1. Name: Mr. Switt Promsorn
Applicant Position: Assistant F&B Director
Place of birth: Bangkok, Thailand
Sex: Male
Height: 170
Weight:59 kgs.
Address: 399/88 THONGLOR 55 SOI 21 SUKHUMVIT RD. WATTANA
KLONGTON 10110
Mobile: 084 9111 589
Email: switt.prom@gmail.com
Languages: Thai & English
Education: Bachelor degree ( BA )
Specialties: F&B Manager, Operation Manager
Value F&B TRAINER
Hotel Pre-opening
Project Management
F&B Sales and events
Pre-opening Thai Restaurant, Seafood Restaurant, Asian de Cuba
Restaurant in Dubai (UAE.)
Revenue growth and cost deduction
Work Experience: Radisson Suites Bangkok Sukhumvit
F&B manager May 2012 Present
: Key responsible: Responsible for overall supervision planning, control and
operation of all restaurant, Develop and
Administrates outlet budget action plan and create promotion in seasonal,
involves chef in planning of menus.
Establishes per stock for operating supplies to ensure that smooth
operation, prepare outlet meeting schedules and out report.
SPECIAL AWARD: BRAVO EMPLOYEE OF THE MONTH
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* Work Experience: Ramada resort & spa hotel In Bali
(Indonesian)
Tao Bali Manager : Jan, 2011 - Dec.2011
: Complete review and implement of the sequence within the restaurant and bar
: Managed restaurant, bar and banquet to combined profit margin
: Increase revenue for banquet event such as cocktail party, dinner party,
wedding party and other events.
: created promotions of restaurant and banquet theme
: Reviewed outlet contact ors and suppliers contacts and developed a scheduled
maintenance program to reduce contactors cost
*Work Experience: Best Western Premier Amaranth
suvarnabhumi Airport Hotel
F&B manager: May. 2008 - 2010
: Successfully Opening new outlet Sip & chill Bar and Restaurant

2. : Responsible for overall supervision planning, control and operation of all
the Restaurant ( 4 outlet )
Develop and administrates Restaurant budget action plan and create
promotion in seasonal stimulates and equipment effective.
: Prepare the training for each outlet ( 4 times a month )
: Complete review and implement of the sequence within the all restaurant and
bar and room service and banquet
* Work Experience: BANGKOK INTERNATIONAL TRADE &
EXHIBITION CENTRE
Restaurant Manager: : Jan. 2004 – Feb. 2008,
: Responsible for all outlet and including International food court for all events
: Achieved target for all outlet , concession and International Food court 10 %
budget
: Experience in managing the daily operations of the fast – paced. F&B
environment industries
: Effective motivator, trainer and mentor. Dedicated to quality result through
continuous improvement, include planning, budgeting, staffing, scheduling
and menu planning / policy.
* Work Experience: JITTRAMAS TRADING COMPANY.
Operation Manager : Jan 2003 – Dec 2003
: Award ISO: 9001: 2000
: Key Responsibilities: Develop manual, work instruction process daily
operating procedure, service standard and inspect and evaluate all existing
equipment list.
: Key Responsibilities: Responsible for overall supervision planning,
control and operation all activities of all trains, develop and administrates
Outlet budget action plan and create promotion in seasonal. Involves chef
in planning of menus, Establishes par stock for operating supplies to
ensure that smooth operation, prepare outlet meeting schedules and all
outlet report.
* Work Experience: SHERATON HOTEL Dubai U.A.E.
Restaurant Manager: Thai House Restaurant , Seafood restaurant and
Cuba restaurant Sept. 1996 – Nov. 2001,
: . SPECIAL AWRADS: STAR SUPERVISOR OF THE QUARTER-4 th . AND STAR
SUPERVISOR OF THE YEAR AWAR
: Successfully opening three Restaurants in Sheraton hotel Dubai. ( Thai
Restaurant , Seafood Restaurant , Asian de Cuba )
: Restaurant top ten award in town
: Complete review and implementation of the sequence of service within the
restaurant and bar
: Award Sheraton hotel Dubai of the year
* Work Experience: The Oriental Bangkok hotel
Assistant restaurant Manager: Sala Rim Naam June 1986 -
Aug.1996
: Special award Employee of the month

3. : Responsible for overall supervision planning, control and operation of the
Restaurant, Develop and administrates Restaurant budget action plan and
create promotion in seasonal stimulates and equipment effectives.
; Handling reservation more than 120 travel agency in Thailand
Cross training to The Mandarin Oriental Hong Kong ( 3 Month )
: TRAINING / SEMINAR ATTENDED:
: Train the trainer : Training Coordinator : ISO.
9001: 2001
: Sale Negotiation skill training : Basic First aid :
wine knowledge
: Project Management : Service plus :
Handling problem