TRẦN NGỌC CÁT VINH

- Professional working environment.
- Foreigner Management.
- Preferential and attentive welfare/benefits.
- Free-accommodation and 2-3 meals/day. Or allowance for accommodation, meals and other fees.

Good Rate.
GPA: 3.6/4

- Managed administrative tasks, records, and communication between the F&B department and other divisions; updated staff files and certifications; handled timekeeping, payroll summaries, monitored staffing levels, and supported recruitment planning.
- Prepared and tracked reports on HR, revenue, expenses, purchasing, and inventory; created spreadsheets and statistical data as required.
- Monitored purchasing plans and delivery schedules; coordinated to ensure sufficient supplies, tools, and equipment for operations.
- Updated and responded to customer bookings; ensured accurate information and timely communication with relevant teams.
- Assisted in coordinating events, banquets, conferences, and promotional programs; liaised between kitchen, service, and marketing teams.
- Supervised compliance with food safety, hygiene, and occupational health standards; promptly reported any incidents.
- Organized meeting schedules, prepared documents, took minutes, and reminded teams of important deadlines.

* Customer Service
- Delivered prompt, friendly, and accurate service in line withcompany guidelines.
- Resolved customer issues adhering to Group standards, andtrained employees on customer interaction and behavior.
* Product Quality
- Ensured top-notch food and beverage quality, achieving 100%customer satisfaction.
- Maintained timely product preparation and presentationstandards through daily line checks.
* Employee Management
- Directed hiring, assignment, training, and motivation ofrestaurant personnel.
- Conducted employee evaluations based on activity,disciplinary actions, work attitude, and job performance.
- Assessed potential employees to develop the management team.
* Restaurant Operation
- Communicated effectively with other management staff.
- Implemented marketing and promotional programs in stores.
- Maintained company standards on equipment, facilities, andgrounds through a preventative maintenance program.
- Managed business operations effectively, controlling profit andloss, expenses, and taking actions to achieve restaurant goals.
- Ensured adherence to cash handling procedures andmaintained adequate food and beverage inventories.
- Scheduled staffing efficiently to match sales volume andservice levels.
* Cost & Sale Control
- Completed all duties and responsibilities accurately and ontime.
- Reported irregular activities and issues to superiors.
- Controlled monthly sales and costs of goods and operations.
- Managed import and export of warehouse items, comparedinventory, and handled slow-moving, expired, and nearexpired goods.
- Checked bills on the system and offered suitable productprices.
* Hygiene Auditing
- Ensured strict adherence to all control points of foodproduction and services.
- Fully trained all food and beverage handlers as peroperational requirements.
- Conducted regular food safety audits in all food and beverageareas of the hotel.
- Demonstrated awareness of occupational and environmentalhealth and safety policies.
- Conducted regular inspections of all areas and recommended corrective actions to protect workers from hazardous work methods, processes, or materials within designated food production areas.

- Screening, interviewing, hiring, and training restaurant staff.
- Managing restaurant staff's work schedules.
- Conducting regular inspections of the restaurant to determine whether proper standards of hygiene and sanitation are maintained.
- Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
- Checking in on dining customers to enquire about food quality and service.
- Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
- Monitoring the restaurant’s cash flow and settling outstanding bills.
- Reviewing customer surveys to develop and implement ways to improve customer service.
- Resolving customer complaints in a professional manner.

* Customer service
- Ensure prompt, friendly and accurate service according to company guidelines
- Resolve customer issues according to the Group's standards. Instruct Employees how to interact and behave with Customers
* Product quality
- Ensure food quality and 100% customer satisfaction.
- Ensure timely product preparation and presentation meets company standards and sales volume by use of daily line checks.
- Ensure maintenance of restaurant cleanliness and sanitation according to company guidelines and government standards.
* Employee management
- Direct hiring, assignment, training, motivation to restaurant personnel.
- Employee evaluation based on activity, disciplinary action, work attitude and job performance.
- Assess potential employees to train & develop the inherent Management team.
- Communicate effectively with other management staff.
* Restaurant Operation
- Implement marketing and promotion programs in stores.
- Ensure company standards on equipment, facility, and grounds are maintained by using a preventative maintenance program
- Maintain and develop business operations of the store effectively. Control Profit & Loss, expenses and take appropriate actions to achieve the Restaurant's goals.
+ Ensure the adherence of all cash handling procedures.
+ Monitor and maintains adequate food and beverage inventories.
+ Schedule staffing in an effective manner ensuring sales volume and service levels.
- Complete all duties and responsibilities according to the process and manage on time with accuracy.
- Report to superiors on irregular activities and issues.

I assist the Supervisor with activities coordination of the guest services team to deliver an excellent experience while supporting the team and ensuring compliance with health and safety requirements. Besides, I'm responsible for the organization and coordination of the team, attendance to the guest of the Restaurant:
1. Management of goods and property, performs the transfer of goods and materials across sectors
2. Resolve problems and complaints of guests
3. Train and supervise staff, distribute tasks to staff
4. Assure the service always in standard and highest quality
5. Communicate with other employees at the restaurant, cordinate the work of all staff, in order to maintain the constant quality of the service
6. Identify the sector operational necessities and inform the supervisor
7. Support the supervisor on bureaucratic issues and team development
8. Track Food and Beverage monthly inventories
9. Follow up the procedures according with the check list.
10. Report all the problems, situations and result of work to the supervisor or manager.

Undergoing/passing 2 months of training FB knowledge and skills.
Working as a waiter in 5-star restaurant in standard
Serving guests according to SOS.
- Providing excellent wait service to ensure satisfaction
- Taking customer orders and delivering food and beverages
- Making menu recommendations, answering questions and sharing additional information with restaurant patrons
Keeping hygienne in the working area.

Serve buffet, clear and resetup table. Assure guest satisfaction.
Prepare buffet instruments and utensils for buffet service for all dining meals in the restaurant.

I worked in many coffee shops and cafeterias in my hometown - Can Tho to cover my everyday needs, study fees and to help my family.
Tasks: welcome and seat guests, show menus, take orders, serve drinks and foods. Keep working place in good hygiene.

I used to be an English and Maths Tutor for Primary, Secondary and Highschool Student

tranthehuykt@gmail.com - 0931515090

tonidygico@gmail.com - 0823584036

darryritumalta90@gmail.com - 0398005913