Remil Raveendran

General Manager @ coralreef hotel

Country

City

Bahrain

Industry

Hospitality

Skill

Pre-opening, Food & Beverage, Hotel Management, Front Office, Hotels, Resorts, Restaurants, Catering, Food, Customer Service, Micros, Guest Satisfaction, Hospitality Management, Hospitality, Hospitality Industry, Budgeting, Banquets, Customer Relations, Guest Service, Restaurant Management

Experience

General Manager

coralreef hotel

2025-8 - Present · 1 yr 2 mos

Kochi, Kerala, India

Food and Beverage Manager

IHG Hotels & Resorts

2023-3 - 2025-12 · 2 yrs 10 mos

India

Hospitality Manager

Tocho International

2021-12 - 2023-3 · 1 yr 4 mos

Bahrain

Assistant F&B Manager

Swiss-Belhotel International

2019-5 - 2021-12 · 2 yrs 8 mos

Bahrain

In Charge of Food & Beverage.

Restaurant Manager

IHG Hotels & Resorts

2016-3 - 2021-12 · 5 yrs 10 mos

Saudi Arabia

Assistant bar manager

InterContinental Regency Bahrain

2013-9 - 2021-12 · 8 yrs 4 mos

Bahrain

In charge of the main bar

Food & Beverage Operations Manager

PALAVRA RESORT

2018-5 - 2019-5 · 1 yr 1 mo

Bahrain

Handling Operation and Administration of the entire F&B Outlets.

Restaurant Manager

Crowne Plaza® Hotels & Resorts

2014-8 - 2016-3 · 1 yr 8 mos

Cochin Area, India

 Restaurant manager in charge of 4 outlets at Crown Plaza Cochin. (August 2014 to March 2016) • Connexions bar (The main bar) • Aroma café (The coffee shop) • Trilogy Restaurant (Sea food specialty fine dining restaurant) • Spice Kabana (pool bar)

restaurant supervisor

InterContinental Hotels Group

2011-1 - 2013-8 · 2 yrs 8 mos

team leader

Atlantis Resorts

2008-8 - 2010-3 · 1 yr 8 mos

Dubai

Worked as a Floor Team Leader in Rostang the French Brasserie by world renowned Two Michelin Star Chef Michel Rostang from Paris, France. • Rostang a French Cuisine Restaurant comprising of Brasserie serving lunch &dinner and a Bistro serving patisserie products and light snacks. • A total of 357 covers with 294 in the brasserie, 222 restaurant and 72 terrace, 51 in the bistro, and 12 at the bar • Part of a Team of 8 Team Leaders, 15 Attendants, 3 Barman, 4 Hostesses & 4 Managers. • Job Responsibilities includes handling of sections, order taking, allocation of duties and responsibilities to the staff, maintaining reports, quality and quantity of service, responsible for the handling of checklists, closing of shifts. • Team Leader Incharge of the restaurant responsible for the closing procedures of the restaurant that includes allocating duties to the staff, cashiering, cash out, log reports, closing of bills