Helantha Kosala

Experience

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  Hilton

  Jan 1996 - Jan 1997

  Hilton Colombo

  Started my career as a Steward, then worked as a Waiter

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  Hilton Colombo

  Jun 1996 - Oct 1997

  F&B traniee
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  Hilton jaic

  Jan 1998 - Jan 2003

  Supervisor in Pitstop

  Started my career as a Waiter, in Room Service, Banqueting, Fine Dining Room, bar gradually in 2002 promoted to Captain and Supervisor in Pitstop• Pit stop is fast moving sandwich and coffee bar for all the office cured.• Generated revenue by visiting companies and taking orders for their meetings, conferences, cake orders.• Generated the daily revenue by 6000 thousand Sri Lankan Rupees 30 to 40 thousand after taking over within month.• Re arranging the work place & table set up • Implemented fresh juice counter, take way food & hot & cold beverages for outsiders. Taking cake orders. • Regular tracking of guest orders and their preferences.• Celebrating guest birthday and offer gift from the team (cake, flowers) • Increase the guest satisfaction• Team get together and celebrate team birthdays• Organized team welfare system ( to help each other’s) Show less

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  Hilton

  Jan 1998 - Jan 2003

  Hilton Colombo & Hilton Jaic
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  Hilton jaic (now Hilton residance )

  Feb 1998 - Feb 2003

  F&B Supervisor
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  Hilton maldivies

  Jan 2003 - Jan 2005

  In Villa Dining & Outside Catering Events Supervisor

  14 people under supervision • Handling all beach events such as Lobster beach BBQ ,Seafood BBQ , Full moon Asian BBQ( 80 to 90 covers)• Organizing the right resources for the outdoor events • Coordinating the first beach wedding in the resort for 70 pax• Implementation of new beach BBQ setups for both islands • Coordinating group picnics to deserted islands• Implemented main Island room service & standards• Coordinating luxury yacht dining events and VIP set ups • Handling all F&B arrangements for management dinners, Birthday parties, Christmas dinners, Hilton Worldwide VVIP dinner & cocktail events.• Implemented IVD special dinner inside the guest room on rainy days and generated additional revenue.• Coordinating Gala dinners for groups ranging between 10 – 40 pax Show less

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  Hilton Maldives Resort & spy

  Feb 2005 - Jan 2010

  Special Events Supervisor

  8 people under supervision  Managing Koko Grill open air Teppanyaki restaurant with 12covers Implementation of beach service at the resort including cocktail making to provide another source of beverage revenue  Plan and arrange all beach dining set ups for special events including weddings, gala dinners, cocktails and private beach BBQ’s.

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  Conrad Rangali Maldives

  Feb 2010 - Jan 2013

  Rest\ Manager

  260 Covers, 16 people under supervision• Running the breakfast and dinner dining operation for a 180 cover restaurant with indoor & out door set up • Conducting basic service sequence training • Recruitment of team members and overall manning of the breakfast and dinner service • Monitoring the guest satisfaction by collating a service tracker• Arrange team building events to enhance morale and communication within the team. • Introduction and coordination of the Halloween event in conjunction with the main bar activities.• Revenue generation by running weekly promotions and setting targets for the team• Breakage control • Increased food and beverage revenue for New Year’s Eve by 25K within 3 years Show less

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  Conrad Maldives

  May 2013 - Jan 2014

  In Room Dining Manager

  9 people under supervision

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  Conrad Maldives

  Jun 2019 - now

  Achievements of my team members under my leadership and guidance,• The Gold medal among hotels in Asia for an ice mocktail (Bartender challenge competition in Maldives in 2018).• Grape Expectation (bartender challenge competition) in July 2018.• 2nd runner up in DIAGEO (bartender challenge competition) in August 2018.• F&B Masters (barista challenge competition in Maldives in 2016).• The Gold medal and 3rd runner up among hotels in Asia for an ice mocktail (bartender challenge competition in Maldives in 2016)Event Organization• Sole event planner for bar solution consultant from Australia in implementing new cocktail menus for all the bars in 2015-2018.• One of the main organizers of the South East Asia F&B Masters competition in 2016-2019 (resorts challenge, wine enthusiast/barista/mixologist/culinary/pastry & photography challenge).• Easter program, Christmas Eve cocktail set up since 2014 up to now.• Daily entertainment for bar including DJs.• New Year’s Eve count down party (bar & service).Certificates and trainings• Successfully passed Level 1 and Level 2 Spirits & Mixology final exam by bar starts (Pernod Ricard USA) May/June 2020.• Successfully passed Hilton F &B Master Wine Enthusiasts challenge final exam in Southeast Asia in Malaysia in 2019.• Gold medal of F&B Masters Wine Enthusiasts challenge in 2018 (country level).• 2nd runner of F&B Master resort challenge for Bar & Barista in 2016 Show less

  • Bar Manager

    Jul 2014 - now

  • Manager of World 1st undersea restaurant Ithaa and Sunset grill & bar

    Jun 2019 - now
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  Conrad Maldives Rangali Island

  Oct 2021 - now

  I have ten years of dedicated professional experience working for the Hilton company in the Aisa pacific region. Currently in charge of Authentic Chines restaurant and general management of Food & Beverage activities. My professional goals are to spread my expertise, assist in the success of my future team and the business and allow me to develop personally.

  • Outlet Manager Ufaa by Jereme Leung the very first Authentic Chinese restaurant in the Maldives

    Feb 2022 - now

  • Pre-opening breakfast Restaurant Outlet Manager

    Oct 2021 - now