Nguyen Van Nga
28 Lượt xem
Giới thiệu bản thân
With over 28 years of extensive experience in Hospitality and F&B Management, I am a seasoned operations leader with proven expertise in optimizing business performance, building high-performing teams, and ensuring service excellence. Skilled in system development, process implementation, recruitment, and training, I have successfully managed large-scale hotel and restaurant operations while driving revenue and profitability.
Hồ sơ ứng viên có số điện thoại, email và bao gồm 1 cv đính kèm.Thông tin cá nhân
- Họ và tên
- Nguyen Van Nga
- Giới tính
- Nam
- Ngày sinh
- 28/08/1972, 53 tuổi
- Địa chỉ
- 97/12 Đông Tư, Lái Thiêu, Thuận An, Bình Dương
- Cập nhật
- 21/04/2026
Thông tin cơ bản
- Kinh nghiệm làm việc
- Trên 20 năm
- Vị trí
- Tổng giám đốc/ Giám đốc
- Mức lương mong muốn
- 50 - 60 triệu
- Nơi mong muốn làm việc
- Toàn Quốc
- Ngoại ngữ
- Tiếng Anh (Khá)
Công việc mong muốn
- Quản lý
- điều hành
Kỹ năng
Mong muốn về công việc
Giải thưởng
Trình độ học vấn chuyên môn
Kinh nghiệm làm việc
Group General Director & Group F&B Director tại TTC HOSPITALITY GROUP (TTC Airport Hotel | TTC Tower Hoang Van Thu | TTC Tower Ly Thuong Kiet | TTC Angor Hotel, Cambodia)
Việt Nam• Oversaw all F&B operations across 63 provinces. • Conducted market research, analyzed trends, and adjusted business strategies accordingly. • Designed operational and sales & marketing plans for pre- opening and daily operations. • Supervised asset management, ensuring consistent service standards. • Recruited and trained management and department heads.
Operations Director tại TAN SON NHAT HOTELS GROUP
Việt NamReporting to General Director • Responsible for overseeing the entire F&B division, including Buffet Restaurant, Blue Lounge Coffee, BBQ Restaurant, VIP Dining, In-Room Service, Hotpot Restaurant, Sky Fine Dining, Seafood Restaurant, Banquet & Conference Services. • Managed and supervised departmental operations to maximize profitability and ensure top-quality service. • Set service quality standards and drove continuous improvements to enhance guest satisfaction. • Represented the group in welcoming VIP & VVIP guests and personally handled critical complaints. • Led recruitment and training of managerial staff, ensuring a strong leadership pipeline. • Chaired planning, procurement, restaurant renovations, and operational meetings.
Google
Facebook
Zalo