Kho tài liệu 
Chuyên trang đào tạo 
Việc làm thêm
Chris Lim Wen Di
128 Lượt xem hồ sơ
Nam, 18/02/1987, 38 tuổi
55 Đinh Đạt, Sơn Trà, Da Nang, Vietnam
Cập nhật: 13/02/2020
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
20 - 30 triệu
Tiếng Anh (Khá)
500 - 999
Ẩm thực
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Kĩ năng
| Teamwork | |
| Kỹ năng nghiệp vụ. | |
| Quản lý |
Kinh nghiệm làm việc
• Assistant Banquet Manager tại Faber Peak (Sentosa Leisure Group)
4/2015 → 6/2016 (1 năm 2 tháng)
Singapore
• Ensure smooth operational flow by assisting meeting planners on-site and liaising Banquet Coordinator with regard to staffing; • Tally the necessary bills and checks at the end of the shift before submission to the Finance office; • Ensure all function rooms are fully set not just only in accordance to requirements/ instructions as stated in Banquet Event Order (BEO) but to be responsible for the smooth running of functions to ensure guest stratification; • Supervise subordinates effectively so that guest’s satisfaction is achieved, and disciplines subordinates whenever necessary; • Coordinate individual functions with respective Sales Manager/Executive to understand fully understand guests’ needs; • Plan and coordinate all relevant details of individual events from the information available on the BEO with subordinates and department concerned; • Administrate post function report after end of function, and to identify the problems and suggest solutions to Director of Banquet Operations/Banquet Operations Manager when appropriates; • Handle special projects and assignments as assigned by Director of Banquet Operations/Banquet Operations Manager; • Keep track of inventory and maintain operation equipment; • Set up training and service training
• Banquet Operation Manager tại Conrad Centennial Singapore
6/2016 → 9/2017 (1 năm 3 tháng)
Singapore
• Approaches all encounters with guests and colleagues in a friendly, service-oriented manner • Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded • Remains alert of complaints and/or unsatisfied guests and responds appropriately to ensure guest satisfaction • Coordinates with other staff and departments to arrange for the delivery of requested services • Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service • Ensures all functions are set and staff is prepared and organized before required time on BEO • Inspects table place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive • Ensures proper setting of buffet tables and other food service tables • Arranges for and ensures proper sequence of service for each event • Monitors banquet team members to ensure all operating procedures are followed • Supervises clearing and post function cleanup and garbage removal • Maintains clean and orderly back areas, pre-function areas and storage areas • Assures that all china, glassware, silverware, linen, etc are returned to their proper locations after each event • Supervises the handling, storage, and security of all catering service equipment, including catering vehicles and golf carts • Ensures staff training programs are implemented and measured regularly • Conducts regular staff meetings to build rapport and ensure colleagues are well informed • Provides colleagues with a work schedule each Thursday by 2pm • Clearly projects the visions of the department and measures progress • Conducts quarterly reviews of colleagues performance and provides council as needed • Meticulously plans events with captains to ensure execution is achieved at the highest level • Conducts regular meetings with catering managers and catering director to ensure the needs of the clients are being met • Conducts regular meetings with the catering managers, director of F&B as well as the catering director to continuously evaluate strategies and ideas for enhancements to benefit the guests experience • Conducts interviews carefully outlining the functions of the position for which a potential colleague is being interviewed for • Ensures payroll is reviewed and finalized as set forth by the policy of the resort • Reviews scheduling and labor needs to meet the guests needs as well as maximize efficiency
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