ARAVINDAN VR

Mobile +91 8143604336 (India) | WhatsApp +960 7604392 | Skype rajsang7679 |

Email aravindraj76@gmail.com | LinkedIn linkedin.com/in/aravindan-vr-79057134 |
Address: Flat B-G1, Aparna Lake breeze, Survey #274, Chandanagar, Hyderabad, Telangana 500050, India

Articulate communicator, proactive administrator and passionate hotelier with

over twenty years of experience in the luxury hospitality industry in the Maldives,
India and UAE. Focused on delivering an exemplary guest experience while
maintaining established costs and quality standards. Flair for providing strategy
and direction to Food and Beverage programs to elevate offerings and
profitability, while ensuring that culinary offerings fully reflect brand ideals. Able
to curate master Wine Lists to set new standards in guest satisfaction. Adept at all
aspects of managing hotel operation—budgeting, forecasting, marketing and
promotions, staff training, cost control and revenue generation—to ensure overall
cost-effectiveness without compromising on brand standards. Experienced in
managing a multi-cultural team with focus on constant innovation and
improvement. Strategic focus on growing self within the industry using sound
analytical skills and strong business acumen, without compromising on guest
relations.

CURRENT AREAS OF FOCUS

• Administer, Planning and Organizing F&B operational procedures, while improving service and quality
simultaneously. Ensuring optimal cleanliness and safety procedures in operational areas.
• Providing empowerment guideline for department employee, establish boundaries of employee
responsibilities and authority.
• Experience in Pre-opening of upscale international hotels, Guest satisfaction, cross-cultural
management, team spirit and motivation, high-standards implementation, sales and productivity
improvement, cost efficiency.
• Accountable all costs Involvements in promotional and development areas within the department.
• Handling promotions and marketing strategies for food and beverage.
• Develop and Implement Food and beverage menus, create promotions, special offering, event
opportunities to drive Restaurant and Bar Business.
• Maintain and guide the inventory for all Food and Beverage outlets monthly excise sheet.
• Plan and conduct meeting for outlets on a monthly basis to ensure staff is correctly communicated with
staff are consistently trained and well-motivated. Attend inter departmental meeting to ensure good
cross communication between departments.
• Aware of and assist to control current budgeted and forecasted revenues, payroll and product costs,
Knowledge of supplier contact and capex procedures and comparisons.
• Building Teams - launched new initiatives, constructive recognition process to motivate team
members. launched incentive schemes and Beverage Promotions to generate results
• Customer focus – Regular trainings to achieve GSQ Targets.
• Result driven - Resilient and highly approachable, I build and mentor effective teams through range of
initiatives.
• I am stimulated by challenging problem and always raise bar for myself and inspire similar goals for my
team.

ACHIEVEMENTS
Got Promoted as Assistant Food & Beverage Manager (Training) within six months of joining as Beverage
Manager & Head Sommelier | WSET Level 3 in Wines & spirits | Completed Train the Trainer programme
conducted by the Quality & Training Department | Sake sommelier at Tapasake & Umami ( Both Well-known
Japanese Restaurants in the Maldives) | Travelled the world wine regions, France, Italy, Switzerland, Japan,
Wine tastings at Hong Kong | Conducted wine dinners with world-renowned wine producers such as
Sassicaia, Cos de Estournel, Marchesi di Barolo and Malat from Austria | Certified Lobster Ink Trainer and
Facilitator | Nominated “Employee of the Month” at Reethi Rah Resort within 5 months of service | Voted
“Supervisor of the Month” at Reethi Rah Resort in March 2010 | Consistently received positive remarks and
letters of appreciation from the General Manager as well as guests throughout years of service | Successfully
completed foundation level course on food hygiene and certification in Health & Safety conducted by Food
Safety Asia
 PROFESSIONAL EXPERIENCE
Faarufushi Resort | Maldives
Assistant F&B Manager (Pre-opening) | Nov 2018 – Aug 2020
• Managed day to day smooth operation of F&B department (Admin)
• Directed and administered all restaurant outlets, bars, private dining operations leading to annual Food &
Beverage profitability of 33% and contributed to overall increase in revenue
• Monitored service and food and beverage standards in all F&B outlets ensuring that managers carried out
corrective actions where necessary, leading to consistence scores in Leading Quality Assurance (F&B) 92%
• Pioneered comprehensive menu planning and wine pairings, leading to increase in Food & Beverage revenue
• Pre-opening – Hired all F&B Staff (46 staff), created all the SOPs and did the setup of all the 4 outlets according
to the plan. Evaluate and implement high level of service standards.
• Re-structuring of the department based on the occupancy & setting up strategies.
• Implemented staff training protocol to ensure development of technical and management skills of staff, better
preparedness and seamless service across the brand
• Conducting coaching classes and mentoring staff on a personal development plan.
• To work along with the Executive Chef to seek ways to increase food quality and presentation of the buffets
having the cost in line with the budget
• New à la carte menu implementations in all outlets while creating its own concept for better impact
• Setting-up marketing strategies and fully focus on event calendar for complete year
• To study the current operational cost and place systems / procedures to minimize and control F&B cost & other
expenses.
• Prepare pre-profit & Lost Statements / F&B revenue forecast & budgeting
• Recruited entertainers (Live Band) to match the F&B concepts and fully manage the entertainments for the
entire Resort
• Planned a new theme and concept for this year’s Christmas & NYE (Festive season). Took the lead in finalizing
all the purchases, designs, musicians and helped plan the festive calendar.
• Ensured that the maintenance of the F&B outlets is completed as and when required, FF&E and CAPEX are
finalized for the next year.
• Planning and Implementation of HACCP standards for entire department as per the requirements of Maldives
health and safety department. (Ensure)
• Menu engineering system is in place to ensures the opportunities are being used to drive revenue

Brindco Sales Limited | India

Training Manager/ Sommelier – South India | Sep 2018 to Nov 2018
• Did wine training for senior management and regular staff in key star hotels – Taj Group, JW Marriott’s,
The Oberoi Hotels. Conducted wine dinners and wine launches in star hotels.

LUX* South Ari Atoll | Maldives

Assistant Food & Beverage Manager | Mar 2017 to Mar 2018
• Joined as Beverage Manager & Head Sommelier (promoted to Asst. F&B Mgr)
• Overlooking 8 restaurants and 3 Major Bars
• Looking after their sales, service standards, beverage offerings, wine & drinks list presentation
• Team training, development and managing the monthly training plan
• Supporting the outlet managers and managing the restaurant to higher standard where needed
• Organizing team meetings where plans and goals were presented
• Budgeting, sales analysis, managing marketing initiatives
• Recruiting best possible candidates for all levels
• Dealing with guests complains and queries
• Sourcing wines from various suppliers maintaining a good relationship
• Responsible for beverage budget and sales mix reporting
• Overlooking all beverage stocktaking, making sure figures match and reselling wines from existing stock
Taj Exotica Resort & Spa | Maldives
Beverage / Restaurant Manager & Head Sommelier | Oct 2013 to Feb 2017
• Responsible for the Entire Beverage and Wine Programme in the resort
• Was awarded the Wine Spectator BEST OF AWARD OF EXCELLENCE 2016, consecutively for three
years
• Sourcing wines from various suppliers maintaining a good relationship
• Managing the wine and beverage costs and reselling wines from existing stock
 • Conducting wine maker’s dinners every quarter, wine tutor tasting classes for guests
• Responsible for beverage budget and sales mix reporting
• Overlooking all beverage stocktaking
• Responsible for the Signature restaurant and the Main Restaurant.

Huvafenfushi Resort | Maldives

Resident Sommelier & F & B Operations Manager | June 2013 to Sept 2013
• Was responsible for the entire wine programme wine list of 980 bins
• Responsible for the Restaurant operations in the resorts.
• Assisted the DOFB in day to day operations.
Re:gen:ta One | Hyderabad | India ( Now Sheraton Hyderabad )
Restaurant and Bar Manager (Pre- opening) | Aug 2012 to June 2013
• Was Transferred from royal Orchid to pre-open new property
• Pre- opened Salsa Bar & Lounge and the coffee shop
• Sourced all the equipment’s and designed a a’la carte menu, new wine and beverage list
• Hired and trained all new bar staff.
Royal Orchid Hotel | Bangalore | India
Restaurant and Bar Manager | May 2011 to July 2012
• Handle operational functions such as pre-shift staff briefings, duty rosters, shift management, and daily sales
reports.
• Heading entire operations, which include interfacing with suppliers, vendors and event promoters for organising
regular events.
• Organise promotions and beverage festivals in the bar. Coordinate with Event Managers to manage beverage
requirements for banquet functions.
• Oversee entire restaurant functions with a 15-member team to serve 500 guests per day.
• Develop cordial relations with corporate clients; promote hotel outlets during sales calls; map companies for
further business prospects.
• Manage aspects of service management involving ambience management.
One & Only Reethi Rah | Maldives
Assistant Chief Sommelier | April 2005 – April 2011
• Regularly consulted with the Chief Sommelier regarding wine storage, wine-meal compatibility, and budget.
• In the absence of the Chief Sommelier, oversaw entire wine operations, including organising VIP dinners
• Assisted the Chief Sommelier in categorizing wines in the cellar stocked with 21,000 bottles pertaining to 920
different categories worldwide. This included rare collections such as 1904 Château d'Yquem Sauternes,
Chateau Mouton Rothschild 1982, 1953 & 1955, Chateau Cheval Blanc 1947, to name a few.
• Submitted daily wine consumption, spoilage, and transfer reports to the Department of Controls.
• Generated feedback reports based on evaluation of guest preference on different types of wine available at the
resort.
• Handled wine stock, escalated daily requisition and upkeep of the wine cellar according to Head Sommelier
guidelines and resort standards.
• Managed day-to-day wine operations, staffing, creating and updating the wine menus, and liaising with wine
suppliers.
• Wine training all the wine sommelier and the F&B staff
Paradise Island Resort & Spa | Maldives
Food & Beverage Supervisor | June 2000 – March 2005
• Independently managed two complete bar outlets with strict adherence to hygiene, standards of service, and
sequence of service.
• Organized special theme nights. Addressed and resolved customer complaints along with special request follow-
ups.
• Handled staff complaints through suggestion schemes for better service quality to ensure smooth execution of
bar operations.

Taj Residency, Taj Group of Hotels, Bangalore, India

Senior Bartender | Dec 1999 – May 2000
• Handled complete inventory and stock of the bar.
• Specialized in preparation of various cocktails and mocktails.
Swiss Group of Hotels, Dubai
Food & Beverage Supervisor | June 1998 – Oct 1999
• Carried out day-to-day staffing; oversaw snack, beer and water purchases and other bar requirements.
• Conducted beverage and wine classes for bartenders and bar waiters. Also gave pointers on how to maintain the
highest standards of personal hygiene and dress etiquette.

Taj Manjarun Hotel, Taj Group of Hotels, Mangalore, India

Bartender | Nov 1994 – June 1998
• Involved in daily bar inventory with careful consideration of wastage due to breaks and spills.
• Prepared quality cocktails in accordance with existing standard recipes and also invented new cocktail recipes.

ACADEMIC REACHES
Wine and Spirit Educational Trust, London | Sept 2008
Foundation (Nov 2005) | Intermediate (May 2006) | Advanced Level 3 (September 2008)
Pre-University Education | May 1994
Vijaya College, Bangalore | Commerce
American Hotel and Motel Association | August 1998
Food and Beverage Service & Management
(Affiliated to the Educational Institute of American University, USA)
Lobster Ink | July 2017
Facilitator and Leaner | Completed 8 courses (certified)
Apprenticeship Training | December 1996
Provisional National Apprenticeship Certificate | Karnataka State
Chivas Regal Tasting Academy | Dubai | Nov 1998
Certified Course in Scotch and Whisky, Seagrams from Europe and Africa

REFERENCE

Glenn Daniels | General Manager | Dhigali Resort, Maldives

Email: glenn.daniels@dhigali.com | Mobile: +960 6586060
LinkedIn | linkedin.com/in/glenn-daniels-83968812

Jean-Marc Michel | Former: General Manager | Faarufushi Resort, Maldives

Email: jm.michel2014@gmail.com | Mobile: +41 79 969 59 78
LinkedIn | linkedin.com/in/jean-marc-michel

Wolfgang Bayer | Executive Assistant Manager F&B | Wymara Resort and Villas
Former: Dir of Food & Beverage | Taj Exotica resort & Spa, Maldives
Email: wbayer31@yahoo.de
LinkedIn | linkedin.com/in/wolfgang-bayer-8510ab78

John Kitchens | Resort Manager | Mandarin Oriental Canouan

Former: Dir of Food & Beverage | LUX South Ari Resort Maldives
Email: jhkitchens@yahoo.com
LinkedIn | linkedin.com/in/john-kitchens-8374b79

DETAILS
DOB: May 6th, 1976 | Marital Status: Married | Nationality: Indian
IT Skills: MS-Office Suite | Micros Fidelio | Opera | Micros Material Control | Micros Symphony
Passion: Photography | https://500px.com/aravindraj76 (Personal Website)
Trip advisor comments: (Aravind Raj) | Faarufushi Maldives
• https://www.tripadvisor.com/ShowUserReviews-g298339-d15122249-r721081515-Faarufushi_Maldives-Raa_Atoll.html?m=19905
• https://www.tripadvisor.com/ShowUserReviews-g298339-d15122249-r714460462-Faarufushi_Maldives-Raa_Atoll.html?m=19905
• https://www.tripadvisor.com/ShowUserReviews-g298339-d15122249-r707503244-Faarufushi_Maldives-Raa_Atoll.html?m=19905
• https://www.tripadvisor.com/ShowUserReviews-g298339-d15122249-r697766578-Faarufushi_Maldives-Raa_Atoll.html?m=19905
• https://www.tripadvisor.com/ShowUserReviews-g298339-d15122249-r694887149-Faarufushi_Maldives-Raa_Atoll.html?m=19905
• https://www.tripadvisor.com/ShowUserReviews-g298339-d15122249-r668119847-Faarufushi_Maldives-Raa_Atoll.html?m=19905