Vinod Nair

I am a Hospitality Professional with over 20 years of experience in leading multi-unit F&B operations across Luxury Resorts, Lifestyle Hotels, and high-volume Restaurant operations in the Middle East.  

I have been involved in four successful pre-openings in the Gulf market with luxury operators such as Anantara Resorts, Nikki Beach Resorts, Park Hyatt, and Grand Hyatt.  

My career has focused on building high-performing and profitable restaurants, bars, pool and beach services, room service, banquet, and catering operations that consistently deliver a luxury guest experience in a sustainable manner and at scale.  

I have extensive experience in guest experience management, service recovery, revenue optimization, P&L review, CAPEX and OPEX management, training, recruitment, cost management frameworks, and developing high-performing teams in multicultural and diverse environments.  

1. Extensive pre-opening hotel experience with certifications in Training, Supply Chain, and Logistics, reflecting brand loyalty and commitment. 
2. Strong financial acumen: skilled in preparing Food & Beverage budgets using the 30/30/30 rule and analyzing Profit & Loss statements for restaurant operations. 
3. Expertise in designing profitable menu plans through market research and menu engineering. Proven capability to lead teams through staff training and development, enhancing operational efficiency and guest interaction. 
4. Certified in various beverage trainings. Proficient with hotel software and point-of-sale systems, including Opaala, Micros, Info Genesis, Infrasys, Bartech, and property management systems like Protel, Guestware, Hotlink Opera, Fidelio, Triton, and Lotus Notes. 
5. These helped me prepare reports on menu engineering, reporting, stock control, guest data, forecasting, service recovery, Sales mix analysis, menu contribution, and margin tracking 
6. Experienced in supplier management, procurement, inventory, and warehouse operations.  
7. Knowledgeable in HACCP, environmental, health, and safety standards. Experienced in event planning, management, and contract negotiation. 
8. Excellent guest interaction and customer service skills. Strong analytical, problem-solving, and strategic planning skills.

1. Bachelor of Hotel Management & Catering Technology 
2. Post-Graduation Diploma in Supply Chain and Logistics Management