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With 10+ years of experience managing high-quality and fast-paced 5-star restaurants. Skilled at training staff to the highest customer service standards, managing food, planning menus and supply costs to customers and chefs. And increasing sales through upselling techniques. I strive to become an outstanding manager recognized for my achievements and forward thinking leadership practices. Knowledge of departmental and hotel operations. Training and set training plan Vital organizational, planning, and analytic skills. Excellent leadership, interpersonal and communication skills. Ability to work independently and proactively in a fast-paced environment. Self-motivated, flexible, positive attitude, and good behavior for duty
With a passion for hospitality and customer service champion, I am a self-motivated F&B professional who is committed to delivering guest experience, guest satisfaction, and colleague engagement.
. Preparing Food process . Plating . Carving . Sauce and Dressing preparing . Salad Section in Asia kitchen
@ Coffee Professional @ Bar Professional @ Luxury Hospitality Standard @ Fighting Food Waste in Hotel @ Food and Beverage Professional @ Health and Safety Standard Food and Beverage @ Health and Safety Standard- Responsible Service of Alcohol @ Anti Harassment Course @ Code of Business Conduct & Ethics Course
Lobster Ink's operational training solutions enable leading multinational organizations to drive performance by building capability in frontline teams.
Tour guide onboard and outboard/ Tour operation/ Youth Volunteer/
• Looking 34 staffs including kitchen staffs, front of house staffs and coffee staffs; and served 3000 guests per day including counter, snack bar and beverage bar. • Overseeing all actives of kitchen, bar and canteen include operator for outdoor and indoor events to monitor the quality of the product and service provided with • Ensuring health and safety regulations are strictly observed, ensure compliance with all fire, licensing and employment regulations. • Involved in the day-to-day running of the operation, deal with staffing and client issues. • Overseeing the management of facilities, plan menus and plan new initiatives, contribute to business development. • Keeping financial and administrative records, budget and establish financial targets and forecasts.
Hired, trained, and coached 20+ staff members on customer service skills, food & beverage knowledge, and health & safety standards in preparation for re-opening. Consistently exceeded monthly sales goals by a minimum of 10% by training FOH staff on upselling techniques and by creating a featured food and beverage program. Implemented a revised inventory system focused on storage conditions and ordering techniques, resulting in a 6% decrease in losses incurred by food waste. Increased customer engagement on company social media accounts by 15% through interactive promotions and contests
Manage the day-to-day operations, supervise and delegate responsibilities among staff, organize schedules and activities, set objectives and guidelines, monitor inventories to ensure an adequate supply of beverages, and coordinate with suppliers to purchase orders, building positive business relationships. Coaching and training employees working with beverages in everyday functions, assisting them with inventory control, motivating the team to drive sales Manage beverage purchasing, menu designing, marketing of new products, and conceptualize and implement new concepts including menus and marketing plans. Plan and organize how beverage systems will be set up (such as storage and display options), and evaluate the overall effectiveness of the system (drink selections, pricing). Work with purchasing department cost control and accountant to gain new products with profits. Handle other administrative tasks such as facilitation of payroll, reports, inventory, and budget for food and beverage functions.
Assisting the Foreigner GM in multi-task for the pre-opening procedure: • Implementing strategies and initiatives to realize the property vision while continuing to position and operate the property appropriately in the market, realizing the revenue, financial and guest service goals established. • Embracing the client’s vision and service culture promoting unity and teamwork amongst all departments and cultivates a supportive and productive relationship with internal and external partners. • Overseeing constructions work with the general manager of the contracting company during pre-opening, and the operations, administration of the property, including; sales and marketing, all operations, engineering, and human resources. • Consistently delivers accurate forecasting projections for areas of responsibility and implement effective adjustments as required in staffing and other cost drivers to ensure profit integrity, provides innovative thinking and strategies to effectively differentiate the property. • Hires operations team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation. Conducts annual performance appraisals with direct reports according to Standard Operating Procedures, fosters employee commitment to providing excellent service.
Five-dinning restaurant with bar and beach. Responsible for managing all operations during the shift, managing 24 staffs and 2000 guests. Operating the dining room and bars to ensure proper room preparation, including the set-up of tables, chairs, linens, table settings, glassware, etc. Arranging daily, weekly duty roster and cleaning Bohs and Fohs schedules for team members Training and discipline employees. Incorporating whole team members and related departments to provide an excellent service to guests from point of entry to departure
Building up a detail sales action plan in order to achieve sales targets. Supporting team members' daily work to achieve individual. Mastering product knowledge features and provides it to customers. Collecting and analyzing the feedback from customers about new products, making a report to the outlet manager and the suppliers.
asiakitchen@oneandonlymirage.ea
shiki.quynhon@gmail.com - 0777848243
Ketutsudatmia-restaurant@oneandonlymirage.ea - +97143992656