Susitha Jayasena

Susitha Jayasena

Food and Beverage Manager at Park Hyatt
Lives in Malé, Maldives
over 6 months ago

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To be able to provide the highest level of hospitality to customers by ensuring service as per the brand standards, in order to achieve maximum satisfaction and the profit of the organization. I also wish to refine and expand my management knowledge and experiance, gaining high employee morale and potential growth in responsibilities.
Consistently achieve performance goals through enthusiasm, tenacity and initiative, with complementing knowledge / expertise in

Budget and P & L
Team Building / Staff Training Purchasing / Inventory Management
Quality Assurance and Control
Continuous Performance Improvement
Strong leadership and organizational skills
Customer Service / Guest Relations
SOP/ Policies and Procedures
People Management

To further practice outstanding communication skills, both with guest and staff, resolve problems and equitably to ensure happy customers and employees to achieve best results from the both parties


  • Food and Beverage Manager

    Park Hyatt - Malé, Maldives

    F&B service
    August 2013 - Now · 5 years and 4 months

    As an food and beverage manager my primary goal is to provide extensive support to the management, duties include overseeing and implementation of company plan and activities, proper staff communication, providing administrative and time management support to ensure efficient, quality service for enhancing customer and guest relations to the highest service standards. My responsibilities include, ensuring customer/ guest standard services is being delivered at the highest priority, supervision and overseeing to other staff and making sure that the company planned activities are properly served. • Taking responsibilities of operational issues as an department in – charge. • Manage people, resources and processes. • Conducting team briefings daily / Monthly • Coaching and counseling of staff. • Able to budgeting, planning and controlling the financial needs. • Quality control and operational efficiency. • Responsibility of profit and loss. • Building profitable and strategic relationship with companies and customers. • Excellent communication, presentation, negotiation and sales-closing skills. • Dynamic, result oriented, high perseverance, organized and confidential. • Capable of working under pressure and meet the dead-lines with ease and efficiency. • Ability to learn quickly and adapt to changing environments. • Meeting outlet managers, supervisors daily / monthly for comparison. • Monthly training summaries & ensuring target training hours covered by all food and beverage outlets. • Consistently monitoring quality of food and beverages being served and service quality. • Ensure an effective link is maintained between kitchen and service areas. • Preparing, Skills Training, F & B promotions, menu engineering & daily targets. • Preparing forecast for the future business as against the targets.

  • Outlet manager for 3 outlets

    Huvafen Fushi Retreat, Maldives - Malé, Maldives

    F&B service
    November 2011 - June 2013 · 1 year and 8 months

    Outlet manager for 3 outlets and acting department in charge in absence of director of food and beverage

  • Restaurant and Bar Manager

    John Keels Hotel and Resort (Sri Lanka) - Central Province, Sri Lanka

    F&B service
    November 2009 - November 2011 · 2 years and 1 month

  • Asst. Restaurant & Bar Manager

    Banyan Tree Seychelles Resort and Spa - Victoria, Seychelles

    F&B service
    January 2008 - December 2009 · 1 year and 12 months

  • Bar Supervisor

    Kempinski Hotel Mall of the Emirates, Dubai - Dubai, United Arab Emirates

    F&B service
    March 2007 - December 2007 · 11 months

  • Service Leader at Bar

    Shangri-la's Barr Al Jissah Resort and Spa, Oman - Muscat Governorate, Oman

    F&B service
    November 2005 - March 2007 · 1 year and 5 months

  • Bartender

    Sheraton, Bahrain. - Bahrain, Pakistan

    F&B service
    July 2003 - September 2005 · 2 years and 3 months

    Bar tender in "Al Layali" nightclub and "Anada" pub bar. Butler (fallowed by a three month cross training in business center as a butler) Awarded as a “quality associate of the month” for the month of September 2004


  • Diploma

    Emirate Academy of Hospitality Management in Dubai - Dubai, United Arab Emirates

    January 2010 - March 2010

    Wines and Spirits Education Trust Level 3 (WSET)

  • Diploma

    Emirate Academy of Hospitality Management in Dubai - Dubai, United Arab Emirates

    January 2010 - March 2010

    Restaurant and Kitchen Management

  • Diploma

    Ceylon hotel school and school of tourism, Sri Lanka - Kandy, Sri Lanka

    January 2000 - December 2000

    Housekeeping –Diploma - (one year)

  • Diploma

    Ceylon hotel school and school of tourism, Sri Lanka - Kandy, Sri Lanka

    January 1999 - December 1999

    Food and beverage service – Diploma (one year)


  • English
    Full professional


  • Budget and P & L
  • Continuous Performance Improvement
  • Customer Service / Guest Relations
  • People management
  • Purchasing / Inventory Management
  • Quality Assurance and Control
  • SOP/ Policies and Procedures
  • Strong leadership and organizational skills
  • Team Building / Staff Training


  • Pre- openings / Refurbishment / Achievements 2016 / 2017

    Pre- openings
    Service Leader at Hotel Shangri-la's Barr Al Jissah Resort and Spa, (680 Rooms) Muscat 2005
    Banyan tree, Seychelles 2009 - Asst. Restaurant & Bar Manager
    Cinnamon Lodge, Sri Lanka 2010 - Restaurant and bar manager cum Asst. Food and Beverage Manager,
    Huvafenfushi, Maldives 2012 - Outlet manager for 4 outlets and acting Asst. Food and Beverage Manager

    Confident in following hotel management system
    Micro Fidelio, Check EAM material system, Opera, iscala, Micros menu maintenance and Infrasys

    Achievements 2016 / 2017
    • 2016 and 2017 Food and Beverage Brand Standards Audit result– (2016 – 90%, 2017 – 96.97%)
    • Increased number of Food and beverage covers by 0.6% in 2016 and 2017 YTD above by 0.3%
    • Year 2017 YTD - Maintaining Food and Beverage Revenue POR (Per Occupied Room) within budget (Food $177 Beverage 56– Total $ 233)
    • Achieved target of total food and beverage cost of 30.5% and labor cost (FB service) below by 2% in year 2017.
    • Achieved target budgeted beverage cost of 19.5% in year 2017
    • Departmental Profit increased by 0.8% 2016 and 2017 YTD above by 0.3%
    • 2017 YTD Departmental expenses reduced by 9%
    • 2017 - Achieved highest customer satisfaction on constant level in Medallia (Medallia- Hyatt guests comments index), highest in Customer Service in Asia pacific region 79.1% and highly recommended in
    • 2016 - Conducted 4 Masters of Food and Wine events with Biondi Santi Wine from Italy / Sustainable Seafood Dinner with organic and Biodynamic wines and Billecart-Salmon champagne dinner and generated $14200 additional revenue.
    • 2017 - Conducted 3 Masters of Food and Wine events with Cloudy Bay wines / Domaine Hamelin wine and 6 course Champagne and Wine Dinner (celebration of flavors) with support of suppliers to generate additional revenue and made $ 10700.
    • 2016 - Managed to introduce 3 private dining options ( Blind Dining, Pampering Pleasure For Two, Hadahaa culinary indulgence) in 2016 and achieved $ 14000 additional revenue
    • 2016 / 2017 Successfully running 11 various private dining options with 3 different theme nights
    • Year 2017 - Managed the opening of “The Drift” (Housekeeping service hut converted to Food and beverage outlet) as an new outlet to increase food and beverage revenue ( AV Revenue per day $ 520only 4pax)
    • Increased employee engagement survey (Gallup) Grand Mean by 0.71 in 2017 survey. 2017 Grand Mean 4.62

Bibek Poudel
Co-Founder at IDEA Management & Consulting services Pvt. Ltd
Mohammad Hantash
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Raji Aljesry
Pre Opening Management Trainee at Four Seasons Hotels and Resorts
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