Kho tài liệu 
Chuyên trang đào tạo 
Việc làm thêm
Nguyen Thi Kim Oanh
174 Lượt xem hồ sơ
Nữ, 25/02/1987, 38 tuổi
243/53/9R Ton Dan street, Ward 15, District 4, HCMC
Cập nhật: 12/08/2021
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
Giám sát
20 - 30 triệu
Toàn Quốc
Tiếng Anh (Khá)
5 sao
Ẩm thực
Giới thiệu bản thân
Trình độ học vấn chuyên môn
Ho Chi Minh City College of Economics
Associate Business Administration – Import & Export - Cao đẳng
2010 → 2013
Kĩ năng
| Teamwork | |
| Giao tiếp | |
| Kỹ năng nghiệp vụ. |
Kinh nghiệm làm việc
Operation and training manager tại Vatel restaurant - Vatel international business school (France)
5/2020 → / (5 năm 8 tháng)
120Bis Suong Nguyet Anh, Phuong Ben Thanh, District 1, Hcmc
• Managing budgets, planning menus • Ensuring compliance with licensing, hygiene, health & safety guidelines. • Promoting & marketing the restaurant business. • Responsible for main power planning, budgeting & employees for operations. • Handling & solving customer inquiries complain & any problem occurs. • Preparing staffing, sale reports. • Keep statistical and financial records. Maintaining and improving profitability. • Training and driven the students & team members following the high-quality service standards. • Developing the training content for Vatel program.
Event organizer tại Herves Dining Room - Michelin Stared Chef dining room
11/2020 → 3/2021 (3 tháng)
20 Nguyen Van Huong, Thao Dien ward, D2, Hcmc
• Event planning, design and production while managing all project delivery elements within time limits • Communicate with clients to identify their needs and to ensure customer satisfaction HCMC, Vietnam • Conduct market research, gather information and negotiate contracts prior to closing any deals • Provide feedback and periodic reports to stakeholders • Propose ideas to improve provided services and event quality • Organize facilities and manage all event’s details such as decor, catering, entertainment, transportation, location, invitee list, special guests, equipment, promotional material... • Specify staff requirements and coordinate their activities • Cooperate with marketing and PR to promote and publicize event • Proactively handle any arising issues and troubleshoot any emerging problems on the event day • Conduct pre- and post – event evaluations and report on outcomes • Research market, identify event opportunities and generate interest
Supervisor tại Café Cardinal, The Reverie Saigon
4/2014 → 12/2015 (1 năm 7 tháng)
Ho Chi Minh City, Hồ Chí Minh, Việt Nam
Supervise the assigned outlet by maintaining the daily operation in a consistent manner and managing the staff operationally and administratively Promote good public relations and handle complaints or concerns of guests Understand all food and beverage items offered, including ingredients, methods of preparation and proper service. Also, an expert knowledge of beverages Ensure the correct and consistent service techniques for various meal periods will be demonstrated by all staff members Train, supervise and discipline all outlet staff Keep employees informed about hotel policies and changes. Develop analyses and implements merchandising expenses of the outlets focusing on higher revenue and profits Prepare staff schedules, which allow for appropriate service while controlling labor costs and overtime Control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment
Supervisor tại Penrose lounge & Mina Brasserie restaurant, Four Seasons Hotel Dubai International Financial Centre
1/2016 → 1/2019 (3 năm )
Dubai - Các tiểu Vương quốc Ả rập Thống nhất
Control and maintain a proper service and ensure all the guests receive a high quality service Maintain knowledge all menus (including Daily Specials, Alternative Cuisine, etc.) Record covers, handle special orders, check for out of stock items, and obtain the specials for the day Sell and up-sell F&B products Inform the Manager of all customer complaints and makes appropriate efforts to correct the problem Assume responsibility of the department when no manager is present Operate the POS system for order tracking, check printing, closing out checks and printing reports Prepare staff schedules Training for new joiner
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