Ruwan Silva Email & Phone Number

Palm Beach Gardens, Fl, Us

Daytona Beach, Florida, Us

Hamburg, Nj, Us

White Sulphur Springs, West Virginia, Us

Food and Beverage Director Greenbrier Resort WV Magnificent Forbes Four Star and Triple AAA Five Diamond historic 650 room & 150 Cottages, $40M in F&B revenue and over 400 F & B staff. As the director of F & B, supervised over 75,000 square feet banquet spaces, responsible for providing both members and guests with exceptional food, beverage and service experience by offering direction and leadership in planning and communicating the financial goals and objectives which are in alignment with the mission, vision and values of the company. Spearheaded opening of 83,000 sq-ft. Casino food & Beverage operation in accordance with critical path process, Oversaw 12 Dining outlets and supervised 16 managers with over 400 associates, Positioned hotel restaurants and conference center as best in marketplace, designed opened, and directed onsite, premier steak house and other 5 food & beverage venuesConsulted with company to expand market strategies, solidified catering program, food & beverage strategy, and inventory management and pricing for resort plus cateringSuccessfully negotiated and avoided two union organization effortsSpeared all operational needs of PGA tour logistics, F & B concessions, staffing and volunteer programOrganized rollout of labor productivity improvement tool, resulting in 10% improvement in efficiency department- wide.Improved associate Engagement score 15% in the last 6 years, department performance has consistently been benchmarks for the industry and recognized as “ best practice”

Sea Island, Ga - Georgia, Us

The Lodge & The Cloister Sea Island, GA 3/2005- 8/2009 Sea Island Resorts has provided an unrivaled luxury experience since 1928. The resort’s commitment to personal service, genuine hospitality with world class lodging featuring butler service in two Forbes Five-Star and AAA Five Diamond rated properties has ensured its place among the elite destinations in the country. Director of Banquet Operations 8/2006 – 8/2009Responsible for all Banquet and Catering operations for both properties and four private clubs which included three championship golf courses, Five Star Spa, Tennis facilities, Over 80,000 square feet banquet spaces with annual budget of 15M. Managed 8 banquet managers’ and106 staff. Achievements included: • Member of reopening team of The Cloister resort: focused on Banquet and Catering Department• Improved the Banquet and Catering service standards through hands-on training and revised the training manual• Reduced labor for Banquet set-up department by creating SOP manual • Significantly improved the guest/group satisfaction scores • Exceed expectations of groups which resulted in repeat business from high profile groups such as Altria (Philip Morris USA), Toyota Presidential Award, Franklin American, Lexus Best Sales Award, YPO, General Dynamics.• Reduced inventory on-hand for beverage, linen and dry goods • Implemented proper billing procedures for all catering events (Delphi and Micros/ POS) • Reduced payroll costs by devising formula to match staff to event ratios• Assisted Director of Food & Beverage to supervised F & B outlets• Report to Director of Food & Beverage

Singapore, Singapore, Sg

WESTIN ST. JOHN RESORT & VILLAS St. John, U.S. Virgin Islands4 Star 4 diamond properties with 300 rooms 180 Villas, The resort was recognized as the number one property for Starwood’s North American, Hawaiian, and Caribbean region in 2004 Food and Beverage Manager 1/2004 – 3/2005Responsible for Food and Beverage operation in The Beach Café Restaurant and The Beach Café Bar which featured 220 seats with open-air breakfast and dinner restaurant featuring exceptional Caribbean Cuisine including a buffet and Ala Carte options averaging 500 guest covers per day, annual budget of 6M, managed 3 assistant managers and 36 staff Increased Associate Satisfaction from 64% to 97%, Increased Guest Satisfaction from 73% to 95%. Nominated as “Best Manager” of the Year 2004.Achievements included: • Training of service staff with new cooperate standards• Submitted monthly forecast and review every other weeks (achieved accuracy of 97%)• Developed yearly budget and maintained inventory control. • Assisted Banquet and Catering operations when requested for larger functions• Increased profit margins by 38% during this two-year period• Professionalized communications with management and line staff• Maintained organizational stability and quality of service during severe tropical storm period of 12 days in 2004.• Reported to Director of Food & Beverage

Hong Kong, Quarry Bay, Hk

Al Faisaliah Hotel and Hotel Al Khozama - Riyadh. Kingdom of Saudi ArabiaThe absolutely stunning Al Faisaliah Hotel boasts the largest column free banquet and meeting facilities in the Kingdom. The dedicated 24-hour butler service in the 224 room property has elevated the art of personal service to new levels. Five culinary venues help define this ultimate in modern elegance and prestigious location. Al Khozama translates into "sweet desert flower." Appropriately named, the hotel is an oasis flourishing in the royal capital. Arab tradition blends peacefully with modern culture. Located in Riyadh's elegant commercial and residential Olaya district, the hotel features 187 accommodations including 12 suites. A central meeting and social center for the city, it is part of a complex that includes apartments, office space, restaurants, leisure facilities and retail shopping. $28 million in F&B revenue, staff of 395Food & Beverage Manager 5/2002 – 12/2003Responsible for Al Khozama hotel food & beverage operation and responsible budget of 6M, Managed 4 managers and 30 staffAchievements included:• Operational supervision, inventory control, staffing, training, budget control, business and marketing plans, organize international food promotions at least 3 times per year.• Reported to Director of Food & Beverage

Colombo, Lk

Colombo, Sri LankaDubbed the ‘Hotel to the Stars’ the guest list often included heads of state, visiting dignitaries, cultural and pop icons, as well as prominent business leaders from around the globe. Eight world class restaurants offer sumptuous array of creative Asian, Western delicacies and continental cuisines in this Mobile Five Star 400 room property. Directed pre-opening and opening of two Dining Rooms as well as refurbishment of Coffee shop; Coordinated sponsorship for eight international food and wine promotions each year Banquet Operation Manager / Food & Beverage Manager 1/1997 – 2/2002• Responsible for managing 30,000 sq. feet of meeting. • Improved the Banquet and Catering service standards through hands-on training and revised the training manual• Significantly improved the guest/group satisfaction scores • Improved wedding business market through personalized service• Reportad to Hotel EAMRestaurant and Pool bar Manager• Responsible to operate this highly regarded Italian Restaurant “Il Ponte”• Sri Lankan restaurant, initiated food promotions, concerts resulting in 30% revenue growth. • Reported to Director of Food & Beverage.Management Trainee 12/1994– 11/1996Taylor made Hotel management program developed by Hilton International which covered overall Food & Beverage operation as well as Room Division

Bachelor'S Degree, Business Administration

Associate'S Degree, Hospitality Management

Master Of Revenue Management, Revenue Managment