Manager General

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*** ********** *****, **** ********, Alberta T*K 1B1, Canada

Tel: 780-***-****/780-***-**** E-mail: ************@*****.*** Dear Sir / Madam,

I have proven more than 30 years experience in five star hotels with developing skills in providing quality service teamwork and results in all areas with my complete knowledge in the food and beverage department, I am ready to bring my skills to your esteemed establishment. My work experiences have been in various cultures and backgrounds. Working in these types of atmospheres and teams have made me skilled in adapting well to new and challenging situations. Over time, I have found that I enjoy, and am successful in, positions involving interaction with people. My background reflects extensive experience and knowledge in many areas of operation within the hotel industry and I would like to utilize that experience in a position that will also allow me to use my communication, interpersonal, leadership skills to secure new customers and customer satisfaction and maintain existing customer.

I have the ability to establish and maintain effective communication and rapport with peers, customers and management. I am efficient, organized and detailed orientated, and feel that upon entering a position within my field of expertise, I will bring a good attitude towards responsibility and commitment to both my personal growth and my employer.

I would welcome the opportunity to meet with you and elaborate on how I can make a substantial contribution to your establishment profitability.

Yours sincerely,

Suren Sahabandu

2

769 Timberline Drive, Fort McMurray, Alberta T9K 1B1, Canada Tel: 780-***-****/780-***-**** E-mail: ************@*****.*** Suren Sahabandu

Objective: Creative, self- motivated General Manager with cross- functional expertise in hospitality. Seeks leadership opportunity with an innovative growth oriented organization where exceptional relationship- building strengths and proven Cost control capabilities can be harnessed to further the corporate objective

Summary Combines hands on operational experience with a proven talent for steering high-impact teams that consistently meet or exceed all performance targets. Open and consultative team leader, acknowledge for professionalism, integrity and fairness. Empowers staff through trust and training. Quick thinking problem solver, energized by new challenges.

Professional Experience

2015 up to Date Pantry Restaurant and Alexanders Lounge Fort McMurray, Alberta, Canada General Manager Operations

In charge of daily operations

2012 up to 2015 Burger King Fort McMurray, Alberta, Canada General Manager/Operations Manager

In charge of the daily operation including budget, schedules, supply orders, inspections, health and Safety and new facility opening.

2007 up to Dec 2011 Sawridge Inn & Conference Centre Fort McMurray, Alberta, Canada Director of Food & Beverage / Operations

The Sawridge Inn and Conference center has 188 rooms and a rating of 3.5 stars. Conference Centre that can cater to 1200 people and cater out 800. A restaurant that average (800 meals a day); it has all the amenities you would expect in a first class hotel. It is known for its hospitality and service in Fort McMurray.

Reporting to the General Manager, responsible for managing all aspects of operations with a 80- person staff and $10 million budget

Established a business plan and operating budget, in collaboration with the General Manager for a 3

new 74 Room Extended Stay Hotel.

Created and implanted a critical path for 2.2 million dollar renovation project to the hotel.

Established a business plan and operating budget for 2009/7/1 managing financial operations including the analysis of monthly profits and loss statements, inventory control, payroll, sales and accounting.

On a weekly basis all invoices are coded into different GL accounts ( food, minerals, liquors, paper supplies, chemicals, housekeeping supplies, in room cleaning supplies, and others) are forwarded to the head office

Every end of month inventory is submitted on a timely manner to the head office 2006 -2007 Denny’s Restaurant Grande Prairie, Alberta, Canada General Manager

Conducted daily operation meetings with all departments to ensure all goals and targets were achieved for that day and review performance issues to ensure the employees are at their best.

Communicated with the managers on a weekly basis on all issues regarding proper implementation of service standards; operating, housekeeping, maintenance, and food / beverage procedures.

Directly supervised the Banquet for the Sandman hotel to ensure all Food & Beverage operating procedures are met.

2005-2006 Holiday Inn the Palace Edmonton, Alberta, Canada Food & Beverage Director

Developed sales and marketing plan with sales people

Managed financial operations including the analysis of monthly profits and loss statements, inventory control, payroll, sales and accounting.

Implemented staff incentives and worked hands on with them

Created staff performance reviews and promoted long term employees, instead of hiring outside.

Renegotiated contracts saved over $1500/ monthly

Designed labor and food cost spreadsheets for monitoring

Implemented S.O.P. manuals as set by the company and brand.

Planned weekly and monthly forecast plus prepared budgets for 2005/ 2006

Contributed to the community functioned to maintain visible presents and developed key contacts. 2003-2005 Sawridge Hotel & Conference Centre Ft. McMurray, Alberta, Canada 4

Director of Food and Beverage

Implemented staff incentives and worked hands on with them

Researched contracts and renegotiated them. Saved over $120,000 a year

Reduced labor cost by 12% and operating supplies by 20%

Achieved Return On Investment by $175,000 over first quarter in 2004

Planned weekly and monthly forecasting plus prepared budgets for 2004/ 2005

Managed financial operations including the analysis of monthly profits and loss statements, inventory control, payroll, sales and accounting.

Responsible for renovations of $300,000 to the hotel

Recruited, trained and managed team members at all levels, including delegating, giving feedback, promoting teamwork, and performance reviews.

Achieved 90% on A/R over 60 days.

1999-2003 Hotel Intercontinental Los Angeles, California, USA Food and Beverage Consultant

Communicated with the Director of Food and Beverage on a daily basis on all issues regarding proper implementation of service standards; operating, housekeeping, maintenance, and food / beverage procedures. Financial management and capital purchase procedures, PO reviews.

Designed labor and food cost spreadsheets for monitoring

Implemented S.O.P. manuals as set by the company and brand.

Managed financial operations including the analysis of monthly profits and loss statements, inventory control, payroll, sales and accounting.

Responsible for the day-to-day kitchen management of a growing restaurant and banquet facility

Reduced cost from 35% to 29%. Improved quality and speed of service.

Succeeded to lower food inventory to 5 days on hand

Recruited, trained and managed team members at all levels, including delegating, giving feedback, promoting teamwork, and performance management in all food and beverage departments.

Developed and implemented in house advertising and promotions with a minimal budget.

Reorganized all inventories and lower the operating expenses. 1997-1999 L and K Enterprise Ltd. Vancouver, BC, Canada Sales and Marketing Director

Managing 50 sales staff personnel covering the entire lower mainland of Vancouver. Maintained a 5

very high profile to ensure that all demands are met in today’s growing and competitive market.

Training sales staff in marketing strategies.

1993-1997 Pantry Family Restaurants Kelowna, BC, Canada General Manager

Creating and maintaining a very high customer service made this family restaurant one of the best in the area. (I.e. Implementation of policies and procedures, intensive training of staff.) Budgeting, cost control, inventory, menu, planning and health and safety are monitored on a day- to-day basis to ensure profitability.

1991-1993 Keels Hotels Ltd. Colombo, Sri Lanka

General Manager

Managing this 500-room hotel Food and Beverage department which consist of 6 outlets that catered to both local and foreign guests.

Feasibility studies, budgeting, cost control, menu costing, planning, training, health and safety, labor issues, and introducing specialty nights are maintained to achieve high service standards and profitability.

1979-1991 Ramada Renaissance Hotels Colombo, Sri Lanka/ Doha, Qatar Food and Beverage Director

Responsible for the smooth operation in the entire department. Duties include training, health and safety, labor issues, menu costing, planning, budgeting, cost controls and LSM.

These two hotels were patronized by different groups and guests that catered to many different kinds of events and functions, such as concerts, conference, state banquets, and specialty nights and outside catering. In addition, the hotel received the Award of Excellence in 1982. Training

1981-1982 Ramada International Hotels

Diploma in Food and Beverage Service Operations

1993 Keels Hotels Ltd.

Completed a Course in the Concepts of Wines, Conducted by Grands Curs De France Ltd.

Fine dining education, experience and expertise were acquired in Tokyo, Japan.

Food handlers Level 1 and 2

H.A.C.C.P. program Certificate

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Royal Host Management Training Program

Serve safe responsible alcohol certificate

Blood Bome Pathogens-infection control

Sawridge Leadership course

Worked with Culinary Team LA 7 coarse dinner

Worked with Royal Host Food and Beverage Manager to sit up contracts for the western properties

Taught how to deal with people in different situations

Trained how to deal with people in different situations

Trained on progressive disciplinary procedures

How to motivate and get the best out of our employees

Interviewing and hiring the right people for the job

Room service right on time

Housekeeping the Grade

Menu design

Reference

Available upon request

Contact this candidate