1. ANURADA MALINGA
• Telephone: (+974) 66205409 • Mailto: anuradamalinga@yahoo.com
CAREER OBJECTIVE
To serve for a reputed Organization in the Food & Beverage field of the hospitality Industry
to enhance and glorify my knowledge practically and theoretically in accordance with my
years of progressive service, experience in different types of operations, qualifications and
skills as a productive and creative F&B personnel.
PROFESSIONAL EXPERIENCE
F&B Outlet Headwaiter March 2013 - Present
ORYX ROTANA, DOHA, QATAR
 Working with the different theme nights with different packages and ensuring
smooth operation of the night.
 Ensuring perpetual inventory is updated on a daily basis and manages discrepancies
effectively.
 Creation of Incentive plan for the outlet and thus helps in motivating associates.
 Sharing guest feedback and recommendations with the Chefs and F&B management
team.
 Following the brand standards of the hotel and making sure it is followed regularly.
 Implementing up-selling techniques with the order takers and motivate them
through incentive programs.
 Ensuring employees that they have a thorough knowledge of the food and beverage
menu for suggesting and recommending food and beverage orders.
 Ensuring all the hygiene practices is carried out according to HACCP standards.
 Organizing employee outing within 3 months of operation.
 Maintaining a smooth operation between the kitchen and the floor staff.
F&B Outlet Captain March 2011 – March 2012
ORYX ROTANA, DOHA, QATAR
 Perform all necessary tasks to service food & beverage according to the standard of
performance manual of the hotel
 Acquire in depth knowledge of the food & beverage menu of the assigned outlet in order to
assist and provide advice to guests
 Practice good customer relations and attend to customer complaints and queries satisfactorily
 Ensure the Outlet is set-up for service and supervise for a smooth operation
 Direct and supervise the service team to ensure that all duties are performed as per standards
 Ensure that all employees have received adequate training to perform their duties
 Ensure proper organization, planning and control of supplies and maintain concise record of all
beverage stock in order to ensure that the required is available
 Ensure minimum wastage, breakage and spoilage
 Actively use up selling techniques bye exceeding guest expectations and to increase revenue.
 Attends regular training sessions in line with the departmental SOP’s i.e. guest care, product
knowledge, grooming standards, up-selling, etc.
 Operate in a safe and environmentally friendly way to protect guests’ and employees’ health
and safety, as well as protect and conserve the environment.
 Makes familiar with all menus, promotions, and other relevant issues concerning the outlet
(product knowledge).
 Comply with the hotel environmental, health and safety policies and procedures

2. ANURADA MALINGA
• Telephone: (+974) 66205409 • Mailto: anuradamalinga@yahoo.com
F&B Outlet Waiter February 2009 – February 2011
COVE ROTANA & RESORTS, RAS AL KHAIMAH, UAE
 Pre-opening staff
 Followed the opening and closing checklist according to the shifts.
 Asking The Chef and understanding and all the menus.
 Prepared the service sequence for the respective meal periods.
 Handling and Checking the ROE (Restaurant Operational Equipment) received and
then creating a report for all the variances from the order placed and following up on
that along with the Restaurant manager.
 Followed the Health and Safety procedures according to HACCP.
 Followed the brand standards for Rotana Hotels and making sure it is followed
regularly.
F&B Outlet Waiter October 2008 – February 2009
AMWAJ ROTANA & RESORTS, DUBAI, UAE
 Followed the opening and closing checklist according to the shifts.
 Asking The Chef and understanding and all the menus.
 Prepared the service sequence for the respective meal periods.
 Handling and Checking the ROE (Restaurant Operational Equipment) received and
then creating a report for all the variances from the order placed and following up on
that along with the Restaurant manager.
 Followed the Health and Safety procedures according to HACCP.
 Followed the brand standards for Rotana Hotels and making sure it is followed
regularly.
EDUCATIONAL BACKGROUND
Basic Level Food & Beverage course 2007
SRI LANKAN INSTITUTE OF TOURISM & HOTEL MANAGEMENT, KANDY
GCE Ordinary Level March 2004
Passed the (G.C.E.) (O.L) Examination
ADDITIONAL QUALIFICATION
 Certified in On Job Training

3. ANURADA MALINGA
• Telephone: (+974) 66205409 • Mailto: anuradamalinga@yahoo.com
SPECIAL TRAINING RECEIVED
 Wine & Spirits
 Food Hygiene ( HACCP )
 Leadership Skills
 F&B Up selling
 Customer Service
 Micros Management
 MS-Office 2010
PERSONAL SUMMARY
 DOB : 02-06-1988
 Nationality : Sri Lankan
 Languages Known : English & Sinhalese
 Marital Status : Single
 Passport No : N 0745914
PERSONAL QUALITIES
 Willing to handle multiple tasks and projects simultaneously
 Ready to accept challenges, meet and exceed all business objectives
 Proactive, motivated, goal-oriented, problem solver
 Quick to absorb and retain new information and procedures
 Excellent communication Skills in English and Sinhalese
DECLARATION
I hereby declare that the information furnished above is true to the best of my knowledge.
ANURADA MALINGA
* References are available on request.