CEO / COO/ Vice president Director Hotel MBA Hospitality Tourism Mumbai - Delhi

CURRICULUM VITAE
MAILING ADDRESS :- MD -2 / 9, Tata Steel Officers Colony, kurgaon, Tarapur road, P.O: Kudan , Taluka: Palghar, Boisar (W), Distt. Thane - 401502 , Maharashtra.

POSITION APPLIED FOR :

NAME: PRONOY DEY

Mumbai Mobile no. : +91-7276507049
Mumbai cell no. : + 91- 9561968605

Contact no. : + 91-2525-645421
Mumbai mob : +91-9975501817

E- mail : ceohotel@gmail.com
chefpronoy@yahoo.com
angelgm@rediffmail.com

EDUCATIONAL & PROFESSIONAL QUALIFICATIONS

MBA { Executive – PGDBA } in Business Administration 2008-10 ( Operations Management ) for TWO years from SYMBIOSIS INTERNATIONAL DEEMED UNIVERSITY, PUNE

THREE YEARS DIPLOMA COURSE IN HOTEL MANAGEMENT, CATERING TECHNOLOGY & APPLIED NUTRITION from ISM -A Leading Management School ( Selected through MAT-1995 followed by group discussion & Personal Interview) Recognized & aided by AICTE { All India Council of Technical Education }, Govt. of India, affiliated to SBTE , Ministry of HRD, New Delhi, Web: www.ismranchi.org

COMPUTER APPLICATION- PMS ( Property Management System ) Software are IDS, Opera, Fidelio, HMS, Micros, MIS - Management Information System, Microsoft Office & Internet

Bachelor of Science from Burdwan University with Physics, Chemistry, Mathematics & English
Convent LKGto10th&12th[English Medium]from DAV school CBSE, New Delhi in 1990 with first division.

SHORT TERM COURSES
Crowd Management, ( Norwegian Cruise Line )USA,
HACCP : Hazard Analysis Critical Control Point , NCL, USA
USPH ( United state public health) & UKPH(United kingdom public Health)
Crew safety & security awareness training ,
STCW “95” {Pre sea training} NCL – Fire & Lifeboat Drill
PSSR ( Personal safety & social responsibility) EFA (Elementary first aid)
FPFF (Fire prevention and fire fighting) and PST ( Personal survival technique)
PSF (Passenger ship familiarization ) from Naval Maritime Academy, MUMBAI
PET ( Pre Employment training) course of NCL ( Norwegian cruise line)

OBJECTIVE: To be creative, competent and successful in the area of Business Management and be a part of Corporate Business world, this would be working dynamically for the growth of organization and self as a Entrepreneur. Its endeavor to serve your organization to the best of my abilities and uphill organizational values by the dint of hard work and unflinching commitment as a Senior Manager.



WORK EXPERIENCE

 CAMP BOSS expatriate at S.J. ABED General Enterprises,3/4 Odo ogun close , off keffi, ikoyi PO Box 56466 Lagos Nigeria. Planning, Organizing, Controlling, Coordinating, Staffing, Soft Services and Hard Services of all major Corporate Business Division. Plan and carry out operations so as to maintain smooth functioning of the Business with focus on sales up gradation by maintaining high standards, in accordance with agreed business plans. Overview HR matters including interviewing, hiring, training, assigning work, coaching / counseling and performance appraisals.

GENERAL MANAGER at Dr. MODI’S HEALTH RESORTS LTD. Karjat MUMBAI , from 2009 to 2011, FINANCIAL MANAGEMENT- Sales analysis, payroll , inventory & purchasing module, Visitors tabular ledger[VTL], Night audit , usage of revenue Management Includes but is not to be limited to management of accounts receivable, analyzing profit and loss statements, hotel payroll, daily transmitions and reporting. Develops strategies and executes activities to drive financial results, guest satisfaction, human capital index and market share.Direct and manage property operations to assure optimum performance and continual improvement in the five Key Result Areas (guest service, employees, sales/marketing, property appearance, and profit/financial control).


BEST WESTERN CORAL BEACH LTD, FOOD & BEVERAGE DIRECTOR CUM EXECUTIVE CHEF AT DAR ES SALAAM, from Oct. 2006 to 2008. I used to coordinate and direct all business plans and budget preparations; formulate business & sales strategies / objectives, SWOT Analysis, develop business models & strategic planning systems and determine optimum strategies for future expansions; develop strategic decision making tools and unified budget program; conduct portfolio analysis and menu development; monitors actual performance vis-à-vis variations in results and targets; designs and builds supply & demand models, planning and financial models. Ensure maintaining discipline & training of the Team according to SOP. Brand Management with Press and Media.

DIAMOND PRINCESS , FOOD & BEVERAGE MANAGER OF PRINCESS CRUISE, AT SANTA CLARITA, CA , 91355 , USA, www.princesscruises.com. from 2005 to 2006. I contribute to the mission and overall success of the cruise by accomplishing performance objectives focused on business revenues, guest and associate satisfaction and effectiveness and efficiencies. I used to provide leadership, expert business and technical advice at global standards; establish highest quality, service & catering standards; enact a corporate liaison role at senior levels with international Business representatives, established clientele. Responsible to maintenance of the highest professional standard of Passenger facilities , Staterooms, Food & Beverage etc.

NORWEGIAN CRUISE LINE, ASSISTANT FOOD & BEVERAGE MANAGER AT MIAMI, USA , from 2004 to 2005.www.ncl.com. Overall charge of Food & Beverage Service of Nouvelle cuisine. Menu engineering & lead all Chefs in setting up specifications & standard on food material contributing to the setting of catering policies. Capable to handle any dept in Crisis Management. I used to taste the food , check the quality , check the correct preparation of the food and its presentation with knowledge of wine and ingredients used in the culinary of international cuisine. I need to inspect Galley, Occupational Health and Safety Responsibilities, having Knowledge of making different sauces, grilling and roasting of steaks.