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Từ 5 đến 10 năm
Trưởng bộ phận/ Trưởng phòng
12 - 20 triệu
Đà Nẵng
Tiếng Anh (Khá)
N/A
Ẩm thực
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Đại Học Quảng Nam
Quản Trị Kinh Doanh - Đại học
2008 → 2012
Kĩ năng
Pha chế | |
Teamwork | |
Giao tiếp | |
English | |
Tin học văn phòng |
Kinh nghiệm làm việc
Restaurant Manager tại Mercure French Village by Accor Group
11/2016 → 7/2017 (7 tháng)
Đà Nẵng
Assist in the operations, ensure that guest satisfaction is monitored and where appropriate, rectified throughout their meal experience. Assist in the preparation of the department Sales and Marketing plans. Ensure that the outlets operational budget is in line and cost are strictly controlled maximizing profitability. Maximize profitability of the restaurant by increasing turnover (revenues andcovers) as a first priority and controlling costs as a second priority. Ensure guest needs and guest expectations are met by providing an efficient and professional service. Liaise with the Kitchen to ensure a consistently good standard of food quality, efficient profitability and creative presentation. Hiring of new staff for the restaurant in coordination with HR Department and F&B Office. Handles guest's complaints politely, promptly and professionally, communicates with duty manager and senior F&B management timely. Liaise with Engineering to ensure all furniture, lighting and other outlet features are in full and clean working condition. Liaise with Purchasing to ensure the efficient supply ofbeverages. Liaise with Stewarding to ensure a high standard of cleanliness, maintenance and adequate provisions of operation equipment. Ensure that a monthly training plan is established, maintained and carried out according to the standards provided in the "Train the Trainer Training" with all documentation submitted to HR timely. Plan, organize and carry out food and beverage promotions in order to drive revenue and awareness for the restaurant and hotel. Be responsibility include Restaurants/Bars and Room Service, event. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.
Food & Beverage Outlet Manager tại Avani Quy Nhon Spa & Resort
7/2017 → 1/2018 (6 tháng)
Quy Nhơn, Bình Định
Responsible for handling and managing the entire cuisine of the resort, meet the needs of customers, ensuring the quality of the food and beverage are the best. Retain hotel brand credibility and profitability. Organizing, managing, and overseeing if running business smoothly. Assosiate with all HODs to have all guest information. Responsible for inspection, supervision of reparation, layout, service, food quality, beverage, equipment, hygine, and safety for food and beverage department. Encourage, coordinate, and building the team with integrity in order to focus on one purpose Create food and beverage training system. Associate with Chef for updating the buffet and a la carte menu, SOPs, and solution for marketing and advertisement for food and beverage. Building, maintaining good relationship with guests to make sure they have perfect dining experiences, and looking for potential customers. Welcome and keep an eye on VIP guests. Dealing with guest feedbacks, complaints.
Phó quản lý bộ phận ẩm thực tại Belle Maison Parosand Danang Hotel
1/2018 → 12/2018 (10 tháng)
Đà Nẵng, Việt Nam
Manage all the corners of Food and Beverage department operations. Operation: Create SOPs, SOS for food & beverage service and food product, maintain the highest standard for food and beverage department. Training: Build Food and be training system, train all food and beverage staff for all levels. Associate with DOSM in order to create promotions to meet the FB target. Associate with Executive Chef in order to create breakfast, a la cartmenu. Create beverage & wine list base guest need Associate with Chef Accountant in order to look for the suppliers with best price. Make all job descriptions for all staff, associate with HRM in order to SOP of recruitment.