Nguyễn Lê Hoàng Giang

I am seeking an opportunity to work in a professional, stable, and growth-oriented environment where I can contribute my experience in operations management, administration, and human resources. I hope to grow together with the company by bringing a strong sense of responsibility, a continuous improvement mindset, and adaptability to enhance overall efficiency. At the same time, I look forward to further developing my professional skills while creating long-term value for the organization.

- Supervise daily F&B operations across the restaurant, kiosks, and golf course facilities, ensuring smooth service delivery and compliance with brand standards and SOPs.
- Lead, schedule, and deploy F&B associates according to business demands, while monitoring performance, productivity, attendance, grooming, and service standards.
- Coach and develop team members through on-the-job training, performance feedback, and continuous support to build a motivated and high-performing team.
- Oversee inventory and asset control, including receiving, stock movement, FIFO/FEFO, par levels, expiry management, stocktaking, and variance investigation.
- Ensure compliance with food safety, hygiene, occupational safety, equipment maintenance, and all opening, closing, and operational control procedures.
- Maintain high standards of food and beverage quality and guest service, proactively handling guest feedback, complaints, incidents, and operational issues.
- Coordinate with internal departments and suppliers to support daily operations, events, and special business requirements.
- Analyze operational performance and implement improvements to workflows, manpower utilization, service efficiency, cost control, loss prevention, and overall guest experience.
I decided to leave my previous position because I was looking for an environment where I could better utilize my strengths, particularly my English communication skills and international hospitality experience. I am now seeking a role that is more aligned with my long-term career goals, where I can contribute more actively, take on greater responsibilities, and continue to grow professionally.

• Led the development of brand identity and intellectual property,
including logo creation and product industrial design.
• Developed and optimized sales and production processes to
improve efficiency and reduce operational costs.
• Built and maintained strong relationships with 100+ key clients,
driving customer loyalty and business growth.
• Established integrated sales, HR, and production management
systems to support business operations.
• Managed internal accounting, documentation, and legal
compliance for the business.
• Delivered after-sales service and customer support, enhancing
customer satisfaction and long-term retention.
• Organized corporate events and team activities to support internal
engagement and coordination.

• Completed professional hospitality training following the service
standards of JW Marriott.
• Selected as a founding team member during the pre-opening phase
of JW Marriott Savannah Plant Riverside District.
• Contributed to restaurant setup, operational preparation, and
service workflow development before the official opening.

• Delivered professional banquet and restaurant service for the hotel
guests, private events, and international tour groups.
• Provided service across multiple dining outlets within the hotel,
including Mekong – Asian Bistro & Bar, Thai Garden – Royal Thai
Cuisine (14 points – Gault & Millau), La Cucina – Pizza & Pasta (13
points – Gault & Millau), and Penthouse 360° Rooftop Bar.
• Provided menu recommendations and upselling strategies to
enhance the dining experience and increase revenue.
• Conducted inventory monitoring and stock reporting to supervisors
and management.
• Maintained strict compliance with HACCP food safety and hygiene
standards.
• Communicated effectively with international guests using basic
German language skills

• Strong knowledge of Chinese cuisine and dining culture.
• Provided professional service to Chinese tour groups and local
guests.
• Assisted in event and banquet setup to ensure smooth operations.
• Delivered sales consultation and effective upselling to maximize
revenue.
• Prepared daily sales and revenue reports.
• Performed inventory monitoring and reported stock levels to
management
• Ensured compliance with food safety and hygiene standards.
Business Operations Management
• Able to communicate in basic Chinese with customers.

• Strong knowledge of traditional Swiss cuisine.
• Provided service for international tour groups and local guests,
ensuring high customer satisfaction.
• Assisted in event setup and banquet preparation.
• Supported kitchen operations through food preparation and cooking
assistance.
• Delivered sales consultation and effective upselling to increase
revenue.
• Prepared daily sales and revenue reports.
• Managed inventory checks and reported stock levels to supervisors.
• Maintained cleanliness and hygiene standards across the restaurant
area.