1. Aravindan V R
Mobile: 0091-8897393596
E-mail: aravindraj76@gmail.com
aravindraj76@outlook.com
Linked in: in.linkedin.com/pub/aravindan-vr/34/571/790/
Dear Hiring Manager,
Kindly allow me to introduce myself. My name is Aravindan (Raj). I have been in the Hospitality
Business for almost 18-years. I have spent the best of my professional years in the Maldives. My last job
in the Maldives was at the One & Only Reethi Rah as Assistant Chief Sommelier for six years.
Currently I hold the position of a Bar Manager at the Regenta One Hotel in India. Unlike other Outlet
managers, I had the opportunity of entering into the hospitality industry, starting from the ground floor
and building my career with a nice career progression (waiter, bartender, captain, Food and beverage
supervisor, assistant chief Sommelier to a Bar & restaurant manager) hands-on experience. This allows
me to view restaurant & Bar operations from various different viewpoints, enabling personable problem
resolving skills within a traditionally high turnover industry, as well as, keen problem resolutions applied
to other areas of the operation.
Overview of Restaurant & Bar Skills
Cost & Overhead Reductions * Inventory Planning & Control * Efficiency Improvement * Labour
Relations & Efficiency * Restaurant Infrastructure * Operations Budgeting * Supplier/Vendor
Management * Workforce Scheduling * Time Management*qualified Sommelier (WSET Level 3) *
Wine & food pairing.
Why should you hire me?
If you are seeking a person with extensive experience , a highly committed and passionate individual with
in-depth knowledge of Bar and Restaurant management and a Certified Sommelier who has worked with
980 wine labels, possessing a friendly demeanor and strong leadership skills while utilizing a company's
policies and procedures, then I am the right person for this job.
Interview request.
I would appreciate the opportunity to discuss my application with you. Please be free to contact me via
Mobile (00918897393596) or email me at aravindraj76@gmail.com or aravindraj76@outlook.com so
that we can set up an interview.
Looking forward for your reply, thank you for your time and consideration. .
Sincerely,
Aravindan VR

2. A proficient goal-oriented Restaurant & Beverage Manager armed with 18+ years of experience in the
international and domestic Food & Beverage industry with distinctive expertise in sommelier duties
encompassing wine procurement, storage and cellar rotation. An able Administrator with in-depth
knowledge of statutory regulations and the ability to adhere to the specific standards of a particular
hotel. A competent Team Player dedicated towards achieving complete customer satisfaction by
working in close coordination with the culinary team.
ARAVINDAN V.R.
EXPERTISE HIGHLIGHTS
Budget  Costing  Purchasing  Sourcing and Ordering
Bar Pre-Opening  Wine and Beverage Training  Wine and Food Pairing
Wine Stock Management  Wine Tutor Tasting
Wine Promotions and Dinners  Beverage & Wine Lists and Wine-Serving Equipment
Fine Dining  In-room dining
Customer Care  Team Management and Training  Daily Report Generation
 Expertise in developing procedures, service standards, and operational policies.
 Versatile planning and implementing techniques for effective control measures in order to reduce
running costs of the unit.
 Proven leadership qualities in leading and directing personnel towards accomplishment of a
common goal.
 Demonstrable excellence in maintaining a hygienic environment, delivering value-added customer
service and achieving customer satisfaction through customized products.
 Ability to ensure highest level of guest service at all times by resolving complaints and issues
efficiently.
 Proficiency in handling business operations through business development, budgeting, planning local
store marketing activities, hiring and training manpower in accordance with standards.
 Capable of adhering to brand standards, evaluating profit & loss statements, as well as keeping
operational costs at par with budget.
 Adept in handling operational functions like pre-shift staff briefings, creating duty rosters, and daily
sales reports.

3. Regenta One - Hyderabad
Royal Orchid Hotel - Bangalore
One & Only Reethi Rah Resort,
Maldives
Paradise Island Resort & Spa,
Maldives
Taj Residency (Taj Group of Hotels),
India
Taj Manjarun (Taj Group of Hotels),
India
Swiss Group of Hotels,
Dubai
 Pre Opened Salsa Lounge Bar - Hyderabad
 Managed two Outlets The Limelight – Coffee shop & Geoffrey's
– The English Pub – Royal Orchid - Bangalore
 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
 Bestowed with the “Best Barman” title at Taj Manjarun
 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
 Invited to Male Hotel School, Maldives to demonstrate cocktail
preparation methods to students
 Secured 9th position at Marie Brizard Bartender’s seminar,
Maldives
 Won first prize in “Open Cocktail Contest” in Mangalore, India
 Completed “Train the Trainer” programme conducted by the
Quality & Training Department
 Savour experience with many world-renowned wine producers
such as Sassicaia, Cos de Estournel and Malat from Austria
ACHIEVEMENTS

4. PROFESSIONAL EXPERIENCE
Re:gen:ta One, Hyderabad
Rating: 5 stars
http://
www.royalorchidhotels.com/regenta-hotel-convention-centre-hyderabad/overview.asp
“Royal Orchid Group of Hotels (BEST
REGIONAL BRAND by GALILEO
EXPRESS TRAVEL WORLD AWARD
2008).”
Royal Orchid, Bangalore, India
Rating: 5 stars
http://www.royalorchidhotels.com/royal-orchid-hotel-Bangalore/overview.asp
Bar Manager June 2011 - Present
Salsa Lounge bar
Responsible for the smooth running of the Bar & its business performance.
Maintaining high standards of spirits & wines, food, service, health and safety and
helping to deliver best service to customers at all times
Inspiring bar staff to deliver prompt, friendly and efficient service at all times
Providing day-to-day support to all Food & Beverage outlets
Daily Stock Control and full weekly audit
HR responsibilities including recruitment, training and development of staff
Organising the daily rota and duties
Responsible for management of brand standards & stock rotation
Analysing data and drawing conclusions for the business
Daily and weekly reconciliation of sales
In-depth understand of measurements and weights of drink levels
Managing a team permanent bar staff
Working with the Food & Beverage Manager in coordinating & planning for big
events
Re-evaluating the beverage & wine list offered, highlighting trends & new products
to managers.
Bar Manager at Geoffrey’s Bar and Limelight - Coffee Shop
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.
Cater to guest requirements; resolve customer issues in order to ensure complete
guest satisfaction.
Conduct regular physical inventories of and arrange for logistics of food and bar
supplies. Assess projected needs.
At Limelight, the 24-hour Coffee Shop
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.
Coordinate with the Corporate Sales and Marketing Department to identify and
capture new opportunities for business in food and beverage.
Conduct root cause analysis of guest and minimizing them to ensure a high GSI.
Manage aspects of service management involving ambience management.
Handle operational functions such as pre-shift staff briefings, duty rosters, shift
management, and daily sales reports.

5. One & Only Reethi Rah,
Maldives
Rating: 6 stars
http://reethirah.oneandonlyresorts.com/default.aspx
“Voted Number One in 2007 and
2010 by readers of the
Conde Nast Magazine”
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 Chateau Mouton Rothschild 1982, 1953 &
1955, Chateau Cheval Blanc 1947, to name a few.
 Conducted wine management sessions for the F&B staff.
 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.
 Stock Control
 Cellar Management
 Wine List Development
 Customer Care
 Providing Highest Standard of Service
 Staff Training
 Assist The Head Sommelier With Running The Department
 Managing a team of 6 Sommeliers
 responsible for training staff including waiting staff in wine tasting, matching
and sales
 ensure wines off critical age or overstocked get sold
 suggesting wines for private events and function

6. Paradise Island Resort &
Spa, Maldives
Rating: 5 stars
http://www.paradiseislandmaldives.net/
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.
 Organized bar menu and wine list in coordination with the F&B Manager.
Taj Residency
Taj Group of Hotels,
Bangalore, India
Now Vivanta By Taj
Rating: 5 stars
http://www.vivantabytaj.com/MGRoad-Bangalore/Overview.html
Senior Bartender December 1999 – May 2000
 Handled complete inventory and stock of the bar.
 Specialized in preparation of various cocktails and mocktails.
 Oversaw cleanliness and maintenance of the bar area including glassware and
porcelain wine-serving equipment
 Ensured stock availability at all times. Liaised with culinary team regarding
stock rotation and procurement of fresh stock.
Taj Manjarun Hotel, Taj
Group of Hotels,
Mangalore, India
Rating: 4 star
http://www.taj-hotel.com/taj-manjarun-hotel-mangalore.html
Bartender November 1994 – June 1998
 Involved in daily bar inventory with careful consideration of wastage due to
breaks and spills.
 Liaised with waiters and kitchen staff to ensure that liquor is served
promptly as per the set standards in the casual dining restaurant.
 Prepared quality cocktails in accordance with existing standard recipes and
also invented new cocktail recipes.
 Managed stock of bar products.
ACADEMIC REACHES
 Wine and Spirit Educational Trust, London: Certified Sommelier
Certifications: Foundation (Nov 2005), Intermediate (May 2006), Advanced Level 3 (September 2008)
 Chivas Regal Tasting Academy, Dubai:
Certified Course in Scotch and Whisky, Seagram's from Europe and Africa
 Food and Beverage Service & Management:
Certified course from American and Motel Association affiliated to the Educational Institute of American
University, USA. August 1998
 Apprenticeship Training:
Provisional National Apprenticeship Certificate. December 1996
 Pre-University Education:
Vijaya College, Bangalore. May 1994

7. REFERENCES
Thomas Vaucouleur de Ville d’Avray
Former Director of Food & Beverage
One & Only Reethi Rah, Maldives
Email: thomas.vdva@gmail.com
tvaucouleur@peninsula.com
Linked in
th.linkedin.com/in/tvdva
Hari Sukumar
General Manager
Hotel Royal orchid , Bangalore
Email: gm.royal@royalorchidhotel.com
Linked in
in.linkedin.com/pub/hari-sukumar/2/459/6a5/
Stephen towler, Chief Sommelier
One & Only Reethi Rah, Maldives
Now : Prestige account manager
At Jackson Wine Estates
Email: stephen_towler@hotmail.com
Linked in
de.linkedin.com/pub/stephen-towler/5/663/695
Chu Hoon Stanley Chang
Island Sommelier
Beach House Iruveli ,
Rep Of Maldives
Email: changch20@gmail.com
Linked in
kr.linkedin.com/pub/chu-hoon-stanley-chang/a/282/9b1