Oran Hemwan

• Key operational lead for a flagship, high-volume restaurant, effectively performing Acting Restaurant Manager duties with full accountability for daily operations, service standards, and guest satisfaction.
• Designed and implemented SOPs, service flow, and brand standards from pre-opening to live operations, aligning service execution with hotel-level all-day dining expectations.
• Led FOH teams across peak and extended service hours, overseeing manpower planning, labor control, training, and on-floor leadership to ensure consistent service delivery.
• Drove guest experience excellence through hands-on supervision, structured complaint handling, and close coordination with BOH, maintaining service quality under continuous high traffic.

• Directed daily operations for a 500+cover rooftop Restaurant, maintaining over 95% guest satisfaction and ensuring seamless service flow during peak hours.
• Led and managed a team of 10–15 F&B staff, reducing turnover by 20% through structured training, mentoring, and performance management.
• Managed inventory and labor costs, cutting food waste by 12% while consistently achieving monthly revenue targets.
• Resolved guest complaints and operational challenges with professionalism, achieving a 90%+ first-contact resolution rate.
• Implemented new service standards and workflows, reducing average table turnover time by 10 minutes and enhancing overall efficiency.

• Delivered consistent service in line with Asai brand standards, ensuring guest satisfaction.
• Engaged with guests to maximize experience, contributing to repeat business and positive feedback.
• Acted as a sales ambassador, up selling F&B and hotel services to increase revenue.
• Supported hotel promotions and service campaigns, enhancing guest engagement.

• Oversaw restaurant ambiance, cleanliness, and table setup to maintain service excellence.
• Ensured guest satisfaction by checking on each food and beverage course.
• Recommended premium items, increasing average check size by 15%.
• Coordinated service during VIP and Michelin-star chef event.

• Ensured compliance with company service policies and standards.
• Suggested additional menu items to increase average spend and maximize revenue.
• Trained and guided service staff on food, beverages, and service standards.
• Oversaw restaurant ambiance, guest satisfaction, and presentation of dishes before serving.
• Assisted Michelin-star chefs during the 18th World Gourmet Festival at Anantara Siam Bangkok.
• Supported Minor Group events, including gala dinners at Anantara Riverside Bangkok Hotel.

• Delivered attentive service, consistently achieving high guest satisfaction ratings.
• Served tea, coffee, and guest requests efficiently to maintain high satisfaction.
• Assisted in maintaining restaurant cleanliness, order, and service readiness.
• Supported team operations during peak dining hours, ensuring smooth service delivery.

• Performed duties in accordance with company standards, policies, and procedures.
• Maintained strong knowledge of menu items, garnishes, ingredients, and preparation methods.
• Consistently met quality expectations and upheld service standards.