Experience

Muang Samui Group

• Thailand
• Hospitality
• 1 - 100 Employee

• Assistant Food Beverage Manager

  • Feb 2017 - Present

  •Team player, organizing and supervising three outlets as well as banqueting • Providing and managing a better standard of operation • Control the budget, promotion, and cost for three F&B outlets • Preparing concepts and strategies to accommodate three F&B outlets • Problem solver and good communicator within departments •Team player, organizing and supervising three outlets as well as banqueting • Providing and managing a better standard of operation • Control the budget, promotion, and cost for three F&B outlets • Preparing concepts and strategies to accommodate three F&B outlets • Problem solver and good communicator within departments



The Ritz-Carlton Hotel Company, L.L.C.

• United States
• Hospitality
• 700 & Above Employee

• Finance Intern

  • Jul 2015 - Dec 2015

  Finance: •Income Auditor: preparing Daily Revenue Report, Management Report, Gross Revenue Report and Currency exchange report for the managers and others outlets •Receiving: controlling the quality of food and beverages products •Cost Controller: preparing the F&B cost report, inputting daily consumption into database, inspecting product consumed on weekly basis Finance: •Income Auditor: preparing Daily Revenue Report, Management Report, Gross Revenue Report and Currency exchange report for the managers and others outlets •Receiving: controlling the quality of food and beverages products •Cost Controller: preparing the F&B cost report, inputting daily consumption into database, inspecting product consumed on weekly basis



Glion Institute of Higher Education

• Switzerland
• Hospitality
• 400 - 500 Employee

• Assistant Supervisor

  • Jun 2014 - Dec 2014

  Bartender: • Create drink recipes • Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws. • Plan, organize, and control the operations of a cocktail lounge or bar. Kitchen assistant supervisor: • Preparing mise en place • Ordering and checking the par stock • Counting the revenue, opening balance and closing balance • Providing and creating events Bartender: • Create drink recipes • Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws. • Plan, organize, and control the operations of a cocktail lounge or bar. Kitchen assistant supervisor: • Preparing mise en place • Ordering and checking the par stock • Counting the revenue, opening balance and closing balance • Providing and creating events