Trần Đặng Minh Quân

I am seeking a Food and Beverage Manager position in a professional environment where I can leverage over 15 years of experience in the hospitality industry across Vietnam and Australia, along with 6 years in management, to contribute to enhancing service quality, optimizing operations, and developing high-performing teams.

My goal is to create exceptional guest experiences and drive business efficiency through standardized processes and effective operational strategies.

In terms of compensation, I am looking for a competitive salary that reflects my experience and the value I bring, ideally in the range of 30 to 40 million VND per month, negotiable depending on benefits and growth opportunities.

Key Responsibilities:
• Oversaw restaurants, banquets, in-room dining, and kitchen
• Led 35 sta including Executive Chef and Restaurant Manager
• Maintained SOPs, portion control, and nancial data
• Developed SOPs and sta structures
• Trained and evaluated sta performance
• Handled disciplinary issues and team conflicts
• Resolved complaints and maintained guest satisfaction
• Promoted in-house services through guest interaction
Achievements:
• Restructured the F&B team, improving productivity by 20%
• Designed themed dinner nights and holiday promotions, increasing average restaurant occupancy by 25%
• Improved banquet guest feedback scores from 82% to 94% satisfaction
• Implemented cost controls, reducing monthly F&B operational expenses by 8%

Key Responsibilities:
• Developing business plans for three projects: Skygarden Bar, Coffee Lounge, and Beso Café
• Oversaw design, construction, and menu development
• Built sta ng plans and training programs
• Managed budget, cost reports, and revenue projections
• Operatied banquets and events
• Supervised inventory and monthly stocktakes
• Ensured sales accuracy and POS control
Achievements:
• Completed 1 of 3 F&B outlet openings on time and within budget
• Increased average event F&B revenue by 20% through package design and upselling
• Streamlined POS system across all outlets, reducing billing errors by 30%
• Improved sta product knowledge and service scores via structured onboarding and training

Key Responsibilities:
• Manage FOH & BOH operations for lunch and dinner
• Lead team of 20+ sta across service, bar, and kitchen
• Train team on service excellence and product knowledge
• Coordinate seasonal menu updates with Head Chef & Bar Manager
• Oversee daily sales, labor costs, inventory, and reporting
• Handle VIP reservations and private dining
• Promote events and community engagement
Achievements:
• Increased repeat customer rate by 22% within the rst 2 months
• Reduced food cost by 6% through improved inventory and waste control
• Successfully launched the “Sunday Jazz” promotion, increasing weekend bookings by 30%
• Implemented cross-training between FOH and BOH teams, improving operational flexibility
• Achieved consistent 4.8/5 average review scores on Google and dining platforms within 4 months

1. Managing and optimizing a multi-concept hospitality complex:
• Food court (800 seats, ~500 guests/day)
• Convention center (up to 500 banquet guests)
• Fine dining bistro and VIP lounge
2. General Management & Strategic Planning:
• Oversee operations and service excellence
• Control brand reputation and service standards
• Lead growth plans, franchising, and partnerships
• Support expansion projects with research and consulting
3. Operations Management:
• Enforce SOPs across all outlets
• Manage 70 sta (40 full-time, 30 casual)
• Ensure regulatory compliance and maintenance
• Budgeting, nancial reporting, and vendor coordination
• Execute events: weddings, conferences, functions
4. Sales, Marketing & Business Development:
• Serve 500+ daily lunch guests
• Drive sales via Zalo, B2B & B2C channels
• Coordinate marketing messaging and seasonal promos
• Build strategic partnerships nationwide
5. Talent Development & Performance Monitoring:
• Train leadership and service teams
• Conduct evaluations and skill development programs
• Maintain a professional workplace culture
6. Achievements:
• Developed and standardized 130+ SOPs, enhancing consistency across all outlets
• Increased customer satisfaction scores by 18% within 2 months through sta training and service improvements
• Led successful execution of 20+ large-scale events.
• Reduced operational costs by 12% through improved purchasing practices and resource planning
• Launched daily lunch tra c campaign on Zalo OA, resulting in a 125% boost in weekday lunch sales