Prasath Bellan

Hospitality Management Professional with 14+ years of progressive experience in guest services, residential dining operations, and team leadership across prestigious international brands. Proven track record managing multi-outlet food service, room service operations, and coordinating large-scale events serving 600+ guests while ensuring comfort, dietary accommodations, and personalized care. Expert in budget management, staff development, vendor relations, and creating welcoming, safe environments for diverse populations.

Award-winning professional recognized for building guest loyalty, memorizing individual preferences, and delivering operational excellence.

Professional Development & Full-time Parenting, Career Break at Self-Employed (2025-04 – Present)

• Developed business management expertise in business planning, financial modeling, and cashflow analysis.
• Built digital marketing skills in social media strategy, content creation, and brand engagement.
• Maintained hospitality industry knowledge through continuous professional development.

Assistant Food & Beverage Manager at Coast Hotel Plaza by APA (2024-06 – 2025-03)

• Oversaw restaurant and banquet operations with 7 event halls, executing up to 5 concurrent events serving 600+ total guests while maintaining service excellence.
• Managed high-volume dining serving 120+ covers on peak days, ensuring dietary accommodations and seamless kitchen-service coordination.
• Negotiated vendor contracts and optimized procurement operations to reduce costs while maintaining quality standards.
• Led recruitment, scheduling, and payroll administration, making strategic personnel decisions to maximize team performance.

Assistant Manager, Braven & Lobby Bar at JW Marriott Hotel (2024-02 – 2024-03)

• Managed upscale restaurant and lobby bar operations, delivering luxury service to 250+ guests during peak periods.
• Administered payroll processing, tip calculations, and equitable distribution ensuring accurate compensation.
• Executed inventory control and cost management strategies, monitoring stock levels to optimize budget and minimize waste.
• Prepared daily operational reports providing real-time performance data for management decision-making.

General Manager at Fuzed Kitchen + Bar (2023-06 – 2024-01)

• Directed complete restaurant operations with full P&L accountability, overseeing front-of-house, back-of-house, and administrative functions.
• Developed and launched new menu offerings through market analysis, optimizing pricing while accommodating diverse dietary preferences.
• Led end-to-end HR operations including recruitment, training, and performance management to build high-performing teams.
• Managed vendor negotiations and supply chain optimization, reducing operational costs through strategic procurement.

Beer Brewing Bartender at Sherwood Mountain Brewhouse (2022-09 – 2023-04)

• Delivered craft beer service with expert product knowledge, providing personalized recommendations to enhance guest experiences.
• Trained in beer manufacturing procedures and tasting techniques, gaining comprehensive understanding of production and quality standards.
• Managed inventory, cash handling, and daily reconciliation while maintaining beverage service excellence.

Food and Beverage Manager at Wings Tap & Grill (2019-10 – 2021-12)

Managed complete F&B operations with full budget accountability over 2+ years, ensuring consistent quality and guest satisfaction.

• Developed menu strategies through competitive analysis and cost optimization, balancing guest appeal with dietary variety.
• Led recruitment, training, and performance management, making strategic decisions to maintain high-performing teams.
• Directed promotional initiatives to drive traffic and strengthen community presence while controlling labor costs.

Bar Manager (Multi Outlet) at Le Meridien Hotel (Marriott International) (2017-12 – 2018-12)

• Directed beverage operations across 5 outlets plus room service for 176-room property, ensuring Marriott brand standards.
• Managed room service operations, delivering timely, quality service with attention to individual guest preferences and special requests.
• Oversaw staff scheduling, payroll, and tip distribution across multiple venues, optimizing labor costs.
• Executed comprehensive inventory management and cost control, conducting regular audits to minimize waste.

Mixologist / Assistant Outlet Manager at Harbour Marriott Hotel (Pre-opening of CROFT) (2015-09 – 2017-12)

• Orchestrated large-scale weekend brunch events for 120-180 guests with unlimited beverage service, managing operations and staff.
• Collaborated with world-renowned Chef Darren Valvick (World's #3 Chef) to create innovative beverage pairings.
• Contributed to 4 major industry awards: Caterer Global Awards Dubai (Best Restaurant, Best Team), Food Writer Award, Taste Dubai Award, and Hotelier Middle East (2016-2017).
• Managed beverage costing, recipe development, and menu engineering while training staff on service excellence.

Senior Bartender / Acting Supervisor at Courtyard By Marriott Hotel (2014-03 – 2015-09)

• Supervised community sports bar operations, managing service for 130+ guests during peak events while maintaining Marriott standards.
• Built guest loyalty by memorizing names and preferences of 35+ regular patrons, creating personalized experiences and repeat visits.
• Managed inventory control, staff scheduling, and training while executing high-volume service under pressure.
• Optimized stock ordering for major events, minimizing waste and maintaining budget targets.

Head Bartender / Supervisor at Le Royal Park Hotel (2013-05 – 2013-12)

• Supervised multi-outlet beverage operations, coordinating distribution to 3 additional outlets, room service, and events while managing staff scheduling and inventory.
• Managed event setups and multi-outlet coordination, ensuring proper equipment, inventory, and staffing for functions while maintaining service excellence across all points.

Bartender at Guhantara Arts & Sports Club - Cave Resort (2012-06 – 2013-04)

• Operated high-volume service processing 150-180 daily transactions with immediate payment, maintaining accuracy and speed in dynamic entertainment environment.
• Executed daily inventory management and cash reconciliation, ensuring financial accountability for high-volume operations.

Diploma in Bar Management in Bar Management – Hindustan College of Arts & Science (2011-01 – 2012-01)

B.Sc in Catering Science and Hotel Management – Hindustan College of Arts & Science (2009-01 – 2012-01)