Kho tài liệu 
Chuyên trang đào tạo 
Việc làm thêm
Nguyễn Thị Thúy Hằng
658 Lượt xem hồ sơ
Nữ, 03/11/1992, 32 tuổi
Thu Duc City, HCM City
Cập nhật: 13/05/2025
Thông tin liên hệ
Hồ sơ ứng viên có số điện thoại, email và bao gồm 1 cv đính kèm.
| Thống kê kết quả liên hệ của các nhà tuyển dụng | Số lượt | Thời gian liên hệ gần nhất |
|---|---|---|
| Liên hệ thành công | 0 | Chưa có |
| Liên hệ không thành công | 0 | Chưa có |
Từ 10 đến 20 năm
Trưởng bộ phận/ Trưởng phòng
30 - 40 triệu
Toàn Quốc
Tiếng Anh (Giỏi)
5 sao
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Ton Duc Thang University
Hospitality Management - Đại học
2010 → 2014
Kĩ năng
| Quản lý | |
| Pha chế | |
| Sáng tạo | |
| Quản lí thời gian | |
| Adobe Illustrator | |
| upselling | |
| Kỹ năng bán hàng, phục vụ khách hàng | |
| Training and Development | |
| Pha chế rượu và cà phê ý | |
| Tổ chức công việc | |
| Tin học văn phòng | |
| Adobe Photoshop | |
| Thiết Kế - Mỹ Thuật |
Kinh nghiệm làm việc
Madcow Restaurant Manager tại Pullman Hai Phong Grand Hotel
10/2024 → Hiện tại
Hai Phong
1.Supervise Daily Operations: Oversee the daily activities of the restaurant, including staff management, guest service, inventory control, and quality assurance. Ensure all operations run smoothly and efficiently, from the kitchen to the dining area. 2.Collaborate with Chefs: Work closely with the head chef and culinary team to design seasonal menus, pairings, and special offerings that meet the restaurant’s high standards. 3.Train and Develop Staff: Train new and existing staff in luxury service standards, etiquette, and menu knowledge. Conduct regular performance evaluations to ensure staff are meeting service expectations. 4.Financial Oversight: Develop and manage the department’s budget, focusing on controlling costs and maximizing profitability. Track inventory, minimize waste, and implement cost-saving strategies. 5.Customer Service Excellence: Monitor guest feedback and resolve complaints promptly. Use guest insights to enhance service offerings and elevate the dining experience. 6.Compliance and Safety: Ensure compliance with health and safety regulations, including food safety standards and sanitation practices. 7.Staff Management and Training: Develop and implement training programs for staff, ensuring consistent service quality. Create schedules to optimize staffing levels during peak hours. 8.Monitor Financial Performance: Track sales and monitor financial metrics foroutlet. Implement cost-control measures to reduce waste, improve efficiency, and increase profitability. 9.Guest Satisfaction: Respond to guest complaints and concerns in a professional manner. Gather feedback and use it to enhance services and offerings. 10.Compliance and Standards: Ensure that all food and beverage operations comply with local health and safety regulations, including food handling and sanitation. 11.Client Relations: Work directly with clients to design customized menus for corporate events, ensuring that all dietary requirements and preferences are met. => Honor to served Mr Tô Lâm-General Secretary of the Socialist Republic of Vietnam and Mr Pham Minh ChinhHotel-Prime Minister of the Socialist Republic of Vietnam for serveral events at Pullman Hai Phong Grand hotel.
Pink Pearl Fine Dining Restaurant and Department of Chemistry Bar Manager tại JW Marriott Phu Quoc Emerald Bay Resort and Spa
10/2023 → 5/2024 (7 tháng)
Phu Quoc
1/Communication: interacting with various individuals, from kitchen staff to customers. Being an effective communicator enables you to relay information clearly, prevent misunderstandings and ensure the smooth running of operations 2/Leadership: responsible for supervising staff, setting goals, making decisions and promoting teamwork, involves nurturing talent and improving overall productivity and staff satisfaction. 3/Problem-solving: react quickly in difficult situations, find immediate solutions to problems and make decisions to avoid a negative impact on the operation or customer experience.. 4/Customer service: handle customer complaints effectively, ensuring customers leave your establishment feeling satisfied. 5/Time management: prioritize tasks, schedule activities and ensure operations run smoothly. 6/Financial management: format the P&L to maximize its usefulness and value 7/Food safety and sanitation: follow and check all the staffs need to follow by HACCP standard and JW Marriott standard as well 8/Inventory management:track inventory accurately, manage stock levels, reduce spoilage and calculate food and beverage costs according what the owner request. 9/Employee scheduling: adequate staff coverage on each shift, while taking into account busy periods, staff availability and labor costs is critical 10/Attend workshops and training:attending industry-specific workshops and training programs according to JW Marriott standard by Merlin 11/Seek feedback:from colleagues, superiors and employees can help identify areas for improvement. 12/Inspire and lead a team:capable of inspiring and motivating team, fostering a positive work environment that encourages productivity. => Managing,training and supervising all staffs to ensure consistent delivery of service according to JW Marriott brand's service standards
Restaurant & Lounge Manager tại The Reverie Saigon Hotel
12/2020 → 9/2022 (1 năm 9 tháng)
Ho Chi Minh City
1.Monitor service quality, product quality, cost and profits as required by the management and owner team. 2.Manage and supervise the lounge staff to ensure a seamless service experience 3.Conduct training and development with staff, promoting salesmanship and customer service skills 4.Ensure adherence to health and safety laws and regulations 5.Deliver superior guest services, ensuring excellent customer experiences 6.Coordinate with kitchen staff to ensure timely and quality food service 7.Lead, motivate, train, develop and direct team to maximise efficiency in customer service 8.Create an environment where constant improvement is actively encouraged and recognised 9. Develop effective resource planning solutions to meet demands of the business 10.Develop personal development plans for all team members to ensure progression and learning within roles
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