Aritra Basu Email & Phone Number

Kolkata Area, India

Kolkata, West Bengal, India

• Overall in-charge of i-Bar, Monsoon(Coffee Shop), Banquets and In Room Dining at The Park Bangalore• Overall in-charge of Aqua (24hrs al-fresco poolside bar), Zen (Pan Asian Specialty Restaurant) The Bridge (Coffee Shop) & currently managing Banquets at The Park Kolkata. • In – charge of the Food & Beverage Service department in absence of the F&B Director.• Plan & organize monthly festivals & promotions for the restaurant and the bar.• Revising and redesigning restaurant and bar menus along with price guidelines in accordance with the current market trend.• Responsible for achieving the monthly budget and subsequently the yearly budget and profitability of the outlets• Currently leading a team of 65 members• Generating daily, weekly & monthly reports• Preparing capital & revenue budgets for the outlets• Closely monitor the “Standard Operating Procedures” with regard to profitability and achieve the organizational goal• Handling inventory of the F&B department• Constantly review guest feedback & analyzing the same• Providing constant on the job & classroom training for the team members• Providing customers with the finest and unique professional experience by leading the team to provide consistent service, as per organizational standards through a warm and caring approach• To act in all matters concerning the safety, security and well being of hotel guest and employees• Monitor the business of competition hotels in terms of new accounts and rates• Implement need based systems for the department and ensures seamless functioning that achieves higher cost efficiency and guest satisfaction.

Kolkata Area, India

• Overall in-charge of i-Bar, Monsoon(Coffee Shop), Banquets and In Room Dining at The Park Bangalore• Overall in-charge of Aqua (24hrs al-fresco poolside bar), Zen (Pan Asian Specialty Restaurant) The Bridge (Coffee Shop) & currently managing Banquets at The Park Kolkata. • In – charge of the Food & Beverage Service department in absence of the F&B Director.• Plan & organize monthly festivals & promotions for the restaurant and the bar.• Revising and redesigning restaurant and bar menus along with price guidelines in accordance with the current market trend.• Responsible for achieving the monthly budget and subsequently the yearly budget and profitability of the outlets• Currently leading a team of 65 members• Generating daily, weekly & monthly reports• Preparing capital & revenue budgets for the outlets• Closely monitor the “Standard Operating Procedures” with regard to profitability and achieve the organizational goal• Handling inventory of the F&B department• Constantly review guest feedback & analyzing the same• Providing constant on the job & classroom training for the team members• Providing customers with the finest and unique professional experience by leading the team to provide consistent service, as per organizational standards through a warm and caring approach• To act in all matters concerning the safety, security and well being of hotel guest and employees• Monitor the business of competition hotels in terms of new accounts and rates• Implement need based systems for the department and ensures seamless functioning that achieves higher cost efficiency and guest satisfaction.

Primarily responsible for Banquets Department. Also in-charge of Food & Beverage Department in absence of Director Food & Beverage.

• Overall supervision of the Banquets department. • To monitor Banquet Sales for all queries and blockings.• Responsible for achieving the monthly budget and subsequently the yearly budget.• Co-ordinate with Regional Sales Offices for all F&B bookings.• Plan Conventions with their schedule and process accordingly.• Conceptualize and implement F& B events and functions for the hotel.• To ensure the smooth and efficient operation of the Banquets and co-ordinate with various other departments in order to ensure personalized and prompt service to all guests.• Staffing and scheduling taking man hours in consideration and allocation of duties.• Responsible for training of Banquets staff and new recruits.• Handling the inventory, making sure FIFO being followed.• Responsible to submit daily, weekly and monthly reports.

• Worked as a prominent pre-opening team member.• Worked in different levels in both Food & Beverage Production & Service departments.• Prominent member of the team involved in planning & setting up of the F&B Outlets & Banquets including setting up of the Standards of Operations.• Active member of the research team involved in doing the costing for the different menus planned for the food and beverage outlets of the company. • Maintaining the Sigma Standard Operating Procedures (SSOPs).• Maintaining hygiene standards as a part of Hazard Analysis & Critical Control Point (HACCP).• Research new market opportunities and map out potential customers & competitors.

Professional Development Program, Hospitality

Bachelor'S Degree, Hospitality Administration/Management

Diploma In Hotel Management And Catering Management

Bachelor’S Degree, Degree Of Bachelor Of Arts In ‘International Hospitality Management’

All India Senior School Certificate Examination