I have been in the hotel industry for more than fourteen (14) years. During this time, I have had the opportunity in managing my teams towards achieving goals, have proven a great motivator and have shown creativity and flexibility in analyzing situations. I have learned and developed myself further in features of client-relationship management through engaging myself with diverse cultures. I am well adapted in Sales & Marketing, and the technical, operational & managerial aspects of the Food & Beverage Department.


• Highly talented with over 14 years of progressive experience serving in the Hospitality Industry.• Results-oriented with high standards of job performance.• Persistent to exceed performance goals and customer service requirements.• Experienced in working in multinational environments• Leader with strong organizational skills, & ability to work effectively under pressure and stress.• Possess excellent Communication Skills• Known for ability to defuse potentially volatile situations

Work History

Work History
Jan 2011 - Present

Food and Beverage Manager

Anantara Kihavah
Apr 2009 - Oct 2010

Restaurant Manager

W Hotel

- Kitchen - a modern Bistro functioning as All Day Dining.

Open for Breakfast, lunch and dinner serving breakfast buffet and all day dining menu with continental and Asian food. Capacity 68 between indoor and al fresco.

Duties and responsibilities: includes manning, hiring, dealing with disciplinary and also involved in purchasing SOE and other articles.

Fire Restaurant

Combination of BBQ's such as charcoal grill, tandoori and carcasses on spit roast and Mongolian BBQ. Interaction with cuisine where guests are able to choose their raw selection and all cooked before their eyes. A casual venue due to the natural location as it has an outdoor dining area surrounded by green, white sand flooring that imitates barefoot concept with the tranquility of the ocean sound.

IRD The In Retreat Dining experience at W Maldives Fesdu Resort is the In Villa Retreat dining pleasure which combines taste, flexibility and personalised service.

In Retreat Dining follows the same style and quality of all our restaurants by enhancing guests overall experince by offering Beach BBQ, Private island dinner, private coral terrace dinner and in-retreat BBQ dinner which guest can choose their choice of raw food ingredients and it is all delivered in orde for them to cook by themselves. 

I am also responsible for manning, hiring and partecipation in planning yearly Capex and budget.


1991 - Present

London GCE' O" Level

London GCE’ O “ level


1997 - 2008

Certificate of Training

Four Seasons -Kuda Huraa-