About Me;

•With more than ** years of experience in International Hotels and International Restaurants.

•In my career, I have held the number of positions covering a comprehensive range of functions, skills, and responsibilities as a Bar Tender, Food & Beverage Captain, Restaurant & Bar Supervisor, Restaurant and Bar Executive, Restaurant Assistant Manager, and Restaurant Manager. Also, I've worked as a Food and Beverage night duty Manager on weekends directly reported to the General Manager.

•Prior to being here in Canada, I was worked in Dubai, UAE; had Worked with the Dubai International Hotel (Managed by Starwood Hotels and Resorts) as a Restaurant Manager, and I have managed 110 seating capacity, Themed Irish Pub which builds and operated as an International Branded Pub. Served with vast varieties of Irish whiskeys, beer's and traditional Irish food as well. Then within the same property, I’ve joined with the speciality Restaurant/Fine dining themed Seafood Restaurant, the seating capacity of 65 Pax. And served a vast selection of White, Red, Sparkling wines and Champagnes ( Maintained four walking cellars built-in glass and can be Store 400-500 bottles) and live and selection of Fresh Sea Food as well ( My General Manager’s idea of transferring me to the Seafood Restaurant was to gain control of the unit and converted to a profitable Restaurant among one of the Thirteen Specialty Restaurants in the Hotel)

•Excellent knowledge of the Inventory system, purchasing procedure co-coordinated with the Purchasing Department. Weekly purchase order placed with the Sysco thru the Deliver plus Operating system, Preparing and balancing of the weekly purchase journal, weekly labor report, Last day of the week on hand item counted by feeding the main inventory system. And By using the Variance and Usage reports will complete the By weekly Restaurant Financial Statement ( FRS ).

•End of the period, P&L report has been discussed with the Area Manager and take appropriate actions to address the issue or maximize the revenue.

Seeking a challenging position, that fully utilizes my strengths and experience thereby allowing my personality and professional skills to entirely useful in a growth-oriented environment.

Restaurant General Manager.

Being able to use my strong leadership skills and proven track record of assisting restaurants to achieve new levels of profitability and efficiency. Ability to train staff to the highest standards of customer service, ensuring increased customer satisfaction, reduced staff turnover rates, and a rise in sales through upselling techniques considering PH Restaurants LP, Canada promoted me to the position of Restaurant General Manager effective on 29th April 2019.

Assistant Restaurant General Manager ( 30 June 2014 till 28 April 2019 )

The Yum Restaurant Internationals (Dine In/Del/Pickup - Pizza Hut) 2013/02/26 to Date

6225, 200 Street, Langley, BC. V2Y1A2. Canada.

•Duties are under the capacity of ASSISTANT RESTAURANT GENERAL MANAGER.

•Supervise and co-ordinate activities of the Team Members, including Shift Managers.

•Lead product rollout sessions with the management team to ensure success.

•Duly completed and maintain the Applicant's data file and submit to the Area manager at the end of the Period.

•Ensure food service and quality control by proper execution of all training and development plans.

•Establish everyday work schedule, make correct amendments.

•Monitor food production and service to assure that standard menus and procedures used, without compromising the customer experience.

•Responsible for determining staffing levels, hiring and supervision of employees, administering personnel policies, employee contact management, and employee evaluations.

•Ensure conflicts within the restaurant are resolved promptly and take necessary disciplinary actions immediately.

•Handling Weekly inventories, preparing and balancing of the Weekly Sales Journal, and submit to the Area Manager. (weekly Revenue Statement-cost of Labor, Cost of food, Semi's, etc.)

Restaurant Manager & Assistant Restaurant Manager.

Dubai International Hotel, DUBAI, U.A.E. (420 Rooms.) 2005/12/10 to 2013/01/31 P. O. BOX-35566, DUBAI, U.A.E.

•Duties are under the capacity of RESTAURANT MANAGER AND ASSISTANT RESTAURANT MANAGER.

•Direct and assign work, set performance objectives, and monitor performance (KPI- KEY PERFORMANCE INDICATOR) of the Department/ outlet.

•Conduct the daily briefing to the staff.

•Conduct Quarterly evaluation of the staff.

•On - job training for the staff.

•Preparation and submit the outlet performance report to the GM.

•Create the monthly training plan, staff schedule and personally conduct the departmental training session.

•Submit of the preventive and corrective action plans for the internal audit as well as the external audit review (Mystery shopper finding report.)

Restaurant and Bar Executive.

CEYSANDS HOTEL. Bentota, Sri Lanka. (120 Rooms) 2005 November to 2005 December.

Manage by CEYLINCO TOURIST HOTELS LTD.

Duties are under the capacity of RESTAURANT AND BAR EXECUTIVE

Tasks assign, allocate workforce and equipment to ensure conformance with specified objectives and policies.

Assist managers of the components in developing programs to comply with their operational objectives.

Direct and assign work, set performance tasks, and monitor the performance of the Department/outlet.

Restaurant and Bar supervisor

The Forest Lodge Hotel, Nuwara Eliya, Sri Lanka. (85 Rooms) 2005 /07/01 to 2005/10/25 Manage by Nuwara Eliya Lake Inn (Pvt) Ltd.

•Duties are under the capacity of RESTAURANT AND BAR SUPERVISOR.

•Direct and assign work, set performance objectives, and monitor the performance of the Department/ outlet.

•Conduct the daily briefing to the junior staff.

•Assist to the managers for staff evaluation process.

•On - job training to the junior food and beverage staff

Food & Beverage Captain /Supervisor

HATTA FORT HOTEL DUBAI, U.A.E. (53 Rooms) 2002/05/01 to 2005/01/13 Manage by Jebel-Ali International Hotels. (A member of Rel & Chateaux Hotels France)

•Duties are under the capacity of FOOD AND BEVERAGE CAPTAIN/Supervisor.

•I have worked in all the food and beverage outlets including the Fine Dining Restaurant, Coffee Shop, Room Service and Banquets.

•Take charge of the Restaurant and provide adequate supervision, task delegation and on-job training to the junior food and beverage staff.

Food & Beverage Captain

ABHA PALACE HOTEL ABHA, SAUDI ARABIA (136 Rooms) 1999/06/05 to 2001/10/25

Manage by Rosewood Hotels and Resorts, Dallas, U.S.A.

•Duties are covering the capacity/title of FOOD AND BEVERAGE CAPTAIN/SUPERVISOR.

•Supervise the junior food and beverage staff.

•I also have worked as an outlet-in-charge as well as a banquet function-in-charge.

BarTender

LTI-Pegasus Reef Hotel Wattala- SRI LANKA (144 Rooms) 09/08/1996 to 26/05/1999 Manage by LTI- International Hotels, Germany.

•Duties are under the capacity/title of the BARTENDER.

•Training and experience of setting up the bar, I have Knowledge of the beverage, the bar equipment and all the operations of the bar.

•Prepare the daily consumption and the sales reports.

•I acquired various practical skills such as organizing bars for weddings, cocktail parties, day’s special promotions, and VIP functions

Academics and Career Education

•1991-1993 - Richmond College, Galle, Sri Lanka, General Certificate of Education, Advanced Level examination (Bioscience)

•1991-1992 – completed the English for Communication Course Level 1 & 2 (Council of Europe syllabus) conducted by the Dpt. Of Examination Sri Lanka and University of Warwick, Coventry, England.

•1996 – Completed the Restaurant and Bar Service course, Managed by Sri Lanka Institute of Tourism and Hotel Management (SLITHM) {previously Ceylon Hotel School and School of Tourism}.

•1999-2000 – Completed a course for effective beverage management, conducted by the International Correspondence School, Pennsylvania, U.S.A.

•2002 – Completed a Foundation Certificate in Food Hygiene for food handlers, carried out by the Chartered Institute of Environmental Health, U.K.

•2002 – Completed a First Aid training course (with practical) conducted by the Dept. of Health, Dubai.

•2006 – Completed a course for BASIC FOOD HYGIENE, managed by the Safe Hand Food tech consultants, Dubai, U.A.E.

•2009 – Completed a course for INTERMEDIATE FOOD HYGIENE, conducted by the Safe Hand Food tech consultants, Dubai, U.A.E.

•2010 - Participated and completed “Master of Vodka /Vodka of Finland Taste Training," conducted by the African + Eastern, Dubai, U.A.E.

( http://www.africaneastern.com/t-about_companyprofile.aspx)

•2010 - completed the "Foster's Best Practice Training," conducted by the African + Eastern, Dubai, U.A.E.

( http://www.africaneastern.com/t-about_companyprofile.aspx)

•2013 - completed a course "Get Ready to Lead”- for demonstrating the communication skills needed to lead a team, By Yum Restaurants International, Canada.

•2013 – completed a course "FOODSAFE Level 1 (Basic)” and passed the final Examination, conducted by the ADVANCE Continuing Education Ltd, Certified by the

BC FOODSAFE Secretariat under the License from the Ministry of Advanced Education, province of British Columbia, Canada.

•2013 – completed and passed the exam of the "Serving it Right” “SIR” (Certificate # 1306280065R), Responsible Beverage Service Program, Province of British Columbia, Canada.

•2014- Completed the “OCCUPATIONAL FIRST AID LEVEL 1 “conducted by PROSAFE First Aid Training School, Surrey, BC, Canada. (WorkSafe BC Approved Training School Which follow WorkSafe BC outlined Occupational First Aid Reference and Training manual and Occupational First Aid Training Guide)

•2018– completed a course "FOODSAFE Level 1 Refresher “ and passed the final Examination with 92% conducted and Certificate Issued by the Open School BC ( Educational Resources and Services ) ;Certified by the

BC FOODSAFE Secretariat under the License from the Ministry of Advanced Education, province of British Columbia, Canada.

•Awarded as the Employee of the Quarter. Q3 2003.

•The employee of the Year Award, 2003.

•Awarded as Running a Great Restaurant Award(RGR) for the Best Assistant Restaurant General Manager Q3 2015 (Lower Mainland, Vancouver).

•Awarded “ABOVE and BEYOND” award for the Manager category, Q4 2016.

•Awarded “Best Assistant Restaurant General Manager-Lower Mainland, Vancouver” Q4 2016.

•Awarded “Best Assistant Restaurant General Manager-Lower Mainland, Vancouver” Q1, 2018.

Extra-Curricular Activities

•Took part in college English day program and have won awards for my contributions.

• I was also the active member of the College volleyball and Gymnastic teams

•Have completed a Diploma in Computer Software Engineering.

•Computer literate in MS-Office (Word, Excel, PowerPoint, etc.)

•Excellent knowledge and experience in Tropica, Micros & Deliver + Hospitality systems.

•Hands-on experience of the Flambé service (Strawberry, Mango, Cherry, Caesar Salad, Crepe Suzette, Irish Coffee, etc.)

•I have hands-on experience of special food services like Silver service, Gueridon service, Russian Service,

•Nationality: Sri Lankan

•Permanent Address: 7178 196A Street, Langley, BC. V2Y 2Z9

Will provide upon request.

Contact this candidate