Kawya Leelarathna

• Trained and mentored staff on service standards and operational procedures.
• Developed schedules to optimize labor costs while maintaining service quality.
• Implemented inventory management systems to reduce waste and improve stock control.
• Evaluated employee performance, providing constructive feedback for continuous improvement.
• Coordinated staff meetings to enhance communication and address operational challenges.
• Analyzed customer feedback to refine menu offerings and enhance dining experience.
• 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.
• Correctly calculated inventory and ordered appropriate supplies.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.

Customer Service.

• Manage and handle guest inquiries and requests both face-to-face, via the phone, and email, in a friendly, courteous manner.
• Maintain above-acceptable personal presentation standards, guest service standards, service procedures, and service times with the assistance of management.
• Identify ways to improve procedures and processes to streamline the guest experience. Provide prompt and efficient check-in and checkout, as well as concierge services, to residential guests.
• Provide prompt and accurate information to hotel guests, utilizing in-depth knowledge of local amenities. Coordinate with Facilities support staff to assist guests with luggage storage and delivery.
• Demonstrate in-depth knowledge of the individual requirements of Short Course, EMBA, and SEMBA programs.

Administration

• Cash reconciliation and management.
• Conduct general office duties, including mail, dry cleaning, banking, couriers, taxis, etc.
• Ensure all hotel systems are used effectively in order to provide optimal performances.
• Book internal meeting room requests and class timetabling.
• Assist with accommodation bookings and coordination of guest accounts.
• Provide a prompt response to the switchboard. Ensure catering, cleaning, and facilities teams receive up-to-date and accurate information.
• Conduct night auditing procedures.
• Raise purchase orders and match invoices in Finance 1.
• In conjunction with the Assistant Catering Manager, count beverage stock monthly.
• Assist the Administration Manager with the management of EoM data entry.
• Oversaw daily operations to ensure smooth restaurant functioning and high customer satisfaction.
• Managed venue logistics, ensuring seamless event execution and client satisfaction.
• Oversaw staff scheduling, training, and performance evaluations to maintain high service standards.

• Processed invoices and coded documents according to company procedure standards.
• Compiled data, tracked changes, and created reports in Excel spreadsheets.
• Input accurate account data to efficiently update company database and maintain detailed records.
• Created and maintained filing systems, both paper and electronic.
• Monitored payments due from clients and promptly contacted clients with past due payments.
• Maintained office supplies inventory by checking stock to determine inventory level; anticipating needed supplies; evaluating new office products; placing and expediting orders for supplies.