Kho tài liệu 
Chuyên trang đào tạo 
Việc làm thêm
Nguyen T.H Ngau Vivian
1648 Lượt xem hồ sơ
Nữ, 23/09/1988, 35 tuổi
Ho Chi Minh
Cập nhật: 23/03/2024
Thông tin liên hệ
Hồ sơ ứng viên có số điện thoại, email và bao gồm 1 cv đính kèm.
| Thống kê kết quả liên hệ của các nhà tuyển dụng | Số lượt | Thời gian liên hệ gần nhất |
|---|---|---|
| Liên hệ thành công | 0 | Chưa có |
| Liên hệ không thành công | 0 | Chưa có |
Từ 10 đến 20 năm
Tổng giám đốc/ Giám đốc
Thỏa thuận
Tiếng Anh (Giỏi), Tiếng Pháp (Trung bình)
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 | |
| Marketing | |
| Smile system | |
| Fine Dining | |
| Pha chế | |
| Training |
Kinh nghiệm làm việc
Country General manager tại Ola Group Management
10/2023 → Hiện tại
Ho chi minh
October 2023 – present • In charge of F&B development and operation at all F&B properties in Ola investment portfolio, including signature brand Ola Hale Hawaiian restaurant, recently purchased B3 restaurant groups, and other F&B projects in the pipeline, with over 200 staffs. • Setup SOP, PnP and service standards for the whole operation. • Generate brand awareness through marketing and promotion campaigns. • Generate revenue through monitoring menu performances, creating F&B promotions, revamping menus, customer experience management and providing upselling training to the team. • Building up customer databases and customer loyalty program.
Head of Food and Beverage - NOVADREAMS tại CT công viên giải trí NovaDreams (member of Novagroup)
6/2021 → 8/2022 (1 năm 2 tháng)
Hcm
(Internal promotion) • Report to CEO • Setting up and operating country-wide FB units in Entertainment, Recreation and Attraction properties of Nova Group, with more than 30 outlets in current operations and in the pipeline, from trendy food trucks, classic coffee bistro, to fine dining restaurants. • Building, realizing FB concepts with rich variety of business modules, service styles and themes. • Recruiting and training operation teams in various roles. • Completely create SOPs and hand craft the training program for all FB positions. • Build marketing / sales strategy for the departments, across the region, from Phan Thiet, Ho Tram to Da Lat. • Source and negotiate with key suppliers/partners to strengthen and expand the business.
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 → 6/2021 (8 tháng)
HCM
• Report to Director of Business Development • 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 the complete pre-opening process of all current Hospitality projects and in the pipeline, with wide range from 5 star hotels/resorts to boutique hotel. • Experience coordinating with top brands, including Accor Hotels, Minor, Centara and more from prelim comcepts to post-opening.
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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