Over ten years, I worked in the industry of hospitality as an F&B staff, Assistant Restaurant and Banquet Manager with professional manner, courtesy, and enthusiasm to keep pursuing my dream in this expanding environment. From the knowledge and skills that I gained from these positions, I found the importance when providing the best service for customers in order to ensure their satisfaction. I look forward to sharing my experience and what I have learned to be successful in hospitality industry.

Diploma of Van Hien University

 Strong organization skill, follow up and follow throughout  Resolvable customer concerns quickly & efficiently  Capable to oversee multiple functions at the same time  Be able to work under pressure with flexible hours  Focus on job with details promptly and accurately  Work cohesively with co-workers as part of a team  Minimum 05 years in serving alcohol beverages. Food handling certificate, knowledge of specific room set-up styles, organizing service from information on B.E.O  Knowledge of staff guidelines/requirements for various types of banquet functions  Be able to use Microsoft Office Word & Excel  Understand in writing, listening, and reading in English

2012 – now: Novotel Saigon Centre – Accor Hotels Banquet Supervisor My responsibility at Novotel Saigon Centre have to supervise and oversee all Banquet Department, over five years I have been responsible to direct and coordinate activities of banquet staff during meeting and banquet, monitor and maintain cleanliness, sanitation and organization of assigned work area and also stays in contact with host throughout the event to ensure to highest guest satisfaction Essential Function:  Be responsible overall of execution of events  Meet group coordinator/host prior to function, make introduction and ensure that all arrangements are agreeable. Greet guests upon arrival at function, observe guest reactions and confer frequently with service staff to ensure guest satisfaction  In charge to prepare bill and present to guest for payment, handle void bill and ensure all cashiering procedures are processed in compliance with Accounting standards  Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards  Use BEO as contract, organize BEO according to departmental standards. Make note of changes as received from Catering and post function sheets for the next 7 days  Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies  Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business  Requisition linens/skirting required for business and assign staff to transport such to the storage areas  Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, layout, ensure agreement with function order and departmental standards; resolve any problems. Ensure replenishment of items as specified on event orders and requested by group contact  Set out name cards, escort cards in accordance with group requirements and departmental standards  Organize head table assembly and assist in group's entrance into the function area  Ensure that unused food is returned to the Kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all Banquet supplies are returned to designated storage areas  Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs