Chutchanok Trirattanavatin
Metris Pattanakarn-Ekkamai, Bangkok
Summary
Resource development specialist with deep expertise in strategic planning, fundraising, and stakeholder engagement. Proven track record in driving growth through innovative resource management and strong leadership. Collaborative team player who excels in dynamic environments, prioritizing efficiency and adaptability. Skilled in project management, relationship building, and data-driven decision-making to achieve outstanding results.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Resource Development Director
World Vision Foundation of Thailand
04.2024 - 01.2025
- Lead the organization's marketing, fundraising, and communications strategies to drive income, impact, and influence, ensuring alignment with the mission of improving the lives of children and communities.
- Oversee private funding initiatives, including corporate social responsibility (CSR) and environmental, social, governance (ESG) projects, and manage child sponsorship programs aimed at mass acquisition and donor retention.
- Develop and implement branding and digital engagement strategies, enhancing WVFT’s visibility and positioning as a partner of choice.
- Build and nurture relationships with key stakeholders, including corporate partners, individual donors, and influencers, to expand fundraising efforts.
- Ensure the success of high-impact campaigns through innovative donor engagement tools, such as interactive digital content and storytelling.
- Implemented best practices in donor recognition methods to ensure meaningful acknowledgements for all levels of giving.
Chief Executive Officer
Aim Anan Group Ltd.
07.2023 - 01.2024
- Responsible for the entire operations and financial success of the company. The scope of responsibilities includes being an active decision-maker on business strategy and other key policy issues, leader, manager, and executor. Main focus would be on the financial results of the entire company, as well as management of product and service standards, general venue management, human resources and involvement in managing sales and marketing strategies, goals and results. In addition, development, standardization and implementation of new products and services to meet increasing guest expectations, competitiveness and advances in new technology is expected.
- As an executive officer of the company, the CEO reports the status of the business to the board of directors, motivates employees, and drives change within the organization. Ultimately accountable for a company's business decisions, including those in operations, marketing, business development, finance, and human resources.
- Defined clear mission and vision to provide direction and purpose for organization, supporting overall business plan.
- Oversaw strategic business decision-making to develop, enhance and enforce business mission.
- Quantified new technologies and practices to determine potential impact of operations and optimize processes.
- Supervised executive-level support staff and monitored workflow to maintain competence and productivity, meeting goals and objectives.
General Manager
ASIATIQUE The Riverfront, Asset World Corporation
10.2021 - 06.2023
- Overseeing the entire operations within ASIATIQUE The Riverfront, with the focus in maximizing traffics, increasing sales and revenue, and optimizing EBITDA
- Applying knowledge and hospitality & services practice to ensure the effectiveness of managing retail and operating functions of the property
- Reports directly to the Chief Executive Officer (CEO), and all direct reports to General Manager of ASIATIQUE The Riverfront will work directly under my leadership
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Responsibilities covers the financial results (revenue, cost of sales, payroll & related expenses, other expense, departmental income, gross operating income, net operating income) of the retail unit
- Responsible for the standards of the products, services, management of human resources and the sales and marketing strategies, goals and results
- Standardize and implement new products and services to meet increasing guest expectations, competitiveness and advances in new technology and enhance innovation
- Heavily involved in planning and completing the repositioning of Asiatique new projects, such as the Riverfront Lifestyle Market, Warehouses renovations, the Disney100 Years Village project, The Crystal Grill House, The Siam Tea Room and Ancient Tea House by Bangkok Marriott Marquis Queen's Park etc.
Executive Assistant Manager (Acting GM)
Radisson BLU Plaza
04.2021 - 10.2021
- EAM, then promoted to Acting General Manager. Responsible for the entire Hotel operations, focusing in Food & Beverage department. Responsibilities covers the financial results (revenue, cost of sales, payroll & related expenses, other expense, departmental income, gross operating income, net operating income) of the hotel. Responsible for the standards of the product, service, management of human resources and the sales and marketing strategies, goals and results. Standardize and implement new products and services to meet increasing guest expectations, competitiveness and advances in new technology. Directly reported to the owners.
- Streamlined office operations by implementing efficient administrative processes and procedures.
- Supported executive decision-making by conducting thorough research and presenting findings in concise reports.
Operations Manager
ASAI Bangkok Chinatown, Dusit International
01.2020 - 02.2021
- Responsible for the entire Hotel operations including the Common area (Eat/Work/Play). Responsibilities covers the financial results (revenue, cost of sales, payroll & related expenses, other expense, departmental income, gross operating income, net operating income) of the hotel. Responsible for the standards of the product, service, management of human resources and the sales and marketing strategies, goals and results. Standardize and implement new products and services to meet increasing guest expectations, competitiveness and advances in new technology. Directly reported to the General Manager and Managing Director. I was the direct report for all the Head of Departments of the hotel.
- Led hiring, onboarding and training of new hires to fulfill business requirements.
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Enhanced customer satisfaction by establishing clear communication channels and addressing concerns promptly.
- Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
Food and Beverage Manager (HOD)
Oriental Residence Bangkok, ONYX Hospitality Group
04.2019 - 11.2019
- Responsible for setting the budget for the whole F&B department. Drive revenue by implementing promotions, set marketing plan for all outlets, ensuring the department is reaching the forecasted revenue/GOP. Report directly to General Manager. Oversee all F&B outlets, catering, events and banquets operations.
- Rostering of Floor and Bar staff, Payroll, and general administration.
- Setting up SOPs, policies and procedures. Supervise all Front of House staff during service. Beverage menu engineering. Food and Wine pairings. Trainer of Food and Wine Service. Involved in development of Beverage lists.
- Control of FOH Wage Costs, experience in Costings, Revenue/Incomes, Profits, etc. Responsible for Upselling Strategies of Food and Beverages. Responsible for all Food and Beverages Tasting Notes and Service Standards. Responsible and monitor for Health and Safety for the whole restaurant.
- Responsible for hiring of new team members. Training and developing skills for new staff and new managers. Meet and greet customers. Liaise with customers regarding Food and Service issues and complaints.
- Liaise with suppliers. Co-ordinate Functions and Events with other departments. Conduct Profit & Loss presentations, end of month MMRO, and Business Performance.
Food & Beverage Manager
SO Sofitel Bangkok
03.2018 - 07.2018
- Rostering of Floor and Bar staff, Payroll, and general administration
- Setting up policies and procedures. Supervise all Front of House staff during service. Hosting and Cashiering. Supervise opening and closing of the restaurant. In charge of End of Night Cash Ups
- Food and Wine pairings. Trainer of Food and Wine Service. Involved in development of Wine Lists. Control of FOH Wage Costs, experience in Costings, Incomes, Profits, etc
- Responsible for Upselling Strategies of Food and Beverages. Responsible for all Food and Beverages Tasting Notes and Service Standards. Responsible and monitor for Health and Safety for the whole restaurant
- Training and developing skills for new staff and new managers
- Liaise with customers regarding Food and Service issues and complaints
- Liaise with suppliers. Co-ordinate Functions and Events with other departments. Conduct Profit & Loss presentations
- Managed food and beverage inventory by counting stock counts daily and ordering low-stock supplies when required.
- Wrote and submitted daily and monthly reports to keep operations manager and directors fully informed of all issues.
- Supervised kitchen activities to enforce timely preparation and delivery of food and maintenance of high quality and hygienic standards.
- Handled restaurant finances, from payroll, to budgets and expenses, storing all data on system for organization purposes.
Guest Relations Manager
Hotel M Social Auckland, Millennium Hotel Group
08.2017 - 02.2018
- Ensuring and providing flawless, upscale, professional and welcoming guest service experiences. Setting up policies and Standard Operating Procedures for the department. Analyzing customer feedback and providing strategic direction to continuously improve overall rating. Responding to guests needs and anticipating their unstated ones. Monitor daily bookings and ensure assigned rooms are prepared prior to check-in
- Oversee check-in and check-out procedures, including reservations and financial transactions. Actively listen to and resolve complaints. Coordinate and manage communication between guests and staff and follow up to ensure we resolve customer concerns. Supervise the operations of the front office team. Ensure that all procedures are being followed accordingly and that all guests are receiving the utmost care and attention from arrival to departure. Liaise with Housekeeping team and Food & Beverage team to provide an overall comfortable guest experience
- Establish friendly relationships with regular hotel clients. Responsible and monitor for Health and Safety for the front office team. Training and developing skills for new staff and new managers
- Ensured customer service stayed excellent, attentive and helpful by proactively going the extra mile to assist customer needs
- Effectively managed customer complaints, providing smart solutions or escalating to management.
- Maintained extensive knowledge of product range to effectively answer employee and customer queries on product specifications.
- Created customer awareness of goods, services and special promotions with creative advertising strategies.
General Manager
Vodka Room Ltd
11.2016 - 04.2017
- Rostering of Floor and Bar staff, Payroll, and general administration. Setting up policies and procedures. Supervise all Front of House staff during service. Hosting and Cashiering. Supervise opening and closing of the restaurant. In charge of End of Night Cash Ups
- Developed and implemented strategies to increase sales and profitability.
- Food and Wine pairings. Trainer of Food and Wine Service. Involved in development of Wine Lists. Control of FOH Wage Costs, experience in Costings, Incomes, Profits, etc.
- Responsible for Upselling Strategies of Food and Beverages. Responsible for all Food and Beverages Tasting Notes and Service Standards
- Responsible and monitor for Health and Safety for the whole restaurant. Training and developing skills for new staff and new managers
- Meet and greet customers. Liaise with customers regarding Food and Service issues and complaints. Liaise with suppliers. Co-ordinate Functions and Events
- Grew business by creatively driving sales and maintaining cost controls.
Senior Duty Manager & Sommelier
Saan, Comensa Ltd
10.2015 - 11.2016
- (Pre-opening), Supervise all Front of House staff during service
- Strengthened employee retention rates by implementing comprehensive onboarding programs for new hires.
- Played an active role in crisis management situations, coordinating appropriate responses to maintain guest safety and comfort.
- Food and Wine pairings. Trainer of Food and Wine Service. Involved in development of new Food Menus and Wine Lists
- Control of FOH Wage Costs, experience in Costings, Incomes, Profits, etc
- Responsible for Upselling Strategies of Food and Beverages. Responsible for all Food and Beverages Tasting Notes and Service Standards
- Responsible and monitor for Health and Safety for the whole restaurant
- Liaise with customers regarding Food and Service issues and complaints
- Co-ordinate Functions and Events relating to Saan Restaurant
Senior Registration Technician
Eurofins Scientific Laboratory
11.2014 - 08.2015
- Quality Control for Samples
- Prepared reports for management on registration trends, identifying areas for improvement and suggesting possible solutions to streamline processes.
- Receipt of samples coming into Sample Reception - Checking the content of the samples and ensuring correct descriptions according to the submission forms - Fully trained for Receipt, Dispatched, and Registration of samples following the
- Laboratory Standards and Procedures - Qualified for registration of National Microbiological Database (NMD) samples and Quarantine samples from overseas - Qualified for registration of samples for Microbiological, Pathogen - Fully trained to handle food and dairy samples, meats, honey, water, chemicals, cosmetics, and environmental samples
- Dealing with client's requests and issues, and follow up with the laboratory accordingly - Quality control person for the department, including calibrations of instruments and machines, temperature control for fridges and chillers, monitoring health and safety, promoting safe and pleasant working environment etc
- Inspected and tested products, parts and materials for conformity with specifications and standards.
- Studied products to identify irregularities, blemishes and production errors.
- Inspected facility equipment and machinery to determine proper functionality.
- Recorded findings from inspections to determine quantities of defects and maintain accurate documentation.
- Sorted and segregated products to prepare for different levels of testing.
Senior Restaurant Manager
Masu Japanese Robata Restaurant and Bar, SkyCity
Limited
09.2013 - 11.2014
- Optimized profits by controlling food, beverage and labour costs daily.
- Managed daily operations, ensuring smooth workflow and top-quality customer service.
- Implemented brand values and standards through friendly customer service to create memorable dining experiences.
- Demonstrated leadership with hands-on approach in completing daily tasks and motivating team through pre-shift briefs.
- Maintained overall knowledge of functionality in every department to facilitate assistance when needed.
- Determined root cause of performance trends, developing process improvement plans to target assurance in safety, quality and customer satisfaction.
- Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
- Trained Front of House (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
- Guaranteed compliance with food safety procedures and quality control guidelines.
- Monitored service periods and realigned team positions to provide optimal coverage to meet customer demands.
- Championed 100% guest satisfaction by providing excellent dining experience.
Food & Beverage Supervisor
Sofitel Auckland Viaduct Harbour
11.2012 - 09.2013
- Led a restaurant and bar team during day/night operations.
- Maintained extensive knowledge of food and beverage menus to efficiently answer staff and customer queries.
- Enforced high standards of health and safety to reduce risks of injuries and accidents.
- Organized and conducted pre-shift staff meetings to communicate pertinent information.
- Assisted in waiter hiring, interviewing, selecting and onboarding recruits to build team of high-performing individuals.
- Wrote and submitted daily and monthly reports to keep operations manager and directors fully informed of all issues.
- Solicited feedback from guests concerning service of food and beverage offerings and to identify weak areas and make improvements.
- Checked on patrons regularly and acted on requests when required to maintain satisfaction.
- Managed food and beverage inventory by counting stock counts daily and ordering low-stock supplies when required.
- Served as organization ambassador at various charity events, promoting mission and values.
- Collaborated with other supervisors and managers to develop cross-training programs, enhancing employee versatility and reducing downtime during staff absences or turnover periods.
Education
Bachelor of Science - Applied Science, Chemistry
Auckland University of Technology (AUT)
Auckland, New Zealand06-2015
WEST Level 1, 2, 3 - Sommelier
New Zealand School of Food And Wine
Auckland, New Zealand2016
Safety Officer for Management Certificate - OSHE
Ministry of Education
Bangkok, Thailand2022
Occupational Health and Safety Committee - OSHE
Ministry of Education
Bangkok, Thailand2022
NCEA Level 3 -
Takapuna Grammar School
Auckland, New Zealand2007
Skills
- Native speaker, reader, and writer for both English and Thai
- Strong Leadership skills Ability to work efficiently both as a team member and as an individual
- Strategic decision-making
- Market access and expansion
- Operations management
- Business development
- Good listener and follow through instructions carefully in order maximize customer's satisfaction
- Communicate with people from various ethnics, cultures and social backgrounds
- Friendly, approachable, systematic and have high attention to details
- Ability to work under pressure
- Experience in Opera, Property Management Software, Micros POS, SAP, Microsoft Office, Profit & Loss report etc
Professional Summary
Seasoned hospitality leader with extensive experience in luxury hotel management, pre-openings, and ultra-premium guest experiences. Proven track record of leading five-star boutique and ultra-luxury properties, delivering world-class service, and optimizing operational efficiency. Adept at crafting personalized guest journeys, driving revenue growth, and ensuring sustainability in alignment with the highest hospitality standards. Expertise in strategic planning, staff development, and cultural immersion, ensuring an authentic and elevated experience for discerning guests.
Currently seeking the opportunity to serve as General Manager in the hospitality industry, bringing exceptional leadership, operational excellence, and a deep understanding of luxury guest services tailored to high-net-worth individuals, royalty, and VIP clientele.
My most recent position was the Resource Development Director at World Vision Foundation of Thailand (WVFT), where I lead marketing and fundraising efforts, focusing on driving income, impact, and influence. In this role, I oversee strategic branding, private funding, and digital engagement initiatives, aligning closely with the organization's mission to uplift vulnerable communities through child sponsorship, corporate partnerships, and impactful development programs. My responsibilities include spearheading campaigns, developing donor strategies, and cultivating relationships with key corporate and individual stakeholders, similar to the scope of a Chief Marketing Officer (CMO). Prior to this, I was the General Manager at Asset World Corporation (AWC), overseeing ASIATIQUE The Riverfront Destination, where I maximized foot traffic, increased revenue, and optimized EBITDA.
My experience also includes the key role in the pre-opening of ASAI Bangkok Chinatown Hotel under Dusit International. Earlier in my career, I was the Food and Beverage Manager at Oriental Residence Bangkok and the Guest Relations Manager at M Social Auckland, part of Millennium Hotel Group, where I was involved in pre-opening operations and system implementation.
With a Bachelor of Science in Applied Science/Chemistry from AUT University and WSET Level 3 certification with Distinction, I bring a strong foundation in both leadership and specialized knowledge. I am passionate about creating exceptional customer experiences and driving business growth, with a deep expertise in hospitality, retail, and nonprofit sectors.
Accomplishments
- Key Leader in the Development of the Disney100 Village @Asiatique Project and Re-launching of the Asiatique 10th Year Anniversary AEI Project (PDE, Renovations & Expansion)
- Working in awarding winning restaurant, Saan Restaurant, received 2016 Metro Magazine Best New Restaurant, Winner of Best New Fitout, Runner Up Best City Fringe-Bistro. 2016 Lewisham Awards, Winner of Outstanding New Venue. Metro Top 50 Restaurants 2016 and awarded with 5 spoons
- Worked in awarding winning restaurant, Masu Japanese Robata Restaurant and Bar received 2014 Metro Magazine Restaurant of the Year Supreme Winner, Best New Restaurant, and Best Smart Dining
- Awarded Distinction in Mathematics, Takapuna Grammar School, Auckland, 2006
- Awarded Best of the Best in English Public Speech, Saint John’s School, Bangkok, 2004
Certification
- Holder of current General Manager's Certificate and License Controller Qualification (New Zealand)
- Qualified Sommelier with WSET Level 3 (Distinction) and Professional Wine Knowledge Certificate - London
- Certificate in Wine
- Distinction in WSET Level 3 Award in Wines (London)
- Distinction in WSET Level 2 Award in Spirits (London)
- Distinction in WSET Level 2 Award in Wines and Spirits (London)
- WSET Level 1 Award in Wines (London)
Additional Information
- Line ID: mac_eye
- LinkedIn: https://www.linkedin.com/in/chutchanok-eye-trirattanavatin-5528a0143/
Languages
English, Thai
Native language
Korean
Elementary
A2
Laos
Elementary
A2
Interests and Hobbies
• Food i.e., Cooking, Baking, and Dining
• Wines, Viticulture, and Wine Making
• Musical instruments, can play Drums, Bass Guitar, and Guitar
• Sports i.e., Badminton & Swimming
• Reading & Studying
• Computer & Internet
• Travelling, Languages and Cultures
References
Work Referees:
- Rerkrob Petnoy - Asset World Corporation - Head of Project Group, Investment Officer, Rerkrob.p@assetworldcorp-th.com +66 86 469 9897
- Sakchye Laohavirojana - Asset World Corporation - Group Head of Retail and Wholesale Operations, Sakchye.l@assetworldcorp-th.com +66 81 835 1134
- Stephane Masse - Radisson BLU Plaza Bangkok - General Manager, Stephane.masse@radisson.com +66 2 302 3400
- Markus Lohenstein - ASAI Bangkok Chinatown (Dusit International) - General Manager, Markus.loh@dusit.com +66 84 112 4641
- Aloysius Michael - Dusit International - Asst Vice President, Operational Excellence, Aloysius.michael@dusit.com +66 92 263 9060
- Michael Gaehler - Oriental Residence Bangkok - General Manager, Michael.gaehler@sixsenses.com +62 811 389 8488
- Jason Van Dorsten - Comensa Limited - Executive Chef, Co-Owner/Director of Café Hanoi, Saan, and Xuxu Dumpling Bar, Jason@comensa.co.nz +64 21 0244 3858
Timeline
Resource Development Director
World Vision Foundation of Thailand
04.2024 - 01.2025
Chief Executive Officer
Aim Anan Group Ltd.
07.2023 - 01.2024
General Manager
ASIATIQUE The Riverfront, Asset World Corporation
10.2021 - 06.2023
Executive Assistant Manager (Acting GM)
Radisson BLU Plaza
04.2021 - 10.2021
Operations Manager
ASAI Bangkok Chinatown, Dusit International
01.2020 - 02.2021
Food and Beverage Manager (HOD)
Oriental Residence Bangkok, ONYX Hospitality Group
04.2019 - 11.2019
Food & Beverage Manager
SO Sofitel Bangkok
03.2018 - 07.2018
Guest Relations Manager
Hotel M Social Auckland, Millennium Hotel Group
08.2017 - 02.2018
General Manager
Vodka Room Ltd
11.2016 - 04.2017
Senior Duty Manager & Sommelier
Saan, Comensa Ltd
10.2015 - 11.2016
Senior Registration Technician
Eurofins Scientific Laboratory
11.2014 - 08.2015
Senior Restaurant Manager
Masu Japanese Robata Restaurant and Bar, SkyCity
Limited
09.2013 - 11.2014
Food & Beverage Supervisor
Sofitel Auckland Viaduct Harbour
11.2012 - 09.2013
- Holder of current General Manager's Certificate and License Controller Qualification (New Zealand)
- Qualified Sommelier with WSET Level 3 (Distinction) and Professional Wine Knowledge Certificate - London
- Certificate in Wine
- Distinction in WSET Level 3 Award in Wines (London)
- Distinction in WSET Level 2 Award in Spirits (London)
- Distinction in WSET Level 2 Award in Wines and Spirits (London)
- WSET Level 1 Award in Wines (London)
Bachelor of Science - Applied Science, Chemistry
Auckland University of Technology (AUT)
WEST Level 1, 2, 3 - Sommelier
New Zealand School of Food And Wine
Safety Officer for Management Certificate - OSHE
Ministry of Education
Occupational Health and Safety Committee - OSHE
Ministry of Education
NCEA Level 3 -
Takapuna Grammar School
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