Nguyễn Thị Lan Chi

• Organized and planned gatherings and events to enhance customer experiences. • Profit and Loss Management: Assumed full responsibility for restaurant profit and loss by implementing effective strategies, optimizing operations, and strictly adhering to cash control and security procedures. • Adjusted Cost of Labor (COL) and Cost of Goods Sold (COGS) based on the specific needs of the business. • Established and maintained positive client relationships to foster loyalty. • Mentored, educated, and trained team members to promote professional growth and development. • Oversaw daily management of the restaurant's front and back-of-house operations. • Produced comprehensive weekly and monthly reports on sales and expenses for management review.

• Communicated effectively with clients and business associates to foster strong relationships. • Managed the transfer and receipt of products. • Maintaining material control and overseeing wine inventory. • Generated and submitted daily, weekly, and monthly reports for management review. • Led the customer service team, providing guidance to co-workers and training new staff members. • Resolved complex customer inquiries, disputes, and complaints, ensuring a high level of customer satisfaction.

• Supervised staff shifts, daily schedules, and leave requests to ensure smooth operations. • Controlled costs through effective ordering and transfer of goods. • Prepared detailed reports on team performance, productivity, and sales for senior management. • Mentored, educated, and trained new staff members to enhance service quality. • Oversaw daily operations, ensuring compliance with health and safety regulations. • Directly report to the restaurant manager. • Team Setup and Project Deployment (Phin Deli): Led the establishment of teams and launched key projects, ensuring smooth operations post-setup. • Operational Support: Provided ongoing support to complete the setup process and ensure seamless day-to-day functionality. • Profit and Loss Management: Assumed full responsibility for restaurant profit and loss by implementing effective strategies, optimizing operations, and strictly adhering to cash control and security procedures. • Staff Training & Mentorship: Mentored, educated, and trained new employees, including baristas, cashiers, and servers, to maintain high service standards. • HR Assistance: Assisted the restaurant manager with HR-related duties, such as recruitment and staff evaluations. • Cost Control: Managed operational costs by identifying and implementing measures to reduce waste and improve efficiency.