Courtyard by Marriott Ranchi announces the appointment of Chandan Kumar Roy as its new Food & Beverage Manager. With over 18 years of diverse experience in the hospitality industry, Chandan brings a wealth of expertise in F&B operations, restaurant and banquet management, and pre-opening strategy.
A Proven Track Record in the Hospitality Industry
Most recently, he served as Assistant Food and Beverage Manager at Le Méridien, Kochi, where he played a key role in enhancing guest satisfaction and service efficiency. His previous experience includes a tenure as Sales Manager at Reliance Retail, Bengaluru, where he strengthened operational and business development skills.
Expertise in Pre-Opening and Operational Excellence
Chandan has contributed to the pre-opening teams at The Westin Resort and Spa, Pushkar, The Leela Palace, Bengaluru, and Kempinski Ambience, New Delhi. His experience includes team training, quality control, and launch strategy, which will be instrumental in his new role. He has also led F&B operations at Radisson Blu, Coimbatore, and managed banquets at Le Méridien, Coimbatore.
A Solid Foundation in Hospitality
Chandan began his career as a Team Member with Pride Park Premier and The Leela Ambience, Gurgaon, steadily progressing through his consistent performance and leadership. His academic background includes a Diploma in Hotel Management and a Bachelor of Business Administration, along with proficiency in MS Office, Micros, and OPERA.
Enhancing F&B Operations at Courtyard by Marriott Ranchi
In his new role, Chandan will oversee all aspects of the hotel’s F&B operations, including developing innovative dining experiences, managing quality control, and driving service excellence. His expertise in menu engineering, cost optimization, and guest engagement will play a crucial role in enhancing the hotel’s culinary offerings.
A Vision for Exceptional Dining Experiences
Chandan shared, “I am excited to be a part of Courtyard by Marriott Ranchi and contribute to its vision of offering exceptional dining and hospitality experiences. My goal is to enhance the hotel’s F&B landscape by combining innovation with impeccable service standards.”
