Jerome Gunasekera

• Oversee daily operations of the F&B department, ensuring all 18 Outlets run a smooth and efficient service.
• Monitor staff performance, ensuring compliance with policies and standards.
• Coordinate and manage different departments, including kitchen, warehouse and logistics, service staff, and catering.
• Recruit, train, and manage the F&B team, ensuring high performance and morale.
• Conduct regular performance reviews and offer training programs for staff development.
• Ensure high levels of customer satisfaction by addressing complaints, feedback, and special requests.
• Maintain consistent service quality to create a positive dining experience for guests.
• Oversee the purchasing of food, beverages, and supplies, ensuring quality and cost-effectiveness.
• Monitor inventory levels and conduct regular stock checks to prevent shortages or wastage.
• Negotiate with suppliers for the best prices and deals.
• Manage budgets and financial planning for the F&B department.
• Track revenue, expenses, and profits, working to meet financial targets.
• Collaborate with chefs to design and update menus, ensuring menus are cost-effective while maintaining quality.
• Ensure the F&B department complies with health and safety regulations, including food hygiene, sanitation, and workplace safety.
• Conduct regular checks and audits to ensure compliance with local health regulations.
• Implement training on food safety standards (e.g., HACCP- Food Safety) and ensure the team follows best practices.
• and operational efficiency.
• Monitor supplier performance and address any issues that arise.

• Joined as Food & Beverage Manager at Eden Resort & Spa, Sri Lanka in 2018 and was promoted to Group Food & Beverage Manager in February 2019, overseeing three hotels and resorts:

• A. Eden Resort & Spa - Sri Lanka.
• B. Dickwella Resort & Spa - Sri Lanka.
• C. Club Hotel Dolphin - Sri Lanka.

In January 2020, expanded operations by offering a comprehensive range of F&B concepts and services to the Maldives. Managed the food and beverage operations for multiple outlets, including:

• A. Marry Brown Restaurant (3 Outlets) - Maldives.
• B. Pizza Mia Italian Restaurant (3 Outlets) - Maldives.
• C. Coffee Republic Restaurant (3 Outlets) - Maldives.
• D. BBQ Nation Restaurant (2 Outlets) - Maldives.

• Led development and implementation of comprehensive food and beverage strategies to enhance guest satisfaction and operational efficiency.
• Managed inventory control processes, ensuring accurate stock levels and minimisation of waste across all food and beverage departments.
• Oversaw daily operations of multiple dining outlets, ensuring adherence to quality standards and compliance with health regulations.
• Managed inventory control processes, ensuring accurate stock levels and minimisation of waste across all food and beverage departments.
• Collaborated with chefs and suppliers to design innovative menus that aligned with seasonal trends and guest preferences.
• Monitored budget allocation closely to prevent overspending whilst maintaining operational efficiency.
• Conducted regular inspections of restaurant facilities to maintain health and safety compliance.
• Oversaw all operations for smooth service during peak hours.

• Offered a comprehensive range of Italian Restaurant concepts, managing 5 Italian Restaurants under one Brand.
• Demonstrated expertise in streamlining operations, enhancing dining experiences, and ensuring consistent quality across multiple outlets, contributing to the company's growth and success.

• La Caravella Italian Restaurant | 5 Outlets.

• Managed daily operations to ensure the smooth functioning of the restaurant environment.
• Oversaw inventory management processes to maintain adequate stock levels.
• Fostered a positive dining atmosphere by addressing customer concerns promptly.
• Evaluated employee performance and provided constructive feedback for improvement.
• Liaised effectively with all departments, ensuring seamless operation flow from the kitchen to the tables.

• Oversaw 7 Coffee Bean & Tea Leaf outlets and led the successful opening of 6 new outlets across the capital of Sri Lanka.
• Managed the entire operation, including new development and construction, while coordinating closely with Coffee Bean headquarters in Singapore to ensure franchise standards were met.
• Played a key role in expanding the brand's presence and operational efficiency.
• Managed cross-functional teams, fostering collaboration and achieving organisational goals.
• Coordinated inventory management systems, maintaining optimal stock levels and accuracy.
• Led teams to achieve business objectives on time and within budget constraints.
• Identified bottlenecks, implemented solutions, and increased productivity.
• Implemented quality control measures, enhanced product standards.

• Offered a comprehensive range of Fast-Food Restaurant concepts while overseeing operations as an Area Manager.
• Managed performance and efficiency, ensuring operational excellence, customer satisfaction, and consistent quality across all locations.

• A. Pizza Hut (11 outlets) - Iraq Operation.
• B. Burger King (6 outlets) - Kuwait Operation.
• C. Taco Bell (3 outlets) - Iraq Operation.

• Led operational audits to assess compliance with internal standards and regulatory requirements.
• Developed and implemented process improvements to enhance operational efficiency across multiple locations.
• Collaborated with cross-functional teams to streamline workflows and optimise resource allocation.
• Facilitated regular meetings with management to discuss audit findings and operational challenges.
• Analysed sales data regularly for informed decision-making processes.

• Worked as a Store Manager at Starbucks Coffee for 2 years, overseeing daily operations, managing staff, ensuring exceptional customer service, and maintaining high standards of product quality.
• Successfully led the team to achieve sales targets, optimize inventory management, and create a welcoming customer environment.

• Started working at Pizza Hut Restaurant as a Crew Member in 1998, quickly advancing to Shift Leader in 1999 and receiving another promotion in 2000.
• By 2001, I became an Assistant Restaurant Manager while also managing operations at our sister company, Deli France French Restaurant, under one roof.
• This experience showcased my leadership skills and ability to manage multiple restaurant concepts effectively.