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Dương Quang Định
19 Lượt xem hồ sơ
Nam, 12/04/1983, 43 tuổi
Tphcm
Cập nhật: 13/03/2026
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| Thống kê kết quả liên hệ của các nhà tuyển dụng | Số lượt | Thời gian liên hệ gần nhất |
|---|---|---|
| Liên hệ thành công | 0 | Chưa có |
| Liên hệ không thành công | 0 | Chưa có |
Từ 10 đến 20 năm
Trưởng bộ phận/ Trưởng phòng
40 - 50 triệu
Toàn Quốc
Tiếng Anh (Giỏi)
5 sao
Ẩm thực
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Kĩ năng
| Quản lý ẩm thực |
Kinh nghiệm làm việc
Food & Beverage Manager tại Lady Hill Sapa Resort
4/2023 → 5/2024 (1 năm )
Việt Nam
❖ Around 200 – 250 rooms (Villa, Bungalows, Rooms) ❖ All day dining (Hillside restaurant) 300 – 400 capacities ❖ Full ballroom 400 – 600 Capacities & 3 private meeting rooms ❖ Lobby Bar (Lounge), Sky Bar, Pool Bar, Coffee Shop (Trung Nguyen), Karaoke + Main Duties: - Supporting for General Manager to establish to follow the resort project - Develop the pre-opening business plans and budget - Maintain existing programs and develop new concepts that ensure the highest possible quality of hospitality service - Maximizes sales potential through aggressive marketing of the proper selection of all service department - Establish and maintain effective internal controls within the department - Recommends equipment to be used and is responsible for the proper selection of all food and beverage products
Food & Beverage Director tại CHARMANT SUITES HOTEL CẦN THƠ
5/2024 → 5/2025 (1 năm )
Cần Thơ
❖ Around 200 - 250 - Rooms ❖ All Day Dinning Restaurant (200- 300 capacities) ❖ Ballroom 1+2: 200- 800 capacities, and 4 private meeting rooms ❖ Lobby Bar (lounge) and Sky & Pool Bar + Main Duties: - Reporting for Hotel director in establishing the hotel project - Develop the pre-opening business plans and budget - Maintain existing programs and develop new concepts that ensure the highest possible quality of hospitality service - Recommends equipment to be used and is responsible for the proper selection of all food and beverage products - Combine with finance dept Re-new costing of all food & beverage menus (cost, items, recipe, SOP) - Training & Set up Banquet team - Establish targets, KPIs, schedules, policies, and procedures - Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards - Preserve excellent levels of internal and external customer service - Design exceptional menus, purchase goods, and continuously make necessary improvements
Food & Beverage Director tại STELIA BEACH RESORT
5/2025 → Hiện tại
Việt Nam
Around 100 – 120 rooms (Villa, Bungalows,) ❖ All day dining (Aroma restaurant) 100 – 200 capacities + 9 VIP private dining rooms ❖ Garden private dining (banquet) 400 – 600 Capacities ❖ (GOZO) Beer Brew House 250 up to 350 capacities ❖ Coffee Shop 200 up to 250 capacities ❖ Beach & pool bar 100 -150 capacities - Supporting for General Manager to establish to follow the resort project - Develop the pre-opening business plans and budget - Maintain existing programs and develop new concepts that ensure the highest possible quality of hospitality service - Maximizes sales potential through aggressive marketing of the proper selection of all service department - Establish and maintain effective internal controls within the department - Recommends equipment to be used and is responsible for the proper selection of all food and beverage products - Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
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