RAJESH NAMBIAR
Summary
Professional with strong background in restaurant management, focused on training and development. Known for fostering team collaboration and driving results, adaptable to changing needs. Skilled in curriculum development, performance evaluation, and operational efficiency. Recognized for leadership, communication, and problem-solving abilities.
Overview
20
20
years of professional experience
1
1
Certification
Work History
RESTAURANT MANAGEMENT
Margaritaville at Sea
West Palm Beach, FL
07.2025 - Current
- Collaborated with restaurant management to develop and execute strategies for improving overall guest satisfaction.
- Collaborated with restaurant management to design successful promotions and special events that increased customer traffic.
- Oversaw budget preparation and financial reporting processes in conjunction with restaurant management.
- Contributed to successful marketing campaigns by collaborating with the restaurant management team on special event menus.
Asst Maitre’d
Carnival Cruise Lines
Florida, USA
08.2024 - Current
- Responsible for entire restaurant operations which includes 06 specialty outlet and all-day dining with the help of 02 Asst. Restaurant Managers and 04 Supervisors.
- Responsible for Training & Development, Scheduling, Maintenance and Inventory Management.
- Ensured high quality of service delivered, responsible for great meal experience.
- Collected guest’s feedback, follow ups on guest’s complaints and ensured to get it solved for the great customer relationship and for repeat clientele. Responsible for replying on CCL TGEM reviews.
- Communicated with Specialty outlet queries and ensured great revenue with meeting guest requirements
- Conducted briefings and staff motivation programmers for staff development.
- Worked in hand with HR, Controllers, Accounts, Chefs, and Stores for a better restaurant operation.
- Responsible for more than 150 staff appraisals and stores approval for everyday operations and maintenance related work.
- Approved all the expenses for day-to-day restaurant business together with Chef.
- Monitor guest experience and achieved higher TGEM out of 24 flagships.
F & B Manager (HOD)
Doubletree by Hilton
Pune, India
05.2023 - 07.2024
- Responsible for entire F & B operations which includes 02 specialty outlets, 03 banquet halls and all-day dining with the help of 02 Asst. Restaurant Managers.
- Responsible for budgeting and forecasting the revenue, Scheduling, Maintenance and Inventory Management.
- Ensured high quality of service delivered, responsible for great meal experience.
- Communicated with Specialty outlet queries and ensured great revenue with meeting guest requirements
- Conducted trainings and staff incentive programmes.
- Worked in hand with HR, Controllers, Accounts, Chefs, and Stores for a better department operation.
Sr. Asst Maitre’d (Restaurant Manager)
Carnival Cruise Lines
Florida, USA
09.2011 - 04.2023
- Responsible for entire restaurant operations which includes 06 specialty outlet and all-day dining with the help of 02 Asst. Restaurant Managers and 04 Supervisors.
- Responsible for Training & Development, Scheduling, Maintenance and Inventory Management.
- Ensured high quality of service delivered, responsible for great meal experience.
- Collected guest’s feedback, follow ups on guest’s complaints and ensured to get it solved for the great customer relationship and for repeat clientele.
- Conducted briefings and staff motivation programmers for staff development. Worked in hand with HR and Training Manager to recruit new team.
- Responsible for staff appraisals and stores approval and to do market survey for every purchase and maintenance related work.
- Approved all the expenses for day-to-day restaurant business. Controlled the cost and achieved higher revenue.
Asst Food & Beverage Manager
The Mercy Luxury Business Hotel
Cochin, Kerala, India
04.2010 - 08.2011
- Responsible for all 02 restaurants and 02 banquet hall operations.
- Ensured high quality of service delivered, responsible for great meal experience.
F & B Captain
One & Only Royal Mirage
Dubai, UAE
10.2008 - 02.2010
- Supervised entire restaurant operations and ensured smooth functioning of the restaurant.
- Responsible for following cashiering procedures, knowledge about closing procedures and MICROS report handling procedures.
- Monitored food quality & preparations, hygiene standards and another SOP’s of the restaurant.
- Conducted tests for staff to effect improvement in service scores. Motivated staff for up selling, improvising on their skills to improve revenue.
- Assisted Restaurant Manager for the operation and Guest experiences.
- Worked for one of the busiest bars, Casbar which was rewarded as one of the famous bars in UAE.
Team Waiter (Specialty Restaurant)
Le Meridien
Bangalore, Karnataka, India
06.2008 - 09.2008
- Handled entire station and ensured guest satisfaction & smooth functioning of the restaurant.
- Handled MICROS & generated KOTs, BOTs & cheques in the MICROS.
- Worked in one of the Specialty & Famous restaurants in the city, which is being rated most of the tourists, and was responsible for handling all day-to-day operation.
- Responsible for up selling wines and specialty of the day to achieve & exceeded the restaurant budget.
- Ensured service delivered to each guest is of high quality by checking back with the guest and by delivered individual service.
F & B Associate (Waiter)
The Chancery Pavilion
Bangalore, Karnataka, India
10.2006 - 03.2008
- Handled MICROS & generated KOTs, BOTs & cheques in the MICROS.
- Followed all the grooming standards & etiquettes in the restaurant as well as in all the public areas.
- Attended daily briefings, training sessions & weekly tests conducted by managers in the restaurant.
- Ensured service delivered to each guest is of high quality by checking back with the guest and by delivered individual service.
Industrial Trainee (Food & Beverage Service)
The Oberoi
Bangalore, India
09.2005 - 08.2006
- Well trained in all F & B outlets including banqueting and Oberoi’s Club.
- Got trained on Service Basics designed by Oberoi Center for Learning Development to impart the brand standard and personalized service to the guests.
- Designed monthly training report, taste panel sheets, 15 minutes training calendars and restaurant daily changing menu.
Education
MBA - Hospitality & Event Management
Almighty Institute of Management & Technology
01.2021
Diploma - Hotel Management
Indian Institute of Tourism Management & KITCO
01.2006
Bachelor of Commerce - Marketing
University of Calicut
01.2004
Skills
- Fluent in English, Hindi, Tamil and Malayalam
- Basics in Spanish
- Restaurant management
- Shipboard management
Accomplishments
- Received Best Manager of the Quarter
- Received Cruise Honorable Mention Award in the month of Sep 2010
Certification
- Completed the Course in Food Safety in Catering conducted by CCL organization
- Completed the Course in Crowd Management & Handling Difficult Situations from CCL Organization
- Completed 01 Year Industrial Training Program from The Oberoi, Bangalore, India (members in LHW)
- Completed the Course in Train the Trainer Onboard Operations & Safety
- Completed the Course in Basic Computer Knowledge
- Completed the Courses in Supervisory Basics & Managing Stress onboard CCL Vessel
- Completed STCW-95 Course, which includes Fire Prevention & Fire Fighting, Personal Survival Techniques, Personal Safety & Social Responsibility, Elementary First Aid
LANGUAGE SKILLS
Fluent in English, Hindi, Tamil and Malayalam
Basics in Spanish
PRESENTATION
- Currently associated as an Asst Maitred, with Carnival Cruise line, Florida - USA. Diligent and guest-friendly professional with over 18 years of experience in Hospitality Industry, including a solid background in cruise industry operations. My expertise and performance offer you the opportunity to hire a comprehensive, dedicated professional and I am confident that my strengths are the ideal match for the position of Maitred. As a quality-driven leader within the food service industry I am highly-skilled in fast-paced environments, able to quickly evaluate and react to constantly changing situations, strategic planning, budget management, and fostering a culture of service excellence. My expertise has allowed me to identify, plan, and deliver initiatives that increased profits while simultaneously reducing the cost and increase overall productivity. Demonstrated competencies in achieving organizational profitability through effective utilization of resources. Conversant with MICROS, Infrasys & OnQ.
- Issue Resolution
- Supplier/Vendor Management
- Guest Relations
- Quality Control
- People Management
- Team Management
- Inventory Management
- Team recruitment
- Budgets & Cost Controls
- Hotel Administration
- Food & Beverage Training
Hobbies and Interests
Ready to relocate at the earliest, Possess no bond with current employer
Timeline
RESTAURANT MANAGEMENT
Margaritaville at Sea
07.2025 - Current
Asst Maitre’d
Carnival Cruise Lines
08.2024 - Current
F & B Manager (HOD)
Doubletree by Hilton
05.2023 - 07.2024
Sr. Asst Maitre’d (Restaurant Manager)
Carnival Cruise Lines
09.2011 - 04.2023
Asst Food & Beverage Manager
The Mercy Luxury Business Hotel
04.2010 - 08.2011
F & B Captain
One & Only Royal Mirage
10.2008 - 02.2010
Team Waiter (Specialty Restaurant)
Le Meridien
06.2008 - 09.2008
F & B Associate (Waiter)
The Chancery Pavilion
10.2006 - 03.2008
Industrial Trainee (Food & Beverage Service)
The Oberoi
09.2005 - 08.2006
Diploma - Hotel Management
Indian Institute of Tourism Management & KITCO
Bachelor of Commerce - Marketing
University of Calicut
MBA - Hospitality & Event Management
Almighty Institute of Management & Technology