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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
INTERNATIONAL COLLEGE OF HOTEL MANAGEMENT, ADELAIDE, AUSTRALIA
International Hotel Management - Cao đẳng
2012 → 2016
LE CORDON BLEU, ADELAIDE, AUSTRALIA
Hospitality Management - Cao đẳng
2016 → 2018
Kĩ năng
Kinh nghiệm làm việc
FOOD & BEVERAGE MANAGER tại SENNA HUE HOTEL – Hue City
2/2019 → 6/2021 (2 năm 4 tháng)
Hue City
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%
OUTLETS MANAGER tại THISKYHALL SALA CONVENTION CENTER - Ho Chi Minh
10/2023 → 6/2024 (8 tháng)
Ho Chi Minh
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
RESTAURANT MANAGER tại STOKER – Thảo Điền, District 2, Ho Chi Minh
10/2024 → 4/2025 (6 tháng)
Ho Chi Minh
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
Operation Manager tại MENAS VIETNAM – YUM FOOD VILLAGE & GALAXY LOUNGE
4/2025 → Hiện tại
Ho Chi Minh
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