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)
