Nguyễn Trần Tuấn Vũ

I would like to improve my position in the future to suitable with my life

• Skill about Faculty of Restaurant and Hotel Administration. • Basic guest contact skills. • Guest complaint handling skills. • Experience in team management. • Excellent skills In Customer Service and Public Relations. • Leadership and well organized. • Team working skills.

Administration Restaurant and Hotel/ degree of Administration Restaurant and Hotel College

• To manage and operate the restaurant. To take responsibility in managing and operating of the assigned restaurant, to ensure the service quality in accordance with standard, to ensure the employee to perform well and meet guest’s expectation, to achieve the assigned target. • To manage daily operations of the restaurant, to organize the execution to ensure the smooth operation. To assign, allocate subordinates’ weekly shifts, to assign staff as per job requirements, daily working sheet and ensure sufficient workforce for job requirement. • To check and supervise all operations of the restaurant before opening hours in order to immediately fix any problem for the best quality service. To check the safety and hygiene of canteen, restaurant employees’ hygiene and uniform. • To check machine, equipment and tools of the restaurant and ensure they are all in good working condition. To coordinate with kitchen, bar in checking F&B menu. To determine if the menu is correct, any special dishes, any changes in the day, etc… to notify all related employees. • To notify and check employee’s knowledge on menu, beverage, in coming events of the restaurant, F&B department as well the entire hotel. To check the reservation, decoration of the restaurant, cleaning, staff’s allocation… • To maintain and ensure the service quality, food safety and hygiene and security of the restaurant. To check service staff (manners, hygiene, uniform) in accordance with the stated standards. • To manage the using and maintenance of all machines, equipment and tools of the restaurant, to ensure all are operated effectively and in accordance with their function. • To eliminate the damage, breaking and loss. To do the stocktaking, supplement of tools, etc…To resolve any complaint of guests happened in the restaurant. • To attend meetings of F&B Department, to report operating status and estimated status of restaurant’s business. To organize daily and periodic meetings with captain or all restaurant’s staff to exchange information, check, notify or allocate tasks. • To check the work done by the staff to ensure the best effectiveness, to ensure the shift handover and log book record are executed correctly and clear. To motive, encourage staff and build up teamwork spirit. • To save cost and control expenses (including operating and personnel expenses), to update knowledge and new techniques in order to apply and improve service quality. To conduct on the job training, coach, evaluate staff’s performance. • To arrange day off, shift break and recommend reward, punishment or dismiss to the serious violation, to welcome new staff and assign supporting person. • To find information about competitor, to analyze the strength, weaknesses, opportunities and threatening and consult F&B Manager in proposing and developing of appropriate business plan. • To be ready to fulfill other tasks assigned by General Manager and F&B Manager.