- Result-driven and seasoned Food and Beverage leader with over 17 years of experience in San Francisco with proven success at improving F&B program, staff training to budgeting and inventory control, guest satisfaction, employee survey and bottom-line profit.
- Strong management skill, experienced in conceiving and implementing improved systems and procedures, resulting in cost savings and greater revenue. Ability to educate, train, and motivate employees resulting in a team effort, greater productivity, and great employee survey scores.
- Proving success at improving guest satisfaction with an increase in GSS ranking. Experienced in organizing and overseeing affairs for high profile guests.
- Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training, development, monitoring, morale-building abilities to enhance employee engagement and boost performance.
- Highly proactive manager with years of experience in team leadership in the restaurant and hospitality industries. Background includes intensive knowledge in wine, award-winning mixologist, front and back-of-the-house operations, room operation management, beverage purchasing.
- Excellent in Micros program, Workday, Atlas, ADP, Heath, Birth Street, Avera, OpenTable, and all F&B software. Flexible, results-oriented Manager offering focused leadership and F&B operations knowledge to drive profitability.
- Great communication skills. Manager with experience leading mufti-million dollar F&B department as well as banquet and catering operations at restaurants and hotels around San Francisco. Driven to raise the bar for 5 stars service and all aspects of guest relations.
- Encouraging manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills.
- Proficient in using independent decision-making skills and sound judgment to positively impact company success.
Hi, I’m
"AOM" APHIRADI LEE
San Francisco,CA
Summary
Overview
16
years of professional experience
Work History
FOUR SEASONS HOTEL SAN FRANCISCO At EMBARCADERO
OUTLETS DIRECTOR, FOOD AND BEVERAGE
06.2022 - 08.2023
Job overview
- Responsible for overseeing food and beverage operations including Restaurant, Bar, In-Room Dining, Minibar, all PDR, Stewarding, and Culinary team
- Oversight of development of the annual budget, forecasting, whilst ensuring full adherence to the company core and culture standards
- Responsible for overseeing food and beverage operations including Restaurant, Bar, In-Room Dining, Minibar, Stewarding, Culinary team, and all PDR
- Develop and implement menus and beverage programs, F&B trends to ensure guests receive the highest level of F&B quality and service
- Invented the beverage program, crafted cocktail list, wine program for all outlets which gained great recognition from Forbes, Wine Enthusiast, San Francisco Magazine, Local news and more
- Launched the opening of Orafo, an Italian Restaurant, inside the Four Seasons Embarcadero Hotel gained strong leadership skills and recognition with Local ABC7 News, Bay Area CBS News, Wine Enthusiast, San Francisco Magazine, SF Eater, Forbes and more
- Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth as well as established departmental performance goals and provided feedback for underperforming areas
- Manage procurement and inventory control to maintain profitability and maximize revenue with only 17% of beverage cost and 25% for food cost
- Supervise and train staff on Forbes standard, Four Seasons Trainer Champion, Wine knowledge, Beverage knowledge, food safety, and quality control
- Collaborate with sales and marketing teams to create and execute promotional events and corporate dining experiences
- Recruit, train, and develop associates through effective management leadership and retain talent for food service operations
- Negotiated price and service with customers and vendors to decrease expenses and increase profit
- Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
- Delivered exceptional guest experiences through personalized service offerings tailored to individual preferences and dietary requirements.
- Increased overall guest satisfaction by revamping menus and introducing innovative food and beverage offerings.
- Launched successful special events programming to drive additional revenue streams during off-peak times.
HOTEL W SAN FRANCISCO
BEVERAGE AND FOOD OUTLETS MANAGER
07.2018 - 06.2022
Job overview
- Oversight of the entire beverage operation, including creation of cocktail/wine program for all three outlets and banquet
- Management of day-to-day operations to ensure a high standard of guest service and product quality
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations
- Maintenance of the operating budget and verification that standards and legal obligations are being followed
- Motivated staff to perform at peak efficiency, quality and archived 95 points out of 100 from employee survey
- Negotiated with vendors to secure the best pricing on quality ingredients, supplies and promotions while maintaining cost control measures
- Implemented new a new beverage program and delivered in-depth training to employees in craft cocktails preparation, wine knowledge and Forbes Standard to promote strong team performance
HOTEL W SAN FRANCISCO
ROOM OPERATIONS MANAGER
07.2021 - 10.2021
Job overview
- During Re-Opening after Pandemic assisted Room Department 3 days a week
- Operated Front Desk PM shifts / Housekeeping and ensured completion of assigned shift checklist and other duties
- Management of day-to-day operations to ensure a high standard of guest service and product quality
- Runs and reviews critical information contained in room operations reports
- Communicates employee's performance expectations in accordance with job descriptions for each position.
HOTEL NIKKO SAN FRANCISCO
FOOD AND BEVERAGE OUTLETS MANAGER
08.2016 - 07.2018
Job overview
- Management of day-to-day Food and Beverage operations to ensure a high standard of guest service and product quality.
- Invented the beverage program, and supervised operations for five outlets: 24-hour Room Service (covering 532 guest rooms and suites), acclaimed Anzu Restaurant, Anzu Bar and Lounge, Kanpai Lounge, and Premier showroom, Feinstein's.
- Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
- Trained and educated staff regarding food, wine and spirits. Knowledge as well as safety regulations and productivity strategies.
- Integrated personnel to maximize efficiency and maintain low employee turnover rate.
- Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Coordinated employee schedules, payroll and new hire training.
RISTOBAR
GENERAL MANAGER
10.2015 - 10.2015
Job overview
- Recruited by former La Mar General Manager when he became Director of the parent company
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations. Responsible for managerial duties, including supervision of FOH and BOH staff.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Established relationships with local businesses and organizations to generate catering opportunities for additional revenue streams.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
LA MAR CEBICHERÍA PERUANA
BAR MANAGER
10.2014 - 10.2015
Job overview
- Re-hired at La Mar to reinvigorate the stagnating cocktail program and to assist staff in excelling in an ever-evolving industry
- Within 3 months, liquor cost went from 21% to 17% while alcohol sales at the restaurant went up 11%
- Worked on the wine program alongside Master Sommelier Emmanuel Kemiji.
- Ensured smooth operations during busy periods by effectively managing the bar team and front-of-house simultaneously.
- Gained recognition with Local News, SF Weekly and San Francisco Examiner.
HAKKASAN
LEAD BARTENDER
01.2014 - 10.2014
Job overview
- The Beverage and Wine Manager personally extended the Head Bartender position in this Michelin-starred restaurant with 12 locations worldwide.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
- Managed bar at special events, leading team in providing coordinated service for weddings, business meetings and social gatherings.
- Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies.
TWENTY-FIVE LUSK
BARTENDER
04.2013 - 01.2014
Job overview
LA MAR CEBICHERÍA PERUANA
BARTENDER
03.2013 - 01.2014
Job overview
VARIOUS LOCATIONS IN SAN FRANCISCO
BARTENDER and BAR MANAGER
09.2007 - 03.2013
Job overview
Education
Bangkok University, Thailand Bangkok, Thailand
Bachelor of Arts from Communication Arts, Public Relations
05.2004
University Overview
- BA Communication Arts from Bangkok University, Thailand
- Certified Google Project Management
- Certified Sommelier, International Sommelier Guild
- The Court of Master Sommeliers, Level 1 completed
Skills
- Menu creation and execution
- Beverage program development and management
- Budgeting and financial analysis
- Procurement and inventory control
- Opening restaurant and F&B department
- Staff training and development
- Customer service and guest satisfaction
- Well trained in Forbes standards
- Micros EMC program
- All F&B – Hotel software, Workday, Atlas, ADP, Heath, Birth Street, Avera, OpenTable
- Human Resources Management
- Administrative Management
- Effective leader and Team Leadership
- Business Forecasting, P&L Management, Financial Reporting
- KPI Tracking
Websites
Awards
Awards
- 2023 recognition with Local ABC7 News, Bay Area CBS News, Wine Enthusiast, San Francisco Magazine, SF Eater, Forbes and more
- Wine Enthusiast - Black Manhattan Cocktail
- Bay Area CBS News - San Francisco cheers on Warriors in Game 1 at Chase Center, celebrate 415 Day
- 2018 W Holiday Cocktail competition Worldwide: America’s Winner for San Francisco
- Winner of the 2011 San Francisco SVEDKA and 7x7's Mixology Competition
- Spirits Judge for 2020 USA Spirits Ratings
- Spirits Judge for 2021 USA Bartender Spirits Awards
- Published in BartendersBusiness.com, Jan. 25, 2021
- Published in SFWEEKLY, Nov. 25, 2014
- Published in The Examiner, Apr. 5, 2015
Timeline
OUTLETS DIRECTOR, FOOD AND BEVERAGE
FOUR SEASONS HOTEL SAN FRANCISCO At EMBARCADERO
06.2022 - 08.2023
ROOM OPERATIONS MANAGER
HOTEL W SAN FRANCISCO
07.2021 - 10.2021
BEVERAGE AND FOOD OUTLETS MANAGER
HOTEL W SAN FRANCISCO
07.2018 - 06.2022
FOOD AND BEVERAGE OUTLETS MANAGER
HOTEL NIKKO SAN FRANCISCO
08.2016 - 07.2018
GENERAL MANAGER
RISTOBAR
10.2015 - 10.2015
BAR MANAGER
LA MAR CEBICHERÍA PERUANA
10.2014 - 10.2015
LEAD BARTENDER
HAKKASAN
01.2014 - 10.2014
BARTENDER
TWENTY-FIVE LUSK
04.2013 - 01.2014
BARTENDER
LA MAR CEBICHERÍA PERUANA
03.2013 - 01.2014
BARTENDER and BAR MANAGER
VARIOUS LOCATIONS IN SAN FRANCISCO
09.2007 - 03.2013
Bangkok University, Thailand
Bachelor of Arts from Communication Arts, Public Relations
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