Toorban Ghosh

• Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
• Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
• Strategy planning, designing of three new fine dining restaurant within the resort.
• Work closely with architect, interior designer, vendors and suppliers for the execution of new restaurant.
• Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
• Strengthened internal controls by reviewing existing policies and procedures, ensuring compliance with regulatory requirements.
• Improved project efficiency with strategic planning, resource allocation, and time management practices.

• Opened 05 fine dining restaurants in Nairobi, probably one of the best across East Africa.
• Reduced operational costs, identifying areas for improvement and implementing cost-saving measures.
• Implemented rigorous quality control processes to ensure the highest level of product excellence consistently delivered to customers.
• Established standardized policies and procedures for increased consistency across departments.
• Achieved ambitious sales targets by motivating team members, setting clear goals, and monitoring progress regularly.
• Oversaw risk management practices that minimized potential threats while maximizing opportunities for growth.
• Spearheaded product innovation initiatives that resulted in new product offerings driving market share expansion.
• Improved customer satisfaction rates by implementing high-quality service standards and addressing concerns promptly.
• Managed financial performance with accurate budgeting, forecasting, and reporting to maintain strong fiscal health of the organization.
• Successfully navigated challenging economic conditions leveraging prudent financial planning maintaining profitability.
• Provided strategic oversight of marketing and promotional campaigns to keep campaigns aligned with overall goals and objectives.

• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.

• Managed inventory effectively, reducing waste and optimizing stock levels.Maintained highest standards for beverage quality and service.

• Part of the pre opening team of 106 keys resort.
• Managed inventory effectively, reducing waste, optimizing stock levels, resolved customer complaints, developed staff training programs, maintained highest standards for beverage quality and service.

• Collaborated with executive leadership on strategic planning initiatives to drive business growth.
• Reduced operational costs through effective budget management and cost-saving strategies.

• Managed inventory effectively, reducing waste and optimizing stock levels.
• Organized successful special events that contributed to increased sales figures, maintained highest standards for beverage quality and service.

• Part of Pre opening Team of 400 keys hotel.
• Developed new menu items, collaborating closely with the culinary team to ensure high-quality offerings.
• Maximized table turnover rates through efficient seating arrangements and reservations management systems.

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.

Reconciled cash and credit card transactions to maintain accurate records.

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Carefully interviewed, selected, trained, and supervised staff.

• Part of pre opening 88 keys hotel.
• Supervised day-to-day operations to meet performance, quality and service expectations.
• Maintained a clean, safe, and organized store environment to enhance the customer experience.

• Part of 150 keys hotel in the heart of Jaipur.
• Managed budgets effectively, ensuring resources were allocated strategically to maximize profits.
• Spearheaded trade show initiatives that boosted brand awareness and generated valuable leads.

• Maintained a clean and organized work environment to ensure compliance with health department regulations and company standards.
• Enhanced customer satisfaction by efficiently managing food and beverage orders, ensuring prompt service and accurate delivery.