PATRA PATRAYUWAT

Blue by Alain Ducasse* (1 Michelin Star restaurant, No.63 in Asia’s 50 Best Restaurant 2024)

Blue Bakery Boutique, ICONSIAM (The 1st Bakery Boutique worldwide, Ducasse Paris)

Le Cafe LOUIS VUITTON, LV The Place Bangkok

Pre-opening team & Operator

• Spearheaded corporate reorganization efforts, realigning internal resources to better support growth objectives.
• Delivered consistent revenue growth by identifying new business opportunities and expanding service offerings.
• Increased overall company performance by implementing strategic management initiatives and streamlining operations.
• Expanded market presence through successful negotiation of key partnerships and acquisitions.
• Developed comprehensive business plans, outlining long-term goals and actionable steps toward success.
• Cultivated a strong organizational culture built on integrity accountability teamwork which resulted in higher retention rates among staff.
• Oversaw operations and provided corrective feedback to achieve daily and long-term goals.
• Oversaw complex negotiations with suppliers/vendors for favorable contract terms that led to cost savings.

• Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
• Enhanced revenue growth by developing strategic marketing campaigns targeting local and regional clientele.
• Delivered exceptional guest experiences through personalized service offerings tailored to individual preferences and dietary requirements.
• Championed the integration of technology in daily operations, streamlining processes and enhancing overall guest experience.
• Launched successful special events programming to drive additional revenue streams during off-peak times.
• Streamlined operations for improved efficiency, implementing new inventory management systems and staff training programs.
• Monitored industry trends to ensure offerings remained fresh, relevant, and in high demand among target demographics.
• Developed unique events and special promotions to drive sales.
• Increased overall guest satisfaction by revamping menus and introducing innovative food and beverage offerings.

2016-2017

• Pre-opening hotel management team in charged of outlets set up for hotel’s signature restaurant / all day dining lounge / Pool operation / In residence dining / Lobby bar and stand-alone outlets ; Penthouse Bars and grill on the top of Park Hyatt Bangkok
• Business planning with F&B director & executive chef
• Operationally in charge for all day dining restaurant, signature restaurant, IRD & Pool operation

2018

• Operationally in charged event operation ( Banquet space and event in all outlets)
• Successfully implemented new event operation workflow ; process & procedure
• Successfully developed and excel team & individual performance
• Successfully improved the standard of service
• Reduced casual cost with implementation of new manning plan process
• Successfully drive team to achieve KPI & Goal ; Budget GOP, NPS meeting planner score, Catering service planner score.
• Operationally in charge for Michelin event at Park Hyatt Bangkok ( Press conference & ballroom awards gala dinner)
• In charged of F&B marketing and social media for F&B division
• In charged of F&B promotion & events planning in F&B outlets including Master of Food & Wine
• Lead F&B Sales & catering projects of F&B division ; Catering guide implementation

2019-2020

• Operationally in charged for all outlets & event service
• F&B mice and group booking champion
• Wine & beverage program handling
• Handled VIP event including royal visit of the hotel
• Handled HR related activities according COVID situation and division restructuring
• Hotel re-opening concept and strategic planning
• F&B champion for new normal; New operation flow & service sequence set up
• Handled online shop projects & bakery pop-up
• Handled online ordering system, setting up and implementation

• Improved work collaboration within The House team and W Team
• Manning cost saving and increased efficiency
• Improved operational process and working system
• Built new culture and created better working environment
• Developed the concept of The Upstairs including props design and decorations

• Pre-opening team of all outlets in Thailand ( Total 4 tearooms , bakery & ice cream parlors )
• Worked with designer for outlet design and development
• In charged of product development for food , beverage, bakery items
• Worked closely for outsources supplier for the products selection , quality control and price negotiation
• Worked together with marketing communication manager
• Worked closely with brand (Harrods London) representative and annually visited Knightsbridge for observation and product development.

• Pre-opening team of event spaces and F&B outlets ( 2 ballrooms | 8 outlets | Driving range)
• Worked closely with AVP F&B and Executive chef for each restaurant business plan and concept , FF&E, OS&E , interior design
• SOP set up for Banquet & Outlets
• Operationally in charged in event area and outlets with Banquet manager and outlet managers
• Recruiting & conducting departmental training
• Created & planned F&B promotion