Nguyên Trần

Highly organized and proactive Food and Beverage professional with a strong background in luxury hotel operations,
team leadership and service excellence. Proven ability to comprehensively manage F&B activities, optimize performance and develop a strong, cohesive team. Proficient in training, planning, rostering and project coordination within dynamic, fast-paced environments. Eager to apply this experience to a Restaurant Manager role and drive brand success.

Oversee and optimize daily restaurant operations, ensuring the highest standards of food quality, service delivery, and ambiance maintenance.
Actively participate in departmental project coordination, ensuring timely completion of initiatives and strict adherence to critical deadlines.
Manage roster arrangement and staff scheduling to ensure optimal staffing levels for smooth operations.
Assist in evaluating guest satisfaction and revenue targets.
Handle guest requests and issues in a timely, professional, and courteous manner to ensure high guest satisfaction and loyalty.
Developed, monitored, and constantly refined restaurant-specific training methods and standard operating procedures (SOPs) for new hires and ongoing team development.
Responsible for supervising and maintaining hygiene and maintenance for all areas, ensuring the highest standards are always met.
Inspect all areas daily before opening according to fixed standard checklist and ensure full adherence to the closing duties.
Assisted the Outlet Manager with any detailed or outlined tasks to support overall departmental goals.
Recommend hiring, promotions, and dismissal to the Outlet Manager.

Designed and implemented a comprehensive on-the-job development program   for over 30 restaurant employees
Managed the daily operations of the outlet, including a team of 15 members, ensuring seamless service delivery.
Successfully handled guest requests and resolved issues to ensure high satisfaction and loyalty.

Coordinated and provided daily pre-shift briefings as well as continuous internal training sessions covering menu knowledge, wine pairing, service sequences, and conflict resolution.

As a major connector between the service team and management, I effectively communicated feedback, problems, and opportunities for development, fostering a collaborative and high-performing environment.

Engaged and entertained guests as a Presentator for "Le Petit Chef - The smallest chef in the World!", a unique 3D culinary experience, enhancing guest satisfaction and dining ambiance.
Facilitated interactive dining experiences, guiding guests through the narrative and culinary journey presented by the animated chef.
Collaborated with the culinary and service teams to ensure seamless integration of the entertainment with food and beverage service, contributing to a memorable guest experience.

Ensured operational efficiency and adherence to brand standards, receiving commendations for a smooth and successful launch.
Played an important role in the successful pre-opening and launch of new Highland Coffee locations,
Led the onboarding and full training of a new team of over 50 baristas and staff members,
Developed, monitored, and continuously refined store-specific training processes for new hires, with a focus on product knowledge
Developed detailed operational preparedness reports, maintained confidential records on new store setup and initial performance