Senior Waitress tại Khách Sạn Caravelle

3/2010 → 4/2013 (3 năm 1 tháng)

Ho Chi Minh

* F&B SENIOR WAITRESS CARAVELLE HOTEL - 5* HOTEL District 1 - Ho Chi Minh City, Vietnam Period: March 2010 – April 2013 • Welcome guest and serving food and beverage. • Ensure good general appearance and maintenance of restaurant working areas. • Keep the standard of service of Hotel policies and procedures. • Making dinks. • Participates in daily briefings to discuss various aspects of food service and preparation. • Ensure that everything is in order within the outlet. • Support Manager/Capatin on the job training to new waiter / waitress. • Take orders for food & beverage and promote outlet’s specials. • Prepare store room requisitions. • Present all checks accordingly. • Report maintenance faults. • Get to know regular guests. • Responsible for the mis en place before opening. • Ensure that the dispense bar is well covered. • Assists in banquet functions and other areas of operation as required. • Checks guest satisfaction and attention to guest requests or inquiries regarding food and services. • And other duties as may be assigned.

AFBM tại IBIS Saigon South Hotel

4/2013 → 11/2014 (1 năm 7 tháng)

Ho Chi Minh

* ASSISTANT FOOD & BEVERAGE OUTLET MANAGER IBIS SAIGON SOUTH HOTEL- 3* HOTEL District 7 - Ho Chi Minh City, Vietnam Period: April 2013 – November 2014 • Supervise the functioning of all food & beverage service staff & facility, in order to ensure a complete efficient Food & Beverage outlet. • Ensure that all set-ups are correct and attractive. • Make sure that all policies & procedures are carried-out efficiently and effectively. • Assist the Supervisors / Captains in order taking and following up guest orders. • Ensure high quality of food items, service and presentation. • Encouraging overseeing and adjusting Supervisor in guiding and training to all associates. • Conduct training and briefing. • Reinforce constantly on-the-job training of waiters and trainees to achieve maximum guest satisfaction. • Ensure that dispense bar is well covered. • Allocate Supervisor / Captain / Waiter / Waitress to stations. • Arrange weekly schedule to all associates. • Perform duties of Food & Beverage Manager during his absence. • Controlling & awareness of restaurant bookings & events. • Receiving and dealing with customers on contacts for parties, meetings. • Co-ordinate with Technical Department concerning technical problem in his respective outlet. • Keep good relationship with other supporting outlets and departments. • Ensure that the POS System is running smoothly. • Assist all associates in daily operation. • Beverage cost controller and maintenance of inventory. • To assist the FBM to create new items when restaurant must change the new menu. QUALITY ASSURANCE: • Responsible for maintaining the quality of the product and ensure consistency in the delivery & standards. • Report on a regular basic to the FBM on the performance of Restaurant & Bar against operations and human resources performance. • Work in support of team goals and measure effectiveness by the quality of decision making at the senior level as well as trough the profit & service performance at the individual unit level. • Supervise the activities and the service levels of the Restaurant, Bar & Conferencing. • Develops incentive programs. • Provide other duties & services as assigned by FBM.

FBM tại Merperle Hòn Tằm Resort

2/2017 → Hiện tại

Nha Trang, Khánh Hòa, Việt Nam

* F&B MANAGER - MERPERLE HON TAM RESORT- 5* RESORT - Vinh Nguyên - Nha Trang City, Vietnam - Period: 2017 – Date * F&B MANAGER - SILVERLAND HOTEL- 4* HOTEL - District 1 - Ho Chi Minh City, Vietnam - Period: July 2015 – October 2016 + Responsible for the overall day-to-day operation of the Restaurant, Lobby, Pool Bar and Meeting. + Responsible to control, create and update beverage menu. + To maintain beverage cost according. + To control the beverage store and its stock with the finance department. + To ensure food ordering, billing, restaurant payment system is performed correctly. + To coordinate F&B service with Kitchen and ensure communication is always efficient. + Dealing with customer’s complaint and listening with some feedbacks so as to improve their services. + Responsible for the interviewing, recruitment, hiring & terminating of staff in the department. + To be responsible for the training & development all of associates. + Guides, coaches, motivates staff to provide a high level of service. + Training Leadership Skill & built up mindset with some potential staff. + To maintain a high level of guest satisfaction with regard to F&B-related services and areas. + Attends meetings and communicates with staff on all shifts. + Arrange weekly schedule to all associates. + Provide other duties & services as assigned by GM. * RESTAURANT MANAGER - DINING ROOM RESTAURANT - District 1 - Ho Chi Minh City, Vietnam - Period: December 2014 – May 2015 + Assists the General Manager in day-to-day activities of restaurant. + Supervise the overall service operations. + Responsibilitied include ensuring that a restaurant complies with sanitation and safety standards maintained for guests and associates. + Checking that all equipment is in working order, inspecting all facilities, and taking action to ensure that the restaurant is appealing & attractive to guests. + Hire, train, motivate, and provide on-going communication to staff to deliver first-class service with professionalism. + Staff scheduling in oreder to keep the restaurant properly manned at all times + Follow up and check on the job training. + To attend all week briefings held. + Hold daily briefing with the staff to review the daily operation, and to discuss past performance that can be improved. + Recognize VIP’s & regular guests when walking into the outlet. + To ensure that all standards & high quality set for food presentation, quantity are met & monitored. + Maintain a close working relationship with the staff & ensure a proper communication between all related departments. + Ensure that the POS System is running smoothly. + Assist to control costs effectively within department and maximize profitability. + Beverage cost controller and maintenance of inventory. + To maintain logbooks were any pertinent information like revenue, accident, incident or complains is listed.

Best Employee Of The Year

12/2019

Besy Employee Of The Year

Best Employee of The Year

12/2017

Best employee of the year of the Resort.

Best Employee of The Month

7/2013

Best employee of the month of the Hotel.

Nguyễn An Phương - Deputy Director General Manager

Merperle Hòn Tằm Resort

htanphuong@gmail.com - 0983620200

Harry Nguyễn - FBM

IBIS Saigon Hotel

hoannguyenpt@gmail.com

Nguyễn Thị Thúy Loan - F&B Sup

Khách Sạn Caravelle

loannguyen@gmail.com - 0989780717