Taj Coral Reef promotes Ahmed Shujau to Director of Food & Beverage
Ahmed Shujau has been promoted to Director of Food & Beverage at Taj Coral Reef Resort & Spa Maldives, marking the latest step in a hospitality career spanning more than two decades.
In his new role, Shujau will lead the resort’s food and beverage division, overseeing its restaurants, bar, in-villa dining and banqueting operations. His responsibilities include operational planning, financial performance, service standards, revenue development and the training and development of the resort’s F&B team.
Announcing the promotion, Shujau thanked those who had supported his professional development, including Nitin Walia, whom he credited for his guidance, trust and mentorship.
“This achievement belongs as much to my incredible team as it does to me,” Shujau said. “I look forward to this new chapter and to continuing to create exceptional guest experiences.”
Shujau brings experience across restaurant operations, bars, butler services, villa operations and departmental leadership. His professional background includes budgeting, forecasting, cost control, menu engineering, inventory management, talent development and multi-outlet F&B operations.
Before his promotion, he served as Assistant Director of Food & Beverage at Taj Coral Reef Resort & Spa Maldives. In that position, he led the full F&B division, working with the Executive Chef and other department heads on operational efficiency, profitability, guest satisfaction, succession planning and service development.
His career began at Huvafen Fushi Maldives in 2006, where he worked as a bartender and waiter. He subsequently held positions at Anantara Hotels, Resorts and Spas and Constance Halaveli before joining Taj Exotica Resort & Spa Maldives.
At Taj, Shujau progressed through roles including bartender, food server, Food & Beverage Supervisor, Team Leader, Assistant Restaurant Manager, Restaurant Manager, Butler Manager and Assistant Food & Beverage Manager. During his tenure as Restaurant Manager at Taj Exotica, he served as second-in-command of the F&B division and oversaw three restaurants, bars, in-villa dining and butler services, leading a multicultural team of 62 colleagues.
He also spent more than a year as Restaurant Manager at OBLU NATURE Helengeli by Sentido, where his responsibilities covered daily operations, financial controls, guest satisfaction, service standards and team management. His profile records that training and service initiatives implemented during his tenure contributed to increased sales and lower beverage costs.
Located on Hembadhu Island in North Malé Atoll, Taj Coral Reef Resort & Spa Maldives is a 45-minute speedboat journey from Velana International Airport. The private island resort comprises 62 thatched-roof villas and features a house reef, an offshore shipwreck, a dive centre and J Wellness Circle.
The resort lists three restaurants and one bar, supported by 24-hour in-villa dining. Its principal outlets include Bokkura, Open The Grill and Reef Bar.
Bokkura is the resort’s beachside, multi-cuisine dining venue, serving Continental, Indian, Pan-Asian, Sri Lankan and Maldivian dishes. The restaurant combines all-day dining with live music and a selection of wines and spirits.
Open The Grill offers internationally influenced grilled dishes, using spices and cooking techniques from different regions. Its menu is centred on global grills, seafood and other produce prepared in an al fresco setting.
Reef Bar overlooks the resort’s swimming pool and serves cocktails, beverages and finger food. The venue also offers lunch and evening service in a tropical, open-air setting.
Shujau’s promotion places him in charge of these dining operations as the resort continues to develop its culinary offering, service delivery and team capabilities.
