Abhijit Chakraborty is a General Manager with 13 years of experience in the hospitality industry. He holds a Bachelor's Degree in Hotel Management and has worked in various roles such as Assistant General Manager, Senior Restaurant Manager, and Captain. Currently, he is the General Manager at Country Roads Microbrewery/Restaurant, where he oversees business operations and ensures quality customer service.

1. CURRICULUM VITAE
ABHIJIT CHAKRABORTY
Contact no :+91- 7092239945
EMAIL-ID: chakrabortya401@gmail.com
PERSONAL TRAITS
Looking for challenging job where I can lead and contribute by my skills and
abilities in the Hospitality industry.
ACADEMIC INFORMATION:
1.PASSED H.S EXAM FROM (W.B.S.S.E) WEST BENGAL BOARD OF SECONDARY
EDUCATION.
2. BACHELOR DEGREE IN HOTEL MANAGEMENT FROM 'BARCLAY COLLEGE OF
HOTEL MANAGEMENT'- KOLKATA(AFFILIATED BY THE LONDON COLLEGE OF
MANAGEMENT) IN THE YEAR 2000-2003.
VOCATIONAL TRANNING:
1.UNDERGONE 3 MONTHS VOCATIONAL TRAINING IN 'HOTEL SINCLIRS'.
(SILIGURI-NORTH BENGAL).
2.UNDERGONE 6 MONTHS INDUSTIAL TRAINING IN HOTEL ' THE KENILWORTH'-
KOLKATA.
KEY AREAS:
FOOD & BEVARAGE(SERVICE)
Key Skills:
Communication - Deals with internal and external customers at all levels via
telephone and email, to ensure successful communication .
Problem solving - Resolves in-depth queries in a methodical manner
independently and with internal and external business partners to find appropriate
resolutions.
Team Player - Enjoys sharing knowledge and encouraging development of others
to achieve specific team goals.
1

2. Planning and organizing - Refined planning and organizational skills that
balance work, team support and ad-hoc responsibilities in a timely and
professional manner.
WORKING EXPERIENCE.
1. Presently attached with Country Roads as a General Manager
(Microbrewery/Restaurant) (BRS Entertainment Pvt Ltd) From 1st
December 2015 to Till Date
RESPONSIBILITIES
1. To consistently provides a quality product and customer service experience that
delivers total customer satisfaction.
2.Ensures all employees are trained, motivated and empowered to deliver total
guest satisfaction. Evaluates each employee’s ability to maintain high levels of
customer satisfaction.
3. Maintains restaurant at the level necessary to meet or exceed the company
standards for Quality, Service and Cleanliness (QSC).
4.Supervise other manager on there job role and there reports.
5.Coordinate business operation.
6.Co-ordinating with Excise department and other government office.
7. Forecast sales and wages weekly/quarterly, using the standard forecasting
planner
8.Executes company wide marketing programs initiates programs on time,
correctly and with minimal direction.
9.To ensures business and personnel practices are within the law and consistent
with policies and procedures
10.To develops and executes the business plan (key elements include: fiscal
responsibilities, manpower planning and local restaurant marketing) for the
restaurant.
11. Complete ordering of item to ensure full availability of all drink, food and
non-consumable items.
12. Monitor and manage all maintenance issues and manage third-party
2

3. 2. Performed as a General Manger at Bierre Rerpublic. (Micro Brewery)
From 1st
June 2013 to 30th
October 2015
RESPONSIBILITIES
1. To consistently provides a quality product and customer service experience that
delivers total customer satisfaction.
2.Ensures all employees are trained, motivated and empowered to deliver total
guest satisfaction. Evaluates each employee’s ability to maintain high levels of
customer satisfaction.
3. Maintains restaurant at the level necessary to meet or exceed the company
standards for Quality, Service and Cleanliness (QSC).
4.Supervise other manager on there job role and there reports.
5.Coordinate business operation.
6.Co-ordinating with Excise department and other government office.
7. Forecast sales and wages weekly/quarterly, using the standard forecasting
planner
8.Executes company wide marketing programs initiates programs on time,
correctly and with minimal direction.
9.To ensures business and personnel practices are within the law and consistent
with policies and procedures
10.To develops and executes the business plan (key elements include: fiscal
responsibilities, manpower planning and local restaurant marketing) for the
restaurant.
11.Take full responsibility for the results achieved in the organisation, including
profit and loss (P&L) accounts.
3. Performed as a Assistant General Manager at Prost (Micro
Brewery)From10th
September2012 to 15th
January 2013 .
RESPONSIBILITIES
1.Take full responsibility for the set-up and effective operation of the pub, within
company policy, at all times.
2.Take full responsibility for the results achieved in the pub, including profit and
loss (P&L) accounts.
3

4. 3. Control all aspects of finance in the pub, including sales, gross profit, stock
control, core wages and controllable expenditure.
4. Co-ordinating with Excise department and other government office.
5. Forecast sales and wages weekly/quarterly, using the standard forecasting
planner
6. Manage all delivery processes, including checking in orders, storage, stock
rotation.
7. Complete ordering of item to ensure full availability of all drink, food and non-
consumable items.
8. Monitor and manage all maintenance issues and manage third-party
contractors, including Security, Bouncer where as applicable.
9. Manage the day-to-day attendance of staff and managers.
10. Manage the timely briefing-in of all company communications pass.
As a Per-time Brew Master Assistant:
Brew Beer to specific recipe observing all sanitation and safety
procedure, while promoting beer through marketing and restaurant
function.
1 Maintain inventory in brew house.
2.Clening,Sanitize all the equipment ,tanks, and work area as per the standard of
Brew Master.
3. Attend the meeting to update the brewery issue on weekly basis.
4. Basic Knowledge about the plumbing and machinery.
5. Possess basic beer knowledge and a sense of smell, distinguishing flavors and
colors in beer.
6.Train staff in craft beer knowledge.
7.Perticipate in beer dinner and festival.
4

5. 4 . Performed as a Sr. Restaurant Manager at Ruby Tuesday(Bangalore) a
group of RTC Restaurant India Ltd. November 22nd
2010 to 5th
2012 December
RESPONSIBILITIES
1.Guest Interaction.
2. Focusing on training & service standards for FOH team for the improvement.
3. Menu knowledge as per standardization.
4. Indenting & Inventory control.
5. Focus on food & beverage sale.
6. MIS Reports.
7. LSM/PR & corporate tie ups.
8. Conducts daily briefings.
9. Conducting the promotional activities to achieved the targets.
Staff/ Training
. Responsible for setting procedures and training to ensure fast and
courteous service.
. Ensures attendance on behavioral and vocational training programs, and
personally conducts key trainings for F&B staff.
. Counsels subordinates in work-related matters.
5. Performed AS A RESTAURANT SERVICE MANAGER (R.S.M) IN BARB-Q-
NATION (GROUP OF SAYAJI HOTEL PVT LTD). BANGALORE. From July 8th
2008
to 10th
September 2010
RESPONSIBILITIES
1. Play a key role in the operation of the restaurant.
2. To provide guests with superior dining experience (in order to encourage word
of mouth publicity and to enhance repeat guest visit / guest loyalty).
3. In absence of business manager conducting morning meeting & monitoring
total restaurant operation.
4. Sales forecasting & manpower planning in the operation.
5. Safety inspections of restaurant..
6. To support the BM( business manager) in promotional activities.
7. Manage inventory & report to business manager:
Resource planning for own department
Conduct monthly bar closing stock.
1. Monthly inventory & replenishment,
2. Breakage, pilferage & spoilage report generation.
8. Scheduling the duty planner of restaurant staffs.
9. Leave planning for the restaurant staffs.
10. To train the staff on wastage control and optimum utilization of resources.
11. Guest feedback on product.
13. Observation & immediate feedback on product & service and communicate
with Executive chef.
14. Coaching and training team to continuously improve the performance
5

6. 6. Performed AS A Tr.CAPTAIN IN HOTEL after that promoted as CAPTAIN
' THE KENILWORTH' IN KOLKATA. From 15 January 2005 to 15th
May 2008
RESPONSIBILITIES
1.Responsible for floor supervision.
2. Responsible for both on-line and off-line operation
3. Inspects, conducts all mise-en-place work required and ensures that all areas
of responsibilities are kept up to the expected standard
4. Ensures punctual attendance and duty schedules as directed by the Restaurant
Manager.
5. Assists and participates the day-to-day function of Waiter, Bus-boy. to ensures
the required standard of service.
6. Interacts with guests
7. Ensures timing of service functions
8. Handles guests complaints and refers them as if necessary to Restaurant
Manager.
9. .Interacts with other department (Kitchen, Housekeeping, Store,Front Office,
Engineering dept) to ensure smooth operation
7. Performed AS A TRAINEE CAPTAIN IN HOTEL SINCLIRS- PORTBLAIR.
From 4th
October 2004 to November 2005
8. Performed AS A H.O.T IN LE MERIDIAN IN GUJRAT. From 3rd
July 2003 to
September 2004
PROFESSIONAL DETAILS:
Total Experience: 13 YEARS.
Current Designation : General Manager .
PERSONAL DETAILS:
LANGUAGE SPEAK : ENGLISH, HINDI, BENGALI,
LANGUAGE WRITE : ENGLISH, BENGALI
DATE OF BIRTH : 16th October 1981
C/O MR. AMAL CHAKRABORTY
99A, SARSUNA MAIN ROAD.
KOLKATA-700 061.
DATE:
PLACE:
(ABHIJIT CHAKRABORTY)
6

7. 6. Performed AS A Tr.CAPTAIN IN HOTEL after that promoted as CAPTAIN
' THE KENILWORTH' IN KOLKATA. From 15 January 2005 to 15th
May 2008
RESPONSIBILITIES
1.Responsible for floor supervision.
2. Responsible for both on-line and off-line operation
3. Inspects, conducts all mise-en-place work required and ensures that all areas
of responsibilities are kept up to the expected standard
4. Ensures punctual attendance and duty schedules as directed by the Restaurant
Manager.
5. Assists and participates the day-to-day function of Waiter, Bus-boy. to ensures
the required standard of service.
6. Interacts with guests
7. Ensures timing of service functions
8. Handles guests complaints and refers them as if necessary to Restaurant
Manager.
9. .Interacts with other department (Kitchen, Housekeeping, Store,Front Office,
Engineering dept) to ensure smooth operation
7. Performed AS A TRAINEE CAPTAIN IN HOTEL SINCLIRS- PORTBLAIR.
From 4th
October 2004 to November 2005
8. Performed AS A H.O.T IN LE MERIDIAN IN GUJRAT. From 3rd
July 2003 to
September 2004
PROFESSIONAL DETAILS:
Total Experience: 13 YEARS.
Current Designation : General Manager .
PERSONAL DETAILS:
LANGUAGE SPEAK : ENGLISH, HINDI, BENGALI,
LANGUAGE WRITE : ENGLISH, BENGALI
DATE OF BIRTH : 16th October 1981
C/O MR. AMAL CHAKRABORTY
99A, SARSUNA MAIN ROAD.
KOLKATA-700 061.
DATE:
PLACE:
(ABHIJIT CHAKRABORTY)
6