Trần Quốc Huy

Devising lesson plans based on curriculum guidelines where appropriateLeading classes by giving lectures, demonstrating tasks, assigning tasks and encouraging discussionsEncouraging student participation and performanceSupervising students while they complete tasks independentlyAnswering student questionsSetting homework or exercises for students to practice their skills after classDeveloping and marking examinations to measure students’ progressAssessing and reporting on students’ academic achievements and behaviour

Manage the business aspects of the bar, such as keeping a current liquor license, negotiating supplier contracts, taking inventory and reordering supplies, managing budgets, and setting goals.Hiring and training staff to provide excellent service to patrons.Creating effective schedules and quickly resolving conflicts to ensure that bar is well staffed during peak hours.Setting and enforcing quality and safety controls.Ensuring licenses are updated and in line with current legislation.Working with diverse personalities both on the staff and patrons.Planning and taking part in promotional events.Diffusing tense situations between patrons or staff members to prevent possible safety or legal issues, ejecting unruly persons, if needed.Maintaining a fun, safe atmosphere for patrons.

Organising staff shifts and schedulingProviding excellent customer service Leading by examplePlanning menusWorking with food and drink suppliersEnsuring all food safety procedures are strictly followed according to sanitary regulations Following all company policy and procedures regarding dealing with cash, equipment and propertyCleaning the kitchen according to regulatory guidelinesMaintaining safe working conditions Auditing inventory levels to ensure product availability, and ordering products as necessary Recruiting and training staffWorking closely with management to meet revenue objectives Implementing appropriate strategies to resolve adverse trends and improve sales

Food and Beverage Manager is responsible to plan, organize, direct, control and evaluate the operations of restaurants, bars, banquets, cafeterias and other businesses that operate serving food and beverage. The Food & Beverage Manager is fully aware of the company standards as outlined in the hotel management manuals, and checklists. The Food & Beverage Manager is expected to know the job description of each staff member in the Food and Beverage Service Department, and ensure that the set standards are kept and staff members work according to their respective job descriptions. Lead subordinates successfully into productive working methods by setting an example and utilizing all available management tools.

Manage all F&B and day-to-day operations within budgeted guidelines and to the highest
standardsPreserve excellent levels of internal and external customer serviceDesign exceptional
menus, purchase goods and continuously make necessary improvementsIdentify customers needs
and respond proactively to all of their concernsLead F&B team by attracting, recruiting, training and
appraising talented personnelEstablish targets, KPI’s, schedules, policies and proceduresProvide a two
way communication and nurture an ownership environment with emphasis in motivation and
teamworkComply with all health and safety regulationsReport on management regarding sales results
and productivity.

anh.ht0668@gmail.com - 0942268886