Janarthan Samuel

As a Food & Beverage Manager, I am responsible for overseeing the overall operations of all F&B outlets including restaurants, bars, banquets, and room service to ensure seamless service and exceptional guest satisfaction. I lead and develop a large team of service professionals, overseeing budgeting, forecasting, and full P&L responsibility to achieve revenue and profitability targets. I drive F&B revenue growth through strategic promotions, themed events, and structured upselling initiatives, while reducing food costs through disciplined inventory control, portion management, and effective supplier negotiations. I have successfully executed over 100 weddings and corporate events annually, ensuring seamless coordination between kitchen, service, and sales teams with high operational standards. I am also responsible for menu engineering, maintaining strict HACCP compliance, hygiene audit standards, and liquor licensing regulations. By upholding brand SOPs and focusing on guest experience, I consistently enhance service quality and operational efficiency.

Supervised daily restaurant operations, controlled food cost and inventory levels to minimize wastage, supported menu planning and promotional activities to enhance revenue, and ensured full compliance with municipality health and safety regulations. At Healthy Kitchen / Keto Diet Restaurant, I managed operations during the Covid 19 period with full focus on safe food handling, staff hygiene protocols, and contactless service standards. I successfully implemented online delivery operations through Talabat, coordinated packaging, delivery logistics, and maintained quality to drive revenue during lockdowns. I also trained the team on sanitization, PPE usage, and HACCP standards to ensure a safe dining and delivery experience for guests while sustaining business continuity.

Served 200+ guests daily in a high-volume pub environment, delivering prompt table service, taking orders, handling billing, and ensuring exceptional guest satisfaction with international service standards. Increased beverage revenue through premium brand upselling, cocktail recommendations, and suggestive selling techniques. Managed full bar operations including cocktail preparation, mixology, garnishing, and maintaining bar setup to high hygiene standards. Controlled bar and restaurant inventory to reduce wastage and costs, conducted daily stock checks, and minimized pilferage. Trained and mentored junior waiters and bartenders on service etiquette, product knowledge, and POS handling. Also ensured compliance with liquor license regulations, responsible alcohol service, and maintained a clean, safe, and lively environment

Served 200+ guests daily in a high-volume pub environment, delivering prompt table service, taking orders, handling billing, and ensuring exceptional guest satisfaction with international service standards. Increased beverage revenue through premium brand upselling, cocktail recommendations, and suggestive selling techniques. Managed full bar operations including cocktail preparation, mixology, garnishing, and maintaining bar setup to high hygiene standards. Controlled bar and restaurant inventory to reduce wastage and costs, conducted daily stock checks, and minimized pilferage. Trained and mentored junior waiters and bartenders on service etiquette, product knowledge, and POS handling. Also ensured compliance with liquor license regulations, responsible alcohol service, and maintained a clean, safe, and lively environment