Summary
Overview
Work History
Education
Skills
Timeline
Generic

RUWAN SILVA

Sanford,USA

Summary

Dynamic leader with a proven track record at PGA National Resort, adept in finance acumen and team building. Spearheaded strategic overhauls to boost revenue by 8% and significantly enhance customer satisfaction. Expert in leveraging market trends and Delphi for growth, demonstrating exceptional organizational and leadership skills.

Overview

30
30
years of professional experience

Work History

Director of Food & Beverage/ Resort Operation

PGA National Resort
Palm Beach Gardens, USA
01.2024 - Current
  • Company Overview: Experience Legendary Moments
  • Here, luxury is always the standard, and golf is never considered just a game
  • Together, the two create an enviable lifestyle in a setting that embrace the Florida has to offer
  • Anchored by six championship golf courses, we boast a world-class dining and destination wellness facility, state of the art sports and racquet club, and exclusive members club – all at the heart of a luxurious resort community
  • Stunning golf course view with 360 rooms, 10 food & beverage venues and 80,000 sq
  • Feet banquet and meeting spaces, 32M F & B revenues
  • As an executive director, the primary objective is to position the resort, restaurants, bars and conference center as best in marketplace to attract various market segments
  • Restructured food & beverage division with strategic plan and elevated level of service in the resort in accordance with mission and vision of the ownership, PGA
  • Led PGA Cognition golf series, and worked with 3rd parties logistic and concessions
  • Expand market strategies, solidified banquet & catering programs, events with market requirements, find new market segments to sustain profitability
  • Recruited and trained in top management talent with the highest degree of ethics and operational skills
  • Implement proper inventory management and pricing structures, staffing guidelines for the operation
  • Increased revenue and profitability of the department- year over year, Rev: 8%, Profitability: 20%
  • Increased cohesive communication within departments, Sales, Room Division, Catering & Conference Services and Golf
  • Implemented Forbes Five Star Training, SOPs, Check list and Service audits aligning with Five Start Standards
  • Improve Guest Satisfaction surveys and staff satisfaction with resort activities, walk the talk
  • Experience Legendary Moments
  • Here, luxury is always the standard, and golf is never considered just a game
  • Together, the two create an enviable lifestyle in a setting that embrace the Florida has to offer
  • Anchored by six championship golf courses, we boast a world-class dining and destination wellness facility, state of the art sports and racquet club, and exclusive members club – all at the heart of a luxurious resort community
  • Stunning golf course view with 360 rooms, 10 food & beverage venues and 80,000 sq
  • Feet banquet and meeting spaces, 32M F & B revenues

Director of F & B and Operations

Hilton Daytona Beach Ocean Front Resort
Daytona Beach, USA
11.2016 - 01.2024
  • Company Overview: Set in the heart of Ocean Walk Village on the 'World Most Famous Beach,' Hilton Daytona Beach Oceanfront Resort offers stunning views of the Atlantic Ocean with 744 rooms, 7 food & beverage venues and 85,000 sq
  • Feet banquet and meeting spaces, 14M F & B revenues
  • Spearheaded 10M of outlets, banquet & meeting spaces and hotel renovation with the direction of ownership and general manager
  • Restructured food & beverage division with strategic plan and elevated level of service in the resort in accordance with mission and vision of the property
  • The primary objective is to position hotel restaurants, bars and conference centers as best in marketplace to attract various market segments
  • Expand market strategies, solidified banquet & catering program with F & B minimum and negotiation, created food & beverage concepts and opened 4 new outlets: McCoys Rum room, Don Ricos Sport Bar, Blind Turtle Tiki Bar and Atlantic Market Deli 'Starbucks'
  • Recruited and trained in top management talent with the highest degree of ethics and operational skills
  • Implement proper inventory management and pricing structures, staffing guidelines for outlets plus banquet & catering
  • Increased revenue and profitability of the department- year over year, Outlets 18 %, Banquet & Catering 26%
  • Increased cohesive communication within departments, Sales, Room Division and Catering & Conference Services, Outlets & Culinary
  • Improve Guest Satisfaction 'SALT' by 20% and staff satisfaction by 23% with resort activities, hands-on training and engagement
  • Set in the heart of Ocean Walk Village on the 'World Most Famous Beach,' Hilton Daytona Beach Oceanfront Resort offers stunning views of the Atlantic Ocean with 744 rooms, 7 food & beverage venues and 85,000 sq
  • Feet banquet and meeting spaces, 16M F & B revenues

Director of F & B and Operations

The Crystal Spring Resort
Hamburg, USA
09.2011 - 11.2016
  • Company Overview: Leading private Resort in NJ, Resort has 6 championship golf courses, Waterpark, tennis, basketball, racquetball court and 8 dining venues, 8 banquet spaces with over 3200 total memberships, 28M in F&B revenues
  • The primary objective is to position hotel restaurants and conference centers as best in the marketplace
  • Recruited and trained in top management talent with the highest degree of ethics and operational skills
  • Restructure marketing plan and attract more members, increase member activities and promotions
  • Increased cohesive communication within department and establish SOPs to operate
  • Manage and develop private club concepts, improved service, activities, member satisfaction and profitability
  • Improve member satisfaction and involvement with resort activities, conducted monthly house committee and membership meetings
  • Successfully planned and executed, Monthly Wine & Scorch dinners, NJ Beer & Wine festivals, Guest Chef Events
  • Introducing standards and financial integrity within the hotel
  • Initiated resort forecasting mechanism and improve overall payroll/productivity
  • Led resort operation during the absence of Managing Director
  • Leading private Resort in NJ, Resort has 6 championship golf courses, Waterpark, tennis, basketball, racquetball court and 8 dining venues, 8 banquet spaces with over 3200 total memberships, 28M in F&B revenues

Food and Beverage Director

Greenbrier Resort
WV, USA
09.2009 - 09.2011
  • Company Overview: Magnificent Forbes Four Star and Triple AAA Five Diamond historic 650 room & 150 Cottages, $36M in F&B revenue and over 430 F & B staff
  • As the director of F & B, supervised over 80,000 square feet banquet spaces, responsible for providing both members and guests with exceptional food, beverage and service experience by offering direction and leadership in planning and communicating the financial goals and objectives which are in alignment with the mission, vision and values of the company
  • Spearheaded opening of 83,000 sq-ft
  • Casino food & Beverage operation in accordance with critical path process, oversaw 12 Dining outlets and supervised 22 managers with over 400 associates
  • Positioned hotel restaurants and conference center as best in marketplace, designed opened, and directed onsite, premier steak house and other 5 food & beverage venues including legendary NBA player Jerry West’s steak house – Prime 44 West
  • Consulted with company to expand market strategies, solidified catering program, food & beverage strategy, and inventory management and pricing for resort plus catering
  • Successfully negotiated and avoided union organization efforts
  • Coordinated and conduct culinary apprentice program, cooking school, guest chef events
  • Speared all operational needs of PGA tour logistics, F & B concessions, staffing and volunteer program – 2010
  • Successfully planned, coordinated and executed, country Music Festival during PGA, Lineal Richey music concert during grand opening of Casino
  • Organized rollout of labor productivity improvement tool, resulting in 10% improvement in efficiency department-wide
  • Improved associate Engagement score 15% in the last 6 years, department performance has consistently been benchmarks for the industry and recognized as 'best practice'
  • Magnificent Forbes Four Star and Triple AAA Five Diamond historic 650 room & 150 Cottages, $36M in F&B revenue and over 430 F & B staff

Director of Banquet & Catering Operations

Sea Island Resort
GA, USA
08.2006 - 08.2009
  • Company Overview: Sea Island Resorts has provided an unrivaled luxury experience since 1928.
  • The resort’s commitment to personal service, genuine hospitality, and world-class lodging featuring butler service in two Forbes Five-Star and AAA Five Diamond-rated properties has ensured its place among the elite destinations in the United States.
  • Spearhead all aspects of $17 million banquet and catering operations for both resorts and four private clubs, which included three championship golf courses, a five-star spa, tennis facilities, and over 100,000 sq.
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  • Spearheaded the re-opening of the banquet and catering department in conjunction with the critical path process, and elevated catering service standards by introducing a training manual and through hands-on training.
  • Spearheaded all Golf tournaments such as PGA, Rider Cup and USGA
  • Introduced labor standards and reduced labor costs by 10%, and improved inventory management in food and beverage. Significantly improved the guest and group satisfaction scores, implemented a proper billing process, and eliminated disputes.
  • Improve revenue 28% over two years with value professions and customer centered marketing plan
  • Decreased F&B costs by 12% with a centralized purchasing system and bulk buying.
  • Sea Island Resorts has provided an unrivaled luxury experience since 1928
  • The resort’s commitment to personal service, genuine hospitality, and world-class lodging featuring butler service in two Forbes Five-Star and AAA Five Diamond-rated properties has ensured its place among the elite destinations in the United States.

Club Manager

Sea Island Resort
Sea Island, USA
03.2005 - 07.2006
  • Responsible for five food & beverage dining venues including AAA rated Main Dining Room, Pool & Beach service, Beach houses, rooms, vacation villas and 10000 square feet banquet space with $12million annual budget, over 2400 members, Supervised 10 department managers and 80 staff
  • Established minimum operating standards, Hired and trained managers, supervisors and associates
  • Raised quality and service culture through hands on training
  • Improved inventory management and introduced check book management system, positioned payroll management with better scheduling and forecasting
  • Improve positive guest feedback through floor management, improved associate satisfaction though training, motivation, incentive and appreciations, conducted fair coaching, counseling and disciplinary process
  • Spearheaded yearly budget and marketing plan process

Food & Beverage Manager

Westin Resort & Villas
St. John, USA
01.2004 - 03.2005
  • Company Overview: 4 Star properties with 300 rooms 180 Villas, The resort was recognized as the number one property for Starwood’s North American, Hawaiian, and Caribbean region in 2004
  • Responsible for Food and Beverage operation in The Beach Café Restaurant, The Beach Café Bar, In Room Dining department, Beach service and pool bar
  • The Beach Café restaurant featured exceptional Caribbean Cuisine including a buffet and Ala Carte options, 8million annual budget, supervised 5 assistant managers and 40 staff
  • Increased Associate Satisfaction from 64% to 97% and Guest Satisfaction from 73% to 95%
  • Submitted monthly forecast and review every other week (achieved accuracy of 97%), Developed yearly budget and maintained inventory control, Increased profit margins by 38% during this period
  • Established synergetic communications with management and line staff, Maintained organizational stability and quality of service during severe tropical storm period of 12 days in 2004
  • 4 Star properties with 300 rooms 180 Villas, The resort was recognized as the number one property for Starwood’s North American, Hawaiian, and Caribbean region in 2004

Food & Beverage Manager

Rosewood Hotel & Resort
KSA
04.2001 - 01.2004
  • Company Overview: The absolutely stunning Al Faisaliah & Khozama Hotel boasts the largest column free banquet and meeting facilities in the Kingdom
  • The dedicated 24-hour butler service in the 420 room property has elevated the art of personal service to new levels
  • Responsible for Al Khozama hotel food & beverage operation and responsible budget of 6million, supervised 4 managers and 30 staff
  • Operational supervision, inventory control, staffing, training, budget control, business and marketing plans, Staff Training, progressive disciplinary and yearly review process
  • Created yearly marketing concept conjunction with yearly budget, planned and executed two international food promotions per year
  • Spearhead hiring process with international headhunters, introduced a payroll tracking system for the division and supervised
  • The absolutely stunning Al Faisaliah & Khozama Hotel boasts the largest column free banquet and meeting facilities in the Kingdom
  • The dedicated 24-hour butler service in the 420 room property has elevated the art of personal service to new levels

Food & Beverage Manager

Hilton Worldwide
, USA
12.1997 - 02.2001
  • Company Overview: Dubbed the ‘Hotel to the Stars’ the guest list often included heads of state, visiting dignitaries, cultural and pop icons, as well as prominent business leaders from around the globe
  • Directed pre-opening and opening of two Dining Rooms as well as refurbishment of Coffee shop; Coordinated sponsorship for eight international food and wine promotions each year
  • Dubbed the ‘Hotel to the Stars’ the guest list often included heads of state, visiting dignitaries, cultural and pop icons, as well as prominent business leaders from around the globe

Management Trainee

Hilton Worldwide
, USA
12.1994 - 11.1997
  • Company Overview: Taylor made a comprehensive Hotel Management program developed by Hilton International for future industry executives; facilitated advance practical and theoretical full time training of overall Food & Beverage Operation and Room Division
  • Taylor made a comprehensive Hotel Management program developed by Hilton International for future industry executives; facilitated advance practical and theoretical full time training of overall Food & Beverage Operation and Room Division

Education

BA - Business Administration

Ashworth University
Atlanta, GA
01.2010

Diploma - Hotel Management & Operation

International Hotel School
Mount Lavinia, Sri Lanka
01.1994

Leadership development program - Revenue Management

Cornell University

Skills

  • Finance acumen
  • Budget management
  • Forecasting
  • Inventory management
  • Revenue management
  • Revenue index
  • STAR report
  • Competitive set analysis
  • Policy development
  • Procedure development
  • Organizational skills
  • SOPs
  • Team building
  • Training
  • Performance development
  • Strategizing growth
  • Membership growth
  • Customer satisfaction
  • Grand opening
  • Concept writing
  • Critical path creation
  • Execution
  • Asset management
  • Leadership skills
  • Structural marketing programs
  • Market trends
  • Demographics
  • Delphi
  • Micros POS
  • Infogensis POS
  • Brains – ProfitSword
  • Jonas and Club operation
  • Opera
  • BirchStreet
  • UltiPro
  • Time Server
  • ADP
  • Open Table
  • Open Course

Timeline

Director of Food & Beverage/ Resort Operation

PGA National Resort
01.2024 - Current

Director of F & B and Operations

Hilton Daytona Beach Ocean Front Resort
11.2016 - 01.2024

Director of F & B and Operations

The Crystal Spring Resort
09.2011 - 11.2016

Food and Beverage Director

Greenbrier Resort
09.2009 - 09.2011

Director of Banquet & Catering Operations

Sea Island Resort
08.2006 - 08.2009

Club Manager

Sea Island Resort
03.2005 - 07.2006

Food & Beverage Manager

Westin Resort & Villas
01.2004 - 03.2005

Food & Beverage Manager

Rosewood Hotel & Resort
04.2001 - 01.2004

Food & Beverage Manager

Hilton Worldwide
12.1997 - 02.2001

Management Trainee

Hilton Worldwide
12.1994 - 11.1997

BA - Business Administration

Ashworth University

Diploma - Hotel Management & Operation

International Hotel School

Leadership development program - Revenue Management

Cornell University

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