Marshall Louis

Experienced Hospitality and Food & Beverage Operations professional with over 30 years of expertise in restaurant management, hotel operations, customer service, and team leadership. Proven ability to manage large teams, improve operational efficiency, deliver exceptional guest experiences, and successfully oversee restaurant and hospitality operations across India and the UAE.

Head of Operations at Cloud Kitchen, Bengaluru (2020-01 – Present)

• Managing overall cloud kitchen operations and team.
• Ensuring quality standards, timely delivery and customer satisfaction.
• Streamlining processes to improve efficiency and productivity.

Head of Operations at Hotel Empire Group (Karama Restaurant), Bengaluru (2011-01 – 2018-12)

• Led restaurant operations as Head of Operations.
• Managed staff, operations, customer service and cost control.
• Drove operational excellence and maintained service standards.

Restaurant General Manager at Shoik Far Eastern Fine Dining Cuisine

• Managed complete restaurant operations.
• Supervised staff and ensured high-quality guest experience.
• Implemented operational improvements.

Assistant Restaurant Manager at Abu Dhabi International Airport Hotel (Civil Aviation)

• Assisted in managing restaurant operations.
• Ensured smooth service delivery and customer satisfaction.
• Coordinated between kitchen and service teams.

General Supervisor at Rotana Hotels (1996-01 – 1998-12)

• Supervised restaurant operations and staff.
• Maintained service standards and guest satisfaction.

VIP Services In-Charge at National Hotel Company (1993-01 – 1996-12)

• Handled VIP guest services and special requests.
• Ensured exceptional hospitality and guest satisfaction.

Butler at The Oberoi, Bengaluru (1993-01)

Butler (1990-01)

Bachelor of Arts in B.A.