Trương Đức Khánh Đạt

Experienced Restaurant Manager with operation experience. Skills include organizational skill, staff training and creative problem solving. Ability to apply customer service and F&B concepts to improve customer experience and standard of service.

- Explore the major grape varieties and important wine regions in which they are grown.

- Discover the styles of wines produced from these grapes, key classifications and labeling terminology.

- Understand the key principles and processes involved in the storage and service of wine, and in the pairing of food and wine

- Diploma in Business & Hospitality Management
- Certificate in Food & Beverage and Catering Operation, Business & Hospitality Management

Certificate in Restaurant Management, Bartender Certificate, Sommelier Certificate.

- Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational F&B team can deliver the highest quality product
- Monitor F&B operations and for delivering excellent guest experience as directed by F&B Manager and Board of Directors of the Company
- Update/ Prepare Catering Proposals, customer communication for setting up or service confirmation
- Be the department representative for Special Events, working each special event as the departmental duty manager
- Be Prepare catering contracts, payment process, process contracts with suppliers
- Maintain the safety & cleanliness and hygiene standards in all areas at the front of the house
- Engage with guests to provide amazing dining and corporate bonding experience

- Overseeing the day-to-day operations of the restaurant, including managing staff, coordinating schedules, and handling customer complaints or concerns.
- Monitor the quality of food and service to make sure they are in accordance with company standards.
- Monitoring and tracking sales, inventory, and expenses to ensure that the restaurant is operating efficiently and profitably.
- Ensure the restaurant is run to the company and legal standards in regards to Hygiene, Health and Safety, and Licensing
- Manage cost of labor and wastage. Conducting weekly labor forecasts to effectively manage trade.

- Oversee the preparation and service of food and beverage product to ensure the highest quality of the team.
- Italian food and wine knowledge.

▪ Hire, train and coach 30+ staff on customer service skills, food & beverage knowledge for fine dining restaurant.
▪ Enhance monthly sales goals by training staff on upselling techniques and by creating different food and beverage program.
▪ Supervise the day-to-day operation of the restaurant, including staffing, equipment, sales and costs.
▪ Lead and direct the entire F&B team and establish operational standard.
▪ Response to guest complaints, requests or inquiries regarding food and services, and immediately take corrective measures.
▪ Key achievement: raised restaurant ranking from top 20 to top 10 on Trip Advisor

▪ Maintain service, standards and procedures for the restaurant and to ensure that they are achieved and followed.
▪ Rotate and schedule all the restaurant staff in order to provide full coverage for efficient and to maximize productivity.
▪ Minimize guest complaints, but if they should occur, to take remedial action immediately
▪ Ensure all guest are served promptly and maximum guest satisfaction.
▪ Maximize sales and revenue by providing good service and motivating staff to upselling