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Trương Đức Khánh Đạt
587 Lượt xem hồ sơ
Nam, 06/06/1992, 33 tuổi
Ho Chi Minh
Cập nhật: 27/11/2023
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Từ 5 đến 10 năm
Trưởng bộ phận/ Trưởng phòng
20 - 30 triệu
HCMC
Tiếng Anh (Khá)
5 sao
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Red Apron Wine School
Wine & Spirits Management ( Level 2) - Khác
2021 → 2022
- 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
ICASTEC TRANING AND EDUCATION COLLEGE, SINGAPORE,
Business & Hospitality Management - Đại học
2016 → 2018
- Diploma in Business & Hospitality Management - Certificate in Food & Beverage and Catering Operation, Business & Hospitality Management
AU VIET SCHOOL OF ECONOMICS & TECHNOLOGY, HO CHI MINH, VIETNAM,
Quản Trị Nhà Hàng & Khách Sạn - Cao đẳng
2008 → 2011
Certificate in Restaurant Management, Bartender Certificate, Sommelier Certificate.
Kĩ năng
| Pha chế rượu và cà phê ý | |
| Pha chế | |
| Quản lý thời gian | |
| Quản lý giám sát | |
| Quản lý vệ sinh, hàng hóa. | |
| quản trị nhân sự | |
| - Có khả năng tổ chức, sắp xếp và quản lý điều hành. |
Kinh nghiệm làm việc
OPERATION MANAGER tại Q INDUSTRIES VIETNAM, HCMC
3/2023 → 10/2023 (7 tháng)
HCM
- 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
OPERATION MANAGER tại PLAY DIMSUM RESTAURANT
4/2022 → 2/2023 (10 tháng)
HCM
- 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.
Restaurant Manager tại No Menu Restaurant
9/2017 → 6/2018 (9 tháng)
Singapore
- Oversee the preparation and service of food and beverage product to ensure the highest quality of the team. - Italian food and wine knowledge.
RESTAURANT MANAGER tại NGON VILLA RESTAURANT (VIETDELI - PARADISEGROUP)
8/2018 → 9/2020 (2 năm 1 tháng)
HCMC
▪ 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
OPERATION MANAGER tại NEWYORK STEAKHOUSE
10/2020 → 4/2022 (1 năm 6 tháng)
HCMC
▪ 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
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