Hency Annorat

Oversaw food and beverage operations for the clubhouse generating revenue.

• Exceeded revenue targets consistently by implementing cost-control measures without compromising quality or guest experience levels.
• Increased revenue with targeted promotions, special events, and upselling techniques.
• Designed a wine selection recognized for excellence.
• Coordinate drink program selections.
• Developed strong communication channels between front-of-house and back-of-house teams for seamless service delivery.
• Maximized employee retention by creating a supportive work environment focused on teamwork and professional growth opportunities.
• Enhanced team performance through effective staff training and development programs.
• Responded to customer complaints, addressing concerns, and distress with amicable interactions.
• Developed ongoing training initiative to improve beverage knowledge of serving employees.

• Streamlined operations by optimizing inventory management and reducing food waste.
• Fostered positive relationships with vendors, negotiating contracts for optimal pricing on products and services.
• Boosted customer satisfaction by implementing new menu items and service improvements.
• Maintained a comprehensive knowledge of industry trends in order to adapt business practices accordingly for continued success in the market.
• Managed financial aspects of the F&B department, ensuring budget compliance and profitability.
• Reduced labor costs while maintaining exceptional service standards by effectively managing employee schedules and shift assignments.