Abhishek Dey

Abhishek Dey

General Manager at oyo
Lives in Bengaluru, India

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About me

EXECUTIVE SUMMARY

A self-motivated and highly efficient hospitality professional possessing experience of nearly 10 years with leading Hotel, Resorts & Restaurants offering comprehensive understanding of operations, customer relationship management, resource management and people management in hospitality industry.
 Strong background in Hotel Operations, Food & Beverage Management, Catering, Menu Development, Public Relations, Business Development, Training, General Administration, Human Resource Management and Customer Relations.
Currently working as General Manager operations as the business owner of a portfolio of multiple hotels.
As General Manager Operation`s with Salt Indian Restaurant Bar and Grill I was involved in motivating the team and offering exceptional service to guest in order to win Best North Indian restaurant 2018 by Eazydiner awards by Vir Sanghvi
 Was instrumental in successfully opening the 90 cover second Salt Indian Restaurant in Bangalore and achieved budgets and guest reviews and ratings from the third month of the opening .
Was part of the pre opening team of Trident Bandra Kurla, Mumbai as a Food and Beverage Assistant and part of the pre opening team of Trident, Hyderabad as a Food and Beverage Supervisor.
Demonstrated professional excellence in the areas of Food & Beverage service (All day dining, in room dining /Butler service, Fine Dining, Bar).
Ability to work with relatively calm temperament in a high pressure environment and time constraints; wide exposure to a variety of clients from diverse backgrounds and recognition from past and previous employers for successful maintenance of international standards and utmost commitment to my work.
Excellent communication, inter-personal, relationship management and problem solving skills with the ability to work in mufti-cultural environments.

Experience

10 years

  • General Manager

    oyo - Bengaluru, India

    Management
    August 2018 - Now · 10 months

    As General Manager I am the business owner of a portfolio for multiple hotels and I work on the following along with the Central OYO infrastructure: o P&L Management: Owning end to end profit and loss of the portfolio of hotels ).  Identifying ways to improve the revenue across verticals Room Revenue, F&B, MICE, Cafe, etc.  Controlling end to end operations and costs across all the cost heads optimizing efficiency and operations.  o Vendor Management:  Managing end-to-end vendors - Sourcing, commercial negotiations, performance management, etc. for different verticals - Food and Beverage, Manpower, Repair and Maintenance o People Management:  Leading multiple teams - Field Engineers, Trainers, Vendor Business Development.  Planning hiring needs (including bench requirements), managing the capacity and planning for the peak.  Managing the performance objectively, coaching and engaging the team. Would need to lead a team of Field Engineers, Trainers, General Managers, Vendor BDs, etc.  o Problem Solving:  Thinking on the feet and be self-driven in resolving problems in hand. o Data Orientation:  Sound understanding of numbers and data. Identifying trends, patterns, outliers and deep dive on core issues.  Optimizing Guest Experience, Revenue and Operational Costs, working within a defined budget. o Stakeholder Management -  Engaging with different stakeholders vendors, property owners, local and central cross-functional teams to deliver the best operational excellence.

  • General Manager Operations

    Blue Planet Foods Pvt Ltd - Bengaluru, India

    F&B service
    May 2016 - July 2018 · 2 years and 3 months

    Responsible for the overall functions of a two Salt Indian restaurant Bar and Grill outlet's located in Bangalore which includes operations. human resource, vendor management, marketing, sales, inventory,guest relations, stores, purchase, security of both front of the house and back of the house, maintenance and also handle escalations of all kind.

  • Outlet Manager

    Hyatt International - Amritsar, India

    F&B service
    March 2015 - April 2016 · 1 year and 3 months

    Hyatt Amritsar, best luxury hotel in Amritsar, is located 10 minutes from Golden Temple and welcomes business & leisure travelers to enjoy world class hospitality along with historical wonders the city has to offer.. Hyatt Amritsar offers 248 elegant guestrooms including suites which are on the highest floor of the hotel to ensure panoramic views of the city. •Responsible for the daily operation of Collage the 130 cover all day dining restaurant and In room dining

  • Assistant Restaurant Manager

    THE LALIT ASHOK - Bengaluru, India

    F&B service
    December 2013 - February 2015 · 1 year and 3 months

    Nestled midst 10 acres of sprawling landscaped and manicured lawns, The Lalit Ashok Bangalore is one of the finest five-star hotels in Bangalore. Strategically located in the highly secure diplomatic enclave of Bangalore, The Lalit Ashok offers exquisite view of the adjacent 18-hole golf course. The hotel showcases a contemporary and elegant ambience distinguished by the latest business technology, modern amenities and impeccable hospitality. Besides its exclusive location, the hotel is known for its contemporary dining options and the city's largest banquet facilities •Responsible for the daily operation of a 140 cover award-winning restaurant OKO which was selected as “ one of Asia’s finest restaurants” by “Miele Guide 2013 “ and showcases Pan Asian cuisine, from Japanese and Thai to Vietnamese, Mandarin and Malaysian influences.

  • Beverage Supervisor

    THE OBEROI GROUP - Hyderabad, India

    F&B service
    April 2013 - November 2013 · 8 months

    Paying tribute to this pulsating new metropolis is the stylish and contemporary Trident, Hyderabad. Located in the centre of the HITEC City and close to the Special Economic Zone, Trident, Hyderabad is also well connected to the famous sightseeing destinations, shopping and entertainment hubs of the city. The hotel blends the natural elements of height, light and space, light into its design. The 323 guest rooms and suites, starting at a spacious 440 square feet, are amongst the largest accommodations in Hyderabad. - Assisting the beverage manager to pre - open a beverage operations of 323 room hotel with three service bars, a bar and banquet bar.

  • Beverage Supervisor

    THE OBEROI GROUP - Mumbai, India

    F&B service
    January 2012 - March 2013 · 1 year and 3 months

    Trident Bandra Kurla boasts of stylish accommodation, fine dining and gracious hospitality in the heart of North Mumbai's new business district; Bandra Kurla Complex. The epitome of elegance and efficiency, Trident, Bandra Kurla is located only 20 minutes from the airport and is a perfect place to conduct business or explore the exciting nightlife in the city that never sleeps. The hotel's well-lit lobby characterized by its high ceiling, highlighted with the signature bronze sculptures and a dazzling chandelier, defines the chic vibe of the hotel. The 412 guest rooms and 24 suites are designed with amenities suited for the contemporary business traveller. • Responsible for assisting beverage manager to oversee the bar operations of a 436 room hotel with three restaurants, a Bar Lounge, service bars and Banquet bars.

  • Restaurant Supervisor

    THE OBEROI GROUP - Mumbai, India

    F&B service
    January 2011 - December 2011 · 1 year

    Deftly responsible for assisting restaurant manager in the supervision of a 42 cover Indian specialty restaurant Maya.

  • Food and Beverage Assistant

    THE OBEROI GROUP - Mumbai, India

    F&B service
    June 2009 - December 2010 · 1 year and 7 months

    Was part of the in room dining pre opening operations. Responsible for setting up the order taking cabin with relevant standard operating procedures.

Education

  • DIPLOMA IN HOTEL AND TOURISM MANAGEMENT

    IIAS SCHOOL OF MANAGEMENT - Kolkata, India

    April 2004 - June 2007

Languages

2 languages

  • English

    Native or fluent

  • Hindi

    Professional working

Skills

14 skills

  • Budgeting/P&L
  • Excellent guest relation
  • Experience in 5* hotels
  • F&B micros
  • IELTS
  • Inventory management
  • Menu eng
  • Plan menus
  • Pre opening
  • Pre-opening a restaurant
  • Restaurant Management
  • Sales and promotion
  • Training Staff
  • WSET- Level 1
Connections
Calvin Susanto
F&B Service Intern at Golf-Hôtel René Capt
Mohd Tazeem
Food and Beverage Executive at ITC Hotels
MUHAMMAD SAIFUL ISLAM
Senior Executive - Front Office & Reservation at Nazimgarh Garden Resort
View 21 connections
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