmadabad happens to be a part of The Pride Group of Hotels having its strong presence in Pune,
Nagpur, Bangalore, Chennai, Kolkata , Goa, Chandigarh, and soon to be a part of the Capital of India, Delhi.
• Had the highest room inventory in Ahmadabad then of 179 rooms and caters to the corporate sector of all segments
including - Samsung, Nokia, BPCL, IOCL and SBI to name a few. Banqueting capacities of the largest magnitude of
1000 people and two restaurants are the primary F & B revenue generating avenues.
Key Deliverable:
• Led workforce consisting of Supervisors and Front Line Personnel.
• Planned for an escalated growth in sales both in volume and figures by formulating strategies and identifying the
key areas for growth with a strict vigilance on cost control.
• Undertook quality control and constant up-gradation of product which has been always a vital area of focus.
• Chalking out action plans for various spheres for improvement, drawing calendar of events, budgeting, analytical
deductions of sales, customer centric and guest oriented need identification.
Nov 2006--- Aug 2008 with QUALITY INN Epping, London,
Restaurant Manager :
Hotel Information:
QUALITY hotel Epping, London, 79 Bed rooms Hotel with 60 Cover restaurant 30 Cover Bar and Banqueting facility up
to 250 people
Key Deliverable
• Handled Bar , Restaurant and Banquet
O R G A N I S A T I O N A L E X P E R I E N C E
April 2005-Oct 2006, The Pride Hotels Ahmadabad as Asst. Manager Banquet
• Achived 18% increase in the Banquet Sales Revenue
• Hosted the National Cricket teams of Srilank, England, Pakistan & India
• Introduced the Marketing plan for one – stop-shop for marriages- “ Dholi to Doli”
Oct 2003-March 2005 with Clarks Amer , Jaipur as Food & Beverages Executive
Dec 2001- Oct 2003 with Majestic Park Plaza, Ludhiana as Captain

4. Key projects executed:
• The Pride Group of Hotels, Ahmedabad (projects /pre-opening)
• Grand o7, Ahmedabad
A C A D E M I C D E T A I L S
Three year Diploma in Hotel Managment catering and Applied Nutrition from DSMS, Durgapur( 1996-1999)
B.COM
P E R S O N A L D E T A I L S
Date of Birth: 15th
December 1973
Languages Known: English, Hindi, bENGALI
Address: 1A/6 Tansen Road, Durgapur-5, Dist: Burdwan, Pin- 713205
R E F E R E N C E D E T A I L S
REFERENCES
Mr. Mukesh Pathak
VP- Operation
Grand 07 Hotel, Ahmadabad
Mobile - +919898552625
Mr. Ridul Deka
GM.IBIS, Mumbai
Accor Group of Hotels
Mobile-+9167797700 Signature