Siwakon Pundee

Hospitality and F&B operations with experience in venue openings, operational development, beverage programs, and concept-driven hospitality projects. Skilled in SOP development, cost control, supplier negotiations, team development, and cross-functional coordination across luxury hotels, fine dining, cafés, and independent hospitality businesses. Experienced in building practical operating systems and guest experiences that support business growth.

Beverage Manager at So/ Bangkok & Iris & Wild Iris Rooftop Venues (2025-02 – 2025-12)

• Managed hotel-wide beverage operations, operational standards, supplier partnerships, inventory practices, and guest experience across hotel F&B operations.
• Supported the development and opening of Iris and Wild Iris rooftop venues, coordinating with construction, interior, supplier, and operational teams from concept development through launch.
• Developed operational workflows, beverage programs, and service standards to improve consistency, efficiency, and alignment with the positioning of each venue.
• Managed supplier relationships and commercial negotiations, supporting product selection, cost control, operational requirements, and long-term partnerships.
• Coordinated with cross-functional teams and external partners to deliver events, activations, and guest experience initiatives.
• Supported team development through operational guidance, product knowledge, service standards, and on-the-job training.

Fine Dining Support at Villa Frantzén (2024-09 – 2025-02)

• Supported beverage and service operations within a luxury fine-dining environment, maintaining high standards of product quality, consistency, and guest experience.
• Collaborated with Front of House and operational teams to support smooth service delivery and resolve day-to-day operational requirements.
• Supported inventory management, product availability, service preparation, and operational standards.
• Contributed to team development through product knowledge sharing, operational guidance, and service support.

Founder & Experience Lead at F.F.F (Friend for Friend) (2025-01 – Present)

A community-driven morning experience blending coffee, music, and social connection.

• Develop and execute concept-driven hospitality and community projects from business proposals and partnership development through budgeting, operations, and on-site delivery.
• Manage project budgets, suppliers, operational planning, and resource requirements.
• Secure and manage partnerships with beverage, lifestyle, hospitality, and corporate partners.
• Lead cross-functional coordination across partners, suppliers, creative teams, venues, and on-ground operations.
• Monitor project performance, participant experience, operational issues, and post-event outcomes to improve future projects.
• Delivered sold-out community experiences combining hospitality, music, movement, and cultural programming.

Founder & Experience Lead at AM Somewhere (2026-01 – Present)

Founder & Experience Lead at Chase The Sound (2026-05 – Present)

A moving social run combining music, movement, and community.

Business Owner at Becky Sober Bar (2023-01 – 2024-12)

Non-Alcoholic Cocktail Concept. Founded and operated an independent non-alcoholic hospitality concept from concept development through daily operations and guest experience delivery.

• Managed menu development, supplier sourcing, product costing, operational setup, and service standards.
• Developed operational workflows and managed day-to-day business requirements to maintain product consistency and guest experience.
• Expanded brand visibility through partnerships, collaborations, and pop-up activations with organizations and commercial venues.

Freelance Beverage Consultant at Freelance Beverage Consultant (2020-01 – 2023-12)

Selected Clients: Rustic & Blue Phuket, Pluto Cafe Chiang Mai, Kati Breakfast & Brunch Chiang Mai

• Led beverage and operational development projects for cafés, restaurants, and hospitality businesses from concept development through opening and operational implementation.
• Developed operational workflows, SOPs, menu structures, and service systems to improve efficiency, consistency, and guest experience.
• Supported venue opening projects through supplier sourcing, procurement coordination, product selection, operational setup, and team training.
• Worked directly with business owners and operational teams to identify business requirements and translate concepts into practical operating systems.
• Supported cost-control practices, product costing, inventory management, and supplier negotiations.
• Trained teams and supported operational implementation to ensure consistent execution after launch.

– Chaingmai Thepbodint School

Certificate of Vocational Education – Chiangmai Technical College