RAGESH RAJEEV
FOOD AND BEVERAGE MANAGER
Ocho Rios,OCHO RIOS
Summary
Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence.
Overview
16
16
years of professional experience
Work History
Food and Beverage Manager
Sandals Ochi
10.2025 - Current
- Oversaw daily operations of food and beverage departments, ensuring high service standards.
- Collaborated with culinary team to maintain consistency in food quality and presentation.
- Analyzed guest feedback to drive improvements in service delivery and product offerings.
- Led cross-departmental initiatives to enhance overall guest satisfaction and operational efficiency.
- Managed inventory effectively, reducing waste and optimizing stock levels.
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
- Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
- Oversaw the hiring process for new employees, selecting top talent to join our team.
- Conducted regular performance evaluations for team members, providing constructive feedback and opportunities for growth.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely.
- Implemented creative solutions for space optimization during peak hours or busy seasons.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Managed bar and wait staff and directed hiring program.
- Managed budgeting and financial reporting for food and beverage department, identifying areas for cost savings without compromising on quality.
- Oversaw daily operations, ensuring compliance with health and safety regulations, and maintaining clean and welcoming environment.
- Collaborated with executive chef to ensure menu items met dietary and allergen requirements, catering to broader customer base.
- Managed inventory controls, optimizing stock levels and reducing waste.
- Trained and mentored staff on customer service excellence and operational procedures.
- Managed supplier relationships, negotiating contracts for cost-effective procurement of ingredients and materials.
Assistant Food and Beverage Director
Hilton
11.2024 - 10.2025
- Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Implemented creative solutions for space optimization during peak hours or busy seasons.
- Improved customer satisfaction by implementing innovative food and beverage menu options.
- Resolved customer complaints involving food or beverage quality and service.
- Organized successful special events that contributed to increased sales figures.
- Managed inventory effectively, reducing waste and optimizing stock levels.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
- Increased overall revenue with strategic pricing adjustments and targeted marketing campaigns.
- Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely.
- Enhanced team morale and reduced turnover by implementing staff recognition program, acknowledging outstanding performance and dedication.
- Improved beverage sales with introduction of curated wine and craft beer selection, appealing to wider range of tastes and preferences.
- Oversaw daily operations, ensuring compliance with health and safety regulations, and maintaining clean and welcoming environment.
- Enhanced dining experience with implementation of new menu, reflecting current culinary trends and customer preferences.
- Fostered culture of excellence among staff, providing ongoing training and development opportunities that led to several internal promotions.
- Coordinated with kitchen team to design limited-time offers, generating increased interest and repeat business.
- Initiated loyalty program that rewarded repeat customers, effectively increasing customer retention rates.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Increased restaurant efficiency, streamlining inventory management processes to ensure optimal stock levels and reduce waste.
- Collaborated with executive chef to ensure menu items met dietary and allergen requirements, catering to broader customer base.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Negotiated with suppliers to secure high-quality ingredients at competitive prices, improving overall food quality and profit margins.
- Managed budgeting and financial reporting for food and beverage department, identifying areas for cost savings without compromising on quality.
- Streamlined reservation process, incorporating online booking system that improved customer convenience and satisfaction.
- Organized and executed catering services for special events, expanding business scope and increasing revenue streams.
- Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Maintained highest standards for beverage quality and service.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
Restaurant Manager
Marriot Hotel
04.2021 - 11.2024
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Correctly calculated inventory and ordered appropriate supplies.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Floor Supervisor
Marsa Malaz Kempinski - The Pearl
01.2019 - 04.2020
- Company Overview: Illusion Night-Club and Lounge is a highly rated best all-round venue 2018, 2019
- FACT Magazine hosted another stunning awards ceremony for the fourth annual FACT Dining Awards, on April 8, 2018,2019
- Both are award winning venues
- Floor & Bar In-charge for Illusion & Secret Garden
- Maintained profitability of 70% with P&L analysis
- In charge of 11 Bar and 12 Floor Associates
- Reduced beverage cost YOY by 3.5% and maintained at 28%
- Micros menu engineering and menu design for Mixology
- Creating weekly & monthly outlet-wise P&L statements
- Assisting with forecasts & budgets
- Recruitments & In charge of roster
- Daily, Weekly Associates Service Training
- Ensure all venues open on time and that they are ready for business
- Ensure excellent front of house service, allocate and support staff throughout the shift to maintain speed of service and cleanliness of the venue
- Always keep staff busy and productive
- Ensure staff meet the standards of the bars, addressing and correcting bad practice where need be
- Maintain back of house and cellars to a high standard
- Liaise on shift with Head Chef to resolve problems and ensure great service
- Complete daily paperwork to ensure the after running of the venues, and for those standards to be monitored and maintained throughout the shift
- Pre-empt and actively respond to problems that arise and keep management up to date
- Ensure all venues close on time, end of day jobs completed to a high standard, staff are signed off promptly, all back and front of house areas checked and secured and that venues are in excellent order for the next day's service
- To actively maintain all areas within your remit, i.e
- Toilets, Atrium, smoking area
- To clean and maintain all equipment and notify management of any issues
- Assist in cash handling procedures as required Feedback on your shift to the managers and supervisor taking over
- Attend all staff meetings
- Illusion Night-Club and Lounge is a highly rated best all-round venue 2018, 2019
- FACT Magazine hosted another stunning awards ceremony for the fourth annual FACT Dining Awards, on April 8, 2018,2019
- Both are award winning venues
- Held team meetings to gain feedback, provide updates and set policies.
- Streamlined daily processes for increased efficiency, implementing new procedures and best practices.
- Resolved conflicts among staff members diplomatically, maintaining a harmonious working environment conducive to productivity.
- Met with management to discuss work plans and develop enhancements and strategies to achieve operational objectives.
- Served as a positive role model for staff, exemplifying strong leadership qualities and a commitment to company values.
Senior Bartender
Marsa Malaz Kempinski - The Pearl
09.2017 - 01.2019
- Assist the Bar Manager in creating cocktail menus and promotional ideas
- Always communicate openly to the management regarding guest and associates' feedback to find solutions for challenges
- Follow recipes accurately to obtain desirable taste, texture and presentation of each and every drink while staying flexible to guests' requests
- Create excellent seasonal cocktails to be featured as specials by understanding the characteristic of each and every ingredient and its role in the drink
- Roster and supervise bar staff with the ability to motivate your team
- Responsible for safe and secure handling of bar equipment, till operation and cash
- Place purchase orders
- Taking the lead in marketing campaigns to drive footfall and revenue
- Maintaining a high standard of cleanliness and hygiene in your area of concern
- Maintaining food safety and health and safety to meet legal and company requirements, Hazard and defect reporting
- Extensive training weekly on history and processes of Wines, Beers, Spirits, Syrup making and Cocktail combinations and presentations
- Closed out cash register and prepared cashier report at close of business.
- Managed cash handling procedures, reducing discrepancies and improving overall accountability.
- Demonstrated expertise in various mixology techniques, enhancing presentation and overall product quality.
- Established positive working environment that fostered teamwork and collaboration among staff members.
- Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies.
- Handled high-volume service periods calmly and efficiently, ensuring minimal wait times for guests.
- Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
Bar Captain
Marriott Marquis City Center Hotel
01.2017 - 09.2017
- Company Overview: Glo Cocktail Bar is a highly rated venue in TripAdvisor, we offer an extensive cocktail menu featuring classics to modern and everything in-between
- Here cocktails are crafted to perfection and served in a chic and innovative manner
- Offer exceptional service and hospitality to all our guests and act as a role-model to the rest of the team
- Actively engage in conversation with guests to build and retain loyalty and always look for an innovative way to exceed the expectation of my guest
- Maintain calm and relaxed attitude under pressure and assist others in my team to deliver excellent productivity
- Delegate duties and additional assignments to my team and monitor progress and completion
- Assist the Outlet Manager in creating cocktail menus and promotional ideas
- Always communicate openly to the management regarding guest and associates' feedback to find solutions for challenges
- Maintain high standards and professionalism in every cocktail and other drink preparation
- Follow recipes accurately to obtain desirable taste, texture and presentation of each and every drink while staying flexible to guests' requests
- Create excellent seasonal cocktails to be featured as specials by understanding the characteristic of each and every ingredient and its role in the drink
- Use appropriate technique, sequence and presentation while preparing drinks and supervise others to do the same
- Optimize every upselling opportunity by pro-actively introducing specials and premium brands to our guests
- Completely responsible for beverage stock level, inventory, ordering and monitoring movements of stock
- Glo Cocktail Bar is a highly rated venue in TripAdvisor, we offer an extensive cocktail menu featuring classics to modern and everything in-between
- Here cocktails are crafted to perfection and served in a chic and innovative manner
Bartender
Marriott Marquis City Center Hotel
01.2013 - 12.2016
- Company Overview: Multi award winning New York Steakhouse is a high-end traditional Steakhouse specialize in premium steaks such as the US Black Angus and Australian Wagyu
- Features extensive wine list and handpicked classic cocktails made using the classic techniques and ingredients
- Mise-en-place for the bar operation according to the meal period
- Prepare opening stock and randomly cross check for accuracy
- Present cocktail of the day and brief the team on the bar status during the pre-shift meeting
- During operation, actively engage with guests and make sure their expectations are met and exceeded
- Prepare cocktails using correct techniques and follow standard presentation
- Offer wine recommendations to our guests and proactively upsell without being pushy
- Maintain par level, daily inventory and transfer of all beverages
- Promoted as a Bar Captain to Glo Cocktail Bar
- Multi award winning New York Steakhouse is a high-end traditional Steakhouse specialize in premium steaks such as the US Black Angus and Australian Wagyu
- Features extensive wine list and handpicked classic cocktails made using the classic techniques and ingredients
Lead Bartender
The Raintree Hotels
12.2009 - 08.2012
- Expertly prepare and serve cocktails and beverages to guests following standard recipes
- Anticipate guests' needs to exceed expectation
- Operate register and verification machines
- Order required liquor and supplies
- Clean and sanitize bar and equipment and replenish supplies
Education
Hospitality & Tourism
Asian Hotel Management & Catering Technology
Chennai04.2009
Skills
- Food and beverage operations
- Cost control
- Menu development
- Wine pairing
- Inventory management
- Critical thinking
- Recruitment
- Problem-solving
- Budget administration
- Cost controls
- Relationship building
- Sanitation
- POS terminal operation
- Workflow planning
- Work Planning and Prioritization
Languages
English
Tamil
Malayalam
Hindi
Spanish
Beginner (A1)
Disclaimer
I hereby declare that the above furnished details are true and correct to the best of my knowledge.
Personal Information
- Passport Number: U0581216
- Passport Place Of Issue: Doha, Qatar
- Date of Birth: 10/15/90
- Gender: Male
- Nationality: Indian
- Marital Status: Married
- Title: HOSPITALITY MANAGEMENT
Timeline
Food and Beverage Manager
Sandals Ochi
10.2025 - Current
Assistant Food and Beverage Director
Hilton
11.2024 - 10.2025
Restaurant Manager
Marriot Hotel
04.2021 - 11.2024
Floor Supervisor
Marsa Malaz Kempinski - The Pearl
01.2019 - 04.2020
Senior Bartender
Marsa Malaz Kempinski - The Pearl
09.2017 - 01.2019
Bar Captain
Marriott Marquis City Center Hotel
01.2017 - 09.2017
Bartender
Marriott Marquis City Center Hotel
01.2013 - 12.2016
Lead Bartender
The Raintree Hotels
12.2009 - 08.2012
Hospitality & Tourism
Asian Hotel Management & Catering Technology