Mai Huu Hoang Viet

In-charge F&B departments & directly report to GM
Oryzza - All Day Dining Restaurant with the capacity 160 - 220 seats. Switching to Banqueting max 220 seats for events as BEO request.
Pool Bar with the capacity 96 capacity- 250 seats.
Switching to Banqueting max 250 seats for events as BEO request.
Coffee Lounge with capacity 30 seats.
Lai Thieu - Banquet functions room with 120 seats.
The Market - Convenience 24/7 store.
Establishment:
Key person done market research and propose promotion ideas, follow up with culinary, marketing, purchasing (Local Chicken Rice, Beer-Burger, Pool - BBQ,..)
Bring in entertainment, games and activities to Pool Bar and replaced the venue’s atmosphere.

In-charge F&B departments & directly report to GM
Smith's Kitchen & Bar - All Day Dining Restaurant (Capacity 160 - 220 seats). Switching to Banqueting max 220 seats for events base on BEO request. GYM/ Health Club/ Pool Bar combine within 26 seats.
Bason Cafe - Lobby Lounge (capacity 60 - 90 seats)
Establishment:
Creating fully department SOPs, propose and training to team.
Bring in entertainment to Smith's Kitchen & Bar and replaced the Dining’s atmosphere.
Key person to propose ideas, advises and feedback to re-build Menu from Food to Beverage. Created “Promotions Calendar” and cooperate with MKT, Kitchen drive to expected results. Building “Smith's Kitchen & Bar" on TripAdvisors. Current position #182/5000 outlets. Achievement:
Leading Bar team to make Beverage costing and re-build Beverage Menu.
Leading team to increase average check from 600k to 1,200k.
Leading team to reached highest F&B revenue/ P&L of Silverland Hospitality group:
Q1: Actual revenue higher than budget 20,6%.
Q2: Actual revenue higher than budget 14,2%.
Q3: Actual revenue higher than budget 18,3%.

In-charge Hi - End tier & directly report to CEO.
SORAE - Restaurant & Lounge - Japanese Cuisine Restaurant capacity 160 - 170 seats. SENS Dine & Wine - French Cuisine Fine Dining capacity 80 seats.
Establishment:
Revised fully both side operation SOPs, propose and training to team.
Bring in Sake Tasting Dinner Event 1st time to SORAE and replaced the weekly entertainment. Key person worked close with MKT team to bring in Sakura Event 1st time to SORAE.
Created “Seasonal Promotions Calendar” and cooperate with MKT, Kitchen drive to expected results.
Bring back “SORAE" on TripAdvisors. Current position #75/7650 Restaurants in HoChiMinh. Increasing “SENS" on TripAdvisors. Current position #61/7650 Restaurants in HoChiMinh. Achievement:
Leading Bar team to make Beverage costing and re-build Separately Drinks Menu.
Leading team SENS to increase average check from 750k to 1,000k. Leading team SORAE to increase average check from 850k to 1,200k. Leading Hi - End tiers to reach higher Revenue Quarterly Target:
Q1: Actual revenue higher than target 5,6%.
Q2: Actual revenue higher than target 4,2%.