Ragu Pathi

Results-driven Food and Beverage Supervisor with 9+ years in hospitality industry, including Hilton Seychelles. Expertise in team leadership, inventory control, menu planning, and wine service. Proven track record of exceeding F&B budgets, executing high-revenue wine dinners, and implementing training programs that boost service efficiency and guest satisfaction.

F&B supervisor - Hilton labriz seychelles resort & spa - Seychelles

(2022-07 - 2025-12)

• Greeted guests warmly, fostering a welcoming atmosphere and ensuring a positive dining experience.
• Managed restaurant reservations and seating slots, optimizing table turnover and guest flow.
• Conducted guest satisfaction checks, promptly addressing feedback to enhance service quality.
• Processed bills, performed shift closing on POS terminals, and reconciled cash and credit card statements.
• Executed all opening and closing procedures per company standards, ensuring operational readiness.
• Successfully organized multiple wine dinners, generating significant profit and enhancing venue reputation.
• Implemented a new training program, improving service efficiency and consistency across the team.
• Achieved monthly food and beverage budget targets, demonstrating strong financial management.

RESTAURANT CAPTAIN - Fortel hotel - Chennai

(2020-12 - 2022-01)

• Reported to Restaurant Manager, supporting daily operations and ensuring seamless service delivery.
• Greeted guests warmly, creating a friendly and welcoming atmosphere that encouraged repeat visits.
• Completed all opening and closing procedures per company standards, maintaining operational consistency.
• Successfully conducted numerous banquet parties, coordinating logistics and exceeding client expectations.
• Managed multiple outlets simultaneously, handling diverse tasks and prioritizing effectively.
• Checked with guests to ensure satisfaction with food and beverage, resolving issues promptly.

Waiter To Training captain - Abu sarovar portico (sarovar hotels & resorts) - Kilpauk, chennai

(2016-07 - 2020-02)

• Reported to Restaurant Manager and supported daily operations, ensuring smooth service flow.
• Greeted and seated guests with enthusiasm, creating a positive first impression and setting service tone.
• Presented menus, suggested specials, took orders, and served food and beverages accurately.
• Gathered guest feedback, presented bills, and processed payments via cash or card, ensuring accuracy.
• Progressed from Waiter to Training Captain, demonstrating leadership and commitment to excellence.

Bsc - Tourism & hostpitality management - Madurai kamaraj university

Diploma - hotel management and catering technology - Chennai's amirtha international insitute of hotel management and catering technology (2014 - 2016)