Dushan Gamage

As an experienced Food & Beverage Manager with a proven track record of success in managing restaurants, bar and lounges, my objective is to secure a challenging role with a reputable employer. With my strong leadership skills, passion for exceptional service, and expertise in food and beverage operations, I am committed to driving profitability, exceeding guest expectations, and creating a memorable dining experience for all patrons within the brand standing. I am seeking an opportunity to leverage my skills and experience in a dynamic and fast-paced environment to drive business growth and deliver exceptional results. Furthermore, I understand the importance of working collaboratively with my team to achieve our collective goals. I believe that effective communication, trust, and mutual respect are key to building a cohesive and high-performing team. I actively encourage open dialogue and seek input from team members to foster a culture of inclusiveness and innovation. In order to achieve our goals, I prioritize setting clear expectations and providing ongoing feedback and coaching to ensure that everyone is aligned and working towards the same objectives. I lead by example, demonstrating a strong work ethic, attention to detail, and a passion for excellence. I believe in empowering my team by delegating responsibilities and providing opportunities for growth and development. I also recognize the importance of recognizing and rewarding team members for their contributions and successes. By creating a positive and supportive work environment, I am confident that we can achieve our collective goals and exceed expectations for my employer. "Meeting KPI targets and exceeding the Budget targets in each of departments, F&B outlets are top ranking on TripAdvisor through the positive guest feedbacks are the few examples which we achieved as a team."

• Person-In-Charge-Advanced HACCP (with Merit pass) Certificate No TSIQS-PIC-A-10629 (Food control Department Dubai Municipality 06/2023) Emirates International Accreditation Center (UAE)
• Harvard ManageMentor (On line 2018/2019) Stress & time management, writing skills, coaching, leading people, team creation & management, crisis management, decision making, delegating, innovation & Creativity.
• Secondary/Higher education – Applied mathematics, Advanced level 2005 General Certificate of Education (Advanced Level) Examination Sri Lanka Year of Examination -2005 Isipathana high school, Sri Lanka.

• Implementing paperless system- the strategy (drive, software) was help to reduce the paper printing by 40% and saved the time.
• Minimized the plastic usage- introduction of biodegradable to replace the single use plastics such as takeaway containers and cutleries, straws.
• Waste management and recycling- As a part of saving planet, participated the event of Annual Can Collection Drive which is organized by Emirates Environmental Group (EEG) and deposited 298Kg cans successfully.
• Local and sustainable sourcing- encouraging the team to Prioritize the local suppliers.
• Introducing Go- Green concept- was help to reduce the usages of meat or animal product through effective awareness and strategy was help to save the food cost in someway.

Duties and responsibilities

F8b Manager (current roll)

• Reports to the Director of operation with the accountability of P&L and KPI of outlets, planning, organizing, and directing the resources of the Restaurants & Bar for the efficient and profitable service of food and beverage.
• Assisting and communicating with the senior F&B consultant for the F&B project (Lounge & bar)
• Supervising and managing F&B staff-04 managers (including restaurant, lounge & assistant managers) direct reporting and overlooking the roster of 75 staff.
• Ensuring the customer satisfaction- ensuring that that guests are receive high-quality service and meeting their dining experience or exceed the expectation consistently and enhancing the guest experience in lounges, restaurant and bars.
• Developing and managing the individual budget of outlets including food and beverage cost and other expenses.
• Menu planning and pricing- working with executive chef closely and setting the Priceline’s and menu reviewing guideline.
• Working closely with material controller to manage and maintain the inventory levels of food and beverage items including other supplies and equipment necessary for departments operations.
• Ensuring compliance with health and safety regulation- Wellbeing of the guest and colleagues are prioritized, ensuring that all food and beverage operation comply with the guidelines of health and safety and food safety set by Dubai Municipality and other HACCP standards.
• Managing daily activities in food and beverage departments; 24 hours’ operation of lounges, conference room, restaurant & bars; total of 08 outlet including award winning Airport lounge.
• Control payroll and equipment costs through efficient allocation of department budget.
• Handling lounge contracts.
• Reviewing and developing SOP within the brand guidelines and assisting to prepare lounge and stakeholders’ contract.
• Marketing and promoting F&B services -Working closely with Marketing and sales team to enhance the digital experience on social media platform and promote the food and beverages services.
• Implementing the annual F&B promotion calendar and reviewing with team to maximise the revenue in line current business trend.
• Preparing and review the business risk assessment and health & safety risk assessment with respective managers and quality assurance team.
• Conducting regular performance evaluation of F&B colleagues Quartey and annually, make recommendation for promotion and salary increments or disciplinary action through SWOT profile.
• Monitoring and evaluating the training plans of external and internals.

F&B Outlets profile(Major)- Dubai International Hotel (www.dihdxb.ae)

• O'regans Irish bar and restaurant (Earlier McGettigan's)
• Cho Gao transit DXB
• Ahlan Lounge @ B26
• Ahlan Lounge @ C13
• Ahlan Lounge @ A01

Restaurant & Bar Manager (12/2014-01/2020)

· Bar Operations Management: Overseeing the day-to-day operations of the bar, including opening and closing procedures, ensuring cleanliness and organization, and maintaining a well-stocked inventory of beverages, glassware, and supplies.

· Administrative Tasks: Handling administrative responsibilities such as scheduling shifts, maintaining records, preparing reports, and managing payroll.

· Staff Supervision: Hiring, training, scheduling, and managing the bar staff, including bartenders, barbacks, and servers. Providing guidance, coaching, and performance feedback to ensure high-quality service and customer satisfaction.

· Inventory, Supplies and control: Managing inventory levels, tracking stock, and placing orders for food, beverages, and supplies. Ensuring appropriate stock levels to meet customer demand and monitoring inventory levels to prevent stockouts and minimize waste. Implementing inventory control measures and conducting regular stock checks.

· Menu Planning and Development: Developing and maintaining an enticing beverage menu, collaborating with chefs to design and update menus, considering customer preferences, seasonal availability of ingredients, and cost considerations.

· Mixology and Drink Preparation: Demonstrating expertise in mixology and drink preparation techniques. Training and educating staff on cocktail recipes, proper pouring techniques, garnishing, and presentation to maintain consistent drink quality.

· Customer Service: Ensuring exceptional customer service by engaging with customers, taking orders, recommending drinks, and addressing any concerns or complaints promptly and professionally.

· Compliance and Safety: Enforcing compliance with relevant laws, regulations, and licensing requirements pertaining to the service and sale of alcoholic beverages. Maintaining a safe and secure environment for staff and patrons, adhering to health and safety standards, and conducting regular safety training.

· Financial Management: Monitoring and controlling costs, tracking sales, and analyzing financial data to maximize profitability. Managing cash handling procedures, ensuring accurate cash reconciliation, and overseeing the POS system.

· Bar Maintenance and Upkeep: Overseeing the cleanliness and maintenance of the bar area, including equipment, glassware, and furniture. Arranging repairs or maintenance as needed to ensure a comfortable and inviting environment for customers.

· Training and Development: Identifying staff training needs and organizing training sessions on product knowledge, customer service, and new industry trends. Encouraging professional growth and fostering a positive work environment.

· Sales and Revenue Generation: Monitoring sales performance, analyzing trends, and implementing strategies to maximize revenue. Identifying opportunities for upselling, cross-selling, and promotional offers.

Ram Subramaniam,

Director of Finance & Administration,

Dubai International Hotel.

Tel: +9714 505 2870

ram.subramaniam@dihdxb.ae

Cris Cadua,

Human Resources Manager,

Dubai International Hotel.

Tel: +9714 505 2604

Mob: +971 50 552 5446

crisanta.cadua@dihdxb.ae