Sougata Dey

Performance-driven hospitality professional with 5 years of progressive international experience spanning luxury 5-star island resorts, fine-dining establishments, and high-volume operations across the Maldives, Qatar, Saudi Arabia, and India. Combines operational leadership and cost-control discipline with deep expertise in table-side wine service, cellar curation, and bespoke guest experiences. Proven ability to elevate luxury service benchmarks and drive operational rigor, demonstrated by achieving a 100% Leading Quality Assurance (LQA) audit score.

Committed to fostering high-performing floor teams and delivering seamless dining experiences tailored to discerning global clientele.

Assistant Restaurant Manager at HERFY, SAUDI ARABIA (2026-07 – Present)

• Oversee daily high-volume restaurant operations, shift reconciliation, inventory management, and labour/food cost control.
• Ensure strict compliance with HACCP, food safety, hygiene, and brand quality standards, conducting ongoing operational coaching.
• Prepare weekly staff schedules, lead operational briefings, and maintain audit readiness across all service stations.

Food & Beverage Supervisor & Sommelier at EMERALD MALDIVES RESORT & SPA (LHW) (2025-03 – 2026-06)

• Delivered personalized wine service, bespoke food pairings, and curated degustation dinners for international luxury guests.
• Achieved a flawless 100% Leading Quality Assurance (LQA) audit score for consistent service excellence and dining standards.
• Conducted daily service briefings and trained multicultural team members on grape varieties, service etiquette, and decanting protocols.
• Managed cellar inventory, temperature monitoring, stock rotations, and minimized wastage through precise pour-cost controls.
• Handled VIP guest recovery and personalized culinary/beverage preference profiles.

Head Waiter (Italian Fine Dining) at SEAZEN GROUP, QATAR (2022-06 – 2024-12)

• Supervised front-of-house operations in a high-end Italian dining concept, maintaining impeccable presentation and service standards.
• Coordinated staff scheduling, station mise en place, and event execution during peak covers.
• Championed guest retention by introducing structured feedback mechanisms and curated tableside recommendations.

Guest Service Associate at ITC SONAR & ITC ROYAL BENGAL, INDIA (2021-04 – 2022-03)

• Executed luxury banqueting and restaurant service across 200+ covers in a leading luxury collection property.
• Managed floor inventory, service equipment maintenance, and logistics to ensure seamless service flow.

BBA – University of the People, CA (2026)

Diploma in Hotel Management – SBIHM Kolkata (2020 – 2020)