Manager Management

P A A I Perera

P O Box *****

Riyadh *****

SAUDI ARABIA

Mobile – 009**-********* / 056******* Email ***************@*****.***

08th May 2018

The Human Resources Manager

Dear Sir

POST OF THE CATERING MANAGER

Being given to understand that there are vacancies at your establishment for the above mentioned position. Therefore, I wish to submit my Bio-Data for your Kind consideration.

NAME - P A A I Perera

ADDRESS - P O Box - 25639

Riyadh - 11476

DATE OF BIRTH - 01st July 1964

NATIONALITY - Sri Lankan

OBJECTIVE - To develop and advance the management sector of a

service company, to offer the finest services to

customers and to progress my experience and

professional skills.

EDUCATIONAL QUALIFICATION - Studied up to G C E (A/L) – Commerce Subjects

Accounts - Simple Pass Geography - Credit

Economic - Credit Logic - Credit

OTHER QUALIFICATIONS - Have successfully graduated the following hospitality management Diplomas & courses.

*Graduated One year Diploma in English Language at Alexandra College Colombo. In Sri Lanka.

*Graduated in Food &Beverage Service Diploma at Vocational Training Institute in Colombo in Sri Lanka.

*Graduated One Year Diploma in Hotel Operation & Management at Cambridge Tutorial College in Jersey England.

* Six months training of computer skills of Windows, Word, Excel, Power Point and Micros – Fidelio system.

* Languages – English, Arabic, Sinhalese, Hindi.

WORK EXPERIENCE (In Sri Lanka) - Worked at

* Hotel Lanka Oberoi (Five Star Hotel) in Colombo. In Banquet Dept: & Coffee Shop restaurant as Steward for two years (1984 – 86).

* Ramada Renaissance Hotel (Five Star Hotel) in Colombo for two years and Three Months in Room Service Dept. & Fine dining Restaurant as Senior Banquet Steward (1986 – 88).

* Hilton International Hotel, (Five Star Hotel) Colombo in Coffee Shop Restaurant & Banqueting Dept. as a Banquet & Conference Supervisor. (1990 – 92).

* Hotel Sindbad kalutara – (Resort Hotel). Sri Lanka. .In Coffee shop & fine Dining Restaurant as Restaurant and Training Manager. (1995 – 97).

WORK EXPERIENCE (Abroad) - Worked at

* King Fahad Air Base (Macdonald Douglas Co.) Taif Saudi Arabia, in the Fine Dining Restaurant as Restaurant Supervisor & Cum Cashier (1988-90).

* Saudia Catering Company (Saudi Arabian Air Lines) in Restaurants Dept: & Out Door Catering Dept. Jeddah.

As Catering Supervisor (1993 – 96).

* Allied Catering Company In Riyadh, as the Project Catering Supervisor. (1997 - 2008).

* Employed with one of the leading five stars Hotel (Novotel Al Anoud) in Riyadh. As the Banquet Manager. (2008 -2009).

(Reason for the resignation Iqama not been released.)

* Presently working with the former employer of Allied Catering Company.

As The Banquet & Catering Manager. Since 2010.

EXPERIENCE AND PROFESSIONAL SKILLS;

Establish and achieved budget goals of F & B revenue.

Consider of HACCP procedure.

Responsible for all the F & B training.

Renewing the menus, beverage list, creating new promotions and re-organized the staff-manning guide

Management by Objectives

Handling Guest Complaints

Delegation.

Time Management, Leadership and Courtesy

Employees selecting and interviewing Techniques.

Managing the F & B Staff and allocate them in the F & B outlets according to their

Experience.

Managing the variety of all the events.

Area of Expertise

Operations / General Management; Developing and implementing procedures, control systems for maintaining quality & hygiene standards for streamlining processes and generating cost savings in operations. Ensuring profitability of operations and supervising all aspects to ensure compliance with quality & hygiene standards. Designing, developing and implementing Standard operating system manual/ SOPs for the systems.

Strategy Planning; Designing & implementing internal control procedures to review effectiveness of the processes. Establishing strategic cost management systems / techniques for monitoring various overheads and achieving maximum cost control in operations. Forecasting restaurant needs and determining scheduling by following bar chart which specifying the daily labor cost percentage.

People Management / Training; Managing HRM, staffing, recruitment, performance review and appraisal. Imparting appropriate training on food preparation, service excellence and teamwork to restaurant and support service staff so as to attain service excellence & teamwork. Organizing and conducting practical & theoretical training programs, to enhance skills & motivational levels of medium to large sized teams with varied cultural, lingual & professional backgrounds. Providing feedback, coaching & training to team for building their capabilities.

Procurement / Vendor Development; Coordinating procurement of necessary equipment and products. Identifying and networking with cost effective & reliable vendors/ suppliers for purchase of requisite materials and spares as well as project procurements. Designing & implementing effective procurement schedules along with finalizing the specifications of the materials & establishing the quality & quantity limits.

Guest / Client Satisfaction; Ensuring maximum guest satisfaction by closely interacting with guests to understand their requirements & customizing products & services to their needs. Strategizing policies & procedures in the operating systems and training and motivating the front line staff to deliver 100% Guest Satisfaction. Reviewing & interpreting the market trends/ client feedback to attune business strategies.

Hope to listen from you soon. Thanking you in anticipation

Yours sincerely,

P A A I PERERA

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