PRIYAN AWANTHA
Auckland CBD,AUK
Summary
Dedicated Conference and Catering Manager with over 3 years of experience. Proven track record of successfully coordinating and executing conferences, meetings, and events of varying scales. Skilled in managing all aspects of event planning, including venue selection, budgeting, vendor negotiation, and logistics. Adept at building strong relationships with clients and ensuring their needs are met with exceptional service. Strong organizational and communication skills with a passion for delivering memorable experiences.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Front of House Manager
Montana Food and Events Waikato
03.2025 - Current
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Collaborated with chefs to create seasonal menus and promotional offers.
- Developed and maintained relationships with vendors and other business partners to establish trust and build rapport.
- Coordinated with catering staff to deliver food services for special events and functions.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Adhered to safe work practices, food safety regulations, and corporate guidelines.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
Assistant Banquet Manager
Cordis Auckland
02.2023 - Current
- Company Overview: Langham Hospitality Group traces its roots to 1865 when The Langham in London opened as Europe's first 'Grand Hotel'
- Over the years, it hosted notable figures like Napoleon III, Oscar Wilde, and Mark Twain
- Acquired by Great Eagle Holdings in 1995, it expanded into a global hospitality brand, managing numerous hotels worldwide
- Assist Banquet Manager in overseeing all banquet operations, including setup, service, and breakdown
- Coordinate with event planners and clients to understand their needs and preferences
- Supervise banquet staff during events, offering guidance and support
- Ensure banquet spaces are set up and maintained per company standards
- Monitor food and beverage quality, presentation, and service for guest satisfaction
- Address issues promptly during events, taking proactive measures to resolve them
- Langham Hospitality Group traces its roots to 1865 when The Langham in London opened as Europe's first 'Grand Hotel'
- Over the years, it hosted notable figures like Napoleon III, Oscar Wilde, and Mark Twain
- Acquired by Great Eagle Holdings in 1995, it expanded into a global hospitality brand, managing numerous hotels worldwide
Conference and Catering Manager
JA The Resort Jebel Ali
01.2018 - 01.2023
- Company Overview: The JA Palm Tree Court, JA Beach Hotel, and JA Lake View Hotel collectively provide 795 rooms, with JA Lake View Hotel offering 2 ballrooms with a total capacity of 500 people
- The hotels also offer 3 outdoor venues capable of accommodating over 1500 people for events
- Additionally, the dining experience includes 25 food & beverage outlets, featuring 2 specialty restaurants, including the Michelin-starred chef Vikas Khanna's renowned restaurant, Kinara
- Maximize profitability and overall success by managing costs and ensuring quality service
- Conduct quality checks for indoor and outdoor events, catering, and meeting room setups
- Successfully handled large outdoor events such as Dubai Air show, Dubai International Boat Show, and others
- Take full responsibility for logistics planning for all events, including the Expo 2020 pavilions
- Plan and execute F&B events within the hotel to boost revenue and covers
- Manage and upgrade conference/meeting facilities, focusing on cost control and efficiency
- Develop marketing strategies for business development
- Prepare Profit & Loss Statements, forecast, and budgeting
- Played a key role in upgrading operations for Expo 2020 pavilions (Australian Pavilion, UAE Women Pavilion)
- Monitor and control labor costs
- Contribute to F&B marketing activities
- Manage inventory of banquet essentials (China, cutlery, glassware, linen, equipment)
- Ensure accurate and timely completion of function delivery sheets
- The JA Palm Tree Court, JA Beach Hotel, and JA Lake View Hotel collectively provide 795 rooms, with JA Lake View Hotel offering 2 ballrooms with a total capacity of 500 people
- The hotels also offer 3 outdoor venues capable of accommodating over 1500 people for events
- Additionally, the dining experience includes 25 food & beverage outlets, featuring 2 specialty restaurants, including the Michelin-starred chef Vikas Khanna's renowned restaurant, Kinara
Restaurant Manager
Divaz Floating Sea Food restaurant
01.2013 - 12.2018
- Company Overview: The individual has accumulated four years of experience in a floating restaurant and three years in all-day dining, room service, and minibar operations
- Entire boat operation, including Service, Kitchen, Stewarding, and Vessel management
- Ensure day-to-day smooth operation of the outlet
- Evaluate and implement high service standards to maintain consistency and enhance guest satisfaction survey results
- Plan and execute F&B events for revenue growth and external business
- Study operational costs and implement systems to minimize and control expenses
- Prepare pre-profit & loss statements, F&B revenue forecasts, and budgets
- Implement new entertainment programs and oversee the hiring of entertainers
- Organize and promote festive seasons, including Christmas and New Year's events
- Ensure timely maintenance of F&B outlets and vessels
- Implement HACCP standards as per Dubai Municipality requirements
- Negotiate with suppliers for better deals to benefit the company
- Change and implement new menus to increase revenue and encourage repeat business
- Plan and conduct training sessions for the entire team, focusing on their development
- The individual has accumulated four years of experience in a floating restaurant and three years in all-day dining, room service, and minibar operations
Restaurant Manager
Batuex Dubai Cruise
01.2012 - 12.2013
- Entire F&B and Boat Operation (Service, Kitchen, Stewarding and vessel)
- Re-structure & Business Development of F&B division
- Maintaining the TripAdvisor ranking
- Up-grading and implement high level of service standards / procedures within the outlets and maintain the consistency
- Up-grading outlets and setting-up concepts
- To study the current operational cost and place systems/procedures to minimize and control cost
- Prepare pre-Profit & Lost Statements / F&B revenue forecast & budgeting
- Implementing new entertainment program for regular cruising
- Organize and promote Christmas and New Year's festive season
- Propose manning budget
- Ensuring that the maintenance of the vessel is thoroughly completed
- Implementation of HACCP standards for the entire department as per RAK Municipality requirements
- Negotiating with suppliers for better deals for company benefits
- Changing and implementing of new menus to increase revenue and repeat business
- Ensuring that the crew and boat license are updated as per the Dubai maritime authority
Assistant Banquet Operation Manager
Jebel Ali Golf Resort & Spa
01.2010 - 12.2012
- Preparing logistic plan for the entire operation
- Handling VIP events & weddings
- Handled larger capacity of outdoor banquet events / concerts
- (Such as Dubai International Boat Show, Dubai World Cup, West Life Concert and Backstreet Boys Concert etc.)
- Maintaining records for inventory, Labouré cost, food cost and multiple other Recruitments
- Preparing pre-Profit & Lost Statements
- Making the F&B concept of Christmas and New Year's Eve
- Assisting the Chief Steward for par-stocks of operational equipment within the department
- A member of the internal audits, back and front of the house inspection
Operations Supervisor
Heritance Negombo
08.2008 - 12.2009
- The entire Food and Beverage Department operation
- Pre-opening: recruitments, setting up standards & procedures for the department
- Food & Beverage cost & budgeting
- 4 outlets; Main Restaurant: 80 covers, Specialty Restaurant: 40 covers, Lobby Bar: 60 covers, Pool Deck: 40 covers, Tea Lounge 40 covers, 1x Conference room (capacity 80-pax)
- In room dining, private bars, destination dining & outdoor weddings
- Daily entertainment
- Team of 35
Maître d'hôtel
Jebel Ali Golf Resort & Spa
09.2004 - 08.2008
- Pool & Beach operation in the Food and Beverage Department
- Replacing the outlet Manager on his day off and vacation
- Outlet recruitments, setting up standards & procedures for the department
- Food & Beverage cost & budgeting
Waiter
Jeddah Hilton
06.2002 - 08.2004
- Greeting and escorting customers to their tables
- Presenting menu and providing the detailed information when asked (e.g
- About portions, ingredients or potential food allergies)
- Preparing tables by setting up linens, silverware and glasses
Accounts Receivable Agent
Grand Oriental Hotel (Taprobane)
12.1999 - 05.2002
- Generate and send out invoices to clients in a timely manner
- Follow up on overdue accounts and manage collections process
- Reconcile accounts receivable ledger to ensure accuracy
- Investigate and resolve billing discrepancies or disputes
- Keeping track of assigned accounts to identify outstanding debts
- To plan the course of action to recover outstanding payments
Education
MBA - General Studies
Lincoln University College
Malaysia04-2025
Tourism And Hospitality Management
Qualifi Level 07
Uk 02-2023
High School Diploma -
Completed GCE Advanced Level
Sri Lanka 08-1999
Skills
- POS system operations
- Training and coaching
- Service prioritization
- Health code enforcement
- Restaurant maintenance
- Floor management
- Emergency procedures
- Wine pairing
- Food costs
- Policy enforcement
- Health department inspections
TRAININGS AND WORKSHOP
- Leadership Workshop (3 days) Leadership principles and styles Team building and motivation
- Decision-making and problem-solving skills
- Appraisal Training Workshop (2 days) 2007 : Performance appraisal techniques Providing constructive feedback
- Goal setting and development planning
- STCW Basic Safety Course for Vessel -2013 : Safety protocols for maritime environments
- Emergency response and evacuation procedures
- Intermediate Food Hygiene (3 days) - 2014 : Food safety regulations and best practices
- Handling and storage of food items Personal hygiene in food service Barista Training:
- Espresso preparation techniques Milk frothing and latte art Customer service in a coffee shop
- Fire Safety Awareness (1 day) - 2018 : Fire prevention measures Emergency evacuation procedures Proper use of fire safety equipment
- HABC Level 2 International Award - 2018 : International certification in food safety Compliance with global hygiene standards
- Behavioral Interview Skills Workshop (3 days) - 2018
- Conducting effective job interviews Assessing candidate behavior and skills Legal and ethical considerations in hiring
- Time Management Workshop (1 day) - 2019 : Techniques for prioritizing tasks
- Goal setting and productivity strategies Time-saving tools and methods
Well knowledge in Microsoft Office Applications
Photo Shop and Coral Draw POS and Protel
Languages
English
Native or Bilingual
sinhala
Native or Bilingual
Arabic
Limited Working
Hindi
Professional Working
Certification
- Licence Controller Qualification
- First aid certificate
- Silvercard competent operator
- Train the trainer
- STCW Basic Safety Couse
- Tea Sommelier
- Barista Training
Timeline
Front of House Manager
Montana Food and Events Waikato
03.2025 - Current
Assistant Banquet Manager
Cordis Auckland
02.2023 - Current
Conference and Catering Manager
JA The Resort Jebel Ali
01.2018 - 01.2023
Restaurant Manager
Divaz Floating Sea Food restaurant
01.2013 - 12.2018
Restaurant Manager
Batuex Dubai Cruise
01.2012 - 12.2013
Assistant Banquet Operation Manager
Jebel Ali Golf Resort & Spa
01.2010 - 12.2012
Operations Supervisor
Heritance Negombo
08.2008 - 12.2009
Maître d'hôtel
Jebel Ali Golf Resort & Spa
09.2004 - 08.2008
Waiter
Jeddah Hilton
06.2002 - 08.2004
Accounts Receivable Agent
Grand Oriental Hotel (Taprobane)
12.1999 - 05.2002
MBA - General Studies
Lincoln University College
Tourism And Hospitality Management
Qualifi Level 07
High School Diploma -
Completed GCE Advanced Level
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