Charles Perera
Ojai,CA
Summary
Banquet management professional skilled in orchestrating large-scale events with precision and flair. Strong focus on team collaboration and achieving results, ensuring seamless operations and guest satisfaction. Expertise in event planning, menu selection, budget management, and vendor coordination. Adaptable and dependable, consistently meeting changing needs and delivering exceptional outcomes.
Overview
35
35
years of professional experience
1
1
Certification
Work History
Director of Banquets
Mar Monte Hotel- Unbound Collection By Hyatt
07.2022 - Current
- - Spearhead the daily banquet operations, overseeing Beo meetings, conducting staff meetings, and managing pre-shift meetings with Captains
- - Lead a dynamic team, responsible for hiring, training, and coordinating with set-up Managers/Supervisors and crew
- - Foster a customer-centric environment, ensuring seamless customer experiences and resolving any issues promptly
- - Collaborate with other departments to optimize event execution and overall guest satisfaction
Producer
Brand In Entertainment
03.2020 - 07.2022
- - Managed financing for feature films and TV series, including packaging, marketing, and physical production
- - Sourced scripts for film and television projects, ensuring alignment with brand and audience preferences
- - Gatekeeper for the CEO, liaising with industry professionals and formulating productions for funding
Assistant Director of Banquets
Ojai Valley Inn Resort and Spa
06.2019 - 03.2020
- - Assisted the Director of Banquets in overseeing daily operations, fostering effective communication with Banquet supervisors
- - Initiated an open-door policy to encourage dialogue and effective listening, leading to improved staff morale
- - Streamlined procurement processes and purchased equipment for optimized banquet operations
- - Conducted preconvention meetings, Beo meetings, and managed scheduling, ordering, and hiring
Banquet Manager
USC Hotel, University of Southern California
09.2017 - 05.2019
- - Strategically relocated the Banquet operations office, enhancing overall efficiency and guest experience
- - Successfully convinced the catering team to increase price points, leading to improved market share and profitability
- - Played a key role in conducting Beo meetings, staff meetings, pre-shift meetings, and coordination with other departments
CEO and President
Artro2 Productions
11.2006 - 08.2017
- - Oversaw a budget of10.6 million, represented A,B,C and listed thespians and conducting staff meetings, and coordinating with Producers, Directors Managers, Talent agents, Supervisors casting agents
- - Ensured excellent customer service by addressing everyone’s needs and resolving issues efficiently
Banquet Manager
Hilton LAX
11.2005 - 11.2006
- - Managed daily banquet operations, ensuring exceptional guest experiences and supporting the banquet staff
- - Collaborated with other departments to deliver seamless events and functions
Banquet Supervisor
Miramonte Resort and Spa
07.2003 - 11.2005
- - Orchestrated various events, from weddings to meetings and conferences, ensuring smooth execution and customer satisfaction
- - Conducted Beo Meetings, Staff Meetings, and pre-shift meetings for banquet staff, optimizing coordination and teamwork
Asst. Banquet Manager
Desert Springs Resort and Spa
06.2000 - 07.2003
- Staff Training, Hiring, Special Orders, Overseeing the planning and end product of functions from product launches, conferences and scheduling meetings from Beo to staff
- - Earned commendations for excellence in guest services and brand management from the Marriott Corporate Office
- - Committee member of the Hotel Safety Group
- - Managed these departments (Head of Security at Costa’s Night Club and Mikado’s Japanese Restaurant which specializes in Tepan and Sushi)
- -Held the position of Manager on duty for the Resort
- - Member of the Humming Bird Hall of Fame, for Superior Guest and Staff Service
- - Five, Marriott Corporate Office commendations for excellent handling of Guest Services and brand items
- - Certified Wedding Planner
F&B Manager
Best Western Hotels and Resorts
11.1998 - 06.2000
- Responsible for all aspects of work related to employees, from interviewing and hiring new staff to training them for their role and disciplining them, Oversee Food Preparation, Enforce Customer Service, Schedule Shifts and Manage Budgets
Guest Services Manager
Hotel Stillwell
07.1996 - 11.1998
- To ensure that the guests are being escorted properly and have been directed to the requested rooms after proper completion of the check-in procedures
- To manage and adjust the labor and staff requirements so that all the daily activities are executed in an appropriate manner
- To ensure that the security system is properly functioning and that it is in good working condition, and to ensure that the hotel environment is safe and secured
- To oversee and assist the staff members in providing better customer service and to resolve the customer complaints as well as attend to their special requests
- Kept tract of the inventory supplies and made requisitions according to the requirements
- To keep updated reports on the relevant data so that it can be presented during the meetings or whenever requested
- Made extra effort to check availability of the staff members, especially during the peak season and make subsequent arrangements for hiring the new staff members and training them according to the hotel requirements
- Constantly briefed the staff members so that he/she is well updated on what exactly are the expectations of the incoming guests
- Handling of the issues faced by the customers and makes sure that better solutions are offered to them
- Kept tabs on statistics related to room occupancy and their rates, ensures that all the activities are carried out within the given budget standards
- Was responsible for taking care of the guests and providing them with the best hotel amenities and facilities to ensure that they remain content and satisfied
Restaurant Manager
Colombo Hilton Hotel
09.1994 - 05.1996
- Hired staff, created standards of job performances
- Monitored the quality of food service and presentation in the restaurant
- Coached employees to enhance guests experiences at the restaurant
- Handled high-stress situations calmly and with good judgment to please customers and keep staff on focused on their daily goals
- Coordinated with the Executive Chef and the Chefs team on (three rotating daily Breakfast, Lunch, Dinner Buffets plus Ala carte sales)
Asst. Restaurant Manager
Cinnamon Lakeside Resort and Spa
08.1993 - 09.1994
- Supervise efficient working of departments and assigned shift, administer pre-meal meeting and rectify all service of staff
- Administer training program and prepare schedule and handle inventory effectively
- Monitor and manage guest complaints, ensure satisfaction and administer efficient follow up of same to receive feedback
- Perform regular inspection of food and beverage preparation and presentation and maintain inventory to enhance sales
- Maintain and ensure compliance to established food quality and standards
- Manage workload and ensure effective working of restaurant activities and maintain excellent standards to meet operational expectations
- Train and instruct employees to ensure smooth transition in company
- Assist and provide training to staff members and offer incentives when necessary
- Coordinate with Restaurant Manager for everyday operation and maintain financial and administrative records
- Ensure compliance with prescribed standards and local state and federal laws in labor costs, and guest relations
- Evaluate performance and recommend salary increase, incentives for all
- Maintain personal records, schedules and reports for all employees
- Develop special, promotional and merchandising plans, advertising materials and ensure adherence to local and company standards
- Assist employee teams to provide excellent customer service
- Maintain proper sanitation, hygiene standards in kitchen and maintain efficient store presentation
- Coordinate with team to meet sales target, ensure customer satisfaction and follow company procedures to increase productivity
Chef de Cuisine
Hotel Seehof AG
06.1990 - 06.1993
- Creating menus, designing corresponding recipes and overseeing the preparation
- Managed all kitchen employees and dishwashers
- Tracked inventory places orders, monitored equipment maintenance and condition
- Ensured that the kitchen operates alongside state and federal health and safety codes
Education
MBA - Business Administration And Management
International Business Management Institute
Berlin, Germany01-2024
Bachelor of Arts Degree - Hotel and Restaurant Management
Swiss School of Hotel Management And Tourism
Chur, SwitzerlandAssociate in the Arts Degree - Music, Speech and Drama
Trinity College London
London, England, UKCatholic Prep school -
St. Joseph’s College
Colombo, Sri LankaSkills
- Event management
- Menu development
- Marketing
- Vendor negotiation
- Budgeting expertise
- Detail orientation
- Teamwork and collaboration
- Customer service
- Collaboration and teamwork
- Team leadership
- Active listening
- Effective communication
Accomplishments
- Supervised team of 125 staff members.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Resolved product issue through consumer testing.
through effectively helping with menu pricing.
- Collaborated with team of 3 in the development and implementation of Banquet standards.
Certification
- Certificate in Tourism and the Hospitality Industry- American Hotel and Motel Association
- Certificate in Facilities Management- American Hotel and Motel Association.
- TIPS- CERTIFICATION
- FOOD HANDLER CERTIFICATION
Affiliations
Hotel & Catering International Management Association- Sri Lanka Chapter.
Languages
English
Native or Bilingual
Sinhalese
Native or Bilingual
German
Elementary
Timeline
Director of Banquets
Mar Monte Hotel- Unbound Collection By Hyatt
07.2022 - Current
Producer
Brand In Entertainment
03.2020 - 07.2022
Assistant Director of Banquets
Ojai Valley Inn Resort and Spa
06.2019 - 03.2020
Banquet Manager
USC Hotel, University of Southern California
09.2017 - 05.2019
CEO and President
Artro2 Productions
11.2006 - 08.2017
Banquet Manager
Hilton LAX
11.2005 - 11.2006
Banquet Supervisor
Miramonte Resort and Spa
07.2003 - 11.2005
Asst. Banquet Manager
Desert Springs Resort and Spa
06.2000 - 07.2003
F&B Manager
Best Western Hotels and Resorts
11.1998 - 06.2000
Guest Services Manager
Hotel Stillwell
07.1996 - 11.1998
Restaurant Manager
Colombo Hilton Hotel
09.1994 - 05.1996
Asst. Restaurant Manager
Cinnamon Lakeside Resort and Spa
08.1993 - 09.1994
Chef de Cuisine
Hotel Seehof AG
06.1990 - 06.1993
- Certificate in Tourism and the Hospitality Industry- American Hotel and Motel Association
- Certificate in Facilities Management- American Hotel and Motel Association.
- TIPS- CERTIFICATION
- FOOD HANDLER CERTIFICATION
MBA - Business Administration And Management
International Business Management Institute
Bachelor of Arts Degree - Hotel and Restaurant Management
Swiss School of Hotel Management And Tourism
Associate in the Arts Degree - Music, Speech and Drama
Trinity College London
Catholic Prep school -
St. Joseph’s College
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