Food & Beverage Manager tại “NGON GALLERY NHA TRANG RESTAURANT”

4/2019 → 3/2020 (10 tháng)

Vietnam

• Position: Food & Beverage Manager • Job description: _ Successfully set-up Ngon Gallery NT Restaurant from Pre-Opening within 2 months. Responded for buildup the F&B service equipment list, make various layout options based on the sequence of operations; events On required. _ Trained, and coached 35 staff members on customer service skills, the requirement knowledge of the special Seafood Buffet Line, the safety standards for service activities which related with " Flame Showmanship". _ Research new world performing culinary trends and collaborate with chef to fine-tune the way it is prepared and served. Every months bring new dishes to serve to the table. _ By using “Comment Card” - customer satisfaction is the best achieved via a positive workforce; training, motivation, working conditions, internal communications, quality control. _ Submit the motivation program to upselling wine by bottle to motivate employees to strive and bring good results in monthly sales. _ Guest daily pick-up report had to check daily base on all booking source :" Email, phone call, direct booking, and other social app. After that, layout all table with reserved for maximum _Insure that all facilities, equipment, furnishing, service ware, physical inventories and any other physical assets within the Food & Beverage Department are properly purchased, accounted for, used, secured and maintained. _ Ngon Gallery being the #1 of 534 Restaurant of Nha Trang after 01 months with excellence service & food produce. After 04 months of exceeded the production plan set by the owner: "Profitable after deducting expenses". Revenue grew steadily month by month. _ Increased customer engagement on company social media accounts by 20% through interactive promotions and contests. _ In charge of “Daily Revenue Report” and direct reporting to Head Office at Ha Noi. _ Review all the Daily Sale Item Report – Guest Comment Card: adjusted the marketing plan for new months. Changing: “The Signature Dish serving on table; food menu on buffet line; event for drink menu.”

Food & Beverage Manager tại CICILIA HOTEL & SPA NHA TRANG

8/2018 → 2/2019 (6 tháng)

Nha Trang, Khanh Hoa Province, Vietnam

_ Responsible for all activities of Food & Beverage department and also swimming pool. _ Ensure that the customers get excellent service regarding food and beverages so that the goodwill of the restaurant increases. Takes care of all the problems and queries that the customers have and try to sort them as soon as possible, jumps in and help out when necessary. _Coordinate with Human Resources Department on the assessment, recruitment and dismissal of employees according to company policy. Recruiting new staff based on staffing schedule consistent with the new business plan. _Build a training program based on the problems during the operation to ensure efficiency. Maintains knowledge and understanding of each service area and see that services are continually executed at the expected level and updated. _ Coordinate directly with the Vice Chef to rebuild the menu for Banquet, Buffet menu, . Also support to adjust the cost of all menus. _Complete other tasks as assigned by the General Manager and report the progress of work according to the business plan.

Asst. Food & Beverage Manager tại StarCity Nha Trang Hotel

9/2016 → 7/2018 (1 năm 9 tháng)

Nha Trang

• Position: _ F&B Supervisor _ Promoted to Asst. Food & Beverage Manager by Ms. Mini Surendran – General Manager from May 2017 • Job description: _ Take care of all the functions with Breakfast Buffet, Gala, Wedding Function, all kind of Conference Event that take place in the F&B department with 01 Vela Restaurant, 1 Pool & Bar outlet, 01 Lobby Bar and Ball Room. _ Assists with on-going training of all FB staff base on Five Dining Standard. Maintains knowledge and understanding of each service area and see that services are continually executed at the expected level. _ Monitor the presentation of the food and drinks before being delivered to the customer. _Review and analyze the sales abstracts, the daily, weekly and monthly report of bar cost and food cost, basic to ensure maximum profitability of all food and beverage operations. _ Regularly check the status and quantity of the equipment; to ensure sufficient supply of services for all conferences - banquets event – and daily operation... _ Assigning tasks according to each employee rank, and following the reports of each Outlet, to best adjust the most efficient use of human resources. _ Solve problems that occur during operation related directly or indirectly to customers, and offer solutions to handle these problems in daily meetings. _ Cooperate with relevant departments to handle the most effective work. _ Handling the assigned works as required by the Head of Department and reporting daily.

Restaurant Supervisor tại DU THUYỀN HAREMS CRUISE 2

2/2016 → 9/2016 (7 tháng)

NHA TRANG

_ Supervising and take care operating of F&B serving and the guest on yachts during tour. Ensuring smoothly – safety customer service - due the daily Island Tour. _ Highly concentrated in the process of serving guests - Especially when the newcomers start on the Yacht - Guiding guests how to quickly adapt to the shaking motion on the sea. _ Solve problems related to on board guest (Sea Sick – Sea Wave) especially in bad weather conditions - guests with seasickness - dropping tools when the ship is shaking due to big waves. _ Guide and train the necessary skills during tour and serving guests. _ Handle work as required by OM and make report when needed.

Interpreter - Thông Dịch Viên tại PVD OFFSHORE – PVD DRILLING

3/2014 → 12/2015 (1 năm 9 tháng)

Vũng Tàu

_ Interpreting in each briefings during working shift and in weekly meetings. _ Introduce drilling rig information for new workers on the rig. _ Support "Safety Officer" in labor safety supervision of Workers working on rigs, as well as food safety .... _ Support interpreters when foreign engineers instruct operation to operate machines with Vietnamese workers _ Translating documents and job information as required. _ Support workers when making the “work permits” - Task Based Risk Assessment (TBRA) .... _Food Safety and Hygiene, control of insects - vectors transmitted in each batch food containers transferred from the shore to the rig are closely monitored. _ Fire control is always at the forefront. Besides training sessions on “Fire Prevention - Fire - Rescue – Evacuation” practice every week. _ Balancing the nutrition of food, and varied menu (Asian and European cuisine must be balanced). _Strictly comply with HACCP standards (Hazard Analysis and Critical Control Points). _ Well inventory control of food (all items from Frozen foods, fresh vegetables, …. and drinks), the necessities, and control by details on every item used per day. Since all supplies were completely dependent on the weather factor and the schedule of the

Mr Lâm - Operation Manager

Du thuyền Harem Cruise 2

om@haremcruise.com - 0917722127

MR Huy Nguyễn - Food & Beverage Director

Starcity Hotel Nha TRang

fbd@starcitynhatrang.com