Natwadee Sangmanee (Oak)

• Managed daily food and beverage operations for luxury hotel guests.
• Oversaw staff training and development for optimal service delivery.
• Coordinated inventory management and procurement of supplies.

• Oversee daily operations for the Room Service department within an ultra-luxury hotel environment, ensuring seamless service delivery in accordance with Four Seasons' world-class standards.

• Provide dedicated coaching and mentorship to staff members to enhance customer service skills and operational performance.

• Collaborate with culinary and front-of the house teams to ensure accuracy, quality, and timeliness of all food and beverage orders delivered to guest rooms.

• Maintained excellent communication between front-of-house staff and back-of-house staff in order to provide efficient service throughout the entire dining experience.
• Resolved customer complaints regarding meal quality or service issues in a timely manner while ensuring satisfaction is achieved.

• Oversaw all aspects of daily restaurant operations, including organizing and supervising shifts.
• Managed staff recruitment, hiring, training, and supervision of restaurant employees.
• Ensured high standards of customer service and handled customer queries and complaints.
• Maintained compliance with health and safety regulations.
• Managed the restaurant's budget and financial planning, including preparing P&L statements, balance sheets, and tax documents.
• Implemented and maintained quality control during meal production.
• Developed and executed marketing strategies to attract more customers.
• Maintained strong relationships with vendors and selected reliable suppliers.
• Monitored and managed inventory levels.
• Performed administrative tasks such as scheduling, payroll processing, and record-keeping.
• Ensure with discretion and maintain their proper organization.

• Hired, trained, and supervised kitchen staff; established work schedules and assessed staff performance.
• Led the kitchen team during the Executive Chef's absence, ensuring smooth operations.
• Guided and supervised junior kitchen staff during food preparation.
• Maintained a positive and professional approach with coworkers and customers.

• Prepared food and set up necessary supplies for service.
• Worked all line stations, including cold appetizers, stove, and grill.
• Used specialized kitchen tools to prepare essential ingredients.
• Created finished dishes for restaurant service.
• Cooked and prepared dishes for banquet functions serving 10 to 400 participants throughout the year.
• Worked various shifts, including opening breakfast, lunch, dinner, room service orders, and closing shifts, catering to restaurant and hotel guests.
• Supported the kitchen team under the guidance of the Head Chef.
• Cleaned and maintained a sanitized work environment.

• Prepared meals by weighing, measuring, mixing, and prepping ingredients according to recipes.
• Cooked meats, fish, vegetables, and other ingredients by steaming, grilling, broiling, or frying.
• Checked food and ingredients for freshness to ensure quality.
• Arranged and garnished dishes for presentation.
• Worked efficiently under pressure and within time limits.
• Ensured the kitchen area, equipment, and utensils were cleaned and maintained properly.