Rajarshi Ganguly

• Led cross-functional teams for improved organizational effectiveness.
• Revamped traditional approaches to foster cutting-edge creativity.
• Spearhead executive decision-making to enhance company performance.
• Enhanced leadership capabilities through targeted development programs.
• Selected as a top hotel in the Caribbean for demonstrating exceptional leadership in 2023 to 2024.
• Top performer in driving the topline, guest satisfaction, as well as the profit line, for 2023 and 2024.
• Developed innovative concepts and designs for F&B products tailored to luxury and premium markets.
• Oversaw initiatives to elevate the brand's luxury market standing.
• Directed and focused team activities effectively.
• Dedicated to fostering a performance-driven and people-centric environment.
• Developed and reinforced enduring professional relationships through efficient problem-solving.
• Optimized resource management by tracking schedules and monitoring expenditures.
• Allocated responsibilities while establishing priorities and targets.

• Led €10.5 million renovation at Budapest Marriott Hotel, completed in September 2019.
• Utilized an entrepreneurial mindset to drive the execution of projects such as restaurant revenue management systems.
• Boosted annual revenue by 27 million euros, surpassing the 2019 budget by 790,000, and 47% GOP.
• Achieved €25.8 million in revenue for 2018, with a GOP of 48.2%, and €23 million in 2017, with a GOP of 46.6%.
• Assisting in driving market share in 2019, being one of six hotels, with a RevPAR index of 125.2, and ranking third out of six in 2018 with a RevPAR index.
• Launched a hospitality-first, disruptive bar concept in collaboration with Ignite Hospitality, R&B 50.
• Provided strategic support to luxury properties of Marriott International for pre-opening.
• Aided in executing innovative projects for Hotel Lab, including Virtual Cue and revenue tools.
• Introduced innovative luxury sky bar venues in Europe.

• Advised on operational strategies for a renowned European Hilton luxury property celebrated for exceptional dining and beverage experiences.
• Managed operations for one of London's largest ballrooms.
• Developed F&B concepts for high-end Michelin establishments, coffeehouses, and nightlife venues.
• Proven record of effecting transformation.
• Adept at implementing strategic approaches in diverse operational settings.
• Demonstrated expertise in steering profitable business operations.
• Oversaw luxury hospitality procedures.

• Enhanced sales strategy and fostered talent development through strategic initiatives.
• Served as strategic leader of luxury property's culinary operations, encompassing restaurants, bars, room service, banquets, catering and casino.
• Focused on revenue growth while optimizing department and hotel financial performance.
• Managed hotel's shutdown process, ensuring smooth staff transitions to new roles.
• Oversaw restaurant concept development and managed openings, while cultivating landlord-franchisor-operator relationships.

• Led a team of 245 associates, including Kitchen and Stewarding brigade, Events team, the Restaurant, and Nightclub.
• Led refurbishment and upgrade of nine F&B outlets.
• Engineered food and beverage strategies aligning with brand objectives.
• Implemented innovative approach to boost sales while ensuring management's focus on profit metrics.
• Prepared budgets for F&B department, including forecasts and cash control policies.
• Implemented standards to ensure employee understanding of company parameters.
• Designed career development pathways enhancing team member growth.
• Increased food and beverage revenue by QAR 3,110,404 year-to-date as of May 2014.
• Coordinated and executed revenue-enhancing sales activities, promotions, and themed events.

Events snapshot for the property:

• Managed eight monthly weddings with average revenue of QR 35,000 each.
• Managed 15 outside caterings per month, producing average monthly revenue of QR 100,000.
• Conference facilities of 1,448 square meter

• Executed culinary duties and aided in guiding the team while managing food-related activities.
• Enhanced overall satisfaction of guests and employees to ensure positive experiences.
• Collaborated with F&B management team to lead kitchen operations ensuring consistency.
• Directed teams of up to 107 associates handling food preparation and service.
• Achieved compliance with sanitation protocols.
• Oversaw all food preparation for banquets, room service, restaurants, bar/lounge, and employee cafeteria.
• Highlights: Achieving the monthly budgeted food cost with an average of -2.6%, keeping the guest satisfaction survey as ranking number 1.
• Achieved highest food and beverage profitability in recent history by optimizing labor costs and managing expenses.
• Implementing and managing the food services and kitchen production for catering events, e.g., Amiri Palace, Amiri Flight Catering, and ChI Al Shaqab event for 2013 and 2014.
• CHI Al Shaqab 2013 - Total Revenue of QR 2,690,000, and CHI Al Shaqab 2014 (1,350 covers per day for 15 days) - Total Revenue of QR 3,578,000, Profit margin 61.14%.
• Managing nine luxury F&B outlets, plus event space.
• Formulated food and beverage strategy tailored to target market.
• Coordinated effectively with F&B Director and Executive Chef to maintain high culinary standards in a luxury hotel.
• Revamped food quality standards, setting a benchmark for excellence.

• Spearheaded opening of unique, modern Indian restaurant for Marriott International in Kuwait.
• Directed all aspects of kitchen operations.
• Oversaw and coordinated all food preparation and service areas such as banquets, room service, restaurant, lounge, and associate cafeteria to guarantee consistent high-quality product.

• Provided catering services to diverse expatriate and local clientele.
• Specializes in multi-cuisine and local dishes.

• Collaborated with senior management teams aboard two five-star luxury cruise liners.
• Direct report of 165 chefs under the supervision on each vessel: M/V Aurora - 2,000 passengers and 1,100 crew.
• M/V Ventura - 3,200 passengers and 1,200 crew.
• Worked with Marco Pierre White as his Head Chef for 'The White Room,' a 120-cover fine dining restaurant offering Modern European cuisine with English and French influences.
• A brigade of eight chefs in this outlet, which was equivalent to a two-Michelin-star standard, and Marco's first ship-based restaurant opening.
• Facilitated launch of 'Sindhu' in collaboration with Atul Kochhar, renowned for Benares, Vatika, and Ananda.
• My previous role was Head Chef at P & O's signature 128-cover restaurant, 'East,' which served Pan Pacific cuisine.
• Handled operations for the Spanish restaurant, main restaurants, room service, larder, buffet kitchens, and staff dining.
• Built strategic partnerships with organization leaders to align with and support key business objectives.
• Demonstrated exceptional communication and proficiency in managing diverse teams.
• Elevated gastronomy standards within prestigious Michelin-rated restaurants.

• Managed three individual kitchens within restaurant establishments.

• Luxury deluxe property comprising 213 rooms, 8 restaurants, and banqueting accommodating 4,000 in a single sitting.

• Managed operations for 112-room luxury properties.
• Initiated a project following completion of Oberoi training.