Thông tin ứng viên

Mã số ứng viên: UV54027

Họ và tên: NGUYEN VIET LAM

Giới tính: Nam

Nơi làm việc: TP HCM

Thông tin hồ sơ
Chức danh
Cấp bậc
Quản lý
Loại công việc
Toàn thời gian cố định
Liên hệ
Thanh Huong_ Director

 

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Restaurant Manager

PERSONAL INFORMATION                                                                                                            

Gender                : Male

WORKING HISTORY

Restaurant-Rooftop Bar-Room Service Manager at Fusion Suites Saigon Hotel from June 2016 until now.

Key Responsibility:

•.Take full responsibility for the operation of F&B department

• .Cooperate with related department preparing equipment, food items needed for function or event.

• To be fully aware of trends in the industry and make suggestion for improvement of F&B department.

• Ensure that regular stock takes are conducted.

• Create beverages SOP and F&B service SOP.

•.Make Training plan and Training Schedule and implement the training for all staff.

•Hold regular performances appraisal with all management staff,identify areas for development and training needed.

• Ensure the promt and efficent service of all meal,Cocktails party,function,wine dinner,meetings.

• Attend P&L and budgeting monthly meeting with all the management

• Control beverage cost in efficient way to prevent waste and losses

• Complete other task assigned by GM

Saigons Lookout Restaurant-Bar- Cigar Lounge Manager from November 2014 until June 2016.

• Assists in the daily maintenance of food & beverage services and sales to achieve optimal levels of revenues while maintaining high levels of guest expectations.

• Works in conjunction with the Finance Department to maximize and maintain levels of departmental profit and minimize waste of cost of sales.

• Responsible for budgeting, forecasting, financial planning and management of Food and Beverage. Activities center on identification of strengths and weaknesses, the development of plans and strategies to ensure business development

• Reports on a regular basis to the GM and Owners on the performance of Food & Beverage against budgets, sales and profit projections. Analyzes variances and monitors the impact of initiatives and corrective actions.

• Ensures all guests are being treated in an efficient and courteous manner

• Resolves customer complaints as appropriate to maintain a high level of customer satisfaction and quality.

• Ensures all Food & Beverage Service quality standards are complied with and that policies and procedures are consistently applied.

• Responsible for the hiring, training, and direction of new department employees.

• Ensures the timely completion of performance appraisals.

• Gives direction and is responsible for the implementation of plans

• Supervises the activities and the service levels of the Restaurant, Bar and Cigar Lounge

• Conducts periodic departmental meetings, develops incentive programs, manages the training and development of associates with an eye toward maximum employee satisfaction, productivity and guest satisfaction. Intercontinental Asiana Saigon Hotel - Ho Chi Minh City Assistant Restaurant Manager of Market 39 Restaurant,Food and Beverage Department,July-2013 Until November-2014.

• Taking responsibilities of business performance of the restaurant

• Analysing and planning restaurant sales levels and profitability

• Organising marketing activities such as promotion event and discount schemes

• Preparing report at the end of the week/shift,including satff control,food control,sales

• Creating and executing plans for department sales,profit and staff development

• Planning coordinating menus

• Coordinating the entire operation of the restaurant during schedule shift

• Managing staff and provide them feedback

• Responding to customer complaints

• Advising customer on the menu and wine choice

• Recruiting,training and motivating staff

• Maintaining high standards of quality control, hygiene, and health and safety.

 Checking stock levels and ordering supplies.

 Preparing cash drawers and providing petty cash as required.

 Helping in any area of the restaurant when circumstances dictate.

Market 39 Buffet Restaurant Supervisor, Food and Beverage Department, June 2012 – June 2013

 In charge of Restaurant Beverages Menu, Control beverages cost, in charge of restaurant maintenance and equipment

 Comply with all health and safety regulation, taking Care of Restaurant HACCP(Hazard Analysis and Critical Control Point)

 Handling guest complaint, dealing with group, family, company party

 Providing beverages knowledge’s for staffs, develop their up selling skills, working with the Manager to create new promotion in the restaurant to get more revenue

 Attend P&L (Profit and Lost) meeting with F&B Director to analysis restaurant revenue, tracking the Menu Engineering to make sure control effective Food & Beverages cost, control the expense and purchases to minimize the Cost.

 Achievement : achieve monthly budget 5 billions and employee engament over 85% Intercontinental Asiana Saigon Hotel - Ho Chi Minh City Basilico Restaurant Supervisor, Food and Beverage Department, June 2011 – May 2012

 Prioritize and perform multi-task to complete all tasks in timely manner

 Training new staffs about up-selling, suggesting- selling, lateral-selling, keeping Control of Beverages Cost and Labor cost, maintaining restaurant services, responsible for recruiting, training and developing restaurant staffs

 Maximizing all business opportunities to drive sales, advising customer on Wine selection, Liaising with head Chef to discussant  develop menu

 Organizing daily and weekly roster for restaurant staffs, dealing with and resolve customer complaints, ability to create a nice working environment

 Achievement: restaurant always achieved budget and Basilico considered as the best Italian Restaurant in Saigon by many comments of thousand customers. Intercontinental Asiana Saigon Hotel - Ho Chi Minh City Basilico Restaurant Captain, Food and Beverage Department, June 2010 – December 2011

 Training new staffs about food and beverages knowledge’s, overseeing clients booking and reservation

 Daily inventory beverages, ensuring the highest Standard Procedure Operating in The restaurant and communicating with kitchen staff to  ensure efficient food service

 Incharge of the restaurant when the Manager is absent

 Suggesting and assisting the guest about menu and wine pairing

 Enhancing the staff follow the service sequence Intercontinental Asiana Saigon Hotel - Ho Chi Minh City Basilico Restaurant Waiter, Food and Beverage Department, November 2009-May 2010

 Prepare side station,bar,pantry

 Taking guest food and beverage order

 Giving food and wine recommendation to the customer

 Serving and checking guest satisfaction

 Taking care of billing, cashier job

 Greeting and farewell customer and make sure they happy when they leave the restaurant

EDUCATION

High School Graduated

Certificate about Restaurant at Saigon Tourist (Oct /2006 – Oct/2008)

Attend training at Intercontinental Asiana Saigon Hotel: Craft Trainer’s Certificate, ALDP, Be My Guest, In The Know, Lobster Ink Training, At your side Activities, problem

Resolution and Service recovery, Hygiene and hygiene work place …

SKILLS

Initiative and Responsible

 Enthuse over the results of each projects

 Strong motivational and influential people skill, intense and relevant knowledge of good food and wine

 Enthusiasm for creating delicious food and provide good service, an eye for details and ability to drive consistent brand standard

 Good communication with guest and Staffs, very hardworking

Keen Learner

 Focus on new job scope to perform my best at work

 Enthuse over the results of each projects

Team Player

 Be good team player in handling projects

 Share knowledge, contribute ideas to achieve best results for the team

Computing

 Be proficient in using computers skills with Office base: MS Office

STRENGTH

Friendly, honest, flexible, eager to learn, team work

With professional experiences in hotel and restaurant operation, I am eager to step into A developing path in Restaurant Manager. Possesses a hard-working and self– Motivated person, I am always keen to learn new skills and meet new challenges In a work new environment.

Liên hệ ứng viên

Thông tin liên hệ

Công ty TNHH MTV HR Trí Việt

66/6 Nhiêu Tứ, phường 7, quận Phú Nhuận, HCM

ĐT: (08) 3517 6157

Hotline: 0906860677

Email: recruitment@hrtriviet.com

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