Kho tài liệu 
Chuyên trang đào tạo 
Việc làm thêm
Huỳnh Lê Nguyên Khang
896 Lượt xem hồ sơ
Nam, 28/08/1978, 46 tuổi
187/8 Điện Biên Phủ, Đa Kao, Quận 1, Hồ Chí Minh, Việt Nam
Cập nhật: 22/09/2021
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 5 đến 10 năm
Trưởng bộ phận/ Trưởng phòng
30 - 40 triệu
HCMC
Tiếng Anh (Giỏi)
5 sao
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Columbia Management
Hospitality Management - Cao đẳng
2006 → 2009
Kĩ năng
| Teamwork | |
| Tin học văn phòng | |
| Giao tiếp | |
| Kỹ năng nghiệp vụ. | |
| English |
Kinh nghiệm làm việc
HEAD of F&B Operations tại Renaissance Riverside Hotel Saigon
9/2020 → / (4 năm 7 tháng)
Hồ Chí Minh
HEAD of Food and Beverage Operations: - Manage and operator all F&B department ( Chinese restaurant, Buffet restaurant, Bar & Lounge, Banquet and Conference) and day-to-day operations within budgeted guidelines and to the highest standards. - Focusing mainly on the development and customer care of Club Marriott (Loyalty Program). Resolving complaints and responding to customer feedback directly at the hotel or on Facebook fanpage, Tripavisor, Google review... Plan sales and customer care monthly by quarter. - Take primary responsibility for maintain P&L based on principles such as: control costs, manage operating expenses, finding ways to increase revenue by daily, monthly, quarterly and anualy. - Co-ordinate inspection of building, hotel, restaurants and public areas to find out any areas that do not comply with hotel standards then there will be corrective action, coordinate with the engineering technical team and the security to maintain and activate the fire alarm system of the building. - Monitoring and set the cost of decoration of bonsai in the landscape of restaurants. Is a core member of the fire protection rescue team and first aid training team.
Assistant Food and Beverage Manager tại Lotte Hotel Saigon
4/2019 → 9/2020 (1 năm 5 tháng)
Ho Chi Minh City, Vietnam
- Responsible for all the food and beverage operations, which including Banquet Operations , Atrium Buffet Restaurant, Lobby Lounge, Pool Bar... - Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. - Demonstrates knowledge and proficiency of all applicablefood and beverage laws and regulations. - Develops and implements business plan for food and beverage.
Banquet Operations Manager- Outlets Manager tại IHG- InterContinental Saigon Hotel
12/2012 → 3/2019 (6 năm 2 tháng)
Ho Chi Minh City, Vietnam
Mainly incharge Banquet operations, lobby lounge and buffet restaurant ( while no manager at the restaurant). Coordinate the Sales Managers bookings as it relates to sleeping rooms, function rooms and other accommodations the guest may have for groups of over 50 cumulative room nights. Coordinate convention activities by performing the following duties: Contact, review with client F&B meeting space, guest room needs and arrange special considerations in contract. Produce all paperwork to make event happen: BEO's - all food and beverage and meeting needs, i.e., rooming list, limo requests, special room service needs, group resumes, billing info. Meet and greet client, formal pre-con or informal. Making sure rooms are correct, all needs of client are met and any problems and make sure convention goes as planned. Close out file by checking billing, room pick up, thank you letter, processing commissions, rebates, etc. Review all Food and Beverage that are entered into function books and assist with problems. Review function book to see where better use of space can be found. Ensure commitments are placed according to capabilities and advise Director of Sales & Marketing inconsistencies. Review and approve all reports produced by the department. Track F&B revenue, variance report and distribute. Prepare and assist in collection of attrition and cancelation fees. Books and details catering only events. Books and finalize all catering events that are in conjunction with a group or convention. Yearly competitive analysis of banquet costs/pricing of menus/development of new menus and supplemental menus/food and beverage minimums/room rental costs. Participates in Manager on Duty (MOD) program adhering to the schedule as and when required. Participates in lobby meet/greet program.
Assistant Banquet Manager tại IHG-InterContinental Asiana Saigon Hotel
6/2009 → 12/2012 (3 năm 5 tháng)
Ho Chi Minh City, Vietnam
Oversee day-to-day operation, planning and long term outlook of all events/activities held in the hotel/banquet hall. Analyze banquet event orders, communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer’s expectations. Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis. Monitor and control banquet budget (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service. Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs and to ensure an optimum level of service, quality and hospitality. Supervise human resources in the banquet area to retain and motivate associates, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, recommend discipline and termination, as appropriate.
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