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PETER VU

PETER VU

Hồ sơ 5 sao bạc 36 Lượt xem hồ sơ

Nam, 21/01/1992, 34 tuổi

AN THỚI,ĐẶC KHU PHÚ QUỐC,AN GIANG

Cập nhật: 04/10/2026

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Kinh nghiệm làm việc
Từ 3 đến 5 năm
Vị trí
Giám sát
Mức lương mong muốn
12 - 20 triệu
Nơi mong muốn làm việc
Kiên Giang
Ngoại ngữ
Tiếng Anh (Khá)
Quy mô công ty lớn nhất từng làm
5 sao
Công việc mong muốn
Ẩm thực
Lĩnh vực
Resort/ Khu Du lịch

Giới thiệu bản thân

Results-driven Banquet & Bar Captain with 8 years of hands-on experience in luxury hospitality, including 2.5 years in leadership roles at Pullman Phu Quoc Beach Resort (Accor Group). Proven track record managing high-volume events up to 500 guests, leading cross- functional teams, optimizing inventory control, and delivering 5-star service standards. Seeking a Banquet Supervisor / F&B Outlet Supervisor position to leverage extensive event operations expertise, team leadership skills, and beverage management experience to drive operational excellence and guest satisfaction.

Trình độ học vấn chuyên môn

Kĩ năng

Kinh nghiệm làm việc

BARTENDER tại PREMIER VILLAGE PHU QUOC RESORT (Accor Group)

2/2023 → 1/2024 (11 tháng)

Mui Ong Doi, An Thoi Ward, Phu Quoc, Kien Giang Province, Vietnam

• Delegated daily tasks, designed weekly work schedules, and optimized stang to boost team productivity. • Mentored and trained 6 new hires on bar procedures, cocktail recipes, hygiene protocols, and resort service standards. • Conducted monthly full inventory audits; implemented tighter controls to reduce beverage variance below 3%. • Coordinated with department heads to execute special events and resolve operational issues in real time.

Banquet & Bartender Captain tại PULLMAN PHU QUOC BEACH RESORT (Accor Group)

2/2024 → Hiện tại

Bai Truong Beach, Duong To, Phu Quoc, Kien Giang Province, Vietnam

• Lead end-to-end operations for Grand Ballroom (300 guests), Boardroom (20 guests), and outdoor events including galas & beach weddings up to 500 guests, ensuring flawless execution and guest satisfaction. • Analyze and implement detailed Banquet Event Orders (BEOs) to direct room setup, table arrangements, and service sequencing; all areas fully prepared 45 minutes prior to service. • Conduct pre-shift briengs, assign station responsibilities, and supervise live operations, resolve on-site issues promptly to maintain uninterrupted service flow. • Oversee table settings, buet layouts, and food/beverage presentation to meet 5-star quality standards. • Manage bar operations serving 150–200 guests nightly; lead bar team to deliver consistent, high-quality drinks with fast turnaround. • Control beverage inventory: manage daily stock-in/stock-out, prepare ingredients & garnishes 24 hours in advance, and ensure full bar setup complete 45 minutes before opening. • Verify billing accuracy, process payments, and collect host signatures — zero nancial discrepancies recorded.

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