Dileepa Jayasinghe Email & Phone Number

Colombo

Responsible to deliver highest levels in F&B product at individual hotels in respect of consistency, quality & defined Brand standards with respective F&B teams Set standards in resort operations keeping abreast with global trends/new Concepts, innovation and bench marking against competitorsAssisting HRD in identifying key staff requirements, recruitment strategic relocation,and training.

Colombo

•Strategically plan with F&B teams to achieve P&L in line with company guidelines - enhance revenue ,curtail expenditure, inventory controls, periodical tariff revisions, reforecast F&B annual activity plans, review manpower , par levels etc. •Decision and Policy making to standardize all F&B collateral across branded hotels- menu concepts/design, wine & beverage pricing policy /contents ,printing etc in co ordination with F&B teams for consistency & uniformity •Set trends in resort operations keeping abreast with new global concepts, innovation and benchmarking against competitors•Assist Finance in preparation of Annual F&B budgets/re forecasting, operational capital /replacement expenditure, Food & Beverage cost Analysis, sales & promotional activities.•Conceptualize, Design & Plan of F&B areas in consultation with Architects/project teams (kitchens/restaurants, bars etc) & evaluation of same in keeping with project budget, Budgeting, sourcing and procurement of F&B hardware for new projects/refurbishment, new acquisitions etc•Assisting HRD(Human resource development) in identifying key staff requirements. Co ordinate Training & development.•Co-coordinating in-house training, cross exposure training ,local & international•Coordinating Overseas/local Food promotions.•Assist Branding Management in formulating & reviewing Brand standards(MQS/SOP”s) ,review periodical audits /Trip advisor comments etc•Coordinate and assist Group initiatives in evaluations, decision making in pricing and policies while selecting suppliers for key products (Beer, wine & spirits/Chicken etc) Price negotiations /contracting with existing/new competitive vendors during the procurement cycle and developing potential vendors •Sustainability/Risk management reporting•Co ordinate in formulating Health &Safety management systems(HACCP) ISO 22000 in resorts,review audits &re certifications with health&safety officer

2004-2008Manager Operations – Food & Beverages Sri Lanka (8 Resorts) and Maldives (3 Resorts)Room Capacity -Sri Lanka -750Maldives -3502002/2004 – Senior Group Chef/Corporate Chef Overlooking F & B Operations Keells Hotel Management Services Limited1996 – 2002 - Group ChefCoral Gardens Hotel – HikkaduwaExecutive Chef 1992 – 1996Bentota Beach HotelExecutive Chef 1985 – 1992Chef de Partie /Restaurant Management 1983 – 1985Junior Chef de Partie 1980Apprentice chef1979

High School

Bachelor’S Degree, Management Diploma In Hotel And Catering Operations

Specialization in intermediate and advance Kitchen Operations.