Lakindu Wijayanga Wasala is seeking a position as a General Manager in a world chain hotel. He has over 10 years of experience in hospitality management, including roles as Assistant Guest Service Manager at Cinnamon Grand Colombo and various internship and part-time positions at prestigious clubs and hotels in London and Singapore. He holds a Bachelor's degree in Hospitality Management and has received several certificates in hospitality skills.

1. LAKINDU WIJAYANGA WASALA
(Bachelor of Arts (Honours) in Hospitality Management)

2. PERSONAL DETAILS
• Gender : Male
• Date of Birth : 3rd
June 1989
• Nationality : Sri Lankan
• Address : No. 71B, 01st
Lane, Medawelikada Road Rajagiriya. Sri Lanka
• E-mail : lakindu89@yahoo.com
• Contact No : 0094 – 778735167/ 0094 - 112885077
PROFILE
A bright, talented and hard working individual with a cheerful, friendly personality and the
ability to work as part of a team. Possessing excellent communication & hospitality skills and a
proven ability to ensure that all customer expectations are met during the working experience
and providing amazing hospitality to guests.
CAREER OBJECTIVE
To Become a General Manager in a world chain hotel.
PRESENT POSITION
Assistant Guest Service Manager at the Cinnamon Grand Colombo (Sri Lanka)
WORKING EXPERIENCE
Cinnamon Grand Colombo
A place where senses are delighted and desires indulged. A place of colours, sounds and
unexpected pleasures. A place where the guest can pick the pace and choose the mood. If a guest
are looking to explore the city or escape it, consider a stay at one of the Colombo hotels such as
Cinnamon Grand Colombo that creates perfect haven for them. Cinnamon Grand is in the heart
of Colombo's business, shopping and entertainment centre, just 35 kms from the airport.
Senior Executive Management Trainee (October 2013 – March 2014)
Duties and Responsibilities
I have worked in various departments of the hotel to learn about the daily operations of each
department where I have covered all the departments within the hotel. And I have experience in
all aspects of managing the hospitality business, including the knowledge of seasonal traffic,
competition, marketing, sales and budgeting. I have gained experience in the company policies,
preparation and submission of status reports, customer feedback analysis and based upon these
analysis suggestions were often submitted to the relevant managers who will forward them to the
appropriate departments.

3. Victory Service Club
The Victory Services Club (VSC) is a prestigious one hundred year old Private Members Club
for retired and serving members of the Armed Forces, with over 190 bedrooms, restaurant, bars
and hospitality and extensive conference and banqueting facilities and accredited to the European
Standard for Service & Business excellence, Hospitality Assured, and has been voted Services
Club of the Year on two occasions, located at Marble Arch, in the very heart of London’s West
End
Night Manager (June 2013 – August 2013)
Duties and Responsibilities
• Delivering excellent customer service and maintain a high standard of customer
management, at all times
• Fulfilling all reasonable requests from guests and to ensure their comforts, satisfaction and
safety
• Ensuring that the club is operated safely, at all times
• Undertaking overnight responsibility for reception, checking guests in and out, taking
reservations and dealing with all telephone enquiries
• Maintaining knowledge of all promotions and club pricing, to provide information to
guests, on request
• Being responsible for evacuation, in cases of emergency, acting as first point of contact for
guests and the emergency services; be accountable for guests’ safety and comfort
• Completing security checks at hourly intervals throughout the night
• Handling customer complaints in an effective manner
• Completing duty manager’s log book and maintain accurate records of all fire safety checks
carried out during the shift
• Adhering to company policy for reporting accidents and incidents
• Maintaining personal knowledge by completing in-house training, attending courses and
completing workbooks
• Adhering to all company policies and procedures and licensing laws
• Getting involved and contributing at team meetings
• Carrying out the night auditing
Reception Supervisor (July 2012 – June 2013)
Duties and Responsibilities
• Maintaining of guest information

4. • Maintaining of information about local event
• Compiling occupancy statistics
• Supervising group bookings
• Assisting with serious complaints
• Cash handing and banking procedure
• Dealing with irregular payments
• Instructing staff in credit policies and facilities
• Instructing staff in cash security procedures
• Carrying out debtor control
• Supervising the cashiering system
• Conducting on the job training in accordance with the departmental standards and
procedures and maintains a record of progress for each staff member
• Ensuring the new staff attendance in Corporate Orientation within first month of hire
• Coaching, counseling and disciplining staff in breach of the club policies and departmental
procedures, providing constructive feedback to enhance performance
• Recycling where-ever possible and enforces cost saving measures to staff
• Be aware of duty of care and adherence to occupational, health and safety legislation,
policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate
equipment safely and sensibly
• Initiating actions to correct a hazardous situation and notify supervisors of potential
dangers
Carlton Club
The Carlton Club was founded in 1832 and continues today in a beautiful Georgian clubhouse in
the exclusive St James's area of London which serves as the official club house for the members
of the Conservative party
Cellar-men & The Restaurant Wine Waiter (July 2011 – July 2012)
Duties and Responsibilities
Cellar-men
• Looking after the wine cellar and the beverage side of the organization
• In charge of the beverage & wine purchasing
• Updating the wine list and the beverage menu for the bars and for the restaurants
• Updating the wine prices and the beverage prices in the system
• Do the beverage requisition for the bars and for the restaurants

5. • Attending for the wine committee to discuss about the new wines and give
recommendation to improve the beverage side of the club
• Attending for wine tasting to choose new wines for the club
The Restaurant Wine Waiter
• Recommending wines to guests that are suitable for the food they have ordered, the
occasion and their budget
• To ensure the wine is served at the correct temperature, in the correct glasses and with
suitable ceremony (some wines have to be decanted)
• In charge of selling and serving liqueurs, brandies and other after-dinner drinks
• Liaising closely with other restaurant staff, to ensure on hand to take drink orders and serve
guests at the appropriate times
• Briefing restaurant colleagues on the wine list, to ensure due promotions of particular
wines among customers
• Passing wine checks to the restaurant cashier un timely manner to prepare customer bills
without delay
• Being responsible for the supervision of the restaurant in the absence of the permanent
Supervisor
Part Time Worker (Banqueting wine waiter/Receptionist) (May 2010 – July 2011)
Duties and Responsibilities
Banqueting Wine Waiter
• Supervising small functions
• Serving wines for the customers
• Briefing the food waiters about the function
• Training new casual staff who comes to work in the banqueting
• Cash handing and banking procedure
• Supervising the staff to setup the function room
Receptionist
• Delivering excellent customer service, at all times
• Assist in keeping the club reception area clean and tidy, at all times
• Dealing with all enquiries in a professional and courteous manner, in person, on the
telephone or via e-mail
• Administering all reservations, cancellations and no-shows, in line with the club policy

6. • Keeping up to date with current promotions and the club pricing, to provide information to
guests, on request, while maximizing bedroom sales opportunities
• Fulfilling all reasonable requests from guests to ensure their comfort, satisfaction and
safety
• Conducting regular security checks throughout the day and report any security issues to
line manager
• Reporting any maintenance issues immediately to line manager, including all furniture,
fittings and equipment
• Providing reports, as required, for housekeepers and management
• Being responsible for evacuation, in cases of emergency, acting as first point of contact
for guests and the emergency services
• Maintaining personal knowledge by completing in-house training and workbooks
• Adhering to all company policies and procedures and licensing laws
• Getting involved and contribute at team meetings
• Carrying out instructions given by the management team
The Goring Hotel
The Goring is the London’s quintessentially English hotel (Five Star Hotel) located in
London Victoria.
Internship Trainee (Night Porter / Food and Beverage Assistant) (May 2009 – May 2010)
Duties and Responsibilities
Night Porter
• Guest’s needs are anticipated and requests are followed up
• Building relationships with guests to ensuring their return to The Goring Hotel
• Maintaining good communications with all departments throughout the hotel
• Ensuring all regular and VIP guests are known and cared for accordingly
• Handling, following up and communicating any comments or complaints and passing on
to relevant HODs or Managers if unable to handle
• Being familiar with and promoting hotel facilities and attractions to assist guests with any
requests including not limited to information, making bookings, directions
• Ensuring the well founded understanding of all Hotel regulations
• Performing any related security duties as required overnight
• Completing all incident reports and distribute to relevant departments
• Record any unusual occurrences or problems arising to the Duty Manager and take
appropriate action

7. • Communicating, working with and building a good working relationship with Front Office
day team to ensure a consistent level of service is offered throughout the hotel 24 hours a
day
• As a team, ensuring that guest areas and offices are clean and tidy at all times
• In conjunction with the Head Housekeeper, clean public area carpets on a fortnightly
basis, with additional cleaning as and when required
• Ensuring that wake up calls is made promptly
• Ordering and delivering newspapers
• Taking room service orders, prepare the food and drinks and deliver to guests
• Providing service in the Bar after the late shift team members have finished their shift
Food and Beverage Assistant
• Providing efficient, prompt, trouble free and courteous service by bussing, serving and
setting tables
• Accurate recordings, pre-checks and picks up all food and beverage orders
• Serving guests promptly and courteously
• Setting tables as needed prior to guest arrival
• Ensuring that the working area and station are stocked with “mise-en-place” and kept
clean and tidy at all times
• Ensuring the smooth operations of the assigned station at all times
• Maintaining a thorough working knowledge of food and beverage menus, to advise
guests on selection and promoting additional sales accordingly
• Promoting additional sales by taking opportunities to up-sell, in a professional and
courteous manner
• Fair knowledge on all equipments relating to the Restaurant
• Making clear orders to kitchen production and bar regarding beverages, registers orders
according to hotel procedures
• Conferring with the Restaurant Supervisor concerning set-ups and last minute changes
• Checking the restaurant reservations list frequently during the shift
Carlton Club
Part Time Worker (Banqueting wine waiter) (July 2011 – July 2012)
During the first spell at the Carlton Club, I worked as a part time wine waiter in the banqueting
department for a period of one year.

8. Shangri-La's Rasa Sentosa Resort
Shangri-La's Rasa Sentosa Resort is Singapore's only beachfront five star hotel located in
the western tip of Sentosa.
Internship Trainee (Bar Assistant / Restaurant Food Waiter/ Room Service Waiter)
(March 2007 – December 2008)
Duties and Responsibilities
Bar Assistant (Pool Bar and The Lounge Bar)
• Operating the till and taking cash
• Serving customers from behind the bar, offering advice on drinks
• Responsible for keeping the bar clean and tidy, collecting empty plates & glasses
• Mixing cocktails for customers
• Preparing the bar for service, restocking wines and spirits
• Providing a professional, friendly and courteous service to all customers
• Taking food orders from customers in the seated restaurant area
• Delivering food and also drinks to customers at tables. Occasionally working at
weddings, private parties & conferences
• Dealing with guest complaints in a friendly and efficient manner
• Ensuring all cash, charge, float and till procedures are carried out in accordance with
company policy
Restaurant Food Waiter
• Suggesting food and beverages ~ to be well versed with the menu, method of preparation
and accompaniments
• Cleaning and polishing Glassware, China ware, hollowware and flatware
• Maintaining cleanliness and mise-en-place level at working station and service pantry for
smooth operation
• Replenishing supply of linen and other Operating equipment
• Obtaining requested items from the storeroom
• Keeping general appearance and maintenance of Restaurant working areas
• Following correct sequence of service outlined in the Standard Operating Manual

9. • Setting up tables in accordance with Restaurant policy
• Cleaning and removing dishes from the table after service is completed
• Transporting soiled dishes from dining room to kitchen and depositing them in proper
places at the Steward area
• Cleaning all spillage during mealtime and at closing
Room Service Waiter
• Carrying out food, silverware, or linen on trays or use carts to carry trays
• Placing food servings on plates or trays according to orders or instructions
• Cleaning or sterilizing dishes, kitchen utensils, equipment, or facilities
• Examining trays to ensure that they contain required items
• Loading trays with accessories such as eating utensils, napkins, or condiments
• Preparing food items, such as sandwiches, salads, soups, or beverages
• Removing trays and stack dishes for return to kitchen after meals are finished
• Stock servicing stations with items such as ice, napkins, or straws
• Monitoring food distribution and ensuring that meals are delivered to the correct
recipients and guidelines; such as those for special diets are followed
• Taking food orders and relaying orders to kitchens or serving counters
• Determining where the guest would like to eat their meals and help them get situated
• Monitoring food preparation or serving techniques to ensure that proper procedures are
followed
• Recording amounts and types of special food items served to customers
• Carrying out total checks, present them to customers, and accept payment for services
I was responsible for supervising the pool bar, in the absence of the Permanent Bar Manager at
the Pool Bar.
Certificates I have received during the work experience attachment.
 Shangri-La Care program – A commitment to customer service in the Shangri-la way
 Shangri-la Care III program – Recover to gain loyalty
 Shangri-la Care IV program – Taking ownership.
MANAGERIAL & PERSONAL SKILLS
• Good knowledge of the hotel, hospitality, leisure and service sector
• Able to resolve guest disputes tactfully
• Dealing calmly and professionally with challenging situations
• Able to identify, understand and give priority to urgent issues
• Good customer facing experience

10. • Working long hours, under pressure and to tight deadlines
• Good influencing & communication skills
• Quickly picking up new skills & knowledge
ACADEMIC QUALIFICATION
S/N Name of School/
College/University
Qualification Year
Obtained
1 University of Derby, United
Kingdom
Bachelor of Arts (Honours) in
Hospitality Management, Second
Class Honours (2nd
Div)
2011
2 London Hotel School,
London, United Kingdom
Higher National Diploma in
International Hospitality
Management
2010
3 Nanyang Institute of
Management, Singapore
Diploma in Tourism & Hospitality
Management
2007
4 British College of Applied
Studies, Sri Lanka
1st
part of Diploma in Tourism &
Hospitality Management
2006
5 British College of Applied
Studies, Sri Lanka
Management Entrance Course-
(Foundation Program for Advance
Management studies)
2006
6 Ananda College, Colombo 10,
Sri Lanka
G.C.E Ordinary Level
Examination
2005
PROFESSIONAL TRAININGS/COURSES
• Wine & Spirit Education Trust Level 1 Award in Wines
• Fire Warden Training Course
RELEVANT SKILLS
• Computer Skills
 Fidelio Accommodation Systems - 2007
 Amadeus Airfare Ticketing - 2007
 International Computer Driving License Holder – 2006
 E-Citizen Certificate Holder – 2006
AWARDS / ACHIEVEMENTS

11. • Employee of the Month of May 2013 at The Victory Services Club – London
• Below Stairs at Carlton Club in 2012
• Sports
 Cricket
• Represent Ananda College in Under 13 Division 1 Cricket Tournament
organized by the Sri Lanka Cricket Association in 2002, the team became
the all island under 13 cricket champions.
• Represented under 13 Western Province cricket team (Sri Lanka) (2002).
 Squash
• Represented Ananda College, Colombo, Squash Team at the Junior
Nationals (2004)
• College Junior Prefect
REFERENCES
Jonathan Orr-Ewing (Secretary)
The Carlton Club
69, St. James’s Street
London
Greater London
SW1A 1PJ
Tele:00442074931164
E-mail – clubsecretary@carltonclub.co.uk
Mark Field (Operation Manager)
Victory Services Club
63-79, Seymour Street
London.
W2 2HF
Tele: 00442076168300
Email- fieldm@vsc.co.uk