LÊ THỊ GIÁNG SINH 780/8/33 ,BINH GIA STREET,WARD 10 ,VUNG TAU CITY Mobile: (+84) 937.664.695 Email: lethigiangsinh@gmail.com POSITION: F&B MANAGER OBJECTIVE: ✓ Fully responsible in ensuring team to provide a first class service at all times while adhering to brand standards. ✓ Train and develop the team to provide a highest quality of service to all customer. ✓ Upgrading my knowledge in skill manage and improving myself in position. PERSONAL DETAILS Birth date​: December 24, 1991​​Birthplace​: Vungtau – Vietnam Height​​: 174cm. ​​​Weight​: 63 kilos Age​​: 29​​​​Sex​​: Female Nationality​: Vietnamese​​​Civil Status​: Marries PROFESSIONAL EXPERIENCE EXPERIENCE: - More than 10 years exeperience. - Can be face to high pressure (customer & job pressure) - Hard working, hard learning to improve my self. - To take pains in job, enthusiasm, honestly, dynamic. - Setup and working in the pre-opening time. - Training and coaching staff by with logic way. - Organize the party, event, catering gala dinner for the hotel and customer. - Minimum the cost of the department. - Develop the menu. - Develop the revenue. - Dealing with the complaining. - Make the promotions to improve the sales of department/hotel. - Instruct the customer for their party/ event. - Public and maintain the hygiene policy of the department. - Maintain the food safety policy of the department. - Cooprate and communicate to other department to make the job run smooth - Flexible to solve the problem. - Communication and dealing skill. - Independence, decisive (dare to do, dare to responsibility). - understand all thing the guest's needed , quickly and active. SKILL: - Quantitative setting for food & beverage. cost control. - Operating the restaurant and in conjunction with the Head of Department concerned to ensure have the service of high standard. - In conjunction with Human Resources, proposed to set up the program, the training plan for the service staff. - Advice on equipment and tools necessary to purchase. - Develop menu includes buffet, a la carte, menu selections (set menu), daily promotion menu,.... - Describe components of the dish. - Establish regulations for the organization, tools, equipment - Develop and maintain hygiene standards, food safety as prescribed. - To ensure food hygiene and safety. - Ensure team spirit and discipline of service staff. - Periodically check the whole system. - Monitoring to ensure product quality. - Monitoring and ensuring efficient operation. - Periodically check & adjust operation of the system. Company​​: CAO HOTEL Address : http://caohotel.com/ Position​​: Restaurant Supervisor Date​​​: October 2018 to now ----- Company​​: THE COFFEE SHOES Address : https://www.facebook.com/TheCoffeeShoes Position​​: Manager Date​​​: jun, 2016 –september, 2018 Company​​: CARIBEAN LOUNGE Address : 33 Tran phu street Position​​: Assisstance Date​​​: october, 2016- december, 2017 Company​​: BH RESIDENT INN HOTEL Address : https://bhresidenceinnhotelapartment.vnhotel.site/en/ Position​​: incharge restaurant Date​​​: jan,2018- sep 2018 Company​​: CT CP XÂY DỰNG CÔNG NGHIÊP VÀ DÂN DỤNG SINH HÙNG Position​​: accountan Date​​​: dec,2010 – oct,2016 EDUCATIONAL BACKGROUND COLLEGE LEVEL​: CAO ĐẲNG NGHỀ DU LỊCH MAJOR​​​: QUẢN TRỊ NHÀ HÀNG KHÁCH SẠN ​​​​CAO ĐẲNG ​​​: ĐẠI HỌC BÀ RỊA VŨNG TÀU ​​​: TRUNG CẤP KẾ TOÁN ​​ CHARACTER REFERENCE Mrs. Hien: ​Cao Hotel HR ​​0964 97 8668​ Signature: Le thi giang sinh Applicant

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