Ngô Quang Hải

Full time, Khanh Hòa, Phú Quốc, HCM

- Build and develop business plans and strategies for each restaurant chain in charge, ensuring the achievement of annual sales and profit targets.
- Advise Operation Director in operating system development, ideation and creation of new concepts.
- Develop a plan to achieve the assigned sales and profit targets.
- Develop human resource schedule, job description, salary structure... for all employees in the chain of restaurants in charge.
- Develop and control the implementation of standards, processes and regulations that are oriented for restaurant operations throughout the system.
- Organize the implementation and control the performance of management software; propose measures and applications of modern and advanced information management system suitable to the operation model of the restaurant system.
- Directly coordinate with contractors, construction units and related departments to ensure new projects are opened on schedule.
- Coordinate with sales and marketing departments to build sales and marketing plans for the restaurant and organize according to the plan approved by the CEO.
- Organize, monitor and follow up the promotions according to the approved plan.
- Prepare annual operating budget, supervise the implementation of the approved budget; analyze, evaluate and propose remedial measures in case of budget difference, especially overspending, ensuring real profit for the restaurant system.
- Effectively control and evaluate the operating costs of the restaurant system, ensuring the rational and efficient use of consumables.
- Conduct statistical research, collect data, analyze market research, F&B market supply and demand and competitors.
- Build good relationships with agencies, organizations, local authorities... Directly represent the restaurant to solve related issues within its authority.
- The restaurant's representative signs contracts with customers to use the restaurant's services and implements the implementation of the contract's contents within the assigned authority.
- Actively looking for sources of diners for the restaurant, building good relationships with VIP guests and loyal customers.
- Prepare financial reports, analyze profit and loss situation, etc. to offer timely solutions to improve revenue for the restaurant.
- Building a strong human resources team in both quality and quantity: participating in recruitment, training and chairing staff development programs. Regularly review performance and continuously provide feedback regarding goals, targets and performance. Manage the training and coaching of the successor staff.
- Organize irregular and periodic meetings to monitor and deploy the restaurant's business activities.
- Report regularly (weekly, monthly, quarterly, annually) or irregularly to Operation Director on the business results of the restaurant.
- Perform other duties as assigned and requested by Operation Director.

- Responsible for monitoring, managing and operating daily operations including managing quality food and beverage.
- Responsible for speak and working with agencies and departments on legal documents procedures, operating licenses, etc. asked from the authorities.
- Make business plan overall.
- Analyze monthly, quarterly and annual financial reports.
- Implement control procedures to minimize errors, fraud and waste.
- Support the strategic development direction for the COO in the areas of responsibility and proactively communicate instructions to the staff to achieve and exceed the set goals.
- Identify and implement cost reduction in operation.
- Training professional skills for subordinates.
- Perform employee reviews and manage all HR related issues.
- Propose and implement promotions to increase revenue.
- Other tasks
- Report directly to COO.

- Consulting business ideas for investors.
- Representing the investor to negotiate with partners.
- Searching for suppliers for investors.
- Monitoring construction progress.
- Coordinate with department manager to build SOP, regulations, recipes of food & beverage for restaurant & coffee model.
- Build business plans, advertising for brands
- Training skill for team manager.
- Training skill control cost, cargo and revenue.
- Responsible for all activities until the opening with the investor.

- Establishment of a franchise department consisting of the following departments: administrative personnel, Sales & Marketing, accounting and operation department.
- Negotiate contracts with franchisor partners.
- In charge of 4 franchised brands: Highlands Coffee, Hotpot Story, King BBQ, King A la carte.
- Build process and operating model for franchise department.
- Ensure the franchisor's standards and at the same time meet the standards of Muong Thanh Group.
- Build business plan for each brand.
- Control costs and revenue for each brand.
- Control the goods of the whole chain.
- Analyze financial reports for each brand.
- Build plan to maximize profits and reduce costs for each brand.
- Training management skills for restaurant managers.
- Report activities and be responsible to the Chairman of Muong Thanh Group.

- In charge of the F&B department: 6 restaurants (1 food court restaurant, 2 restaurants for group and 3 A la carte restaurants), 22 fast food stores and 15 vending machines with more than 350 Staff.
- Set up Food court to diversify the operating model of the F&B department.
- Responsible for all activities of the F&B department including kitchen and restaurant department.
- Build operation procedures for each operation model.
- Build business plan for the F&B department.
- Propose new ideas to develop better services and revenue.
- Work with Sales & Marketing to create events to increase revenue.
- Control expenses and revenue periodically.
- Control cargo periodically.
- Analyzing financial reports periodically
- Training skill for staff.
- Support other department.
- Report to General Manager.

- Pre-opening team
- Make annual plans for the restaurant.
- Introducing new ideas to help the hotel grow better of service and revenue.
- Make and run events to up revenue.
- Control cost and revenue every month and year
- Control cargo monthly.
- Report to Manager frequently.
- Handling the guest complaints.
- Trainning skill for team member.
- Support for colleagues of other department.
- Follow the standards of resort.
- Attention to feel about the service of guest.
- Ensure the highest guest satisfaction after leaving the restaurant.

- Run events to up revenue.
- Control cargo monthly.
- Introducing new ideas to help the hotel grow better of service and revenue.
- Report to Manager frequently.
- Handling the guest complaints.
- Completion of IHG training.
- Support for colleagues of another department.
- Follow the standards of the brand.
- Attention to feel about the service of guest.
- Ensure the highest guest satisfaction after leaving the restaurant.

craig.hicks@visehospitality.com

hang.nguyen@visehospitality.com