PORTFOLIO

Mida Hospitality Group

Doubled revenue in 2015 by constructing the ballroom at Mida Ngamwongwan and shifting market mix from 80% Leisure to a balanced 45% MICE/Corporate.
Launched new MICE revenue streams at Mida De Sea and promoted to Cluster GM to successfully open Aksorn Rayong.
Improved F&B profitability by applying Menu Engineering across Mida De Sea and Mida Ngamwongwan.
Turned Mida Ngamwongwan into a profitable Hospitel during COVID-19 and scaled the model across the group.
Upgraded Mida Ngamwongwan to 4-Star standard, achieving TMVS and AMVS certifications.
Initiated the Green Hotel Project and authored comprehensive SOPs for all departments.
Led major infrastructure upgrades including software, air-conditioning, and staff uniforms.
Continuously refined market strategies to sustain long-term competitiveness.
Oversaw full kitchen rectification and optimization at Mida Grand Phuket to ensure operational efficiency.
Strengthened staff morale and overall operational effectiveness across all properties.

Designed a 3-zone layout with an open kitchen and installed full industrial kitchen and cold storage systems.
Implemented POS and technology infrastructure to streamline operations.
Created the “From Ocean to Table in 24 Hours” brand identity and built 15,000 social media followers pre-launch.
Formed strategic partnerships with hotels and tour operators to boost visibility and sales.
Recruited and trained 65 staff across 4 departments through a comprehensive 1-month program covering Food Safety, HACCP, and 80 menu items.
Developed an 8-vendor supply network with a 35% food cost target and standardized recipes for quality consistency.
Applied FIFO and waste management protocols for kitchen efficiency and sustainability.
Achieved on-time launch with 500+ attendees and ฿450,000 daily revenue in the first 3 months.
Secured 4.5/5.0 average ratings and 12% ROI in the first year.
Received “Best Seafood Restaurant” award and top food safety rating from the Ministry of Public Health.