BARTENDER SUPERVISOR tại PULLMAN VUNGTAU

12/2023 → Hiện tại

15 Thi Sach Street, Vung Tau Ward 78000 Ho Chi Minh City

-Staff Scheduling and Shift Management: Arrange rosters and assign staff to shifts, ensuring proper coverage and operational efficiency. -Menu Development and Beverage Creation: Design and create new cocktails, mocktails, and fruit teas for seasonal menus and promotions. Develop new beverage menus including wines, cocktails, mocktails, whiskey selections, and welcome drinks for banquets and special events. -Recipe and Cost Control: Manage recipes and ensure cost control for beverage menus, maintaining quality while optimizing profitability. -Event Setup and Planning: Oversee bar counter setups for festivals and special events, ensuring a seamless guest experience. Plan and execute beverage and food budgets for buffet dinners and breakfasts. -Menu Pricing and Adjustment: Adjust prices for new key items and review pricing strategies to ensure competitive yet profitable offerings. -Revenue Growth Strategy: Plan initiatives and strategies to increase revenue from beverage sales and improve guest satisfaction. -Inventory and Product Management: Conduct regular inventory checks on beverage products and supplies monthly, quarterly, and annually. Control the department's food and beverage stock, ensuring accurate records and timely replenishment. -Staff Performance Evaluation: Evaluate staff performance on a monthly, quarterly, and annual basis, providing feedback and coaching for improvement. -Creative Concept Development: Support management in creating innovative ideas for festive and seasonal decorations at the outlet and bar. Contribute to the decoration of buffet counters and the overall visual aesthetics of events. -Guest Relations and Complaint Resolution: Handle guest complaints promptly and professionally, ensuring a positive resolution and maintaining the resort’s high standards. -Employee Training and Development: Plan and organize training for new staff members, including shift leaders, ensuring they are well-prepared to meet the resort's standards. Create training plans for monthly and yearly performance goals. -Customer Preferences Management: Take care of and remember customer preferences to personalize their experience and ensure repeat visits. -Holiday and Seasonal Decorations: Plan and execute holiday decoration strategies for the outlet, in line with seasonal themes and guest expectations. -Event Coordination and Management: Take charge of events at the outlet and bar service events across the resort, ensuring smooth operations and excellent service delivery. Serve government delegation events with a focus on high-level service and attention to detail. -Monthly Work Hours Calculation: Calculate work shifts and total working hours for staff, ensuring all records are accurate and in compliance with company policies. -Performance Reporting: Support management in compiling monthly reports on revenue, best-selling food and beverage items, and other key performance indicators (KPIs). -Resource Utilization: Utilize previously used items and repurpose existing resources to create new, innovative concepts that maximize the potential of the hotel’s assets.

BARTENDER CAPTAIN tại PULLMAN VUNGTAU

11/2022 → 12/2023 (1 năm )

15 Thi Sách , Tp Vũng Tàu

-Set Up and Maintain Outdoor Bar Operations: Ensure proper setup of the outdoor bar area, creating a professional and inviting environment for guests. -Bar Opening Procedures and Documentation: Oversee the bar's opening, ensuring all necessary documentation is completed and procedures are followed. -Cost Control: Monitor and control food and beverage costs on a daily basis, ensuring profitability while maintaining high-quality service. -Menu Development and Pricing: Collaborate on the creation of new beverage menus, including pricing strategies and cost analysis for drinks. -Staff Assignments: Assign tasks and duties to bar staff, ensuring smooth workflow and efficient service throughout the shift. -Creative Beverage Development: Develop innovative drink ideas, including cocktails and mocktails, ensuring a unique and appealing offering for guests. -Bartending Performance and Guest Service: Provide excellent bartending service in front of guests, creating memorable experiences by engaging with guests and serving drinks directly. -Guest Complaint Resolution: Handle guest complaints effectively, ensuring prompt resolution and reporting to the manager for follow-up. -Training and Development: Train new staff members, including interns, on bar operations, service standards, and product knowledge. -Hygiene Management: Ensure the bar counter and surrounding areas are maintained to the highest standards of cleanliness and hygiene, in line with professional standards. -Supervision and Task Completion: Supervise staff performance and ensure all assigned tasks are completed accurately and on time, as per the head of department’s instructions. -Support and Follow-Up: Assist and guide staff in completing handover duties and ensure proper communication between shifts. -Barista and Bartender Training: Train staff in coffee preparation, cocktail mixing, and overall bartending skills to enhance service quality.

Bartender tại Meliá Hồ Tràm

12/2019 → 9/2022 (2 năm 9 tháng)

Vũng Tàu

-Prepare Drinks Following Standard Recipes: Create and serve beverages according to the restaurant’s standard recipes, ensuring consistency and quality in every drink. -Order and Manage Inventory: Order supplies and manage bar inventory for parties and events, ensuring adequate stock of all necessary items for seamless service. -Create Signature Drinks for the Resort: Develop and craft unique and suitable drinks tailored to the resort's concept, enhancing the guest experience. -Organize Bar and Department Areas: Maintain an orderly and clean bar area, ensuring all equipment, tools, and inventory are properly arranged for efficient service. -Order Supplies for Daily Operations: Place daily orders for bar supplies, ensuring timely delivery and availability of essential items for smooth operations. -Inventory Management: Conduct regular inventory checks for bar tools, equipment, and consumable items. Ensure that orders are placed in a timely manner to maintain stock levels. -Track Inventory Regularly: Perform daily, weekly, and monthly inventory checks to monitor stock usage, avoid shortages, and reduce waste. -Train Staff on Service Standards: Provide training to new and existing staff on how to serve drinks and interact with guests according to the resort’s high service standards.

Nguyễn Trần Ngọc Khánh - F&B Manager

Pullman Vung Tau

Trankhanh.NGUYEN@accor.com - ‪+84 93 884 66 48‬

Nguyễn Công Quốc - Restaurant Manager

Pullman Vung Tau

congquoc6595@gmail.com - 081 7611179