Bright College Australia

Ton Duc Thang University

Assistant Restaurant Manager tại Nha Trang Marriott Resort and Spa Hon Tre Island

• Directed daily operations of Great room Lounge and Aqua Bar, each generating 100M+ VND in daily revenue. • Achieved monthly revenue targets within just 20 days during peak season through strategic promotions, upselling, and operational efficiency. • Elevated both venues to be consistently ranked among the best in GuestVoice satisfaction scores. • Implemented cost-saving measures by optimizing work hours, preventing damages, and minimizing staff errors, improving bottom-line results. • Interviewed, onboarded, and trained staff, achieving zero resignations during tenure and fostering strong team engagement. • Delivered specialized bar training in cocktail presentation, upselling, and service sequence, driving sales. • Mentored and promoted team members into higher positions, strengthening staff development and succession planning. • Maintained BSA compliance with Marriott International through consistent training and process improvements. • Oversaw inventory control, stock management, POS, billing, and equipment upkeep to maintain smooth operations.

FOOD AND BEVERAGE SUPERVISOR tại Lasseters Casino, Crowne Plaza

The centre of entertainment in Alice Springs with a hotel, a casino and multiple bars and restaurants ● Taking on duty of 2 venues: Tali - the fine dining restaurant and Casbah – the main casino bar. ● In charge of operating the restaurant on daily basis including booking management, staff performance, guest satisfaction. Reported directly to Food and Beverage Director. ● Managing overhead budget during shifts. Staff training. ● Working with security personnels and surveillance to identify the risk and maintain the safety of all employees, patrons ● Communication with guest, clients, groups and between departments. ● Daily duties including cash – up, reports and venue security.

RESTAURANT SUPERVISOR tại Fowles Wine

One of the five-star winery in Victoria with 250-seating restaurant overlooking to the Strathbogie range. ● In charge of operating the restaurant on daily basis including booking management, staff performance, guest satisfaction and reviews, overhead budget. Reported directly to Restaurant manager, Operation manager. ● Focused on increasing sales, spend per head and reducing stock loss. ● Supported in managing 2 other outlets: The Wine Store and Tasting Room. Ensured 3 outlets running smoothly. ● Took duty of preparation of functions up to 200 pax with different set up: weddings, corporate meetings, company events, etc. ● Daily duties including cash – up, reports, pos system updates and venue security. ● Meeting, training, and communicating between all departments.

BAR / RESTAURANT SUPERVISOR tại Osteria 20 Restaurant

The most popular and authentic Italian Restaurant in a busy suburb. ● Supported on supervising the restaurant: handling payments and cash-up, procedure of opening and closing the venue, ensuring safety and security standards are met. ● In charge of event preparation for drinks and bar service. ● Bar duties including stocktaking, ordering, maintain cost and budget efficiency. ● Created weekly special cocktail.

BAR SUPERVISOR tại Whiskey & Wine by Flynn Crystalbrook

A stylish high-scale venue with an expansive whiskey selection and an elegant array of cocktail blends in the heart of Cairns • Ensured drink quality and presentation are up to the hotel standard • Serviced cocktails and provided tasting notes and suggestions for different varieties of whiskey from all over the world • Supported in organising functions with up to 500 guests. • Upgraded industry skills to contribute to the success of the venue

RESTAURANT SUPERVISOR tại Rendezvous Vietnamese Restaurant

• Recommended customers with menu selection, providing high-quality knowledge about Vietnamese cuisine • Arranged bookings and managed staff workflow • Optimised specials to generate additional sales • Handled payments and daily reports

BARTENDER / HEAD BARTENDER tại Novotel Queenstown Lakeside

• Assisted in catering and servicing group functions and meetings with up to 150 guests • Supported and built the team up during and after COVID to bring back business revenue to the hotel • Maintained a strong knowledge of local supplies, sustainability, hotel brand and loyalty programs • Contributed to training and supervising staff members, creating an inclusive team with 15 staffs from different countries