Maih Ngamthong

Applying my skills, expertise, and experience to the job at hand, being committed to completing the tasks at hand, taking part in organization activities, and using experience to better myself.

Operations Manager at Hanbing-Thai Company (2016-01 – Present)

• Annual planning for sales and marketing strategies.
• Marketing plan
• Action plan
• Budget
• Cost management and calculating sales per store.
• Control, oversee, follow up, evaluate the performance of the store, and routinely KPI measure outcomes in accordance with the set standards.
• Manage all of the business's expenses, including those for food, labor, utilities, and other operating costs.
• Creating operational systems and services.
• Create job descriptions and service procedures for various jobs. Supervisors, team members, and regional managers should get instruction and explanation.
• Perception, comprehension, and practice to reach the objectives and progress along the same lines.
• To provide the finest service, check and oversee the Q.S.C. standards, including the usage requirements for materials, equipment, structures, and retail conditions.
• Menu, item, purchase, and advertising.
• Check and monitor the restaurant's quality of operation in accordance with the plan.
• Find strategies to optimize revenues and sustainability by analyzing various challenges and finding solutions.
• Making an administrative report.
• Recap the senior management report and the detailed report, weekly meetings for supervisors, managers
• Review and evaluate the income statement, company performance report, and the sources of income and expense

Restaurant Manager at Coca Holding International Co., Ltd. (2013-01 – 2017-12)

• Keeping control of food and labor costs.
• Keeping control of food and beverage cost.
• Ensuring Health & Safety and also hygiene procedures & standards are maintained.
• Responsible for recruiting, training & developing restaurant staff.
• Dealing with and resolving customer complaints.
• Maximizing all business opportunities to drive sales.
• Communicating with the kitchen staff to ensure efficient food service.
• Liaising with the Head Chef to discuss and develop the menu.
• Organizing the daily and weekly schedule for the Restaurant's staff.
• Purchasing stock, supplies and negotiating best prices with trade suppliers.

Branch Manager at Mango Tree Restaurante Bangkok (2012-01 – 2016-12)

• Ensuring the highest standards of food and beverage service.
• Keeping control of food and labor costs.
• Keeping control of food and beverage cost.
• Training product knowledge to staff.
• Ensuring Health & Safety and also hygiene procedures & standards are maintained.
• Having an in-depth knowledge of all menus.
• Responsible for recruiting, training & developing restaurant staff.
• Dealing with and resolving customer complaints.
• Maximizing all business opportunities to drive sales.
• Communicating with the kitchen staff to ensure efficient food service.
• Liaising with the Head Chef to discuss and develop the menu.
• Organizing the daily and weekly schedule for the Restaurant's staff.
• Purchasing stock, supplies and negotiating best prices with trade suppliers.
• Ability to create a great atmosphere & be a inspirational host.
• Monitoring sales and then writing informative reports for the management team.

Food and Beverage Manager at Palm Hill Golf club and Residence (2012-01 – 2013-12)

Service Leader at Sirocco & Sky Bar At Lebua Hotel (2009-01 – 2012-12)

Restaurant Manager at Holland Brewery / Bangkok (2007-01 – 2009-12)

Senior Server at Metropolitan Hotel Bangkok (2004-01 – 2005-12)

Captain / Supervisor at Andaman Princess Resort & Spa (2003-01 – 2004-12)

Service Staff / Spa at The Oriental Hotel Bangkok (2001-01 – 2003-12)

Waiter at The Shangri-La Hotel Bangkok (1999-01 – 2001-12)

Bachelor's degree in Business Administration - Marketing – Ramkhamhaeng University (2023-12)

Vocational Certificate – KitTi Business Administration Technological College (1999-12)

Junior High School – Niphat Wittaya School (1996-12)