Management Trainee tại Trio Kim Pte Ltd (Famous hospitality brand in Singapore with 11 outlet over the island)

9/2014 → 4/2015 (7 tháng)

Singapore

- Supervise serving processes to ensure implementation of company standards and satisfaction of customer. - Supervise and arrange workers when the restaurant is overload. - Supervise payment process. - Make clear every query and resolve every problem of customer in the restaurant. - Make recommendations, introduces additional food and beverage menus to customer to promote sales. - Confirm, note reservation from guests (directly or via phone call) and arranges table reservation. - Manage the waiting queue outside and arranges table as the order of the queue. - Coordinate with suppliers to order and receive beverage and utilities. - Coordinate with F&B staff to ensure the smooth supply of food to customer. - Keep close relationship with customer to maintain and increase the number of regular customer. - Observe and collects customer’s commendation on food and beverage to make report and to discuss new menu. - Coach and trains new coming staff, evaluates performance of new staff and recommends suitable position. - Follow up equipment and facility in the restaurant, supervises the cleaning of the restaurant. - Do the tasks and takes responsibility in the absence of manager. Make daily and monthly report of sales.

HR Executive and Restaurant Supervisor tại Maison Vie French Restaurant (Maison Vie LLC co.)

9/2015 → 1/2018 (2 năm 4 tháng)

Hoàn Kiếm, Hanoi, Vietnam

1. HR Management - Take responsibilities for all issues relevant to human resource of a company with the size from 50 – 60 employees. - Base on the company’s operation, develop short-term and long-term solutions to meet workforce demands and labor force trends. - Work personally or with HR providers to recruit and select the most potential employees to fill all the vacancies of the company. - Plan and conduct regularly staff training to make sure that each staff of the company is skilled and able to work effectively, meet the company’s standards and policies. - Arrange employee schedules in the most effective way, help minimize labor costs but still hold on working efficiency. - Regularly organize company’s activities or events, help associate employees and build an united and harmony working culture. - Build a comprehensive and harmony relationship among staff, help solve contradictory issues easily and create a friendly and flexible working condition in the company. - By working with company’s Director and Restaurant Manager, make plans to appoint or promote staff to the appropriate positions; encourage staffs’ skill improvement and productivity by salary and bonus policies. - Do timekeeper and monthly salary payment; report directly to Director daily, weekly and monthly. - Work with relevant agencies to fulfill employee’s rights and benefits such as insurance, health care,… - Perform all of the department's functions and other department’s functions to handle all matters when those occur. 2. Front office service supervising - Supervise the daily operation of Maison Vie restaurant, ensuring high standards of food and beverage service as well as the satisfaction of customer at all times. - In the absence of the Restaurant Manager carry out the daily operation of the Restaurant ensuring effective communication of all required standards and procedures to all employees. - Constantly monitor the quality and presentation of all food items liaising with Executive Chef to ensure the same. - Deal with all guest’s complaints in a professional, helpful and friendly manner at all times and take actions as necessary to limit as much as possible guest’s complaint after meal; get on well with almost regular customers of the restaurant and understanding their eating habit. - Oversee the supervision of all staff in all Restaurant areas and ensure that Company policies and procedures are followed at all times, and that Company standards are being upheld. Report any concerns first to the Restaurant Manager if needing. - Direct staff to various areas within the department to meet service needs and take a proactive role in encouraging teamwork, cooperation, harmony, productivity and a positive attitude within the working environment. - Work in any area requiring additional staff, perform related service duties as required throughout service periods. - Whenever appropriate and opportune, in accordance with procedures, ensure that up-selling of food, beverage items are undertaken, giving guests the opportunity of partaking of all food and beverage options open to them and maximizing profitability of outlets. - At all times promote alcohol sales but follow legal responsibilities and requirements associated with the responsible service of alcohol, always keep monthly return exceed target at least 15%. - Perform any other duties as designated by Restaurant Manager due to business demands.

Outlet Manager tại The Soup Spoon Pte Ltd (Famous hospitality brand in Singapore with 28 outlets local, 3 outlet oversea)

2/2018 → 2/2020 (2 năm )

Singapore

1. In charge of internal and external outlet’s operation − Take responsibility for all operation of the outlet, make sure store is operating follow the standard of the whole company, The Soup Spoon brand and Halal certified. − Make improvements to the running of the business and develop the restaurant − Handle all store-level issue and report to Area or District Manager if needed. − Oversee the supervision of all staff in all restaurant areas and ensure that Company policies and procedures are followed at all times, and that Company standards are being upheld. Report any concerns first to area or district manager if needed. − Manage and direct staff to various areas within the department to meet service needs and take a proactive role in encouraging teamwork, cooperation, harmony, productivity and a positive attitude within the working environment. − Working with other departments (via group chat or email or directly) such as IT, Maintenance, HR, Finance and Landlord, … get prompt support to settle all related issues in store. − Handling administration and paper work. − Liaising with customers, employees, suppliers, licensing authority and sale representative During 2 years in charge of TSS Plaza Singapura, the outlet is always one of the best operation store of the whole brand. 2. Sales, push up sales target − Set daily, monthly and yearly target − Promote and marketing the business − Whenever appropriate and opportune, in accordance with procedures, ensure that up-selling of food, beverage items are undertaken, giving guests the opportunity of partaking of all food and beverage options open to them and maximizing profitability of outlets. − Training all staff to do up-selling for every order option. − Keep on well with and communicate with customer to get more and more regular customer. − Always give out loyalty cards to encourage customer’s return − Work with marketing and D&R departments for promotion programs, events, … to raise store income. TSS Plaza Singapura match or exceed target at lease 10% every month, sometime exceed 20%-30% target for the months with big event such as Christmas, NY and National day,… 3. Costs management − Oversee stock level of the store, do daily, monthly and yearly stock take − Order suppliers − Control food potion and stock par level, especially for kitchen items, ensure lowest wastage − Conduct and record all equipment inventory, minimize the monthly cost of removed, broken or canceled items, keep under 1% of return. − Encourage and push up staff to improve themselves productivity to reduce labor cost. TSS Plaza Singapura always keep its total COGST at the safe rate, under 23%. 4. Customer service and quality control − Work strictly to ensure compliance with licensing, hygiene and health and safety legislation/guideline. − Constantly monitor the quality and presentation of all food items liaising with executive chef and kitchen staff to ensure the same. − Deal with all guest’s complaints in a professional, helpful and friendly manner at all times and take actions as necessary to limit as much as possible guest’s complaint during anf after meal; get on well with almost regular customers of the restaurant and understanding their eating habit. Tss Plaza Singapura get NO.1 of service ranking among 26 outlets of the whole brand in the year 2019. No complaint about customer service or product quality was recorded in 2019. 5. Managing and Training staff − Produce staff rotas − Build a comprehensive and harmony relationship among staff, help solve contradictory issues easily and create a friendly and flexible working condition at both outlet and company level. − Plan and conduct regularly staff training to make sure that each staff of the store is skilled and able to work effectively, meet the company’s standards and policies. − Schedule training course for new comers and do regularly training to current staff

Certificate of excellent service

12/2019

No.1 on Service ranking of all 28 outlets of The Soup Spoon Brand

Trương Quang Thành - Director

Maison Vie LLC co. (Maison Vie French Restaurant

info@maisonvie.com.vn - 0904150383

Marcus Yeo - District Manager

The Soup Spoon Pte Ltd

beomeng.yeo@thesoupspoon.com - 000000000