Abhinandan Mukherjee

• Presently working as “Site Operation Manager for Compass India Food Service Private Limited” and part of the Compass @ Google team in Bangalore.
• Associate Director Food and Beverage with The Park Hotels at Hyderabad since 2017.
• Almost 5 years of Food & Beverage management experience with The Park Hotels
• 2.5 years of Restaurant and Banquet management experience with Ista, Hyderabad as Manager-Food & Beverage.
• Part of the ‘Anything But Ordinary’ rebranding exercise at The Park.
• Worked at Banquets & Indian Specialty fine dining restaurant “Saffron” for almost 2.5 years, opening team member of “The Park” new banquet halls, known as “GALAXY”.
• As Food & Beverage Executive for 1year 6 months in a Pan Asian restaurant known as “Zen” (serving Thai, Chinese & Japanese cuisine). “Zen” Ranked amongst Asia’s Top 20 Best Restaurants by The Miele Guide – Asia (’08-’09).
• Actively involved in Food & Beverage brand development, creative marketing, brand activations, contracting, event management, outdoor catering and vendor management.
• Responsible for pricing and cost strategies, budget and forecasting.
• Managed INR 30 crores Food & Beverage budget and achieved it consecutively for two years.

Work Experiences: -

          Site Operation Manager, Compass India Food Service Pvt. Ltd.
           Compass@Google, Bangalore.                                                                                                              11/2019 – till date

• Hospitality and Food Services management across 2 sites in the Bangalore region. Handling a diverse team of hospitality professionals from culinary, food service, KST, finance, procurement, HSEQ, sustainability.
• Handling F&B revenue of INR 27+ crores across 2 buildings, 3 cafes and managing meals for 5000 users per day,

I have 2 Restaurant Managers, 1 Executive Chef, 4 Assistant Managers and 150 staff who serve 35,000 meals a week across both the sites.

• Cross functional development for various site teams along with site planning, development and Operations Analysis
• P&L handling and key account management along with Training and development
• Strategic food & beverage planning, driving HSEQ and regional best practices at the sites
• Handling a diverse team of professionals from culinary, food service, kitchen stewarding, finance and stores.

Associate Director - Food and Beverage

        The Park, Hyderabad                                                                                                                                         04/2017 – 10/2019

• Food and beverage management with operations of bars, restaurants, in room dining, banquets and outdoor catering with total staff strength of 70 in the hotel and 20 interns and daily associates
• Managing the top line without compromising on the profitability
• Pan India “anything but ordinary” creative F&B conceptualization, planning, procurement and execution
• Implement a transparent appraisal and feedback system
• Food & Beverage feasibility, concepts and brand positioning
• The Park Hyderabad has two bars, one nightclub, one all day dining outlet, one specialty outlet, an alfresco dining, in room dining and 13,000 sq.ft. banqueting space
• Budgeting and forecasting food and beverage and events operations
• Customer relationship management, key accounts, business development and marketing for the unit
• Business development for the hotel and weekly core team sales calls to key accounts and emerging markets

Associate Director - Banquets

       THE Park, Hyderabad                                                                                                                                          04/2015 - 03/2017

• Looking after the entire banquet sales & operation. Directly manages 1 Sales Manager, 1 Asst.Sales Manager, 1 Executives, 1coordinator in sales & 2 Executives, 5 supervisors and a team of 50 associates & fixed term casuals. Responsible for the entire business of the banquets and marketing the services to the community through networking at local events along with promptly responding to inquiries about available rooms and catering options.
• Collaborated with chefs and sales managers in planning and executions of highly successful events, planning weddings and outdoor caterings.
• Closely monitoring the banquet sales and operation, help them in space maximization & by introducing the rate matrix for socials and corporate to pair with the market.
• Increase and improve guest ratings for the services on social networks, travel and lifestyle websites

Banquets Manager

        THE Park, Hyderabad                                                                                                                                       11/2012 - 03/2015

• Food & beverage operation of the banquets.
• Plan menus for the entire duration of long stay guests, explain guests about supplementary charges
• Increase the revenue of each operation and improve their profitability
• Control the expenditure and wastage, improve resource utilization
• Planning and execution of packed lunches during picnics and excursion

     Manager – Food & Beverage

      Ista, Hyderabad                                                                                                                                06/2010 - 11/2012

• Service sequence compliance, use of gueridon trolley and beverage trolley
• Maintain the wine cellar along with the single malt and scotch bank
• Guest history and guest calling on birthdays and anniversaries
• Reservation and table management system
• Planning personalized TDH menus with guest preferences and pairing them with wine
• Training the staff on Professional & Interpersonal skills: Videos, Presentations, Group discussions and Role Plays

Assistant Restaurant Manager – The Coffee Shop, Jamavar, Susegado & Banquets

        The Leela Kempinski, Goa                                                                                                                               04/2009 - 06/2010

• Daily operations, flow of event, staff allocation, briefing and debriefing
• Planning buffet layouts, signage and table set ups
• Planning for outdoor catering with onsite cooking, manpower planning, ordering equipment on hire and transportation.
• Cutlery, crockery, glassware and linen inventory, stationary and dry store management
• Checking booking details on OPERA, releasing event prospectus, sending event proposals
• Ensuring the smooth operation of the festive season, particularly on 25th December & 31st December, with vivid themes & sit-down buffet dinner for almost 600 guests.

Food & Beverage Executive– All Day Dining Restaurant, Zen, Saffron and Banquets

       THE Park, Kolkata                                                                                                                               05/2005 - 04/2009

• Increasing the sample size of guest feedbacks collected and improve the ratings
• Team duty rooster, briefing and allocation
• Staff annual leave planner
• Cashiering and closing reports for all shifts
• Breakfast set ups for groups and early breakfast for airline crew
• Monthly reports - revenue, cover, APC, breakage etc...
• Annual event calendar with proposals
• Loyalty program follow ups and benefits sensitization

 Education: -

2001 to 2005                                         Bachelor of Hotel Management (B.H.M), obtained 62.56%

W.G.S.H.A.**, Manipal, affiliated by M.A.H.E University

1998 to 2000                                         Higher Secondary (+2), Science, obtained 57.6%

Assembly of God Church School, Purulia, affiliated by C.B.S.E.

1991 to 1998                                         Secondary, obtained 59.6%

Denobili School Sijua, Dhanbad, affiliated by I.C.S.E.

**Note: - W.G.S.H.A. Stands for Welcomgroup Graduate School of Hotel Administration