Sirinya Phupat

• Venue Manage in charge food and beverage
• in charge FB when absent of director FB
• work along with Inroom dining, all day dining , Italian restaurant,BQ, Jazz bar , Barsu, LPC and DID

• Established positive and effective communication
• Foodservice Management
• Professional
• Excellent
• Food management experience
• Good
• Equipment maintenance proficiency
• Good
• Microsoft Active Directory
• Good
• Understanding of financial planning among unit staff and organization leadership, reducing miscommunications and missed deadlines
• Planned operations to effectively cover needs while controlling costs and maximizing service
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste
• Identified team weak points and implemented corrective actions to resolve concerns
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies
• Good
• Understanding of safety
• Good
• Languages
• Motivated staff to perform at peak efficiency and quality
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction
• English: Writing ( Fair ), - Senior venue Manage in charge BARSU,
• Reading ( Fair ), Speaking ( 2023-01 Living room , Le Petit chef and Dine in the dark
• Fluent ) dark

• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
• Focus on hotel bar successful strategies to boost Bar performance, arrangement Mixologist class and event
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies
• Identified team weak points and implemented corrective actions to resolve concerns
• Planning for jazz musician contract and international jazz devas who join at
• The Living room
• Arrangement suitable Live band for Barsu .

• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction
• Planned operations to effectively cover needs while controlling costs and maximising service
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste
• Successful team award and won Number Bar in
• TripAdvisor for two month then continue top ten until bar closed during pandemic time

• Motivated staff to perform at peak efficiency and quality
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty
• Venue Manage at The Sala pool bar, Delivered exceptional level of service to each customer by listening to concerns and answering questions
• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity
• Participated in team-building activities to enhance working relationships
• Exceeded goals through effective task prioritization and great work ethic
• Served customers and followed outlined steps of service
• Worked with customers to understand needs and provide excellent service
• A first manager at The Pool since hotel open 20 years (Normally only Asst
• Venue Manager that highest position)

• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions
• Maintained highest standards for beverage quality and service
• Responded to customer complaints, addressing concerns and distress with amicable interactions
• Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics
• Built stronger wine list aligned with trends, improved credibility of restaurant's program, and raised profitability per glass
• Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary
• Resolved customer complaints involving food or beverage quality and service
• Thailand
• Communicated effectively
• Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels
• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company
• Created appealing food arrangements for party trays and specialized orders
• Plated hot meals and salads in aesthetically pleasing arrangements
• Scanned shelves and product cases for expired stock and discarded outdated or spoiled items
• Greeted customers at counter to fulfill requests and answer questions.

take care pool bar ,manage restaurant and focus on revenues