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Nguyen T.H Ngau Vivian

Nguyen T.H Ngau Vivian

Hồ sơ 5 sao 1042 Lượt xem hồ sơ

Nữ, 23/09/1988, 33 tuổi

Ho Chi Minh

Cập nhật: 14/05/2022

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Kinh nghiệm làm việc
Từ 10 đến 20 năm
Vị trí
Tổng giám đốc/ Giám đốc
Mức lương mong muốn
Thỏa thuận
Nơi mong muốn làm việc
Toàn Quốc, HCMC, Đà Nẵng, Quảng Nam, Kiên Giang
Ngoại ngữ
Tiếng Anh (Giỏi), Tiếng Pháp (Trung bình)
Quy mô công ty lớn nhất từng làm
1.000 - 4.999

Giới thiệu bản thân

Trình độ học vấn chuyên môn

Swiss Hospitality Management School, Switzerland

Hotel and Event Management - Đại học

2008 → 2011

Graduated with Merit in Event Management Various internships with respectable hotels in Switzerland

Kĩ năng

Quản lý
Quản lý nhân sự
Pre opening
Kế toán
Product knowledge
Smile system
Fine Dining
Pha chế

Kinh nghiệm làm việc

Assistant Food and Beverage Manager tại Banyan Tree Lang Co

1/2012 → 7/2014 (2 năm 5 tháng)

Lang Co, Hue

Pre – opening task force • Report directly to Area Director of Food and Beverage • Set up SAFRRON – the signature restaurant of Banyan Tree Lang co, Vietnam from the beginning - September 2012, and succeeded in making it the top performer in the property even till today. • Responsible for operation of Banyan tree resort’s 5 F&B outlets including All Day Dining restaurant, Beach restaurant, Fine dining restaurant, Lounge Bar, In room dining and Banquet • Generate revenue by managing Revenue reports, preparing and executing promotion activities. • Manage departmental costs by analyzing P&L reports, control inventory and manage costs of products • Take part in recruiting, training, coaching and discipline the team of 30 staff. • During my time with Banyan tree Lang Co, I’ve successfully reached and maintained above 90% of guest satisfactions at all outlets for over a year.

Head of Pre opening - Hospitality section tại Novaland group

10/2020 → / (1 năm 7 tháng)


Responsible for coordinating with designer team, project team and hotel operators as main contact point, managing project timeline, ensuring progress of critical paths as well as reviewing concepts, technical layouts of all hotel/resort projects in pre opening stage. Oversee pre-opening of over 20 projects in the pipeline

Director of food and beverage tại Wyndham Grand Cam Ranh

5/2019 → 10/2020 (1 năm 5 tháng)

Cam Ranh, Khanh Hoa

Managing both FB and Kitchen for a large F&B operation Assist General Manager with Pre opening tasks including building budget, building supplier/partner relationships Build F&B concepts and setup for multi F&B outlets from casual dining, fine dining, to whisky and cigar bar Create F&B menus, including wine menus, beverage menus and banquet packages Handle pricing strategy, marketing plan and activity schedule for department in collaboration with other departments Responsible for hiring, training and coaching pre-opening team

Book author tại Optart Publisher, Switzerland

6/2018 → Hiện tại

Zürich, Thuỵ Sĩ

Co-author of a book project - 'Best of Vietnamese Cuisine' Opt Art creates upmarket top quality books since 2013. Our best known series are the Art and Culture Chronicle, Opt Art Magazine and the Culinary Chronicle. For our Culinary Chronicle series, we visit and interview top class awarded chefs. These international awarded books can be found at library of professional chefs and passionate connoisseurs.

Food and Beverage Director tại Accor hotels

3/2015 → 8/2017 (2 năm 5 tháng)

Quảng Nam, Việt Nam

DIRECTOR OF FOOD AND BEVERAGE - MGALLERY BY SOFITEL HOI AN FEB 2016 - AUGUST 2017 • Responsible for operation and revenue management of F&B outlets operation including All day dining restaurant, Pool Bar, In room dining and Banquet • Report directly to General Manager • Setting up F&B service and product standards. • In charge of FB team and Kitchen team (including Stewarding) • Generate revenue through managing menu performances, F&B promotions, custom made beverage and wine list, customer experience management and providing upselling training to the team. • Work with Executive chef for managing menus and food cost. • Maintain within budget of beverage costs by controlling daily bar inventory process and maintaining balance of cost in/cost out • Choosing, hiring, coaching and training team of over 50 staff • Working on pre-opening task force for Mgallery Hoi An’s Phase 2, the extension of 3 more F&B outlets – concepting, budgeting, FFE, OSE listing, building manning guide. FOOD AND BEVERAGE MANAGER - PULLMAN BEACH DA NANG RESORT MARCH 2015 - JAN 2016 • In charge of daily F&B outlets operation including All day dining restaurant, Beach lounge, Lobby Lounge, In room dining and Banquet. • Ensure providing the guests with best service experience possible by managing and checking service standards, identifying training needs and providing guidance for staffs, especially outlet leaders. • Responsible for setting up service SOPs and key operating procedures. • Work with Chef for managing menus and food promotion. • Controlling logistic for Banquet and Functions team • Managing budgets and P&L of department • Controlling daily bars’ inventory process and maintaining balance of cost in/cost out • Generate revenue by managing menu performances, customer satisfaction and upselling. • Recruiting, training, coaching team of 80 staff members • Handling VIP guests personally

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