Ranil Porge
Melbourne,Australia
Summary
Twenty years of adventurous hospitality has made me become creative, innovative and immune to obstacles for achieving greater heights in personalized services. Intuitively lead, pre-opening teams to create some of the most magnificent resorts the world has ever experienced. Diligently contributed to some of the leading five-star properties in the world towards service excellence. I have served and conquered extravagant Middle Eastern super resorts, award-winning rainforest theme resorts in Lanka to exclusive luxuries of the Maldives. All towards success.
Overview
22
22
years of professional experience
Work History
Director General Manager
NCW Holdings Private Limited
12.2016 - Current
- Sole responsibility of operating a smooth-profitable result driven facility management operations in Australia and Sri Lanka
- Manage permanent contracts with over 80 Woolworths supermarkets, Metro convenient stores, and 5 Dan Murphy liquor retailers across Australia
- Manage operations and contracts of Shangri-La Hotels and Apartments, HSBC, and Star Garments in Sri Lanka
- Reinforcement of Health & safety, security measures in accordance to Australian standards in all operational sites
- Create training and workforce management including all HR related ordinances
- Administration including wages, cash flow management, cost management, coordination with parent contractors, coordination with subcontractors, establishing KPIs and monitoring, inventory controls, site visits and evaluations
- Overall structuring of the establishment with revenue management sequences, SOP implementations, relationship management
- Asset management and new product exploration and implementation
- Publicity, marketing, and advertising
- Business presentations to potential customers.
Assistant Manager
Conservatory, Crown Hotel & Casino
08.2016 - 12.2016
- Maintaining standards and integrity of an award-winning restaurant under the direct supervision of Food & Beverage Manager
- Maintaining overall quality and standards of Crown Food & Beverage program through excellence in service
- Quality and standards reviews and audits in compliance to Forbes international quality assurance
- Customer relations, communications, database maintenance, and booking management
- Training, coaching, and succession of higher duty team members and general work grid
- Daily revenue target activation and execution
- Implementation, promotion of daily F&B programs and monitor productivity
- Manage operational costs, overheads, and production costs for a profitable venture
- Participate in the preparation of the annual business plan, and Sales and Marketing Plans to ensure F&B is appropriately represented.
Director of Food & Beverages Preopening
Shangri-La Hotels & Resorts
01.2015 - 07.2016
- Develop F&B strategies in order to provide an innovative and exciting guest experience that meets business objectives
- Ensure all tasks in the food and beverage division's Pre-opening Plan & Critical task list are completed to ensure a successful opening according to Shangri-La Brand Standards
- Participate in the preparation of the annual business plan, and Sales and Marketing Plans to ensure F&B is appropriately represented
- Coordinate the organizational and administrative functions in all areas of the F&B Department to ensure delivery of the strategy and compliance with Shangri-La standards
- Compile and manage a rolling 12-month calendar of special promotions and activities that generate additional revenue and popular interest
- Use appropriate tools such as Mystery Guest and ad hoc guest feedback to monitor service and food and beverage standards in all outlets and kitchens ensuring that managers take corrective actions as necessary
- Monitor the activities and trends of competitor hotels, restaurants, and bars and keep up to date with international trends in order to ensure product offering remains up to date and the competitive advantage of the hotel is maintained
- Make ongoing recommendations for the modernization of equipment, service methods, and presentation to improve guest satisfaction and profits.
Director of Food & Beverages Preopening
Maalifushi by COMO
05.2013 - 01.2015
- Detailed study of F&B concept & Implementation – budgetary requirements, revenue targets, cost margins
- Examined technical specifications
- Compiled the food & beverage program for outlets
- Structuring back of the house
- Service culture
- Analysis of regulations, Authorization to open
- Operating licenses, Price regulations, Hygiene, Security
- Woods import
- Analysis of labor regulations
- Market insights via visit and test of competitors F&B
- Participation in pre-opening meetings
- Knowledge and follow-up of checklists for F&B & Critical task list
- Establishing financial targets and budgeting for the department
- Participation in recruiting of expatriate F&B cadre
- Construction and layout of cocktails list, wines, and beverages
- Definition and submission for COMO's approval of Food & Beverage policy.
Director of Food & Beverages
Centara Hotels & Resorts
02.2011 - 05.2013
- Responsible for smooth operation of flagship entity of Centara hotels in Maldives
- Responsible for structuring and monitoring establishment of two new properties in Maldives by 2013-2014
- Emphasis on F&B department
- Responsible for the generation, execution, and successful maintenance of financial, human resources, cost efficient, and service-oriented roadmaps for Centara F&B departments
- Ensure the smooth and productive operation of nine restaurants & bars and special food & beverage customer experiences
- Monitors performance to ensure adherence to all service standards, sanitation standards, productivity standards to ensure exceptional guest satisfaction
- Monitor and control food & beverage inventories
- Maintain inventories of related food & beverage equipment
- Monitor and control labor costs
- Maintain cleanliness and sanitation levels to Health Department required ratings at all times
- Develop and implement policies and procedures
- Organized multiple projects, manage and prioritize multiple tasks and meet deadlines.
Food & Beverage Manager
Cocoa Island by COMO
03.2008 - 02.2011
- Operated resort's overall F&B operation with 30 team members which included two Assistant managers
- Directed and operated effectively four revenue centers and a butlers division towards high productivity and customer satisfaction in line with quality standards
- Ensured outlets operated well within budgeted cost and revenue targets
- Monitored and continued guest's experiences at each outlet and ensured a higher ratio of positive guest comments are published on web-based travel guidance sites
- Ensured outlets and event catering areas are properly staffed
- Recruitment and balance manpower to maintain an equitable and effective staffing structure
- Effective communication towards other HODs for a smooth hotel operation
- Monitor and control food & beverage cost elements with supervision towards purchasing, receiving, issuing, and sales
- Training, coaching, and developing manpower for better performance
- Monitored monthly stock checks, inventories, and determined irregularities
- Fully aware of POS system and reprogramming operations
- Dealt with associate administration, invoices, rosters, time sheets, and emails
- Ensured the under-controlled areas are well presented
- Assisted the general manager in developing the operation when the business moves on
- Compiled and cost menus in conjunction with the general manager and the executive chef.
Banquet Operations Supervisor
Maitre'd, One & Only Royal Mirage
05.2006 - 02.2008
- Responsible for planning, designing, and conducting training programs for existing staff members and new recruits in order to retain high standards and qualities in services
- Assist clients in planning, scheduling, implementing logistical support for social events held at the Hotel
- Conduct tours of the Hotel and banquet areas and expose clients to facilities and services
- Assist clients in Menu planning, coordinate food & beverage requirements, meeting room setup, decorations, and other services as requested by the client
- Negotiate food and beverage prices, meeting room rentals, special requests, and AV rentals with clients in Banquets Operations Manager's absence
- Preparation of Duty Rosters, Daily allocations, and Overtime records
- Responsible for supervising the banquet bar operation
- Inspect meeting rooms and large social setups each day for perfection
- Cost management and energy conservation in large banqueting events
- Weekly P&L compilation and explanation to Director of Events on cost elements and revenue.
- Handled customer complaints, resolved issues, and adjusted policies to meet changing needs.
Food & Beverage Supervisor
Heritance Kandalama by Aitken Spence
01.2002 - 04.2006
- Functioned in the capacity of a Restaurants & bars Manager at the Resort under the direction of WM and F&B Manager
- Overall accountability for the standards of the Food and Beverage department and creating a SOP based operational manual
- Frequent inspections all Restaurants and bars to ensure smooth operation and higher productivity is achieved
- Implementing programs for internal customer development and external customer satisfaction
- Planning, programming, and implementation of departmental events, Special promotions, and seasonal promotions
- Jack area management and inspection in accordance to Japanese 5S organizational concept
- Assists the Food and Beverage manager in compiling Capital expenditure reports and monthly budgeting
- Conducting Preliminary interviews for new recruits and promotes for the department
- Conducting departmental performance appraisals for new team members.
Education
Diploma in Business Administration - Business Administration
Holmesglen Institute
Melbourne, VIC05.2024
Management Degree in Hotel and Catering Operations - Hospital Administration
Ceylon Hotel School & School of Tourism
Colombo, Sri Lanka 12.2013
Secondary - Secondary Education
S. Thomas' College
Colombo, Sri Lanka 12.1994
Skills
- Adaptability - Socio or geo political environment
- Management - Diplomatic yet result oriented
- Leadership - Positive re-infocement
- Customer Service - Beyond boundaries
- Accountancy - Specific and accurate Budget driven
- Innovation - Brilliance approach to problem solving
- Business - Unique and creative products line
- Corporate Governance
- Exceptional interpersonal communication
- Schedule Management
- Inventory Control
Accomplishments
- Best student (all island) of Intermediate & Advance Level Food and Beverage Class of 2003 at Ceylon Hotel School
Career Achievements
- Formula 1 GP, 03/2022, 03/2022, Melbourne, Melbourne, Victoria, 3601, Australia, NC-Holdings, Organizing total facility services for the event with manpower.
- Phillip Island Moto GP, 08/2019, 08/2019, Melbourne, Melbourne, Victoria, 3601, Australia, NC-Holdings, Organizing total facility services for the event with manpower.
Personal Assets
- Systematic general management - Receptive, Motivated, result oriented and adaptive.
- Visionary - Creative and innovative approach with human resource
- Design-conduct special departmental training programs in accordance to SOPs to suit specific areas with coaching needs
- Compile CAPER-PERA statements, forecasting, budgeting and scheduling.
- Computer Literate. Ability to work on Word, Excel and Power Point.
- Sales and Catering M-CR(S operation.
- Sales and Catering PERA application.
- Strong training-Facilitator and personnel development skills.
- Excellent internal and external customer relations skills.
- Sound Knowledge of Menu Planning, Food presentation, banquet and conference event service operations.
- Knowledge of overall Hotel operation.
- Knowledge of purchasing, inventory controls, supplies and equipment.
- Financial management skills - ability to understand P&L statements.
Personal Information
- Date of Birth: 06/03/78
- Nationality: Australian
Special Contributions
- Special Carer - Professional assistance in upbringing my 8-year-old son with ASD
- Motivational speaker - Julieen Heights school for children with ASD and parents circle, whose who need emotional support and additional strengthening raising children with special needs.
References
- Badhiya Gunatilake, Vice President-COO, Adaaran Resorts, Maldives, jadhiya@adaaran.com.mv, +960 7985016
- John Bendsen, Cluster General Manager, Accor Hotels, Maldives, john.bendsen@accor.com, +960 6820003
- Gitanjali Chakravarthy, General Manager, Hilton Hotels & Resorts, Sri Lanka, chakravarthygi@yahoo.com, +94 77766230
- Anurag Bali, VP of F&B & Projects/Developments, Shangri-La International Hotels, anurag.bali@shangri-la.com, +82 2 299 3183
Extracurricular Activities
Porsche 911 History Exploration, research and collectibles Motivational Speaker Wembley and Doncaster YMCA movement. Subjects - Principles of management, Qualities of leadership facilitator (voluntary) for probation youth or minors guided by the council.
Hobbies and Interests
- Collecting vintage cars
- Contemporary art
- Modern architecture
Timeline
Director General Manager
NCW Holdings Private Limited
12.2016 - Current
Assistant Manager
Conservatory, Crown Hotel & Casino
08.2016 - 12.2016
Director of Food & Beverages Preopening
Shangri-La Hotels & Resorts
01.2015 - 07.2016
Director of Food & Beverages Preopening
Maalifushi by COMO
05.2013 - 01.2015
Director of Food & Beverages
Centara Hotels & Resorts
02.2011 - 05.2013
Food & Beverage Manager
Cocoa Island by COMO
03.2008 - 02.2011
Banquet Operations Supervisor
Maitre'd, One & Only Royal Mirage
05.2006 - 02.2008
Food & Beverage Supervisor
Heritance Kandalama by Aitken Spence
01.2002 - 04.2006
Diploma in Business Administration - Business Administration
Holmesglen Institute
Management Degree in Hotel and Catering Operations - Hospital Administration
Ceylon Hotel School & School of Tourism
Secondary - Secondary Education
S. Thomas' College
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