Crestcom Vietnam

Danang University of Economic

HEAD OF HOTELS & RESORTS tại CEO Group

Steering CEO Group’s hospitality portfolio of 1,600+ keys across Novotel Phu Quoc Resort, Best Western Premier Sonasea Phu Quoc Best Western Sonasea Villas, and Wyndham Garden Sonasea Van Don, with Novotel Cam Ranh set to debut in 2026. Accountable to the Board for financial growth, brand compliance, and long-term asset value. · Rooms & Revenue: Drove +12% ADR, +43% total revenue uplift through OTA mix optimization, upsell program, and direct-booking campaigns. · Sales & Marketing: Partnered with Sales to grow corporate/MICE share by 15%, introduced dynamic pricing tools and targeted campaigns (domestic & Korea/China source markets). · Finance: Full P&L accountability for 1,600+ keys, delivering 45% GOP margin; implemented monthly owner reports with NOI projections vs. budget. Raised non-room revenue share 32% → 41%, reduced OPEX by 5B VND/year via solar energy & digital systems, and implemented workforce restructure to keep payroll ratio flat despite expansion. · Owner & Brand Relations: Key liaison with brands for franchise agreements, audits, and compliance reviews. Protects owner assets, guides managers to maximize their strengths, and ensures alignment with ownership goals. Represents the Group in government inspections, ensuring all hotels remain fully compliant with legal and brand standards. · Project & Pre-Opening Leadership: Leads projecting, budgeting, and pre-opening planning for new developments, ensuring operational readiness and brand compliance from concept to launch. · Awards & Recognitions: Haute Grandeur Global Awards (Best All-Inclusive Family Resort Asia, Best MICE Resort Vietnam); Luxury Lifestyle Awards 2025 – Best Luxury Family Beach Resort in Vietnam; Booking.com Traveller Review Award 2025; Trip.com Best Trip 2025.

DIRECTOR OF FOOD & BEVERAGE tại Novotel Da Nang Premier Han River

· Grew F&B revenue by +49% YoY, delivering 37% GOP despite market headwinds through strategic development, training, and service excellence. · Directed state banquets and VIP events for Heads of State, ensuring flawless execution under strict standards of service, hygiene, and security. · Managed 2,500 covers/day and generated 1B+ VND daily revenue during DIFF, redesigned operations to uphold 5-star quality while cutting labor costs by 30% YoY. · Launched a new reservation & feedback system, boosting customer base and driving +159% social media engagement. Achieved the highest HACCP audit score in recent years through rigorous food safety compliance and staff training. · Created and positioned new F&B concepts (Asian Fusion Fine Dining, Asian Market Buffet, Tiki Bar, Brunch Lounge) with thematic menus and seasonal promotions.

CLUSTER PRE-OPENING DIRECTOR OF FOOD & BEVERAGE | BAY HOTELS & RESORTS (SINGAPORE)| tại Bay Hotels & Resorts from Singapore

· Opened two 5-star properties — Bay Resort Hoi An and Bay Capital Da Nang — under Bay Hotels & Resorts within 6 months, then transitioned to IHG brands (Vignette Collection & Crowne Plaza). Oversaw final build-out, FF&E/OS&E, and full brand compliance. · Designed business plans, menus, pricing, and promotions across 7 outlets (Mediterranean & Fusion restaurants, Italian & Spanish Lounges, Banquet, Room Service, Club Lounge). · Delivered 29% GOP within 3 months, with F&B revenue reaching 45% of room revenue, while maintaining full budget and timeline compliance. · Built and trained a high-performing F&B team, sustaining 97% occupancy with 100% positive service reviews. · Partnered with Marcom & Sales to align sales plans, banquet menus, and online campaigns, driving market penetration. · Introduced advanced F&B management technologies in coordination with IT.

Assistant Director of Food & Beverage tại Caravelle Saigon

· Directed 8 outlets & 120+ staff, driving a +17% GOP through strategic initiatives. · Rolled out a customer service training program, boosting guest satisfaction from 89% → 95% within 6 months. · Improved efficiency, increasing daily covers by +19% with no added costs. · Launched staff recognition and accountability programs, lifting employee satisfaction +23% and cutting turnover –50%. · Re-established banquet standards post-renovation, achieving 3B VND monthly revenue and high guest satisfaction. · Introduced a catering sales program, doubling revenue from 1.2B → 2.6B VND annually. · Navigated the pandemic by transforming outlets for safe dining and launching digital ordering/delivery, retaining 90% of revenue (2020–2021).