Bachelor in Hotel Management

I am currently pursuing BHM from India through distance education.

International Diploma in Hotel Management

I have completed Diploma in Hotel Management from india through distance education.

Higher Secondary Examination (+2)

F&B Manager (Pre-Opening)

• Oversee daily F&B operations to ensure guest-centric service, revenue growth, and compliance with brand and safety standards.
• Design efficient layouts for all outlets and collaborate with cross-functional teams for seamless service delivery.
• Ensure adherence to HACCP, SOPs, and all regulatory protocols through regular inspections and consistent implementation.
• Analyze performance data and guest feedback to drive innovation and continuous improvement.
• Develop short- and long-term operational strategies in line with business goals and evolving market demands.
• Drive a culture of service excellence, accountability, and continuous professional development.
Lead and implement sustainability and effective waste management initiatives across F&B operations.
• Promote and monitor eco-conscious practices, including sustainable sourcing, energy conservation, and responsible waste management, while driving continuous improvements
• Train staff and collaborate with vendors to align with environmental standards.
• Lead the design of floor plans and operational layouts, manage the sourcing of FFE, and oversee pre-opening budgets to ensure a seamless, cost-effective setup aligned with service standards and brand aesthetics.
• Develop pre-opening task lists, timeline trackers and critical path schedules to monitor progress and meet project deadlines.
• Conduct training sessions and mock service runs to prepare the team for live operations and ensure service consistency.
• Collaborate with vendors, contractors and department heads to ensure timely delivery, installation and setup of operational essentials.
• Plan, execute and oversee pre-opening activities, including marketing campaigns, trial runs, soft openings and operational readiness.
• Recruit, train, and mentor high-performing teams through structured onboarding and development plans.
• Lead daily briefings and communication to ensure operational efficiency and team alignment.
• Design and implement SOPs, job descriptions, and training programs aligned with operational needs, while establishing KPIs and accountability structures to foster a high-performance culture.
• Manage staffing and schedules based on business forecasts to ensure cost efficiency and service consistency.
• Evaluate team performance with feedback and training on service, POS, hygiene, and upselling, while developing internal talent through succession planning and cross-training.
• Cultivate a respectful and inclusive work environment by leading team-building initiatives, facilitating one-on-one coaching, and proactively addressing conflicts to enhance morale and professional development.
• Deliver personalized, high-standard service across all dining formats, including VIP and banquet settings.
• Engage with guests to gather feedback, resolve concerns, and enhance overall satisfaction.
• Implement and oversee quality control processes to ensure consistent delivery of high service standards.
• Drive consistent service excellence through personalized guest engagement, meticulous attention to detail, and data-driven insights to continually refine service quality.
• Develop and execute digital and on-ground campaigns in collaboration with marketing and operations teams.
• Identify and capitalize on growth opportunities through partnerships, client engagement, and market trend analysis.
• Create and promote themed, seasonal menus while optimizing campaign performance to maximize ROI and guest engagement.
• Plan and execute in-house promotions, banquets, and destination events from concept to delivery.
• Coordinate menus, logistics, staffing, and vendors to ensure smooth operations, guest satisfaction and revenue growth.
• Manage event budgets and conduct post-event reviews to optimize profitability and future performance.
• Monitor departmental revenues and expenses, analyze P&L statements, and maintain balance sheets to support financial targets and strategic decision-making.
• Prepare and maintain detailed departmental budgets aligned with organizational goals, monitor variances, and implement corrective actions to ensure financial discipline and operational efficiency.
• Control food, beverage and labor costs through effective inventory management, menu engineering and cost-saving initiatives.
• Implement pricing strategies, promotions, and seasonal menus to enhance profitability and guest satisfaction.
• Oversee procurement and inventory to ensure timely, cost-effective supply management.
• Negotiate with suppliers to secure favorable terms and build strong vendor relationships for reliable, cost-effective sourcing of FFE and operational materials
• Collaborate with finance and operations to align procurement with business goals.
• Conduct regular stock audits to minimize waste and control inventory levels.
• Manage POS system setup, maintenance, and reporting tools.
• Analyze POS data to support operations and financial control.
• Train staff on efficient and accurate POS order processing and billing.
• Ensure data accuracy, system uptime, and timely updates to maintain smooth operations.
• Collaborate with IT and vendors to implement system upgrades and resolve technical issues.

F&B Manager

• Managed day-to-day operations of the Food & Beverage department, ensuring efficiency and service excellence.
• Developed Standard Operating Procedures (SOPs) and job descriptions, conducted team training to uphold high service standards.
• Configured and maintained the Point of Sale (POS) system to support smooth operational flow.
• Conducted SWOT analysis (Strengths, Weaknesses, Opportunities, Threats) to identify improvement areas and implement strategic actions.
• Planned and launched new promotions, identifying commercial opportunities to drive revenue growth.
• Oversaw cost control measures and menu engineering to enhance profitability.
• Optimized resource allocation and workforce utilization to meet departmental budget goals.
• Prepared and maintained periodic balance sheets, analyzed departmental Profit & Loss statements to support financial planning.
• Managed stock ordering, inventory control and monitoring to ensure availability and minimize wastage.
• Conducted regular inspections of premises and equipment to ensure operational readiness and safety.
• Ensured a safe and hygienic environment for guests and associate by adhering to HACCP and food safety standards.
• Led the recruitment and interviewing process for new team members.
• Fostered a positive and motivating workplace culture, promoting team engagement and collaboration.
• Monitored individual and team performance, organized training sessions to support professional development.
• Ensured clear communication and coordination by sharing key information with the team consistently.
• Adhered to and enforced company disciplinary policies and procedures.

F&B Supervisor

• Served as the second-in-command at the resort’s signature restaurant, supporting overall operations and service quality.
• Provided additional support to a casual dining outlet, seasonal tapas restaurant and bar and assisted with banquet events as needed.
• Focused on maximizing revenue and increasing average spend per guest through upselling and service excellence.
• Engaged with guests to gather feedback and ensure a memorable dining experience.
• Built strong personal rapport with guests, encouraging repeat visits and customer loyalty.
• Ensured strict adherence to food safety, hygiene and sanitation standards.
• Coordinated with the kitchen team to address service delays or guest concerns promptly.
• Promoted a positive and collaborative work environment, fostering team motivation and strong interpersonal relationships.
• Delegated responsibilities effectively while mentoring and developing internal talent for future growth.
• Conducted regular one-on-one meetings with team members to support development and performance improvement.
• Monitored inventory levels, followed up on stock ordering and ensured availability of essential supplies.
• Assisted the Manager in revenue monitoring and financial reporting.
• Supported budget analysis and cost control initiatives to optimize profitability.
• Contributed to event planning and execution, ensuring smooth coordination and guest satisfaction.
• Collaborated on marketing strategies, including promotional ideas and advertising initiatives to enhance visibility and sales.

Restaurant Manager (Pre-opening)

• Served as the Pre-opening Manager for both the restaurant and banquet operations, overseeing all aspects from concept to launch.
• Led the recruitment process, including interviewing, hiring and onboarding of associates to build a capable and service-driven team.
• Developed Standard Operating Procedures (SOPs), comprehensive training plans and conducted staff training to ensure operational readiness and service excellence.
• Designed floor plans for the restaurant, bar and banquet areas to optimize guest flow, service efficiency and aesthetics.
• Advised and assisted ownership in the selection of furniture, fixtures & equipment (FFE) and service-related products to align with the brand identity and operational needs.
• Created and implemented event plans for both restaurant and banquet operations, ensuring seamless execution and guest satisfaction.
• Developed comprehensive Food & Beverage menus for both restaurant & banquet, including promotional and seasonal offerings, to enhance guest appeal and drive revenue.
• Executed local marketing initiatives by visiting corporate offices and key clients to promote the venue and secure business opportunities.
• Established relationships with local vendors to source quality kitchen equipment and supplies at competitive prices.
• Conducted detailed budget analysis and implemented effective cost control measures to ensure profitability from the pre-opening phase.
• Collaborated with chefs and mixologists in menu engineering and pricing strategies to balance quality, creativity and cost-efficiency.
• Set up Point of Sale (POS) systems and back-office tools to ensure smooth daily operations.
• Oversaw procurement, inventory setup and stock management processes prior to opening.
• Ensured compliance with local health, safety and licensing regulations, including HACCP and fire safety protocols.
• Provided regular progress reports to ownership and adjusted timelines or strategies as needed to meet project deadlines.

F&B Supervisor (Pre-opening)

• Served as Pre-opening Food and Beverage Supervisor for the Overwater Signature Restaurant and Bar.
• Provided operational support to All-Day Dining, Beach Bar and Pool Bar as required.
• Oversaw daily operations, ensuring smooth service delivery and guest satisfaction.
• Planned and executed destination dinners, ensuring seamless coordination and exceptional guest experiences.
• Maintained consistently high standards of service and guest engagement.
• Ensured all guests received attentive, personalized service to maximize satisfaction.
• Upheld strict food safety, hygiene and sanitation standards in accordance with company and regulatory guidelines.
• Resolved guest complaints and operational issues promptly and effectively.
• Monitored team performance, provided feedback and implemented performance improvement strategies.
• Coordinated staff training programs and team-building activities to enhance service quality and morale.
• Managed inventory, monitored stock levels and followed up on equipment and supply orders.
• Complied with company health and safety policies, including fire safety regulations and procedures.
• Adhered to the company’s disciplinary procedures and code of conduct.

Beverage Waiter

• Oversaw the beverage service operations within the restaurant, ensuring timely, accurate and professional service to all guests.
• Managed the daily operations of the beverage section, including equipment handling, inventory control ordering and monitoring stock levels of perishable and non-perishable items.
• Took beverage orders with in-depth knowledge of wine, spirits and cocktail pairing, providing personalized recommendations to enhance the guest dining experience.
• Coordinated with restaurant supervisors and the manager to ensure seamless service and guest satisfaction.
• Accurately prepared, reviewed and presented bills to guests, ensuring transparency and timely processing.
• Handled payments through multiple methods including cash, cheque, credit/debit cards and vouchers.
• Assisted the Restaurant Manager in planning and executing in-house promotions and special events involving beverage services.
• Provided support during functions and events, delivering high-quality beverage service to large groups.
• Ensured compliance with food safety and hygiene standards, including proper storage and handling of beverages.
• Maintained cleanliness and organization of the bar and beverage service areas.
• Built rapport with guests through attentive and courteous service, promoting repeat visits and positive reviews.
• Demonstrated excellent knowledge of the beverage menu, including daily specials, promotions and seasonal offerings.

F&B Waiter

• Held full responsibility for service operations in the fine dining area, terrace and buffet setups in both restaurant and banquet settings.
• Delivered prompt, courteous and professional table service, consistently adhering to the brand’s service standards.
• Ensured proper table setup, clearing and resetting throughout service to maintain a clean and welcoming environment.
• Proactively attended to guest needs, ensuring a positive dining experience and high levels of guest satisfaction.
• Informed supervisors or managers promptly in cases involving high-profile or demanding guests to ensure appropriate handling.
• Utilized up-selling and suggestive selling techniques to promote menu items and increase average revenue per cover.
• Maintained a proactive service approach, anticipating guest needs and responding promptly to service requests.
• Supported the bar team with beverage preparation and service during busy operations, ensuring consistent service quality.
• Handled basic cashiering duties, including bill preparation, processing payments (cash, credit/debit cards, vouchers) and issuing receipts.
• Ensured compliance with company standards on uniform, grooming and hygiene, upholding a professional appearance at all times.
• Followed all health, safety and sanitation protocols, contributing to a safe and clean working environment.
• Assisted in conducting inventory checks and reporting low stock levels for bar and service equipment.
• Demonstrated strong knowledge of food and beverage menus, including daily specials and recommendations.

F&B Waiter (Pre-opening)

• Played an integral role as a Pre-opening F&B Waiter in the setup and launch of the casual dining restaurant, contributing to operational readiness.
• Delivered attentive and efficient service in casual dining and buffet areas, ensuring a seamless and satisfying guest experience.
• Presented menus confidently with recommendations of signature dishes, chef specials and ongoing promotions to enhance guest satisfaction and increase sales.
• Accurately took food and beverage orders, relayed them to the kitchen and delivered items promptly and professionally.
• Focused on cleanliness and organization by cleaning, setting and resetting tables during and after service.
• Prepared, reviewed and presented guest bills, processed payments via cash, credit/debit cards and vouchers as needed.
• Provided support to the cashier station, replacing and handling point-of-sale operations when required.
• Followed manager’s instructions and operational guidelines to maintain service standards and team coordination.
• Assisted in the pre-opening setup including dining area arrangement, side station setup and checklist preparation.
• Ensured compliance with hygiene, food safety and grooming standards as per company policy.
• Delivered courteous and personalized service, fostering a welcoming dining atmosphere for both individual and group guests.
• Supported team members and collaborated effectively in a fast-paced, guest-focused environment.

F&B Captain

• Held full responsibility and accountability for the Fine Dining area, overseeing smooth and efficient service delivery.
• Supervised and served tables daily, ensuring guests received exceptional food quality and attentive service to maximize satisfaction.
• Accurately took and communicated orders to the kitchen, ensuring adherence to proper service sequence and timing.
• Prepared, verified and presented bills to guests, handled payment transactions with accuracy and professionalism.
• Provided leadership and guidance to waitstaff, ensuring adherence to service standards and company policies.
• Coordinated with kitchen and management teams to promptly resolve guest concerns and maintain seamless operations.
• Conducted regular briefings and training for team members to uphold high levels of service excellence.
• Monitored dining area appearance and cleanliness, ensuring compliance with hygiene and safety standards.
• Assisted management with scheduling, inventory control and reporting as required.
• Fostered strong guest relations through personalized service and proactive engagement.