Amit Pal

CAREER GRAPH GCC HOTEL & CLUB, MUMBAI (Award winning 3 Star Hotels & Club with over 36 Conference facilities, 8 Banquet Halls & 3 Garden Lawns) Position – Human Resource cum Quality & Training Manager AMIT PAL December 2020 – Till Date HUMAN RESOURCE CUM TRAINING & QUALITY MANAGER  Understand organization & guest needs & requirements to develop effective quality control processes. 21 Years’ Experience PROFILE  Devise & review specifications for product or process.  Set requirements for raw materials for suppliers & monitor their compliance.  Oversee all product development procedures to identify deviations from quality standards. Dedicated Hotel General with  Inspect final output & compare properties to requirement. over 21 years of experience  Keep accurate documentation & perform statistical analysis.  Solicit feedback from guests & staff to assess whether their requirements are met.  Be on lookout for opportunities for improvement & develop new efficient providing clients with the highest degree of hospitality & customer procedures. service by ensuring that facilities meet & exceed expectations. H. S. HOSPITALITY, UTTARAKHAND Strong (Hospitality Service Provider also owns 3 Hotels, 2 Restaurants & 1 Guest House) Position – Corporate HR & Training Manager June 2018 – October 2020 leader outstanding possessing work ethic & integrity, always dedicated to meeting budget & meticulously  Manage all aspect of organizational operations through effective means & communication.  Development & implementation of new strategies for business promotion.  Train every staff member to exercise & implement revenue management.  Keep special focus on banquet sales & events held in banquet.  Development & implementation of new strategies for banquet sales & promotions. showing staff the rewards of  Conduct regular audits at self-organization as well as Associate / Client’s property. pushing  Development & implementation of new SOPs for self-organization as well as clients.  Development & implementation of effective training sessions for all employees of documenting financials. Trains & Manages by leading & past their own expectations to provide the best self-organization as well as clients. work possible.  Train the staff to control wastage thus helping in cost control.  Built & maintain relationships with key clients.  Provide solutions to associated hotels & clients pertaining to events & catering COMPETENCIES  Global Vision  Business Development  Guest & Staff Relationship  Sales & Promotion  Market positioning    Revenue Management Project management  Review P & L statement, budget & forecast, revenue & expense etc.  Conducting staff meetings & briefings.  Keep a regular check on market trends by checking competitors & their policies.  Maintain quality of service in all aspect of the hotel operations.  Introduce innovative programs for guests & staff retention.  Most importantly achieve the organizations financial goals. HOTEL CENTRAL PARK, MUZAFFARPUR & BAZPUR (3* Chain Hotel with 70+ rooms and 12 F&B Outlets) Position – General Manager – Human Resource & Operation August 2014 – May 2018  Manage all aspect of hotel operation through a team of asst. mangers & team members.  Development & implementation of new strategies resulting in increased room revenue by 18% year to year for 3 consecutive years.  Development & implementation of new SOPs resulting in increased guest satisfaction score by 12% in surveys on attentiveness, cleanliness & quality of Effective Time Management service etc.  HR Management  Development & implementation of training sessions for all employees resulting in decreased employee turnover by 35%.  Corporate Relations  Conduct regular meetings & briefings of dept. HODs.  Built & maintain relationships with key clients.  Review P & L statement, budget & forecast, revenue & expense etc.  Hotel Development  Excellent Leadership HOTEL GANGA INTERNATIONAL, JAMSHEDPUR  Team Focused (3* Hotel with 54 rooms and 5 F&B Outlets) Position – Operation manager October 2004 - July 2014  Result Oriented      Manage all aspect of hotel operation through a team of asst. mangers & team.  Oversaw daily front desk operations, maintenance & housekeeping for maximizing Action Oriented Problem Solving Ability Effective Communication Effective Trainer room revenue.  Conducting staff meetings & briefings.  Keep a check on market trends by checking competitors & their policies.  Maintain quality of service in all aspect of the hotel operations.  Check the guest feedback & take necessary steps.  Built & maintain relationships with key clients.  Review P & L statement, budget & forecast, revenue & expense etc. CONTACT- +91 - HOTEL RENAISSANCE, MUMBAI (5* deluxe Hotel with 286 rooms and 12 F&B Outlets) Position –Restaurant Executive March 2001 – Aug 2004  Manage all aspect of restaurant operations.  Guest satisfaction during meal. 1/3 Ambika Vihar, near Bazpur Bus Stand, Uttarakhand– 262401  Order taking for food & beverages.  Suggestive selling of food & beverages Permanent Address  Up selling of food & beverages.  Supervise the service of Food & beverages carried out by waiters.  Conduct regular briefings.  Store requisition.  Inventory checks. Current Address 12/ 84 Reynolds Colony, Wadala (E), Mumbai – 400037 DATE OF BIRTH 1st June, 1979 LANGUAGES KNOWN English, Hindi, Marathi Hindi HOTEL FOUR SEASONS, MUMBAI (4* Hotel with 60 rooms and 6 F&B Outlets) Position –Captain (Restaurant & Banquet) June 2000 - March 2001 STRENGTHS            Positive Attitude Leadership Skills Effective Communicator, Efficient Problem Solver Excellent Time Management Skills Excellent Presentation Skills Attention to details Team Motivator Team-Player Honest & Loyal Strong Heart & Sturdy Legs.  Manage all aspect of restaurant & banquet operations.  Guest satisfaction during meal & events.  Order taking for food & beverages.  Suggestive selling of food & beverages  Up selling of food & beverages.  Supervise the service of Food & beverages carried out by waiters.  Conducting regular briefings.  Store requisition.  Inventory checks.  Preparing Banquet Event Order in absence of banquet manager. SOFTWARES NOTABLE ACHIEVEMENTS PMS  Two times Part of Richie Audit team to conduct audits of quality standards & SOPs in F & B Service department & Housekeeping department at HOTEL TAJ MAHAL (MANSINGH), New Delhi. (Year 2014 & Year 2015)  Fidelio  IDS 6.0I  Awapal POS  TOUCHE  MICROS  AWAPAL  Invited as Chief Guest by TISS on Inauguration of THE HOTEL SCHOOL, Haldwani, Uttarakhand. (Year 2019) TRAINING & CONCLAVES  Two Times Successfully Completed “TOT” program by NSDC. (May 2013 & June 2019)  Kohinoor Continental, Andheri, Mumbai. (May 1999 To June 1999)  Chef-Air Flight Kitchen, Andheri, Mumbai. (May 1998 To June 1998) OPERATING SYSTEMS EDUCATION  Windows 2010  Masters in Tourism Management (Madurai Kamraj University – 2008/10)  Windows 2008  3 Years Diploma in Hotel Management & Catering Technology  Windows 2007  Windows XP MS OFFICE TOOLS  MS WORD  MS EXCEL  MS POWERPOINT (Maharashtra State Board of Technical Education – 1997/2000)  HSC (Maharashtra State Board – 1996/97) DECLARATION I hereby declare that above information is accurate and true to the best of my knowledge. (Amit Pal)