Lê Thị Thuỳ Trang

- Managing activities from multiple F&B areas involving a la carte and buffet outlets, dining halls including kitchen and garden.
- Overseeing booking and cashier services.
- Managing restaurant decorations including festivals / seasonal / holidays.
- Meeting and managing guests’ services (Preparation, after services).
- Resolved customer requests and complaints.
- Negotiating contracts and requisitions.
- Researching outside vendors/contractors for equipment / ingredients acquisition.
- Participating in restaurant promotion planning and marketing.
- Crafting annual and seasonal menus.
- Taste testing.
- Observing, evaluating and training staffs.
- Ensuring various quality standards from staffs, services, and equipment.
- Overseeing maintenance status of various aspects to ensure an operable condition of all equipment and materials.
- Checking inventories, infrastructure.
- Communicating with other departments.
- Annual costs and profits estimating.
- Quality control.
- Reporting directly to General Manager.

- Supervising and participating in kitchen and dining area activities.
- Resolving guests’ complaints.
- Training junior staffs in food preparation, service, and sanitation.
- Observing and evaluating staffs.
- Ensuring quality standards and service.
- Assigning duties, responsibilities, and work station to staffs.
- Performing personal action (organize staff time sheet).
- Controlling inventories of equipment.
- Greeting and seating guest, presenting menus and wine list.
- Presenting bill and accepting payments.
- Preparing serving duties.
- Reporting to Outlet Manager.

- Responsible for the smooth functioning of the restaurant.
- Develop checklists and standard operating procedures for restaurant work flows.
- Plan and execute special gala evenings and theme dinners with food and beverage.
- Manage event budgets by proper planning of menus and indenting.
- Maintaining guests’ history.
- Generate daily and monthly reports for tracking of the performance of the outlet for process and business improvement.

- Responsible for service.
- Maintaining selling programs and service quality.
- Reporting to Outlet Manager.
- Ongoing control and enhancement of quality standard and guest services.
- Anticipating and ensuring prompt service.
- Supervising daily operation.

- Greeting arriving guests.
- Interact, escorting and seating guests.
- Offering drinks to guests.
- Monitoring the opening dining sections of the restaurant.
- Responsible for answering the telephone, booking reservation.
- Moving tables together to accommodate large group.
- Serving drinks.
- Maintaining clean working area.