Có kinh nghiệm quản lý trong lĩnh vực nhà hàng và giải trí

Specialized Hotel and Restaurant – Hoa Sua School (2001 – 2002) Certificate – Restaurant service Training Courses – THE HANOI CLUB Customer care and service(November 2008) – ALMAZ, VINGROUP, HANOI Food Safety (2014) Management Skills

* Club Manager (2014 – 2015) KTV Almaz (VINGROUP) • Developing standard recipes which allow the Bar KTV to operate at an acceptable the cost of beverage and to ensure that the monthly forecasted Food Cost and Beverage is achieved • Adhering to the established operating expenses and ensure that all costs are controlled • Assisting the Entertainment Director in efficiently managing the operation of Entertainment Department, according to the established concept statement • Ensuring that the par stocks is adequately equipped • Monthly inventory checks on all operating equipment and supplies. • Controlling the requisitioning, storage and careful use of all operating equipment and supplies. • Conducting daily pre-shift briefings to employees on preparation, service. • Planning the outlet duty roster and work schedules to ensure that the all outlet is adequately staffed to handle the level of standard • Ensuring that the outlet is kept clean and organized, both at the front as well as the back of house • Training and managing Entertainment personnel and manage /coordinate all related service activities. * Restaurant Manager (Dec 2015 – February 2016) BAO SON PARADISE • Training and managing restaurant, retail, banquet personnel and managing/coordinating all related F&B activities • Estimating beverage consumption and requisition and purchasing order • Coordinate with Chef to planning and pricing menus • Ensuring proper equipment operation/maintenance; and ensuring proper safety and sanitation in Restaurant, Retail and Banquet • Manage Restaurant, Retail and Banquet personnel with responsibility, discipline, performance reviews. * Operation Manager (Nov 2016 – March 2017) GOODFELLAS ITALIAN-AMERICAN KITCHEN (VIET AU INTERNATIONAL) • Training and managing bar and table service personnel and managing/coordinating all related restaurant activities • Estimating beverage consumption and requisition and purchasing order • Monitoring actual financial results; taking corrective actions as necessary to help assuring financial goals are met. • Standardizing services to ensure consistent quality • Planning and pricing menus • Ensuring proper equipment operation/maintenance; and ensuring proper safety and sanitation in Restaurant. • Planning & executing monthly trainings for all waiter • Monthly inventory on all operating equipment and supplies. • Controlling the requisitioning, storage, and careful use of all operating equipment and supplies. • Conducting daily pre-shift briefings to employees on preparation, service, and menu. • Liaising with the Food & Beverage Department on daily operations and quality control • Handling guest enquiries in a courteous and efficient manner and report guest complaints or problems to GM if no immediate solution can be found and assure follow up with guests. • Planning the outlet duty roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business

được làm việc trong môi trường chuyên nghiệp, lâu dài, công bằng và thẳng thắn