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Việc làm thêm
Lê Sĩ Hoàng ( Aka : Harry )
866 Lượt xem hồ sơ
Nam, 26/04/1990, 35 tuổi
82 Trần QUốc Toản, Tây Lộc, Huế, THừa Thiên Huế
Cập nhật: 31/10/2024
Thông tin liên hệ
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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
Thỏa thuận
Toàn Quốc
Tiếng Anh (Giỏi)
500 - 999
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Đại Học Duy Tân - Đà NẴng
quản trị kinh doanh - du lịch - Đại học
2008 → 2011
Kĩ năng
| Team Leadership | |
| Strategic thinking | |
| Training and Leading | |
| Computer & Microsoft office |
Kinh nghiệm làm việc
Sun Group | Owner Representative - Operational tại SHG
1/2022 → 1/2023 (1 năm )
Hà Nội
Maintain complete control and coordination between the Business Owner and the operating party and also ensuring all service level agreements are in compliance. Annual Business plan preparation with a detailed focus on revenue forecasting for the Hotel project or business. Ensuring that the initiated hotel project is managed and completed satisfactorily by liaisoning with the required team of qualified experts like architects, planners, specialist consultants. Advice on concept design and operational functionality of the hotel infrastructural designs at every stage of development. Selection of Hotel management company and continual ongoing liaison between the Owner and Hotel Management company once the Hotel or Resort is fully functional. All advice concerning rebranding of the Hotel or Resort.
F&B Manager | operation manager tại AHS | Eastin Hotel & Residences Ha Noi
1/2021 → 12/2021 (10 tháng)
Hà Nội
•Directly responsible to the General Manager for the overall supervision and function of all food and beverage employees, operati on, facilities, sales and costs, and department profit. •Analyze food and beverage operations from the standpoint of operating costs, increasing sales, efficiency, sanitation, and merch andising principles. •Making specific corrections and recommendations necessary for optimum performance. •Reports directly to the General Manager for assignment and instruction, coordinating his function and activities with other Department Heads. •Meets periodically with subdepartment heads to review the operation and discussed methods of improving procedures and ways to m eet unusual business demands. •Meet customers of special function and its arrangement. Furnish guidance to subdepartment heads on employees training, public r elation, and sales promotion. •Keeps aware of trends practices and equipment in food and beverage preparation and service in the hotel and restaurant fieldsth rough actual visits. •Provide functional assistance and direction to F&B outlets heads in all matters about Food and Beverage operation and issue inst ruction as the need arises. •Supervise and coordinate all menu making, pricing, food presentation, sanitation, Food, and Beverage promotion, always ensurefo od and service qualities. •Direct weekly food and beverage department meetings covering all necessary subjects about the proper function of the respective department, including future banquet function and operating problems. •Engaged, guided F&B staff through proper coordination with the Human Resources Manager, Sub Department Heads. •Make a daily inspection of all F&B outlets including restaurants, bars, storerooms, and other areas under the control. •Submit monthly F&B reports to the General Manager, which show the difference in Sales and cost figures? The report must alsoinc lude the profit and loss statement and describe what has been done to increase sales
F&B Manager | operation manager tại Melia Ho Tram Beach Resort
10/2018 → 6/2020 (1 năm 8 tháng)
Hồ Tràm, Bà Rịa - Vũng Tàu
Effectively managed a young team of over 80 employees in 3 restaurants, 2 bars, 1 in room/villa dining, 1 coffee lounge and 1 banquet & catering Developed and implemented F&B activities/business plan and strategy; identified and exploited new opportunities Proactively participated in all facets of the company and worked closely with other executives in order to sustain growth and stabilize the services and resort's business. Interviewed and hired new employees, ensuring that the department's staffing needs were met. Built and maintained professional relationships with owners, potential partners, investors and suppliers Led and managed monthly & weekly meetings with the board of outlet managers; oversaw all the F&B operations. -------------------------------------------------------------------------------------------- Delivered 92% to 2019 Revenue target ( with in 8 operation months from the company’s grand opening on 21st Apr ) by corporate with other executives to built the business strategy that focus on volume and maximize the supplier sponsor & its benefit per contract Addressed a months-long trend of declining room sales performance over the world and overcame reduced spending of customers due to the global impact of COVID-19 disease by instantly took the customer protection actions, applied a new-to-customer all-in-villa F&B service offer that included in room rate, achieving 185% to 2020 first 6 months revenue target. Won the leader of the quarter
Cum Restaurants & Bar Managers tại InterContinental Phu Quoc Long Beach Resort
10/2017 → 10/2018 (1 năm )
Phú Quốc, Kiên Giang
Managing and monitoring the construction progress of a fine dinning restaurant (LAVA) during the construction process Managed a pool bar (OMBRA) covers a huge operation area that including 2 main swimming pools, 1 water play area for kids and a beachfront which have 152 sunbeds in total (at that time), which brought in the highest F&B revenue for the first 6 months of 2018 (solf opening) with beverage cost 18% - 22% (average beverage cost: 24.5%). The original built-in menu system & copies that are still in use today with highly effective and contributes largely to cost control and F&B net profit for the company during the COVID-19 outbreak. Coordinated for monitoring other outlets including: an ADD restaurant 248 seats (Sora & Umi), a beach front restaurant (Sea Shack) 114 seats, a banquet & catering that having 8 meeting rooms & 1 ballroom with total capacity is 1400 seats The main trainer for the assistants and supervisors' team for beverage knowledge and accompanying service skills. From there we have made a guy name Huynh Nghi, he became the Champion of the first bartender competition held in Phu Quoc in 2018 for the southern area of Viet Nam. He is the GM of the bar name Ink360 now, one of the most famous one in PQ that place on the highest floor of InterContinental Phu Quoc building. Responsible for F&B talent search and recruitment activities. many of people that i have found, brought in and trained still are current members at the company at positions from employees to supervisors and high management level. many of them have had promoted Meeting regularly with key suppliers to discuss new products, flaws in existing products, maximize discounts, sponsorships Ensure that quality of food, beverage, service provided are consistently maintained
Cum Restaurants Managers tại Fusion Phu Quoc Resort and Spa
1/2017 → 10/2017 (8 tháng)
Phú Quốc, Kiên Giang
Training/Mentoring staff as per schedule Cost control for beverage items to deliver the highest result to reach the revenue target Provided tools, knowledge and maintained Hygiene & Food Safety in all the outlets Lead by example; promote teamwork and quality service through daily communication and coordination with key department heads. Insures that grooming and general appearance of all staff follow the hotel policies and standards Lead, trained, showed and guided the team to meet and exceed guests' expectations Thorough knowledge of all menu items and all types of set-up, and be able to pass the knowledge to staff Create loyal casual labor team Be responsible in keeping our property safe and secure Understand and ensure your staff understanding IHG Brand Standard related to your department Recommended changes to these standards Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. Initiate action to correct a hazardous situation and notify supervisors of potential dangers. Log security incidents and accidents in accordance with resort requirement
Beverage Consultant tại Salinda Phu Quoc Resort and Spa
3/2016 → 1/2017 (10 tháng)
Phú Quốc, Kiên Giang
Discussed, consulted to F&B director to review the number of sold and re-selected target customers for the new and extra opportunity revenue Review, rebuilt and redesigned beverage list that more attractive and easier to go with for the main customer market Contacted, exchanged with suppliers to rebuild wine list and made better contract with more benefits/sponsor on every quarter of the year. Be responsible for the regular update, addition, subtraction of wines, vintages, etc. on the Wine List. Built and develop programs, trained and guided employees on beverage knowledge to ensure that they understand what they know about the items that can help them to built confidence themselves in approaching, selling during their conversation with customers.
Head mixologist tại Six senses Con Dao Resort
4/2015 → 3/2016 (10 tháng)
Côn Đảo, Bà Rịa - Vũng Tàu
Responsible for the constant training of the Staff Thorough knowledge of all menu items and all types of set-up, and be able to pass the knowledge to staff Perform/ behave as per Six Senses leadership competencies Manage all requests made by guests, or special request from guest that your staff reported to you Be responsible for the regular update, addition, subtraction of wines, vintages, etc. on the Wine List. - Whilst liaising with the Restaurant manager and the Director of F&B. Ensure that proper mise-en-place is prepared for each service
Bartender, Barista, Mixologist tại InterContinental Da Nang Sun Peninsula Resort
6/2012 → 4/2015 (2 năm 10 tháng)
Đà Nẵng
Follow the training plans. Full co-operation to any colleague requiring assistance in a prompt, caring and helpful manner. Follow the F&B manuals are always update with the following: Sequence of Service, SOPs, Opening and Closing Check Lists, Side Duties and Food and Beverage Platting Guide. Sharing guest feedback to the manager. Conduct shift briefings, department meeting to ensure hotel activities and operational requirements are known Observe staff’s performance, give constructive feedback when need it. Perform Services behaviors in daily operation basic towards the guests. Handle guest’s requests, or escalate to higher levels and/or relate departments when need it. Open and close the shift, ensure effective shift hand over Check on the bar set up. Ensures that the bar is set according to the standard or instructed by the Manager. Be responsible for taking down food & beverage orders from patrons and ensure that the orders are correct & arrive promptly
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