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Nguyễn Tấn Tài

Nguyễn Tấn Tài

Hồ sơ 5 sao 44 Lượt xem hồ sơ

Nam, 01/05/1998, 28 tuổi

Bình Thạnh Sài Gòn

Cập nhật: 05/07/2026

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Thông tin liên hệ

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Kinh nghiệm làm việc
Từ 1 đến 3 năm
Vị trí
Trưởng bộ phận/ Trưởng phòng
Mức lương mong muốn
20 - 30 triệu
Nơi mong muốn làm việc
HCMC
Ngoại ngữ
Tiếng Anh (Trung bình)
Quy mô công ty lớn nhất từng làm
5 sao
Công việc mong muốn
Ẩm thực
Lĩnh vực
Khách sạn/ Khu căn hộ, Resort/ Khu Du lịch, Nhà hàng/ Bar/ Pub

Giới thiệu bản thân

I am an experienced Food & Beverage professional with a strong background in hotel and resort operations, specializing in restaurant management, revenue growth, cost control, and team leadership. Throughout my career, I have successfully managed multi-outlet operations, ensuring exceptional guest experiences while maintaining operational efficiency and profitability. My expertise includes budgeting, P&L management, menu engineering, inventory control, payroll optimization, and implementing service standards aligned with international hospitality practices. I have consistently focused on improving key performance indicators such as Average Check Value (AVC), RevPASH, food cost, beverage cost, labor cost, and guest satisfaction scores through data-driven decision-making and hands-on leadership. Beyond daily operations, I am passionate about developing high-performing teams. I believe that consistent coaching, clear performance expectations, and a positive working culture are essential to achieving sustainable business results. I have experience leading cross-functional teams, coordinating with culinary, sales, marketing, and front office departments to execute promotional campaigns, special events, and revenue-generating initiatives. I consider myself a proactive and adaptable leader who thrives in fast-paced hospitality environments. My approach combines operational discipline with commercial thinking, allowing me to identify opportunities to increase revenue while enhancing service quality and operational standards. As I continue my career, my goal is to take on greater leadership responsibilities within internationally recognized hotel brands, contributing not only to financial performance but also to building strong service cultures and long-term business growth. I am committed to continuous learning and believe that effective leadership, innovation, and guest-centric service are the foundation of a successful Food & Beverage operation.

Trình độ học vấn chuyên môn

Dual Vocational training center - AKH Dueshaut

Restaurant Specialist - Cao đẳng

2016 → 2019

Learning and practicing simultaneously, along with internships at hotels and restaurants in the city. From service, cooking, bartending, to operational and control aspects, and specialized professional knowledge. Knowledge of multinational cuisines, food, drinks, wine, and coffee, etc.

Kĩ năng

Food & Beverage Operations Management
P&L Management & Budget Control
Revenue Management & Menu Engineering
Food Cost, Beverage Cost & Payroll Control
KPI Analysis (AVC, RevPASH & GOP)
Team Leadership & Staff Development
Guest Experience & Service Excellence
Inventory & Procurement Management
SOP Development & Quality Assurance
Sales, Marketing & Event Management

Kinh nghiệm làm việc

Restaurant and Bar Manager tại Flamingo Cát Bà Resort

10/2023 → 2/2025 (1 năm 4 tháng)

Hải Phòng

COL maintained at 18–20% of gross revenue — profitable even at 15% occupancy. 50%+ of department's 2024 revenue target driven by main outlet after post-Typhoon Yagi recovery. 25% reduction in training costs via structured on-the-job training framework. 30% reduction in energy consumption in Q4 2024 through facility system optimization. Implemented monthly KPIs & individual sales targets — boosted accountability and upselling. Co-directed social media strategy & Sea Beach Club events; revitalized local tourism engagement.

Food and Beverage Manager tại TAG Golf and Resort

6/2025 → 12/2026 (1 năm 5 tháng)

Ninh Binh

20% uplift in service quality metrics; guest complaint rate held below 1%. Formulated 2026 departmental budgets & strategic manpower plans. Engineered VIP/VVIP service protocol — premium amenity standards & butler-style program. Spearheaded full F&B concept revamp: menu engineering, product realignment & brand collateral. Directed high-profile international events: Junior Thailand & Eagle Thanh Hoa Tournaments. Led comprehensive asset & inventory review — standardized data, eliminated discrepancies

Pre- opening F&B project manager tại CTY TNCP The Winds Phú Mỹ

11/2025 → 1/2026 (2 tháng)

Phú Mỹ

Led the pre-opening project from concept development through grand opening execution. Developed operational layouts, zoning plans, and NSO roadmaps aligned with business objectives. Established operating budgets, manpower structures, and labor cost models. Standardized OS&E, FF&E, equipment specifications, and operational tools. Implemented SOPs, F&B costing systems, inventory controls, and revenue management processes. Directed construction coordination, system implementation (POS/CCTV), and opening readiness.

Food and Beverage Cónultant tại Lẩu khô qua " Đắng Mà ghiền "

1/2026 → Hiện tại

HCM

Led the standardization of operating systems for a high-volume restaurant concept. Developed the NSO toolkit to accelerate future branch openings and scalability. Designed organizational structure, manpower plans, and operational workflows. Established SOPs, service standards, and internal control procedures across the business. Implemented Food & Beverage Cost controls, inventory management, and reporting tools. Developed KPI frameworks and performance measurement systems to support expansion readiness.

Mong muốn về công việc

To leverage my expertise in Food & Beverage operations, financial management, and team leadership to drive operational excellence, enhance guest satisfaction, and maximize business performance. I aspire to contribute to a progressive hospitality organization where I can lead high-performing teams, optimize revenue and profitability, and deliver exceptional dining experiences. My long-term goal is to advance into a senior leadership role such as Assistant Director of Food & Beverage or Director of Food & Beverage within an internationally recognized hotel brand, continuously creating sustainable growth through innovation, strategic planning, and service excellence.

Giải thưởng

Quản lý có nhiều đóng góp tích cực 2024 - Flamingo Cát Bà Resort

6/2026

Là quả lý tích cực hỗ trợ các outlet, khiêm nhiệm nhiều outlet, bar và có nhiều phương án xử lý khiếu nại khách hàng tại cơ sở

The best staff of the month - Caravelle Sài Gòn

6/2026

Là nhân viên thực tập sinh duy nhất được công nhận là best staff ở Caravelle năm 2017

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