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Mai Huu Hoang Viet

Mai Huu Hoang Viet

Hồ sơ 5 sao 44 Lượt xem hồ sơ

Nam, 12/01/1985, 41 tuổi

133/60/1 Quang Trung, phường Gò Vấp, Hồ Chí Minh

Cập nhật: 13/04/2026

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Kinh nghiệm làm việc
Từ 10 đến 20 năm
Vị trí
Trưởng bộ phận/ Trưởng phòng
Mức lương mong muốn
30 - 40 triệu
Nơi mong muốn làm việc
HCMC
Ngoại ngữ
Tiếng Anh (Khá)
Quy mô công ty lớn nhất từng làm
N/A
Công việc mong muốn
Quản lý, điều hành, Ẩm thực

Giới thiệu bản thân

Over 15 years working in Hospitality and F&B Industry, I fully believed knowledge that could be learned, mindset could be changed, within good attitude, passion and trust in team mate we can make it happen. Put the people first, be proactive and try to put all things first.

Trình độ học vấn chuyên môn

Kĩ năng

Kinh nghiệm làm việc

Food & Beverage Assistant Manager - HOD tại FairField by Marriott Binh Duong

10/2022 → 7/2023 (9 tháng)

Việt Nam

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.

Food & Beverage Manager - HOD tại Silverland Ben Thanh Hotel

12/2023 → 8/2024 (8 tháng)

Việt Nam

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%.

D1 Concept tại Operation Manager - HOD

11/2024 → 5/2025 (5 tháng)

Việt Nam

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%.

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