Srirajagopalan

Food and Beverage leader offering approximately 22 years of documented hospitality experience, including 16+ years within the UAE luxury hotel and resort sector. Specialises in multi-outlet F&B operations, restaurant management, banquet execution, guest-experience delivery, P&L analysis, cost control, menu engineering and workforce development. Progressed from frontline service into senior operational leadership and currently supports F&B operational areas while serving as departmental F&B In-Charge when required.

Brings extensive Marriott experience, four pre-opening assignments and a verified record of achieving exceptional employee engagement, event satisfaction and brand-audit results.

Restaurant & Banquet Manager / Assistant F&B Manager - F&B In-Charge - Marriott International - Le Meridien Al Aqah Beach Resort - Fujairah

(2016-06 - 2026-08)

• Direct banquet operations and oversee key F&B areas comprising 3 Restaurants, 3 Bars, and IRD & Minibar, including budgeting and forecasting for the F&B Department, while maintaining approved budgets and established service standards.
• Coordinate overall departmental operations, relieve the F&B Manager during absences and lead the division as F&B In-Charge to maintain uninterrupted service delivery.
• Analyse outlet P&L statements, implement cost-control practices and strengthen productivity and profitability through disciplined financial and operational oversight.
• Monitor market trends, design menus, coordinate goods purchasing and apply menu-engineering principles to improve product relevance and commercial performance.
• Anticipate customer requirements, resolve concerns proactively and oversee group events with a consistent focus on guest and event satisfaction.
• Recruit, train and appraise personnel while establishing targets, KPIs, schedules, policies and procedures and promoting two-way communication, ownership, motivation and teamwork.

Assistant Outlet Manager - Le Meridien Al Aqah Beach Resort - Fujairah

(2010-11 - 2013-01)

Outlets: Thai Restaurant, Lobby Lounge, Club Lounge and All Day Dining Restaurant. Additional Assignment: Outlet Pre-Opening Assistant Manager

• Managed daily operations across four dining and lounge environments while supporting optimum guest satisfaction, departmental profitability and consistent service delivery.
• Prepared workforce schedules according to forecasts and manning guidelines, identified development needs and delivered continuous training in coordination with the Outlet Manager and Director of F&B.
• Maintained outlet cleanliness, equipment condition, sanitary compliance and hotel operating standards while controlling breakages and avoidable losses.

Restaurant Supervisor - Saffron All Day Dining Restaurant - Atlantis The Palm - Pre-Opening Hotel Team - Dubai

(2008-09 - 2010-08)

• Supervised service workflow, sequence of service, cashiering, opening and closing checklists and weekly cleaning schedules while providing hands-on operational support.
• Monitored customer satisfaction, handled feedback and complaints, escalated guest or colleague concerns appropriately and used customer-history records to strengthen guest recognition.
• Conducted performance evaluations, coaching, counselling, briefings and regular training to strengthen colleague knowledge, professionalism and job performance.

F&B Supervisor - All Day Dining Restaurant and Banquet Operations - Le Meridien Al Aqah Beach Resort - Fujairah

(2005-11 - 2008-04)

• Coordinated and supervised restaurant and banquet operations, operating equipment and event set-ups while maintaining awareness of current F&B trends, systems and practices.
• Led waiters, managed assigned tables and delivered guest service using extensive menu knowledge and personalised dish recommendations.
• Anticipated guest requirements, responded professionally to enquiries and resolved service-related issues efficiently to support optimum customer satisfaction.

Waiter - Pre-Opening Team - Hilton Kuwait Resort - Kuwait

(2002-04 - 2005-11)

• Contributed to pre-opening readiness and the establishment of Food and Beverage service operations at the resort.
• Delivered attentive table service and guest assistance in accordance with hotel-service expectations.
• Supported restaurant preparation, service coordination and smooth operational delivery during the opening phase.

Waiter - Pre-Opening Team - Le Royal Meridien - Chennai, India

(2000-08 - 2002-04)

• Participated in pre-opening preparations and supported the commencement of restaurant-service operations.
• Provided professional food and beverage service while responding courteously to guest requirements.
• Collaborated with F&B colleagues on outlet preparation, service flow and routine operational activities.

Bachelor Degree - Hotel Management and Catering Technology - Tamil Nadu Open University (2007 - 2010)

Diploma - Hotel Management and Catering Technology - State Institute of Hotel Management (1997 - 2000)