Gajendran Nadesan

o Increased average room rate by 6% by expediting refurbishment of guest rooms which was highly commended by the Corporate office o increasing in beverage revenue 22% with the launch of Food & Beverage loyalty programs o Restructuring the Conference and Banqueting for better revenue generation o Engineered the business mix of Health & Sports Club resulted additional revenue generation by 12% received positive recognition o Ensured effective service delivery in Front Office and check for room rate discre

o Lead the F&B team to achieve Hilton International F&B Asia Award for Excellence “ Quality Improvement in Restaurant Lunch & Dinner “ by HACCP and ISO 22000 certification, Increase in guest satisfaction by 20.3 %, Revenue increase in food by 7% and Beverage by 29% was commended by the senior management o Administered tracking mechanism in Conference and Banqueting for the implementation of demand based pricing strategy o Planned ; coordinated Conference and Banqueting functions, large out door catering o

o Formulated Food & Beverage service procedures o Coordinated beach parties, themed events, sit-down dinners, luncheons o Scheduled staff for efficient and cost effective operation o Handled Guest complaints and coveted them into loyalty o Motivated staff by way of Training and targeted coaching o Planned and coordinated river cruise breakfast and BBQ’s. o Involved in daily requisitions and maintained optimal inventory o Thrived to achieve additional revenue generation whilst controlled cost of food & Be

o Catalogued “Special Events Manual” for themed events and Room Service and increased efficiency for function arrangements o Scheduled staff for efficient and cost effective operation o Coordinated beach parties, themed events, sit-down dinners, luncheons o Handled Guest complaints and effectively resolve them o Trained and coached staff on skills to perform the job in an efficient manner o Planned and coordinated river cruise breakfast and BBQ’s. o Involved in daily requisitions and distribution of sup

o Setup Youth Development Program for the villagers and developed competencies through formal and on the job training to take up hospitality jobs, increased local employment rate to 70% in Restaurants and bars. o Scheduled restaurant and bar staff o Performed Food and beverage order taking, set up, portion control, timely delivery of service and sought guest feedback o Conducted briefings and shared knowledge on menu explanation, beverage and wines, facilitated up selling skills o Performed inventory cont

o Scheduled staff for the restaurant for efficient operation o Performed Food and beverage order taking, portion control, timely service and obtained guest feedback and handled cash o Conducted briefings shared knowledge on service standards and discussed on , preoperational arrangements and corrective actions o Performed inventory control of operational equipment, cutlery and crockery o Requisitioned supplies for day to day operation o Ensured Food and Beverage controls by way of spot check and document

* Third Best Results in Sri Lanka for the Case Study at the Final Stage of the Post Graduate Level in Dec 1998.

* Awarded the Most Outstanding Student - Intermediate Level, Advanced Level * Outstanding Management Diploma Holder of the year 2001.