Kho tài liệu 
Chuyên trang đào tạo 
Việc làm thêm
Phạm Văn Hiếu
321 Lượt xem hồ sơ
Nam, 16/10/1984, 41 tuổi
ngõ 5 hoàng quốc việt, Hà nội
Cập nhật: 24/08/2021
Thông tin liên hệ
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| Thống kê kết quả liên hệ của các nhà tuyển dụng | Số lượt | Thời gian liên hệ gần nhất |
|---|---|---|
| Liên hệ thành công | 0 | Chưa có |
| Liên hệ không thành công | 0 | Chưa có |
Từ 10 đến 20 năm
Trưởng bộ phận/ Trưởng phòng
30 - 40 triệu
Tiếng Anh (Giỏi)
100 - 499
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Cao đẳng thương mại Du lịch Hà Nội
Tiếng anh thương mại - Trung cấp
2003 → 2005
Kĩ năng
| Pha chế | |
| Tiền khai trương |
Kinh nghiệm làm việc
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• Operation Management • Supervises the functioning of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved • Controls and analyses, on an on-going basis, in order to optimize the following: • Quality levels of product and service • Guest satisfaction • Merchandising and marketing • Operating costs • Sanitation and cleanliness (hygiene) • Supervises an coordinates pricing and preparation of menus, beverage and wine lists • Recruitment • Managerment training. • Staff training
Food and Beverage Manager tại Victoria Sapa resorts
2/2017 → 7/2018 (1 năm 4 tháng)
Sa Pa, Lào Cai, Việt Nam
Report the daily operations to the General Manager on a monthly basis. Make the schedule of the staff according to the forecast. Prepare the internal organization of the outlets. Transmit knowledge to the staff to improve their performance and correct them if necessary. Lead by example and stay well groomed at all times. Attend all training programs designed for him and all other managers. Control and apply strictly the safety and hygiene policy, regulation and procedures of the hotel. Create an attractive offer for the different outlets coordinating with the Executive Chef. Participate in the periodical meeting with all the managers. Optimize the sales by suggestive selling; train staff on selling techniques and ensure that they are implemented. Control the revenue and expenses of his outlets. Develop new concept to implement the quality of the decoration. Maintain in the restaurant during the operation hours. Develop training and development plans for his staff; implement and evaluate these plans. Control the quality and the amounts of the goods received (condition, storage and stock) and send them back if necessary. Check the presentability of the menu. Control the appearance and cleanliness of the staff, equipment and work area. Check accurately the daily sales and approve the order for the next day.
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Identify and assess the training needs of the organization through job analysis, career paths and consultation with managers. Develop individualized and group training programs that address specific business needs. Evaluate organizational performance to ensure that training is meeting business needs and improving performance. Assess employees’ skills, performance and productivity to identify areas of improvement. Manage the technologies and technical personnel required to develop, manage and deliver training Manage budget Resolve any specific problems and tailor training programs as necessary Management Company’s Representative coordinating all of the pre-opening activities on hotel and coordinate with the construction team Project management including research of equipment, materials, supplies and methods, sourcing and negotiating qualified Supplier or contractors' bids, reviewing contracts, and quality control during all stages of the project Develop long and short range plans for the operation of the hotel
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