Ragesh R Rajeev
HOSPITALITY MANAGEMENT
Summary
Creative and skilled hotel professional taking pride in providing exceptional guest experiences. Have excellent service and supervisory skills and extensive knowledge of regulations regarding sanitation, safety, and cleanliness. Have a valid Food Handler's Permit and more than 10 years of experience in operating restaurant & bar concepts from casual to fine dining and high volume to cocktail lounge.
Customer service-focused hospitality Beverage Director with strong expertise and content knowledge of beer, fine wines and spirits. Built career of 9 years of experience improving restaurant standards in providing quality beverages and service. Highly skilled in managing employees through entire hiring, training and scheduling areas.
Overview
15
15
years of professional experience
2
2
years of post-secondary education
4
4
Languages
Work History
Food and Beverage Manager
Hilton
11.2024 - Current
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Resolved customer concerns promptly and professionally, ensuring repeat business and positive word-of-mouth referrals.
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
- Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Managed bar and wait staff and directed hiring program.
- Implemented creative solutions for space optimization during peak hours or busy seasons.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Improved customer satisfaction by implementing innovative food and beverage menu options.
- Maintained strong relationships with suppliers, ensuring consistent product quality while controlling costs.
- Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
- Resolved customer complaints involving food or beverage quality and service.
- Organized successful special events that contributed to increased sales figures.
- Managed inventory effectively, reducing waste and optimizing stock levels.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
- Increased overall revenue with strategic pricing adjustments and targeted marketing campaigns.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely.
- Coordinated with vendors to secure competitive pricing on ingredients, supplies, and equipment.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Worked closely with marketing teams on promotional activities that generated increased foot traffic.
- Maintained compliance with industry standards regarding alcohol service guidelines by regularly updating staff training and certifications.
- Maintained highest standards for beverage quality and service.
- Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
- Conducted regular performance evaluations for team members, providing constructive feedback and opportunities for growth.
- Implemented cost-saving measures in purchasing, resulting in significant budgetary improvements.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Streamlined operations through regular review of processes and implementation of best practices.
- Streamlined reservation process, incorporating online booking system that improved customer convenience and satisfaction.
- Enhanced team morale and reduced turnover by implementing staff recognition program, acknowledging outstanding performance and dedication.
- Improved beverage sales with introduction of curated wine and craft beer selection, appealing to wider range of tastes and preferences.
- Oversaw daily operations, ensuring compliance with health and safety regulations, and maintaining clean and welcoming environment.
- Implemented customer feedback system to gather insights and action improvements, leading to noticeable enhancement in service delivery.
- Enhanced operational efficiency, deploying new point-of-sale system that expedited service and improved transaction accuracy.
- Enhanced dining experience with implementation of new menu, reflecting current culinary trends and customer preferences.
- Fostered culture of excellence among staff, providing ongoing training and development opportunities that led to several internal promotions.
- Coordinated with kitchen team to design limited-time offers, generating increased interest and repeat business.
- Initiated loyalty program that rewarded repeat customers, effectively increasing customer retention rates.
- Developed comprehensive waste reduction program, significantly decreasing costs and contributing to sustainability goals.
- Conducted regular competitor analysis to stay ahead of industry trends and adapt strategies accordingly, keeping establishment competitive.
- Negotiated with suppliers to secure high-quality ingredients at competitive prices, improving overall food quality and profit margins.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Increased restaurant efficiency, streamlining inventory management processes to ensure optimal stock levels and reduce waste.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Maximized quality assurance by completing frequent line checks.
- Purchased food and cultivated strong vendor relationships.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Collaborated with executive chef to ensure menu items met dietary and allergen requirements, catering to broader customer base.
Restaurant Manager
Marriot Hotel
04.2021 - 11.2024
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Correctly calculated inventory and ordered appropriate supplies.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Enhanced dining experience with introduction of seasonal menu, keeping offerings fresh and exciting.
- Increased sales during off-peak hours by creating and promoting special offers.
- Managed all aspects of restaurant's social media presence, enhancing brand awareness online.
- Fostered positive work environment, leading to decrease in staff turnover.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
Floor Supervisor
Marsa Malaz Kempinski - The Pearl
01.2019 - 04.2020
- Company Overview: Illusion Night-Club and Lounge is a highly rated best all-round venue 2018, 2019
- FACT Magazine hosted another stunning awards ceremony for the fourth annual FACT Dining Awards, on April 8, 2018,2019
- Both are award winning venues
- Floor & Bar In-charge for Illusion & Secret Garden
- Maintained profitability of 70% with P&L analysis
- In charge of 11 Bar and 12 Floor Associates
- Reduced beverage cost YOY by 3.5% and maintained at 28%
- Micros menu engineering and menu design for Mixology
- Creating weekly & monthly outlet-wise P&L statements
- Assisting with forecasts & budgets
- Recruitments & In charge of roster
- Daily, Weekly Associates Service Training
- Ensure all venues open on time and that they are ready for business
- Ensure excellent front of house service, allocate and support staff throughout the shift to maintain speed of service and cleanliness of the venue
- Always keep staff busy and productive
- Ensure staff meet the standards of the bars, addressing and correcting bad practice where need be
- Maintain back of house and cellars to a high standard
- Liaise on shift with Head Chef to resolve problems and ensure great service
- Complete daily paperwork to ensure the after running of the venues, and for those standards to be monitored and maintained throughout the shift
- Pre-empt and actively respond to problems that arise and keep management up to date
- Ensure all venues close on time, end of day jobs completed to a high standard, staff are signed off promptly, all back and front of house areas checked and secured and that venues are in excellent order for the next day's service
- To actively maintain all areas within your remit, i.e
- Toilets, Atrium, smoking area
- To clean and maintain all equipment and notify management of any issues
- Assist in cash handling procedures as required Feedback on your shift to the managers and supervisor taking over
- Attend all staff meetings
- Illusion Night-Club and Lounge is a highly rated best all-round venue 2018, 2019
- FACT Magazine hosted another stunning awards ceremony for the fourth annual FACT Dining Awards, on April 8, 2018,2019
- Both are award winning venues
Senior Bartender
Marsa Malaz Kempinski - The Pearl
09.2017 - 01.2019
- Assist the Bar Manager in creating cocktail menus and promotional ideas
- Always communicate openly to the management regarding guest and associates' feedback to find solutions for challenges
- Follow recipes accurately to obtain desirable taste, texture and presentation of each and every drink while staying flexible to guests' requests
- Create excellent seasonal cocktails to be featured as specials by understanding the characteristic of each and every ingredient and its role in the drink
- Roster and supervise bar staff with the ability to motivate your team
- Responsible for safe and secure handling of bar equipment, till operation and cash
- Place purchase orders
- Taking the lead in marketing campaigns to drive footfall and revenue
- Maintaining a high standard of cleanliness and hygiene in your area of concern
- Maintaining food safety and health and safety to meet legal and company requirements, Hazard and defect reporting
- Extensive training weekly on history and processes of Wines, Beers, Spirits, Syrup making and Cocktail combinations and presentations
Bar Captain
Marriott Marquis City Center Hotel
01.2017 - 09.2017
- Company Overview: Glo Cocktail Bar is a highly rated venue in TripAdvisor, we offer an extensive cocktail menu featuring classics to modern and everything in-between
- Here cocktails are crafted to perfection and served in a chic and innovative manner
- Offer exceptional service and hospitality to all our guests and act as a role-model to the rest of the team
- Actively engage in conversation with guests to build and retain loyalty and always look for an innovative way to exceed the expectation of my guest
- Maintain calm and relaxed attitude under pressure and assist others in my team to deliver excellent productivity
- Delegate duties and additional assignments to my team and monitor progress and completion
- Assist the Outlet Manager in creating cocktail menus and promotional ideas
- Always communicate openly to the management regarding guest and associates' feedback to find solutions for challenges
- Maintain high standards and professionalism in every cocktail and other drink preparation
- Follow recipes accurately to obtain desirable taste, texture and presentation of each and every drink while staying flexible to guests' requests
- Create excellent seasonal cocktails to be featured as specials by understanding the characteristic of each and every ingredient and its role in the drink
- Use appropriate technique, sequence and presentation while preparing drinks and supervise others to do the same
- Optimize every upselling opportunity by pro-actively introducing specials and premium brands to our guests
- Completely responsible for beverage stock level, inventory, ordering and monitoring movements of stock
- Glo Cocktail Bar is a highly rated venue in TripAdvisor, we offer an extensive cocktail menu featuring classics to modern and everything in-between
- Here cocktails are crafted to perfection and served in a chic and innovative manner
Bartender
Marriott Marquis City Center Hotel
01.2013 - 12.2016
- Company Overview: Multi award winning New York Steakhouse is a high-end traditional Steakhouse specialize in premium steaks such as the US Black Angus and Australian Wagyu
- Features extensive wine list and handpicked classic cocktails made using the classic techniques and ingredients
- Mise-en-place for the bar operation according to the meal period
- Prepare opening stock and randomly cross check for accuracy
- Present cocktail of the day and brief the team on the bar status during the pre-shift meeting
- During operation, actively engage with guests and make sure their expectations are met and exceeded
- Prepare cocktails using correct techniques and follow standard presentation
- Offer wine recommendations to our guests and proactively upsell without being pushy
- Maintain par level, daily inventory and transfer of all beverages
- Promoted as a Bar Captain to Glo Cocktail Bar
- Multi award winning New York Steakhouse is a high-end traditional Steakhouse specialize in premium steaks such as the US Black Angus and Australian Wagyu
- Features extensive wine list and handpicked classic cocktails made using the classic techniques and ingredients
Lead Bartender
The Raintree Hotels
12.2009 - 08.2012
- Expertly prepare and serve cocktails and beverages to guests following standard recipes
- Anticipate guests' needs to exceed expectation
- Operate register and verification machines
- Order required liquor and supplies
- Clean and sanitize bar and equipment and replenish supplies
Education
Diploma - Hospitality & Tourism
Asian Hotel Management & Catering Technology
04.2007 - 04.2009
Skills
Food and beverage operations
Disclaimer
I hereby declare that the above furnished details are true and correct to the best of my knowledge.
Personal Information
- Passport Number: U0581216
- Passport Place Of Issue: Doha, Qatar
- Date of Birth: 10/15/90
- Gender: Male
- Nationality: Indian
- Marital Status: Married
Timeline
Food and Beverage Manager
Hilton
11.2024 - Current
Restaurant Manager
Marriot Hotel
04.2021 - 11.2024
Floor Supervisor
Marsa Malaz Kempinski - The Pearl
01.2019 - 04.2020
Senior Bartender
Marsa Malaz Kempinski - The Pearl
09.2017 - 01.2019
Bar Captain
Marriott Marquis City Center Hotel
01.2017 - 09.2017
Bartender
Marriott Marquis City Center Hotel
01.2013 - 12.2016
Lead Bartender
The Raintree Hotels
12.2009 - 08.2012
Diploma - Hospitality & Tourism
Asian Hotel Management & Catering Technology
04.2007 - 04.2009
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