Tanmoy Karanjai

Profile Synopsis

Summary: A seasoned Hospitality/Facility professional with 22 years of domestic and international experience in all sectors of Catering/Hospitality.

What do I have to offer (Haves): Total end to end Management of all Hospitality Contracts;Contract Management, F&B ,Catering Technology, Profit Engineering, Turn around of loss making projects, Start of Projects, Man management Skills, Sourcing , Hospitality Marketing, Profit Maximizati.

What do I seek (Wants):  Senior Hospitality & Facility Management positions with freedom to develop business pan India and abroad; Director;VP;GM Operations in Hospitality and F&B Management.

Tanmoy Karanjai's Profile Overview

Current Company Operations Manager at Al-Suwaidi Group
Industry : Engineering
Department: Operations, from Oct 2009 till now

Job Description : Hospitality and Catering solutions to ARAMCO and other companies engaged in Oil Exploration and Drilling, incluedes providing accomodation, facility management and catering solutions..

Past Company General Manager at Forbes Concept Hospitality Services
Industry : Hotels /Resorts
Department: Top Management, from from Aug 2007 till Oct 2009

Job Description : Responsible for the growth, profitability and market presence of the company, reporting to CEO. Successfully operating Hospitality Business in Hospitals: Fortis Mohali,Escort New Delhi,Escort Faridabad,Fortis Noida, Industrial Catering:Videocn kashipur, Honda Motorcycles Gurgaon,Torrent Pharma,Piramal Healthcare and Hotels: Ginger Bhubhaneshwar,Nasik,Pune and Haridwar.. Business Head at RKHS Ltd
Industry : Hotels /Resorts
Department: Operations, from from Feb 2006 till Aug 2007

Job Description : This is a 50 % joint venture with Compass UK, operating in India for last thirty years, basically in Institutional and Offshore Catering with a group turnover of Rs.240 crores. I have joined as Business Head for their OMBSU division, which is a meal solution unit, providing meals to business units with out kitchen facilities. I am in charge of Mumbai Central Kitchen and plan of eight more CPUs in near future. I am the profit centre head with overall responsibilities. I have 132 people under my span of control and we cater to clients who include Colgate Palmolive India Ltd., Proctor & Gamble India ltd., Castrol India Ltd., and VSNL, Slumberger Asia Services Ltd. My unit turnover is above Rs.6 Crores per annum and its growing by leaps and bounds. I am responsible for the development of long-term client relationship and to satisfy clients’ needs in order to sustain long-term growth. I also monitor the daily target budgets and improve the financial performances of assigned projects, finally reinforce the quality policy, mission statement and corporate culture amongst all projects under me.
Jude D'cruz
System Trainer- Western Region at Compass Australia Pty Ltd.
ex VP, Strategy & New Business , RKHS
“Tanmoy is a good business manager with a strong attention to detail, he is fully in control of his numbers and is willing to go the extra mile to get the desired result. He is a person you can count on to deliver. A great fun loving person but, don’t ever get on the wrong side of him.” October 20, 2008

SIDHARTHA BAJPAI
, SENIOR MANAGER, The Times of India (business partner)
was with another company when working with you
“TANMOY HAS VAST EXPERIENCE. HE IS AN EYE FOR DETAILS.HE IS SELF MOTIVATED AND POSITIVE PERSON WHICH HELPS HIM IN MOTIVATING HIS TEAM” June 6, 2008

Krishnendu Ghosh Dastidar
, Chief Engineer (E&T), Oil & Natural Gas Corporation (business partner)
was with another company when working with you
“I know Tanmoy for quite some time, he is very passionate with his job, workaholic, target and result driven, has innovation and great man management skills and excellent motivator, a strategic planner and good forecasting skills. He is able to take high pressure and doesn't buckles under pressure.” June 16, 2008

Vinaayak Kamble
, Manager - HR&A, RKHS (colleague)
worked directly with you
“Tanmoy is a Strong Business Head with good leadership, interpersonal qualities. He has good knowledge in his domain, with proven ability to manage and increase the profitability of the business. I wish him all the very best in his future endeavours” July 7, 2008


. Business Head Mumbai at Radhakrishna Hospitality Services Private Limited
Industry : Hotels /Resorts
Department: Operations, from from Mar 2005 till Jul 2007

Job Description : Run Central Kitchen in Mumbai with overall responsibilitiy of the project, profitability, procurement, business development. The project was at a loss when I joined with a negetive contribution of Rs.5 lakhs a month, turnover being 22 lakhs per month. This was developed to Rs.88 lakhs a month and a profitabilitiy of Rs.12 lakhs within a course of one year.. Sr. Lecturer &HOD of Food Beverage Management at ITM INSTITUTE OF HOTEL MANAGEMENT, NAVI MUMBAI, INDIA
Industry : Educational/Training
Department: Quality Assurance, from from Aug 2004 till Feb 2006

Job Description : Joined as Senior Faculty and Head of F&B Management with emphasis on Advance Service Technique and familiarization of students with the industry norms and requirements with specialization areas such as Hospital management and Airline Catering Management. I am conducting modules on Contemporary Food & Drinks, Facilities Management, Events and Conference Management Food and Beverage Management in BA (IHM) from Queen Margaret University College, Edinburgh., UK. I am also involved in Management Development Programmes and administrative work in the department as well as student affairs, placements and training.. Project Manager at Universal Sodexho, Socat LLC,
Industry : Hotels /Resorts
Department: Operations, from from Jun 2003 till Aug 2004

Job Description : UNIVERSAL SODEXHO, SOCAT LLC, MUSCAT, SULTANATE OF OMAN
This is an ISO 9002 9001 multinational catering and services company with worldwide operations and has its head quarters in France. It specializes in remote site catering such as oilrigs and dessert locations to mention a few. I have joined as Project Manager and at present looking after Khoula Hospital, a multi specialty government hospital in Muscat with overall responsibility of the entire contract i.e., cleaning, pest control and laundry services, as well as supply of cafeteria and patient meals to two other hospitals, Al Nadha and Al Rahma, with an average of 530 man days. Thus at an average we serve twelve hundred meals per day along with a cafeteria. I have successfully achieved in bringing down the food cost and increased the cafeteria sales. We follow HACCP and HSE in all our locations with regular toolbox meetings as well staff training as and when need arises. My key responsibilities are to implement the corporate strategy and to achieve the objectives set up by the senior management as well as develop sales strategy to foster company's growth and performance. I am responsible for the development of long-term client relationship and to satisfy clients’ needs in order to sustain long-term growth. I also monitor the daily target budgets and improve the financial performances of assigned projects, finally reinforce the quality policy, mission statement and corporate culture amongst all projects under me.
. General Manager at Al Raha Hotel L.L.C,
Industry : Hotels /Resorts
Department: Top Management, from from Jan 2002 till Jan 2003

Job Description : Joined as General Manager of Al Raha Group of Hotels with four properties, Al Raha, Al Raha Beach Hotel, Al Walja and Al Wafa. This group of hotels have a total strength of ninety-eight rooms with bar, restaurants and nightclubs and other facilities pertaining to Three Star standards. I am the profit centre head in charge of all properties with overall responsibility of all operations and command staff strength of sixty-four, which includes senior management .I report to the Managing Director. I have conducted training sessions for employees towards safety, F&B Service, Front Office.. Catering Manager at OMAN INTERNATIONAL GROUP, MUSCAT, SULTANATE OF OMAN
Industry : Hotels /Resorts
Department: Operations, from from Apr 2000 till Jan 2002

Job Description : This is a British company involved in contract cleaning; skip hire, pest control, catering and landscape gardening & irrigation services and supply of cleaning & irrigation equipment, cleaning chemicals & pesticides. I am with the catering division and presently working at the government hospital in Sohar as Catering Manager with overall responsibility of the entire contract i.e., cleaning, pest control and laundry services. This is a four hundred and fifty bed modern hospital with all latest facilities and maintains an average occupancy of 90% with eleven wards and thirty-six private rooms or suites as well as one VIP Suite. Thus at an average we serve twelve hundred meals per day along with two round the clock cafeterias, one for visitors and one for the staff. In the cafeterias we serve snacks along with regular meals. Since I joined, an out-door catering unit was opened by me along with a cafeteria in the city to rope in additional business. I have successfully achieved in bringing down the total material cost by 2% and overall increase in sales by 3% within two months of my joining along with getting additional catering contract at the Institute of Nursing. I have successfully implemented HACCP and trained my staff to practice hygiene standards as per HACCP guidelines. I have introduced low cost, nutritive menus and cost effective cooking methods, since the Kitchen is my key area of work. My key responsibilities are to implement the corporate strategy and to achieve the objectives set up by the senior management as well as develop sales strategy to foster company's growth and performance. I am responsible for the development of long-term client relationship and to satisfy clients’ needs in order to sustain long-term growth. I also monitor the daily target budgets and improve the financial performances of assigned projects, finally reinforce the quality policy, mission statement and corporate culture amongst all projects.. Catering Supervisor ACU at Abu Dhabi International Airport Catering,UAE
Industry : Transportation/Logistics
Department: Operations, from from Mar 1999 till Mar 2000

Job Description : This was a flight kitchen belonging to Abu Dhabi National Hotels Co., a fully owned company of the U.A.E government. It is an ISO 9002 company and belongs to Fortune 500 listed companies. We were catering to all airlines touching Abu Dhabi International Airport, catering to thirty different airlines and approximately fifty thousand meals a day. My responsibilities as a Catering Supervisor were to oversee the catering operations from production to dispatch to the aircraft, as well as explaining the entire catering to the cabin crew. I was also entrusted with the catering of various VIP flights as well as the Presidential or Royal flights, called the Ameri Flights. We followed strict hygiene rules, in conformity with HACCP principles, in order to avoid any possibility of food poisoning, right from receiving to dispatch. I was also involved in waste management and allocation of duty to catering hands in my shift. I was reporting to the Senior Shift Manager and had forty-five staff under my span of control. . Duty Officer at TAJ SATS, CALCUTTA, INDIA
Industry : Hotels /Resorts
Department: Operations, from from Sep 1996 till Feb 1999

Job Description : This was part of THE TAJ GROUP OF HOTELS, parent company being Indian Hotels Company Ltd., member of ‘Leading Hotels of the World ’. Joined as Duty Officer at their Calcutta flight kitchen. I was second in command, after the Operations Manager. I was looking after the day-to-day operations along with all administrative functions such as liaison with various government and municipal authorities as well as airport authorities towards all related errands with the flight kitchen, since the flight kitchen was under project stage when I joined. We were catering to various domestic and international carriers as well as out door catering. I was also responsible for F&B Controls, Inventory Controls, food cost; monitor and answer to client comments and complaints; check food quality, texture, taste and presentation; allocation of duty to subordinates; maintain hygiene and cleanliness of the entire premises, equipment and staff at the highest order in accordance to ISO 9002 and HACCP guidelines right from receiving to dispatch. I was also involved in making the annual budget, staff training, looking into budgetary allocations and assisting my senior in compiling the annual sales and expense budget. I was also looking into various MIS reports and analysing of flash reports prepared by accounts. . Executive Resident Manager at HOTEL SEA COAST, DIGHA, INDIA
Industry : Hotels /Resorts
Department: Top Management, from from Oct 1994 till Feb 1996

Job Description : Joined as Executive Manager with overall and independent charge of the Hotel. During this tenure we successfully renovated 50% of the rooms, upgraded the Banqueting areas, Main Kitchen as well as satellite kitchens and Engineering services along with overall improvement of all facilities and services of the hotel, and successfully upgraded the hotel as a Three Star property by ITDC. I was responsible for setting up of the entire operations systems and procedures, staff training, including theme restaurants like Chinese, Indian and ethnic Bengali. Successfully formulated a personnel policy, since I had an opportunity to observe Novotel Agar’s Manpower Planning systems, I was able to optimise the utilization of manpower in the hotel. I was responsible for setting up an efficient Purchase system and Inventory Control and set up F&B controls and systems, responsible for sales and marketing as well, and the responsibilities of Executive Chef was vested in my position. I was reporting directly to the Managing Director and had eighty people working under my span of control along with twelve executives.. Asst Manager Banquets at The Best Western Kenilworth, India
Industry : Hotels /Resorts
Department: Operations, from from Aug 1986 till Oct 1989

Job Description : Started as a Management Trainee, received intensive training in Rooms Division, Food & Beverage Service & Production, Stores & F&B Controls; on completion of my Management Trainee Program, I was positioned as Assistant Manager –Banquets where I was responsible for setting up of the complete banqueting and conferencing facilities. During my tenure as Assistant Manager- Banquets the hotel enjoyed the highest Banqueting sales in the city of Calcutta. I also had the opportunity to train F&B and Front Office staff..

Educational Information Diploma at Institute of Hotel Management, Catering Technology & Applied Nutrition, Kolkata
from Jan 1983 till Jan 1986

Tanmoy Karanjai's Additional information

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Tanmoy Karanjai's Personal Details

Gender:Male

Tanmoy's Spouse : No Spouse yet

Interest:Complete business solution, travel, Human Resource Development