Roy Kandambi Email and Phone Number

BarTwentyone – Luxury Night Club/ Event Venue- With sophisticated cocktail list &medium value wine list, “almost as good as being at the game” mentality built loyal customerbase and well trained bar staff on flair bar tending & cocktail presentations.Responsibilities- Duty Manager duties, Mixologist, Shift Reports. Event Coordination forcooperate and private functions; Follow the event orders at actual events;

Complex was featured in numerous publications asa top Mexican & International cuisines, It has three different venues, Jazz Bar & Fine Diningwith North American cuisines & live jazz band. Cinna Bar executives night club; all threevenues are inter-accessible with repeating customer base of professionals, up class clienteles,families (day time), in house guest and international tourists.Responsibilities- Bar supervisor, over all operations, monitoring budget… Show more Complex was featured in numerous publications asa top Mexican & International cuisines, It has three different venues, Jazz Bar & Fine Diningwith North American cuisines & live jazz band. Cinna Bar executives night club; all threevenues are inter-accessible with repeating customer base of professionals, up class clienteles,families (day time), in house guest and international tourists.Responsibilities- Bar supervisor, over all operations, monitoring budget issues, guestsatisfaction check, bar staffs duty roster/ attendance, on the job training, monitoring ofoperational issues of eight floor staffs, stock requisitions, cost controlling & weeklyinventories.Career Development continued* “Vascos”, “Where east meets west” HILTON ABU DHABI’S record breaking semi fineROY INDIKAPage 2dine restaurant with customer turn over 180-220 per day. Complete range of internationalcuisines to meet diverse multicultural customer base. With daily revenue approximately 14-15,000 NZ$.Responsibilities- Bar Captain, Over all beverage operations of extremely high turnoverrestaurant single handed with vast selection of wine menu. Requisitions, restocking, cocktailpreparations and inventories.During my ten years at HILTON ABU DHABI, I worked across a numbers of restaurants(Pearl- Fine Dining latter took over by Italian fine dining chain “BICE” as a wine waiter)bars and within the hotel and progress to bar man to supervisor. Show less

Sales & customer service orianted

Fine Dining later name changed to “SPOONS” as a bar man & wine waiter.* CONVENTIONS & BANQUETING Department, HILTON COLOMBO, SRI LANKAResponsibilities- Started as Banquet waiter then promoted to Banquet & Conventionscenter’s beverage operations with five assistant staffs and managed events for up to 2,000attendees.Coordinate with hosts/guests and event management team.