Harish Sudarsanan
Bangalore
Summary
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)
Education
Bachelor - Hotel management
Bharathiar University
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Grosvenor house E Academy
Skills
Food safety
Personal Information
- Father's Name: C S Sudarsanan
- Date of Birth: 07/23/85
- Gender: Male
- Nationality: Indian
- Marital Status: Married
Timeline
In Room Dining Manager / Outlet In-Charge
ROSEWOOD HOTELS
11.2013 - 03.2019
F&B Supervisor
Grosvenor House
01.2008 - 01.2013
Restaurant Captain
Buddha bar
01.2008 - 01.2013
Bar Captain
BAR 44
01.2008 - 01.2013
Bartender
LE ROYAL MERIDIAN BEACH RESORT AND SPA
01.2006 - 01.2008
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Grosvenor house E Academy
Bachelor - Hotel management
Bharathiar University
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