DINH QUANG THAO

Manager, AFBM, Hotel manger

I have great journey to work in the big group - TNH Holding Vietnam. We are the first company open the smart hotel around Vietnam. We build service touch points, concentrate on our target audience, and enhance service effectiveness. In addition, we put a lot of effort into creating multifaceted, all-encompassing, and customer-focused human resources.
- Working in core team who have responsible to open new hotel and resort of TNH Holding Vietnam.
- Assist to director of Food and Beverage in Head Office.
- Monthly report to Food and Beverage in Head Office.
- Join all the training to develop personal skills: Customer experience, Hotel Manager, FB Training ( wine, MICE, banquet..)
- Creative budget:
Creative FB budget for operation (from pre-opening to 6 months operation) with Finance Department.
Make OSnE and FFnE for each site.
Working and coordinating with supliers.
- Coaching and Training for HOD:
Make plan training for HOD especialy food and beverage supervisor.
Develop a set of operating standards and SOP, PnP.
Develop and nuturing talent àn constantly improving service quality.
- Sale and Marketing:
Follow up and build a business plan with HOD each site.
Working with marketing department to do marketing for whole year.
Support HOD to complete sales programs.
Identify marketing opportunities to promote food and beverage products.
Cost control to make sure that each site to follow up the food and drink cost.
Working with customer experience department to improve guests journey through emotions.
- Customer Service:
Follow up the realtime feedback system to evaluation guest experience.
Evaluate customer experience through questionnaires to improve service quality.
Tracking customer indicators on CRM system, and member management system: point, sale, revenue, evaluation.

- Provides leadership and counseling to subordinates, including creating and monitoring performance criteria;
- Encourages and assists the leadership team for food and beverage in managing salaries, food and beverage costs, and controllable costs;
- Exhibits honesty and integrity, leads by example, and makes use of interpersonal and communication abilities to motivate, inspire, and influence others.
- Hire, Train, and Oversee Staff:
Bartender interview questions, hiring bar staff, and building the team.
Make training plan and creation of all the bar staff training materials.
Schedule, assigned stations, and prepared the staff for the upcoming shift.
Focus on the staff’s growth, relevant learning materials and resources available for staff to continue their professional development.
- Lead Operations:
Follow up the standard of Melia Group and SOP in Melia Hanoi Hotel.
Follow up opening and closing checklists.
Weekly and monthly cleaning checklists.
Bartender duties checklists.
Training materials.
Shift changeover guidelines.
Emergency protocols.
Employee policies (time off, rules, uniforms).
Your full bar liquor list.
Making sure all the necessary bar equipment and supplies are stocked.
Optimal bar equipment layout.
-Maintain a Budget:
Set a budget for all of the bar’s expenses.
Maximizes resources, minimizes spending, and comes in under budget keeping the restaurant chart of accounts in a good state.
-Build Relationships with Clientele:
Serving guest the right way to take the high sevices.
Ensure that guests have excellent experience.
Handle guests complain.
Guest ofer to keep relationship with target customer.
- Drive Sales:
Monthly drink evaluation: After taking and analyzing their beverage inventory, a bar manager knows what drinks are the most profitable and what drinks are the most popular.
Make menu engineering, up-selling, mixology, and supplier discounts.- Provides leadership and counseling to subordinates, including creating and monitoring performance criteria; - Encourages and assists the leadership team for food and beverage in managing salaries, food and beverage costs, and controllable costs; - Exhibits honesty and integrity, leads by example, and makes use of interpersonal and communication abilities to motivate, inspire, and influence others. - Hire, Train, and Oversee Staff: Bartender interview questions, hiring bar staff, and building the team. Make training plan and creation of all the bar staff training materials. Schedule, assigned stations, and prepared the staff for the upcoming shift. Focus on the staff’s growth, relevant learning materials and resources available for staff to continue their professional development. - Lead Operations: Follow up the standard of Melia Group and SOP in Melia Hanoi Hotel. Follow up opening and closing checklists. Weekly and monthly cleaning checklists. Bartender duties checklists. Training materials. Shift changeover guidelines. Emergency protocols. Employee policies (time off, rules, uniforms). Your full bar liquor list. Making sure all the necessary bar equipment and supplies are stocked. Optimal bar equipment layout. -Maintain a Budget: Set a budget for all of the bar’s expenses. Maximizes resources, minimizes spending, and comes in under budget keeping the restaurant chart of accounts in a good state. -Build Relationships with Clientele: Serving guest the right way to take the high sevices. Ensure that guests have excellent experience. Handle guests complain. Guest ofer to keep relationship with target customer. - Drive Sales: Monthly drink evaluation: After taking and analyzing their beverage inventory, a bar manager knows what drinks are the most profitable and what drinks are the most popular. Make menu engineering, up-selling, mixology, and supplier discounts.
Skills: Point of Sale (POS) Systems · Opera · Banquet Operations · Management · Customer Service · Leadership · Communication

- Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
- Ensures customer satisfaction with all aspects of the restaurant and dining experience.
- Handles customer complaints, resolving issues in a diplomatic and courteous manner.
- Ensures compliance with alcoholic beverage regulations.
- Estimates food and beverage costs.
- Manages inventory and purchases food and supplies.
- Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
- Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.
- Collaborates with chefs to develop appetizing menus.
- Maintains sales records and tracks cash receipts.
- Prepares and submits operations reports and other documentation requested by the regional manager.
- Performs other duties as assigned.
*** Skill
- Strong leadership and management abilities.
- With a focus on customer service, excellent interpersonal skills.
superb time management abilities.
- Excellent attention to detail and organization.
- Knowledge of safety, sanitation, and other restaurant regulations.
- Competent with the Microsoft Office Suite or comparable programs (POS)- Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards. - Ensures customer satisfaction with all aspects of the restaurant and dining experience. - Handles customer complaints, resolving issues in a diplomatic and courteous manner. - Ensures compliance with alcoholic beverage regulations. - Estimates food and beverage costs. - Manages inventory and purchases food and supplies. - Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards. - Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service. - Collaborates with chefs to develop appetizing menus. - Maintains sales records and tracks cash receipts. - Prepares and submits operations reports and other documentation requested by the regional manager. - Performs other duties as assigned. *** Skill - Strong leadership and management abilities. - With a focus on customer service, excellent interpersonal skills. superb time management abilities. - Excellent attention to detail and organization. - Knowledge of safety, sanitation, and other restaurant regulations. - Competent with the Microsoft Office Suite or comparable programs (POS)
Skills: Team Leadership · Management · Sales Management · Customer Service · English · Communication