The document is a personal statement from Sudhara T. Ariyathilaka applying for a restaurant management position. It summarizes his experience as an Assistant Restaurant Manager at the Intercontinental Hotel Riyadh since 2013, where he is responsible for restaurant operations, staffing, customer satisfaction, finances, and more. It also outlines his previous experience as a Team Leader during hotel pre-openings and as a Restaurant Captain.

1. PERSONAL STATEMENT,
A keen, industriousand enthusiastic individual, whose
attention to detail and passionate personality is well
suited to the vibrant style and atmosphere of any top
class restaurant. Have the experience and drive
required to assemble a team that works well together
and which shares a common dedication to customer
service. Very much hand on with the operation.
Well experienced to provide a highly efficient and
effective service to patrons and to give them the
experience of a lifetime.
Managing Marketing
Forecasting budgets
Health & safety issues
Customer focused
Businessmanagement
Brand awareness
Peoplemanagement
Social mediaskills
Launchingpromotions
Buildingrelationships
Up-selling Welcoming
peopleAssessing
profitability
Dynamic Smart
Exceptional host
Entrepreneurialflair
Inspiringpeople
Team player
Highly motivated
Positive attitude
Comingup with ideas
Commercialjudgment
Problem solving
Effective planningskills
Innovative
Resourceful
Sudhara T. Ariyathilaka
sudhara777@gmail.com
+966538218166
Residence,
Intercontinental Riyadh,
PO Box 3636,
11481 Riyadh, KSA
Permanent,
Berathuduwa road,
Gonapinuwala,
Hikkaduwa, Sri Lanka.
Languages,
English, Sinhala, Hindi
Born on
1985-06-14

2. CAREER HISTORY,
Intercontinental Hotel Riyadh,KSA, January 2013 to current
Assistant restaurant manager.
Responsiblefor the restaurants operations, includingproductquality, staffing,
customer satisfaction, financialperformance, security and hygiene.
 ManageOutlet operations
 Training and motivatingstaff
 Scheduling staff
 Assisting Food & Beverage manager with budgetplanningand meeting
the targets
 RepresentingF&B for the hotel service recovery team
 Departmentaltrainer for F&B
 Communicateand delegate tasks to the team
 Ensurecomplianceof brand standards
 Manageguest queries and complains in a timely and efficient manner
 Representneedsof the team
 Carryingoutall appraisals of permanentand also casual or temporary
staff
 Creating and carryingout F&B promotions
Divan Erbil Hotel,KurdistanIraq.2011 to 2012
Team Leader (Pre- openingteam)
 SuperviseFood & BeverageOutlet operations
 Communicateand delegate tasks to the team
 Ensurecomplianceof brand standards
 Manageguest queries in a timely and efficient manner
 Representneedsof the team
 Assist F&B managementwith achieving financial targets
 Assist with annualand mid-year appraisalswith team membersunder
my responsibility

3.  Comply withhotel security, fire regulations and all health safety
legislation
 Be environmentally aware
 Assist other departmentswherever necessary and maintain good
workingrelationships
Intercontinental Hotel Riyadh,KSA 2008 to 2011
Restaurant Captain
• Supervisesand coordinatesactivities of all personnelassigned to the
outlet
• See to it that standard recipesfor Food & Beverageare followed.
• Trains all personnelwith regardsto food content and preparation.
• Preparesdaily assignments of personnelbased on the volumeof
business.
• Preparesrequisitions of the outlet seeing to it that par stocks are
maintained. To make sureadequate stock of food and beverage in
storeroom is maintained and initiates necessary requisitions and
approved transfer forms, inter-departmentand ensurethatit is
documented properly.
• Attendsto guest complaintsand problemsregardingservices in outlets
or functionsand to check all guest complaints, which may have occurred
duringabsence.
• Initiate purchaserequisitions, misconductmemoranda, employee
ratings, spoilage and breakage reportsand other inter-office
memoranda.
• Ensurethat outlet is clean, orderly and prepared for business,
supervisesthe set up of bar counters, includingthe mise-en-place.
• To participate in all personnelactivities.
• Performsdutiescommon on all supervisorsand other dutiesas may be
assigned.
• Maintainingthe updated list of members and keepingthem informed of
the happenings.
• Preparingand implementingthe outlets promotions/ theme nights

4. ACADAMIC,
G.C.E. (A/L)Examination 2004,
English - C, BusinessStudies – S
REFERENCES,
Name: LucaStefano
Position: GeneralManager
Company: IntercontinentalHotelAl Ahsa
E-mail: Luca.destefano@ihg.com
Name: Haimy Thomas
Position: Food & BeverageManager
Company: IntercontinentalHotel Riyadh
E-mail: haimy.thomas@ihg.com