Greshan Buddhika

• Maintained open lines of communication with kitchen staff to ensure timely execution of orders during peak service periods.
• Ensured adherence to health, safety, and sanitation regulations by regularly inspecting facilities and equipment.
• Increased overall efficiency of the department by developing and implementing training programs for staff members.
• Managed employee scheduling, ensuring adequate coverage during peak hours while minimizing labor costs where possible.

• Enhanced customer satisfaction by recommending and pairing wines with menu items based on individual preferences.
• Developed and maintained an extensive wine list, catering to varied tastes and price points for optimal selection.

• Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
• Reduced wait times for drinks by efficiently managing the bar area and prioritizing orders.

• Maintained a clean and organized dining area, contributing to a pleasant atmosphere for guests.
• Demonstrated extensive menu knowledge, enabling personalized recommendations for guests based on preferences or dietary restrictions.

Recognitions -

Service Host of the Year Nominee – 2008

Host of the Quarter Nominee – 2008

Outstanding Service Bartender -2006

completed WSET LEVEL 2 Advance CERTIFICATE (Wine & Spirits Education Trust)

completed WSET LEVEL 2 INTERMEDIATE CERTIFICATE (Wine & Spirits Education Trust)

Hospitality Management

ü Passed the General Certificate of Education (Advanced Level) Examination in 2001