Kho tài liệu 
Chuyên trang đào tạo 
Việc làm thêm
Ngô Bảo Tuấn
67 Lượt xem hồ sơ
Nam, 29/06/1990, 35 tuổi
122/7 Nguyễn Thái Học - TP. Quy Nhơn - T. Bình Định
Cập nhật: 09/01/2020
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 3 đến 5 năm
Trưởng bộ phận/ Trưởng phòng
20 - 30 triệu
Tiếng Anh (Khá)
5 sao
Ẩm thực
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Quy Nhon University
Accounting - Đại học
2010 → 2014
Kĩ năng
| Teamwork | |
| Kỹ năng nghiệp vụ. | |
| Giao tiếp | |
| Quản lý | |
| Training & Coaching |
Kinh nghiệm làm việc
BANQUET SUPERVISOR / BANQUET ATTENDANT tại Vinpearl Resort Phu Quoc
7/2014 → 6/2016 (1 năm 11 tháng)
Phú Quốc, tỉnh Kiên Giang, Việt Nam
- Checking email for any B.E.O as a head of Banquet - Planning and listing for floor- plan, silverwares and miscellaneous. - Briefing for all details about those parties or conferences. Assigning staffs for functions. - Requesting staffs from other outlets for big events. Arranging them for duty. - Supervising the happening events. - Checking beverage consumption after any event, billing to the customers. - Daily beverage inventory. - Scheduling for Banquet team. - Taking care customers, interactive with Sales dept. - Establishing standards for personal performance and customer service. Training staff for S.O.P. - Reporting daily to F&B Manager.
OUTLET MANAGER / ASSISTANT BANQUET MANAGER tại FLC Quy Nhơn Beach & Golf Resort
6/2016 → 1/2020 (3 năm 7 tháng)
Quy Nhơn, Bình Định, Việt Nam
Key duties: (Banquet Manager) - Monitoring working hours, work days, personnel - Check the information about meeting rooms, conferences, parties. notify all relevant staff and plan upcoming events - Arrange banquet and meeting rooms at the request of customers. - Inspection of hygiene, lighting, air conditioning, lights and services related to the event - Assignment and staff meeting - Train new employees, seasonal staff, and under-staff - Meet and exchange with the owner to coordinate the implementation of the program according to the agreed content - Ensuring the inspection and urging of service personnel, promptly handling situations occurring in the service process - Supervise and discipline and well implement labor safety measures - Observe, and take care of guests, listen and receive feedback from customers to have appropriate handling directions. Record all customer reviews to report to competent levels and draw lessons into experience for staff training. - Check the entire end of the banquet room to make sure everything is well resolved - Coordinate with the cashier to bill the customer - Constantly improve skills and professional qualifications - Strictly abide by the rules of the hotel, ready to accept other tasks when assigned by the superior Key duties: (Restaurant Manager) - Developing a system of regulations and rules of restaurants; job descriptions - professional instructions for job positions in restaurants. - Monitor the process of implementing processes and organizations to improve processes to improve operational efficiency for restaurants. - Periodically coordinate with relevant departments to develop an operation plan for the restaurant (month, quarter, year). - Coordinate with relevant departments to develop a Marketing Plan - Communication for restaurants and organize implementation when the plan is approved. - Supervise the organization of the implementation of promotions and incentives of the restaurant. - Restaurant representatives handle problems arising with customers when subordinates cannot solve them. - Coordinate with relevant departments to organize the collection of customer evaluation information, summarize the results to make appropriate change policies. - Directly meet, visit VIP customers, close customers to dine at the restaurant to gather information about service quality. - Building personnel apparatus for the restaurant, ensuring sufficient human resources to fulfill the assigned requirements. - Developing personnel policies, bonuses and penalties applicable to restaurant personnel. - Participate directly in the interview process, negotiate salary for employees in the restaurant. - Organizing and supervising the training of new employees - fostering professional skills for potential employees, assigning tasks, evaluating work results periodically. - Organize and monitor the process of implementing rules and personnel policies of the restaurant. - Propose to reward excellent employees, bring good business results to restaurants. - Solving internal conflict issues arising in restaurants. - Regularly monitor the purchase of goods, ensure minimum inventory levels for restaurants, adjust the use norms accordingly. - Control the periodical maintenance and maintenance of machinery and equipment in restaurants and organize repairs when there are arising damages. - Reporting daily to F&B Manager.
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