Amila Eranga Jeewantha Somaratne Rangodage
Brisbane,QLD
Summary
Experienced restaurant management professional skilled in optimizing operations and enhancing the dining experience. Recognized for fostering a collaborative team environment and driving results-oriented outcomes. Consistently reliable and adaptable, meeting the ever-changing demands of the business. Possesses expertise in staff training, customer service, and operational efficiency, ensuring seamless operations and customer satisfaction.
Overview
15
15
years of professional experience
Work History
Restaurant Manager
Bangkok Milton Thai Restaurant
03.2023 - Current
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
RESTAURANT MANAGER
The Pinnacle
09.2019 - 01.2023
- Company Overview: A Restaurant which serves for different clienteles with various delicious cuisines
- Responsible for the restaurant front and back office operations
- Organize, supervise, roster and appraise staff
- Regularly evaluate vendors and find new vendors in order to improve product quality
- Implement standards of procedure (SOP) and develop guidelines for sustainable service quality deliverance
- Create a food and beverage event calendar and a promotion plan to improve dinner footfall from in-house and day guests
- Estimate needs in terms of inventory for food supplies, cleaning products, beverages and utensils
- Responsible for initiatives to improve productivity, minimize costs and waste
- Ensuring the workforce under my preview delivers a superior customer service experience while managing customer complaints
- Develop strategies to generate alternate streams of revenue for the restaurant and bar
- Ensure corporate compliance in terms of food safety standards
- A Restaurant which serves for different clienteles with various delicious cuisines
RESTAURANT MANAGER
Kings park Hotel.
07.2017 - 08.2019
- Company Overview: A Three stor hotel which caters to the both local & foreign clienteles in the heart of Kandy, Sri Lanka
- Responsible for restaurant and banquets front and back of office operations
- Organize, supervise, roster and appraise staff
- Estimate needs in terms of inventory for food supplies, cleaning products, beverages and utensils
- Responsible for initiatives to improve productivity, minimize costs and waste
- Ensuring the workforce under my perview delivers a superior customer service experience while managing customer complaints
- Develop strategies to generate alternate streams of revenue for the restaurant and bar
- Ensure corporate compliance in terms of food safety standards
- A Three stor hotel which caters to the both local & foreign clienteles in the heart of Kandy, Sri Lanka
RESTAURANT SUPERVISOR
Kings park Hotel.
07.2015 - 07.2017
- Company Overview: A Three stor hotel which caters to the both local & foreign clienteles in the heart of Kandy, Sri Lanka
- Overseeing food prep, presentation and storage to ensure compliance with food safety standards
- Training staff in accordance with SOP's
- Interacting with in-house and dine-in customers to ensure that they have a positive experience
- Monitoring the restaurant's cash flow and settling outstanding bills
- Reviewing customer surveys to develop and implement ways to improve customer service
- Resolving customer complaints in a professional manner
- A Three stor hotel which caters to the both local & foreign clienteles in the heart of Kandy, Sri Lanka
Management Trainee
Suiese hotel Kandy
11.2013 - 07.2015
- Company Overview: A colonial Three+ star hotel which serves the most iconic experience of the Sri Lanka's history
- Covered all 4 departments in the hotel (front Office, Kitchen, Restaurant & Housekeeping)
- Dealing with guest check in, checkout & Telephone Etiquettes
- Handling guest complaints & requirements
- Planning/Implementing proactive procedures and systems to avoid problems in the first place
- Develop plan, conduct night audits and variance analyses, process reports and filings, and maintain/update accurate inventories
- Familiarity with the Scienter system
- A colonial Three+ star hotel which serves the most iconic experience of the Sri Lanka's history
CHEF - Grade 5
Anglican Church Grammar School main kitchen, Compass Group.
02.2011 - 02.2012
- In charge of the night shift
- Cook and cater dinner buffet for up to 250 guests
- Cook for the functions
- (A la carte and Table de Hote)
- Cook for canapé functions up to 1200 guests
- Assisting day shifts as well
Kitchen Hand and CHEF - Grade 1
Anglican Church Grammar School main kitchen, Compass Group.
02.2010 - 02.2011
- In charge of the night shift
- Cook and cater dinner buffet for up to 250 guests
- Cook for the functions
- (A la carte and Table de Hote)
- Cook for canapé functions up to 1200 guests
- Assisting day shifts as well
Education
Diploma - Hospitality Management
01.2012
GCE O/L -
01.2005
Certificate - Audio Visual Interactive English Level 1
01.2003
Responsible Services of Alchohol
01-2023
Skills
- Business management
- Accounting principles
- Computer skills
- Problem-solving skills
- Customer service skills
- Interpersonal skills
- Conflict resolution
- Resource maximization
- Team management
- Point of sale (POS) system operation
- Food service background
- Staff scheduling
Extracurriculum
- Member of Trinity College National Drum & Dance Troupe
- Member of Nature Club, Commerce Society, Sinhala Literary Union & Radio Club at Trinity College Kandy
- School Cricket Team For Under 13-15
- Member of Rangers Cricket Club, Queensland, Australia (2007-2010)
- Played for Legends Cricket Club, Queensland, Australia (2011-2013)
Disclaimer
The particulars mentioned above are true and correct to the best of my knowledge.
Timeline
Restaurant Manager - Bangkok Milton Thai Restaurant
03.2023 - Current
RESTAURANT MANAGER - The Pinnacle
09.2019 - 01.2023
RESTAURANT MANAGER - Kings park Hotel.
07.2017 - 08.2019
RESTAURANT SUPERVISOR - Kings park Hotel.
07.2015 - 07.2017
Management Trainee - Suiese hotel Kandy
11.2013 - 07.2015
CHEF - Grade 5 - Anglican Church Grammar School main kitchen, Compass Group.
02.2011 - 02.2012
Kitchen Hand and CHEF - Grade 1 - Anglican Church Grammar School main kitchen, Compass Group.
02.2010 - 02.2011
Trinity College - GCE O/L,
Holmes Institute - Diploma, Hospitality Management
American College - Certificate, Audio Visual Interactive English Level 1
Clear To Work - , Responsible Services of Alchohol
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