The Paul Bangalore | Paul Hotels & Resorts Food & Beverage Manager December 2022 – Present Asst. Food & Beverage Manager January 2020 – December 2022
Overseeing complete Food & Beverage operations, including four restaurants, in-room dining (IRD), and banqueting facilities, with a dedicated team of 42 staff members.
Responsible for strategic planning and execution across all F&B outlets—ensuring high standards of service, guest satisfaction, and operational efficiency.
Leading the budgeting process, cost control, and revenue management to maximize profitability.
Actively involved in recruitment, onboarding, and structured training programs to upskill team members and maintain a consistent service culture.
Collaborating with the culinary and service teams to drive innovative dining experiences, seasonal menu rollouts, and F&B promotions aligned with brand standards.
Driving guest engagement, managing feedback, and maintaining high levels of guest satisfaction and repeat clientele.
Coordinating with cross-functional departments to support seamless event execution and banquet operations.
Key Achievements:
Successfully managed end-to-end operations for high-profile events and corporate banquets.
Spearheaded process improvements that led to increased operational efficiency and reduced wastage.
Recipient of two prestigious "Best South Indian Restaurant" awards for Vembanad, under my leadership and operational excellence
Overview
13
13
years of professional experience
Work History
In Room Dining Manager / Outlet In-Charge
ROSEWOOD HOTELS
11.2013 - 03.2019
Report to Food and Beverage Manager
Overall responsibility for the department to be followed as per the company standards
Anticipating all the regular guest needs by attention to details to make sure they return
Ensure that the budget of the month is achieved
Ensuring the highest standards of food and beverage service. Keeping control of food and labour costs
Ensuring Health & Safety and also hygiene procedures & standards are maintained
Having an in-depth knowledge of all menus. Responsible for recruiting, training & developing restaurant staff.
Dealing with and resolving customer complaints
Maximising all business opportunities to drive sales.
Communicating with the kitchen staff to ensure efficient food service.
Advising customers on wine selection.
Liaising with the Head Chef to discuss and develop the menu
Purchasing stock, supplies and negotiating best prices with trade suppliers
Ability to create a great atmosphere & be an inspirational host.
Monitoring sales and then writing informative reports for the F&B manager
To ensure proper cash handling procedures are followed as per policies set by the hotel
To develop and maintain good relations with guests and team members and to handle guest complaints as required by the outlet manager
Experience of managing people and driving business performance
Experience of organising private functions including Themed afternoon teas and outdoor caterings
Handling high volume banquets events such as wedding fare high level conferences, conducting meetings.
F&B Supervisor
Grosvenor House
01.2008 - 01.2013
Company Overview: A Luxury Collection Hotels by Marriot
Overall responsibility for the service standards as per the company SOP
Anticipating all the regular guest needs by attention to details to make sure they return
Ensure that all guest requirements are met in a prompt and courteous manner
To monitor the rostering and the vacation plans of the staff as per the business trends
To ensure proper cash handling procedures are followed as per policies set by the hotel
To develop and maintain good relations with guests and team members and to handle guest complaints as required by the outlet manager
To handle all the guest complaints within the limit and update the manager on duty
A Luxury Collection Hotels by Marriot
Restaurant Captain
Buddha bar
01.2008 - 01.2013
Company Overview: A world famous franchise restaurant.
To ensure that each table is correctly set up as per the reservation chart
Holding the sections of the minimum of seven to eight tables with always keeping the turnover of the tables
In charge for the cashiering closing of the outlet which where the turnover of two hundred thousand AED on a daily basis
Attend communication meeting, briefings and training sessions as required by the Operation Manager
To ensure that a daily briefing is carried out for restaurant Team Members
To ensure that the Manager is kept informed of all guest comments and complaints
To arrange the fellow colleges duty allocation before the operation according to the individual strengths
A world famous franchise restaurant.
Bar Captain
BAR 44
01.2008 - 01.2013
Replenish Beverage Par Stocks.
Prepare all requisitions according to par stock.
To record spillage and breakage as per the standards.
To ensure that a daily briefing is carried out for bar Team Members.
Bartender
LE ROYAL MERIDIAN BEACH RESORT AND SPA
01.2006 - 01.2008
BARTENDER : PIANO BAR (A classic cocktail bar of 112 covers)
F&B SERVICE ASST : PRIME RIB (An award winning fine dining steak house of 65 covers)
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