Thạch Be Sum

Thạch Be Sum

Hồ sơ 5 sao vàng 20 Lượt xem

Giới thiệu bản thân

Results-driven management with extensive experience across international five-star hotels, luxury integrated resorts, premium seafood restaurants, and high-volume banquet operations. Proven expertise in leading multicultural teams, optimizing restaurant profitability, implementing five-star service standards, and delivering exceptional guest experiences for VIP and corporate clients. Strong background in operational excellence, labor and cost control, SOP development, luxury tableside service, and leadership development. Passionate about building high-performing teams while consistently driving service excellence and sustainable business growth.

Facebook Twitter Linkedin
Thông tin & hồ sơ đính kèm

Thông tin cá nhân

Họ và tên
Thạch Be Sum
Giới tính
Nam
Ngày sinh
15/02/2001, 25 tuổi
Địa chỉ
Song Lộc, Vĩnh Long
Cập nhật
26/07/2026

Thông tin cơ bản

Kinh nghiệm làm việc
Từ 5 đến 10 năm
Vị trí
Outlet Manager
Mức lương mong muốn
Tùy chỉnh
Nơi mong muốn làm việc
Toàn Quốc
Ngoại ngữ
Tiếng Anh (Giỏi), Khác (nêu rõ tại giới thiệu bản thân) (Giỏi)

Công việc mong muốn

Lĩnh vực

Kỹ năng

Mong muốn về công việc

Giải thưởng

Trình độ học vấn chuyên môn

Kinh nghiệm làm việc

SUPERVISOR tại THE GRAND HO TRAM STRIP THE GRAND BISTRO FRENCH FINE DINING; JU BAO XUAN CHINESE FINE DINING; LARGE-SCALE BANQUET OPERATIONS

Việt Nam

Leadership & People Development: Directed a diverse, multicultural FOH service team across multiple flagship luxury culinary concepts; conducted intensive pre-shift briefings (Line-ups) and cross-trained staff on high-end resort hospitality standards. Operational Excellence & SOPs: Maintained strict international fine-dining operating guidelines; seamlessly synchronized floor and kitchen tempos during high-profile casino/resort banquet events (Boxing campaign, Music concert, Wedding party) and complex degustation menu executions. Financial & Cost Control: Audited daily Point-of-Sale (POS) transactions, monitored premium beverage/wine cellars inventory, and actively minimized breakages and operating expenses (OS&E) across outlets. Tableside Service & Guest Experience: Enforced impeccable silver service, professional wine decanting, and luxury resort etiquette; successfully served as the main point of contact for high-roller casino guests and officers.

ASSISTANT RESTAURANT MANAGER tại ROYAL SEAFOOD - PREMIUM ROYAL SEAFOOD RESTAURANT

192 Ly Tu Trong

(Seafood Retail, High-Volume Seafood House (400 seats) & Banquet Events (150 seats)) Leadership & People Development: Spearheaded the comprehensive restructuring of the FOH organization; built and executed a 4-tier capabilities-driven training and examination blueprint tailored for Supervisors, Captains, Full-time, and Part-time personnel to align team competencies. Developed Reviews Strategies to enhance brand recognition. Operational Excellence & SOPs: Engineered and strictly audited SOPs, SOS of FOH (hygiene standard; wine and silver service techniques, large-scale convention coordination; optimized the shift-handover transition shifts to eliminate operational blindspots, etc). Financial & Cost Control: Optimized food costs and minimized inventory shrinkage by establishing strict controls for premium live seafood assets; implemented rigorous waste management protocols with the Head Chef to maximize gross profitability. Tableside Service & Guest Experience: Personally managed VIP relations, officers, and corporate banquet accounts; standardized luxury tableside live-seafood presentation and wine-pairing etiquette to achieve an exceptional dining experience.

Thông tin tham khảo

Hình ảnh