Mahendran Varatharajan

Mahendran Varatharajan

Assistant Director of Banquet at The St. Regis Doha
Lives in Chennai, India

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About me

A highly motivated and results orientated operations leader with a proven track record for providing exemplary levels of customer service to a broad range of clients.
Dynamic and passionate team leader who wants to drive results through continuous customer focus. Committed to training and motivating team members to provide a high level of customer service. Believing that good team leadership and a hands-on approach to management brings increased standards and profits. A proven track record in achieving targets and developing new and repeat business.
I am passionate about providing outstanding service to clients and guests in the hospitality industry. I have been in the field for over 20 years and have continually assumed leadership positions within food and beverage venues. I am always seeking improved ways to serve the client and to continue my professional development in the event operation and management field.
I am efficient and am confident of meeting any challenge. I believe in team work. There is no ' I ' in the team, Less 'ME' and More ' WE '. I have the drive to work and at the same time inspire my fellow team members. This means doing a good share of the work and being accountable for the same.
I am well respected in my profession as a hard working individual who can be counted on to 'get the job done'. I have been involved in various capacities in different hotels from the year 1999.


20 years and 10 months

  • Assistant Director of Banquet

    The St. Regis Doha - Doha, Qatar

    November 2011 - April 2020 · 8 years and 6 months

     Select, train, evaluate, lead, motivate, coach, and discipline all employees, directs in the Hotel’s Banquet Department to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.  The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.  Coordinate set-up requirements for hotel and off-site functions according to the banquet event order; communicate directly with group contacts, Catering Managers to ensure that all details of the function are carried out.  Work closely with Director of Food & Beverage, Executive Chef, and Director of Catering and Events to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.  Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.  Observe physical condition of facilities and equipment in the banquet area and make recommendations for corrections and improvements as needed.  Work harmoniously and professionally with co-workers and supervisors.  Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of Food and Beverage and meeting specifications.  Administrative tasks including scheduling, payroll, reports, forecast, point of sale, inventory, budget and equipment needs among others.

  • Restaurant Supervisor

    Emirates Palace Hotel - Abu Dhabi, United Arab Emirates

    F&B Management
    November 2007 - October 2011 · 4 years

  • Restaurant Senior Captain

    Jebel Ali Golf Resort & Spa - Dubai, United Arab Emirates

    F&B service
    December 2003 - October 2007 · 3 years and 11 months

  • Restaurant Captain

    GRT Grand - Avadi, India

    F&B service
    February 2003 - October 2003 · 9 months

  • Restaurant Senior Captain

    Green Coconut Resort - Mahabalipuram, India

    F&B service
    June 1999 - October 2003 · 4 years and 5 months


  • Bachelors Degree

    PGP College of Arts and Science - Doha, Qatar

    May 1996 - May 1999


5 languages

  • Tamil

    Native or fluent

  • English

    Native or fluent

  • Telugu

    Professional working

  • Hindi

    Professional working

  • Malayalam

    Professional working

Personal information


  • Indian

Date of birth

July 20th 1977


27 skills

  • Banquet
  • budget analysis
  • Critical/analytical think
  • Effective leadership and management.
  • Event planning
  • F&B micros
  • Functional training
  • Leadership
  • Manpower planning
  • On the Job training
  • Opera
  • Organising
  • outside cater
  • People leadership
  • Plan menus
  • Planning
  • Planning and organising
  • Presma and Adaco
  • profit
  • profit and loss
  • strategic planing
  • Strong analytical
  • Strong leadership
  • Team motivation
  • Time management
  • Wedding planning
  • Workforce planning

Additional Information

1 information shared


Sunil Gour
Housekeeping Executive at Le Méridien Goa, Calangute
Soufiane Baaoui
Server At Hakkasan at Atlantis Dubai
F&B Team Leader at Marsa Malaz Kempinski The Pearl Doha
View 5 connections
Issy-les-Moulineaux, France
Berlin Marriott Hotel Expedia Inc.
Expedia Inc.
London, United Kingdom
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