RESUME

GANGADARAN VELSAMY

General Manager

Sigiriya Village Hotel- Sigiriya, Sri Lanka.

(A Colombo Fort Hotel- Lankem Group of Companies)

Residential Address-

**-***** *****, *******, *******, Sri Lanka,

Mob: 009*-**-***-**** Home: 009*-***-***-***

Office Mob-009*-**-***-****.

Email - Personal: admnvf@r.postjobfree.com

Email- Official: admnvf@r.postjobfree.com

Personal Information

Sri Lankan 17th June 1976 Married Male NIC# 761691597 X Passport # N2932926

Professional Summary

Dedicated Hotel General Manager who is an avid multitasked, when it comes to overseeing daily hotel operations in frequently busy settings. Adept at quickly assessing guest needs and ensuring sufficient resources to maintain optimal guest service levels. Especially skilled at timely conflict resolution strategies, having a strong back ground of Food & Beverage/Banqueting,

Core Qualifications

• Prolific experience with managing hotel and resort operations

• Keen understanding of guest expectations and customer service.

• Ability to work well in high pressure situations

• Proficient in the use of common MS Office applications

• Solid oral and written communications skills

Experience

General Manager – 2019 March to date

Sigiriya Village Hotel, Sigiriya, Sri Lanka.

First in command of the 120 roomed heritage property, belongs to the

Colombo Fort Hotels (Lankem Group of Companies.- Sri lanka.

Duties& Responsibilities

Oversee the operations / administration of the hotel,

Hold regular briefings and meetings with all head of departments.

Ensure full compliance to Hotel operating controls, SOP’s, policies, procedures and service standards.

Lead all key property issues including capital projects, customer service and refurbishment.

Handling complaints, and oversee the service recovery procedures.

Responsible for the preparation, presentation and subsequent achievement of the hotel's annual Operating Budget,

Manage on-going profitability of the hotel, ensuring revenue and guest satisfaction targets are met and exceeded.

Ensure all decisions are made in the best interest of the hotels and management.

Developing improvement actions carry out costs savings.

Closely monitor the hotels business reports on a daily basis and take decisions accordingly.

Ensure that monthly financial outlooks for Rooms, Food & Beverage, Admin & General, on target and accurate.

Helping in the procurement of operating supplies and equipment, and contracting with third-party vendors for essential equipment’s and services.

Act as a final decision maker in hiring a key staffs.

Coordination with HOD's for the execution of all activities and functions.

Overseeing and managing all departments and working closely with department heads on a daily basis.

Manage and develop the Hotel Executive team to ensure career progression and development.

Be accountable for responsibilities of department heads and take ownership of all guest complaints.

Provide effective leadership to hotel team members.

Lead in all aspects of business planning.

Respond to audits to ensure continual improvement is achieved.

Corporate client handling and take part in new client acquisition along with the sales team whenever required.

Assisting in residential sales as and when required and development with strong sales prospects.

Responsible for safeguarding the quality of operations both (internal & external audits).

Responsible for legalization, Occupational Health & Safety Act, fire regulations and other legal requirements.

Resort- Assistant Manager- 2016 – 2018.

(02nd In- command of the property)

Adaaran Select Huduranfushi & Adaaran Prestige Ocean Villas,

Adaaran Resorts – Maldives - Aitken Spence LTD- Sri Lanka.

In total of 202 Rooms, which Includes 165 Beach Villas & 37 Ocean Villas/ 07 F&B Outlets/ Banqueting/ 83 Acres of landscape

Effectively managing the daily operations of the hotel by assisting the General Manager to run the hotel as the Second in command of the entire property.

Making sure that guests have a good first and last impression of the hotel.

Recruiting staff, training them up and then monitoring their performance.

Overseeing of an eventful food and beverage & busy front office operation.

Constantly focusing on profitability and growth.

• Frequently interacted with guests and sought feedback.

•Responding to guest complaints.

•Setting a good example of service excellence to all heads of department.

•Dealing with potential security problems and safety hazards

•Resolving on-site issues at the hotel relating to guests & employees

•Assigns duties to HOD's and observers performance to ensure adherence to hotel policies and established operating procedures.

•Acting as the hotels public relations director and promotes the property within the hotel industry, local community and trade associations.

•Monitor the Guest feedback on Trip advisor, Review- pro surveys.

•Selects or assist in the selection of hotel staff and completes all new hire paper works.

•Review employee performance and conducts personnel actions such as disciplinary actions and terminations.

•Maintains accurate financial records.

•Assisting the General Manager during Morning meetings & conducts the morning HOD meetings in the absence of General Manager.

•Ensure full compliance to Hotel operating controls, SOP’s, policies, procedures and service standards.

•Builds owner loyalty through proactive communication, setting and managing expectations and delivering solid business results.

•Assisting the GM in key property issues including capital projects, customer service and refurbishment.

•Assisting the General Manager in wage scale surveys and ensures employee wages are followed by the company and industry salary guidelines.

•Performs daily, weekly and monthly property inspections.

•Ensures property, grounds, physical plant and work areas maintained to standard.

•Builds strong working relationships and communications with hotel staff, HOD's and other departments to ensure maximum operating effectiveness and fulfillment of special event need.

•Audits on par stock on all areas to make sure that all required hotel supplies are ordered and stocked in advance of need.

•Performs sudden audits on rooms and other operating areas such as food & Beverage, Kitchen, Engineering…….

•Ensure hotel staff is provided with uniforms and name tags, and upholds property grooming standards.

•Ensures effective, timely and accurate communications flow with regards to hotel policies and procedures.

•Assist the GM in in all aspects of business planning.

•Available 24/7 in case to respond to any guest or employee emergencies.

•Corporate client handling and take part in new client acquisition along with the sales team whenever required.

•Assisting in residential sales as and when required and development with strong sales prospects.

•Respond to audits to ensure continual improvement is achieved.

•Executing all other duties assigned by the General Manager /CEO/corporate office.

Food & Beverage Manager / Head of Banquet Operations

2014-2016 / 02 Years

Cinnamon Grand Colombo- Sri Lanka –

501 Rooms -15 F&B Outlets / Banqueting / Out Door Catering.

Largest & the “Best Five Star City Hotel in Sri Lanka” –

(Awarded for the years 2008 / 2009 / 2010)

Duties & Responsibilities

Effectively managing the daily operations of the 15 Restaurants & Banquets Department.

•Achieving the budgeted food sales, beverage sales, labor costs and profitability of Banquets &15 Restaurants

•Assisting the Banquet sales department, in achieving the target.

•Conduct service trainings for the staff

•Discipline of personnel when required/Personal development & growth/Personnel selection.

•Maintain High employee retention/ Teamwork-Relations with co-workers and management.

•Responsible for staff training and development & Quality of Food & Beverage services.

•Meeting Company appearance and uniform standards/ Minimizing of customer complaints.

•Establish rapport with guests to ensure satisfaction and repeat business.

•Consistent check of Food and Beverage quality / Presentation

•In charge for selecting and purchasing equipment’s for the department,

•Maintaining a labor cost below the Budget.

•Assure the maintenance of bar control policies & department control procedures.

•Responsible for menu planning and pricing / Completion of monthly forecasts

•Collaborate with staff, vendors and the Management team for special events

•Plan and manage all food & beverage orders and staff according to budget as well as the highest standards

•Handle customer complaints about food quality & other related issues.

•Order Bev supplies, track shipments and communicate with vendors

•Maintain the kitchen in accordance with food & beverage, health and safety regulations

Food & Beverage Manager - 2014 / 06 Months

Water’s Edge Colombo- Sri Lanka

06 F&B outlets /Banqueting.

Over all in charge of the Food & Beverage department comprising of 06 F&B outlets as well as the largest Banqueting operations hotel in Colombo – Sri Lanka.

Asst. Food & Beverage Manager / Head of Banquet Operations-

2012 –2014/ 02 Years.

Cinnamon Lakeside Colombo - Sri Lanka

350 Rooms /09 F & B Outlets /Banqueting/ ODC

“Best Five Star City Hotel in Sri Lanka” (Awarded for the years 2011/2012)

Over all In charge of Restaurants & Banquet Operations department & Assisting the EAM- F&B for the smooth operations of the F&B department including 09 F&B outlets.

I was training & heading the team when an exclusive sit-down dinner party was given to

80 Heads of states by His Royal Highness Prince Charles during CHOGM

At Cinnamon. Lakeside Colombo, in November 2012.

Duties & Responsibilities

Responsibilities include but are not limited to; supervising Banquet Service functions throughout the club for all member events, private parties, and meetings/conventions. Directing Banquet staff in ensuring the member’s and guest’s expectations are met and exceeded. Maintains the highest standards of food and beverage service, and is creative in room set-ups and presentations.

Manager - Food & Beverage – 2008 -2012 / 04 Years

Cinnamon Grand Hotel, Colombo- Sri Lanka-

Consist of 501 Rooms/ 15 F&B Outlets /Banqueting/ODC

Largest & the “Best Five Star City Hotel In Sri Lanka” – (Awarded for the years 2008 / 2009 / 2010)

Positions held-

Restaurant Manager – In charge of a 200 cover exclusive restaurant

Promoted as - Banquet Operations Manager – In charge of Banqueting Operations

Promoted as - Banquet Manager – In charge of Banqueting Operations

Assistant Manager - Food & Beverage- 2007-2008 /01 Year

Hotel Taj Samudra Colombo

In-Charge of Colombo’s most popular North Indian Restaurant “Navaratne”

375 Rooms/06 F&B outlets/ Banqueting

Maître d’hôtel -Food and Beverage - 2004 – 2007 / 03 Years

One & Only Royal Mirage Hotel, Dubai, U.A.E

Comprising of three main properties The Palace - Arabian Court & Residence & Spa Total 450 Rooms/30 F&B Outlets/Banqueting

Positions held-

Restaurant - Maître d’hôtel

2nd In Command of Rotisserie Restaurant which does a 750 pax turn over a day

Banquet Operations - Maître d’hôtel

2nd In Command of Banquet Operations department

One & Only Royal Mirage Hotel Dubai: Awarded

''Employee of the Year 2005'' under the category of

'Best Captain / Head Waiter'

One & only Royal Mirage Hotel Dubai; During my venture Rotisseries Restaurant was awarded " The Best outlet of the year 2006" For the first time in 08 years, for the high degree of team work and productivity

Banquet / Restaurant Manager -2003 - 2004/01 Year

Taj Airport Garden Hotel, Sri Lanka

250 Rooms/04 F&B outlets/Banqueting

Education / Professional Qualification

1996- 2003 -05 Year Hotel Management Diploma / Specialized in Food & Beverage

At Sri Lanka Institute of Tourism & Hotel Management

(Ceylon Hotel School) - Colombo.

oSuccessfully completed 04 Basic Level Courses – In Restaurant & Bar / HK / FO & Professional Cookery with respective Industrial Training periods (Duration-04- years)

oIntermediate Level (219) & Advanced Level (319) with the specialization in

Food & Beverage Operations (Duration- 01 year)

2011- Completed the Restaurant & Bar Management and Wine & Spirits

Appreciation programs,

At Emirates Academy of Hospitality Management, Dubai U.A.E.

1995- Completed G.C.E Advance Level at St. Peter’s College, Colombo-04.

1992- Completed G.C.E Ordinary Level at St. Peter’s College, Colombo-04.

1996- Completed Diploma in Computer- at London Business School-Colombo-04.

2007- Completed Executive Professional Development Program-

Held at Taj Samudra Colombo.

2013 - Completed the Executive Accounting Program at the - ITHM – Colombo.

Reference

Will be provided upon request.

Contact this candidate