Gopi Nair

F&B Manager with 25+ years of international hospitality experience across luxury hotels, fine dining, banquet operations, resorts, and cruise environments. Delivered consistent P&L growth across India, UAE, Saudi Arabia, Bahrain, Nepal, New Zealand, and Royal Caribbean International. Led teams of 25+ associates, executed events for 500+ guests, grew banquet revenue by 35%, and cut operational wastage by 15% through process improvement and data-driven planning.

Food & Beverage Manager - Mothimahal Residency - Thrissur, Kerala, India

(2025-03)

• Directed integrated Food & Beverage functions across restaurant, banquet, IRD, and ODC divisions while leading 25+ hospitality professionals.
• Accelerated departmental turnover by 22% through tailored dining packages, strategic cross-selling techniques, and premium guest engagement.
• Reduced COGS and procurement spend by 15% by overhauling stock governance policies, renegotiating vendor contracts, and eliminating operational wastage.

Assistant Food & Beverage Manager - Trichur Tower - Thrissur, Kerala, India

(2024-03 - 2025-01)

• Orchestrated banquet, restaurant, and outdoor catering operations serving 150+ daily guests, boosting efficiency in a high-volume environment.
• Analyzed guest feedback and launched recovery actions that lifted dining satisfaction scores by 15%.

Restaurant Manager - KPM Tripenta Hotel - Kozhikode, Kerala, India

(2022-02 - 2024-02)

• Generated a 25% increase in catering and banquet earnings through client acquisition and strategic event planning.
• Optimized procurement cycles and staffing schedules using operational data, reducing labour overhead by 12% without compromising service quality.

Food & Beverage Supervisor - Hotel Yak and Yeti - Kathmandu, Nepal

(2021-07 - 2022-01)

• Administered luxury banquet and fine-dining services for 250+ international travelers, diplomats, and executive guests within a five-star hospitality environment.
• Orchestrated 40+ conferences, VIP receptions, and corporate programs, consistently achieving guest satisfaction scores above 95%.

Restaurant Manager - Hotel Pooram International - Kerala, India

(2016-02 - 2020-03)

• Managed F&B operations across restaurant and banquet outlets serving 100+ covers daily.
• Reduced food cost percentage by 8% over two years; trained and developed 15+ staff, cutting turnover by 25%.

Restaurant Manager - Al Osara - Bahrain

(2015-02 - 2016-01)

• Oversaw full restaurant operations including P&L reporting, staff performance reviews, and daily cost reconciliation within a multicultural environment.
• Achieved a 5% COGS reduction through vendor negotiations and decreased average table turn time by 15%.

Restaurant Manager - Garlic Restaurant + Bar - Abu Dhabi, UAE

(2013-07 - 2014-11)

• Looked after upscale dining and banquet functions for international VIPs; facilitated 30+ corporate and themed events.
• Redesigned workforce coordination strategies and dining execution systems, strengthening responsiveness during high-volume service periods.

Senior Captain - The Park Hotels - Visakhapatnam, India

(2012-02 - 2013-06)

• Developed and implemented SOPs for 20+ service staff, reducing average customer wait time by 10 minutes and improving overall service efficiency.
• Established KPIs that improved table turnover by 12% and dining turnaround efficiency by 18%.

F&B Executive - Executive Hotels - Riyadh, Saudi Arabia

(2008-10 - 2011-10)

• Administered banquet logistics and restaurant execution for hospitality operations serving 400+ guests during peak business periods.
• Monitored monthly KPIs and F&B cost ratios; implemented corrective actions that kept food cost within budget.

Senior Steward - The Hans Hotel India - India

(2007-12 - 2008-09)

Food Server - The Sebel Auckland - New Zealand

(2007-02 - 2007-11)

Steward - Park Plaza - Gurugram, India

(2004-12 - 2006-11)

Captain Waiter - Nirula's - New Delhi, India

(2000-06 - 2004-11)

Assistant Waiter - Royal Caribbean Cruise Ship

(1998-12 - 2000-01)

Internship Trainee - The Claridges - New Delhi

(1997-05 - 1998-11)

Steward - Le Méridien & The Bristol Hotel - Delhi / Gurugram

(1994-10 - 1997-01)

Diploma - Hotel Management - National Council Vocational Training (1998)

Higher Secondary Education - Kerala School (1993)