Subin Venugopal joins Le Meridien Hyderabad, as the Food and Beverage Manager. In his capacity, he will spearhead the operations of the Food and Beverage department of the hotel which consists of Jasper – rooftop contemporary grill-bar, Jade the chic and sleek bar, Latitude lobby bar & coffee shop and Turquoise our all-day restaurant with interactive kitchen and multiple banquet spaces. His responsibilities would also include coordinating, planning and implementing Food and Beverage concepts in alignment with the Le Meridien brand ideology that is reflected across all its restaurants.
In his last role, Subin led the Event operations for Marriott Hyderabad Hotel & Convention Centre and Courtyard by Marriott Hyderabad as a multi-property resource. Subin Feels that
In the course of his career spanning over a decade, Subin has the taken initiative to drive the team and a range of successful projects focusing on F&B innovation, Revenue optimizations, and event curations. According to Subin “This is an important moment in my career and I am delighted to be given the opportunity to elevate the food and beverage landscape of the hotel. My focus will be on providing guests with food, beverage and service that delights and create memories.”
Having begun his career back in 2007 with JW Marriott Mumbai. Subin Venugopal is a seasoned, vibrant, passionate, and highly motivated hospitality professional with over 12 years of experience in managing F&B operations through various roles at leading luxury hotels & resorts. These include JW Marriott Mumbai, Gordon Ramsay at Claridges London, The Leela Palace Hotels and Resorts Chennai, & The Intercontinental Chennai, Marriott Hyderabad Hotel & Convention Centre and Courtyard by Marriott Hyderabad. He will utilize his extensive skills and knowledge in inculcating opportunities that will achieve fruitful business results.
