Hotel Consultant (MD)
- Prosper Hospitality Service
- Continent Hotels
- Handigo - Your Pocket Concierge
(March 2020 - Present)

Health and Fitness Blogger
www.dietprosper.com
(March 2020 - Present)

Affiliate Marketing Blogger
www.prosperam.xyz
(March 2020 - Present)

Cluster General Manager (Pre-Opening Experience)
Utopia Naiharn and Utopia Loft – Phuket
(Rooms + Luxury Pool Villa Property)
(March 2019 to March 2020)

Managed both Utopia Naiharn and Loft resort, overall 355 rooms and villas concepts, report directly CEO and also managed to convert condo style hotel to operational hotel. (Hotel open – December 2019)
• Awarded “Asia’s Top Emerging Hotels and Resorts” from Now Travel Asia
• Achieved budget on 2019 and 2020 – above 25% - Room revenue, Fb and Recreation
• Reduce overall department expense (GOP) by 35% - January 2020.
• Reduce staff turnover and also operational cost – by using all the latest application.
• Largest water park in the south of Phuket and Kids club operation
• Mikha – Japanese fine dining restaurant – action plan and interior design done.
• Responsibility of effective function of all aspects of the business including management of the team, the contracts and suppliers and of the guest experience.

Cluster Resident Manager
Mai Khao Lak Beach Resort and Spa.
(Rooms + Luxury Pool Villa Property)
(October 2018 to February 2019)

Managed both Mai Khao Lak and Mai holiday resort, overall 362 rooms and villas concepts on the beach side, report directly owner and TUI FAMILY LIFE Management team. Control 280 staff in both hotel (Mai Khao lak and Mai Holiday)
Compare 2018, do all the improvement in the resort to increase the service and standard – on 2018 - 7.12 /10 and 2019 - 8.7/10.
o FO team - working style in front of guest and also system in place.
o FB team - change the working behavior and team work for success
o HK team - cleaning system, checklist and other details.
o Maintenance department - help them plan of work to do everything before high season.

Food and Beverage Manager
Keemala – Beyond Enchanted Resort – Phuket.
(5-star unique hotel and Luxury Pool Villa Property)
(September 2016 to september 2018)

Managed all food and beverage outlets at the Keemala and report directly to General Manager, for 38 villa small luxury resort.
• In absence of general manager – acting “Guest service”in-charge for resort.
• Effectively increased overall revenue on 2017 by 20% and also 2018 up to date (Jan – Apr) 2.5 million baht above the budget and Reduce Beverage cost by 10 percentage, by find promotion, using correct recipe, correct product and best supplier in the market.
• Reduce overall department expense (GOP) by 25% on 2017 (FB service and Kitchen) and by 55% on 2018.
• Achieved monthly budget for all the fb outlet by doing special promotion (Low season also).
• Management of FB Operations: 1 restaurant, 2 bars, In-Villa dining, Destination dining, Picnic dining, Open banquet (dining + wedding venue) and Meeting room with a team of 18.
• Conducted new way of cooking class and destination dining in luxury standard.

Food and Beverage Manager
Kata Sea Breeze Hotel – Aksara Collection
(Janruary 2016 to August 2016)

Managed all food and beverage outlets at the KSB and report directly to General Manager, for 330 rooms resort.
• Directed the performance of 30 Thai-national staff, including all managers.
• Effectively increased overall revenue from January onwards by 25%.
• Achieved monthly budget for all the fb outlet by doing special promotion (Low season also).
• Reduce Beverage cost by 16 percentage, by find promotion, using correct recipe, correct product and best supplier in the market.

Project Manager– Pre-opening experience
Madras Café – Indian Restaurant and Guest House
(July 2015 to December 2015)

Manage Indian fine dining restaurants and guest house. Oversee all food and beverage quality and service standards within Madras Cafe multi-outlet.
• Responsible for maintaining full occupancy in guest house and also creating good relation between company and guest.
• Reduced Food and Building cost by 2 percentage.

Food and Beverage Manager (Worldwide)
Etihad Airways,UAE.
(November 2011 to June 2015)

Manage 12 fine dining restaurants and lounges serving first and business class passengers. Oversee all food and beverage quality and service standards within multi-outlet, global, first and business class restaurants and lounges.
• Provided services for the pre-opening airport restaurants and lounges in London, Washington DC, New York, Frankfurt, Dusseldorf, Paris, Manchester, Dublin, Sydney, Melbourne, the Abu Dhabi Arrival Lounge, Dallas.
• Managed the performance of 200 multi-national crew members, including 12 direct report lounge managers overseeing a 3,200-cover capacity.
• Increased revenue through creative global sales blitzes.
• Reduced food and beverage costs by 4%, and achieved yearly budgeted PL of $30M AED

Restaurant Manager – Pre-opening experience
Abu Dhabi Golf Club (Troon golf), Abu Dhabi, UAE
(December 2009 to October 2011)

Managed all food and beverage outlets at the Abu Dhabi championship golf club in support of the Director of Food and Beverage. Provided pre-opening expertise on Café 37, a casual dining restaurant with a 300-600 cover capacity; The Grill, a steak house with a 100-120 cover capacity; the Cigar Pool Bar with a 50-80 cover capacity; the general pool bar with a cover capacity of 200; the golf course refreshment center; and five meeting rooms with a 300 seating capacity.
• Directed the performance of 120 multi-national staff, including all managers.
• Effectively increased overall revenue and the HSBC championship by 25%.
• Achieved a yearly budgeted PL of $11M AED. .

Outlet Manager – Pre-Opening experience
Rotana Hotel cooperation – Channels and Prego’s Restaurant, UAE
(June 2008 to November 2009)

Delivered pre-opening services on Channels restaurant, a casual dining facility with a 500-800 cover capacity, and Prego’s Italian restaurant with a 100-120 cover capacity. Promoted outstanding customer service for the award-winning hotel with 400 rooms, three restaurants, two bars and 10 meeting rooms.
• Managed the performance and tasks of 50 culturally diverse staff, including all subordinate managers.
• Reduced beverage costs by 3%.
• Introduced a variety of theme nights to increase monthly revenue and reduce food costs through precise inventory management.

Waiter/Captain/Supervisor, Food and Beverage Service
RadissonBLU Hotel, UAE.
(December 2005 to May 2008)

Provided services within the pre-opening team. Delivered outstanding customer service within the Italian themed restaurant. Promoted from waiter to captain to supervisor, and then again to report and support Restaurant Manager