VO THI THANH PHUONG

*** Key Responsibilities :
1. Keeping an eye on all the operations of the hotel, including activities of all departments
Inspecting all the rooms regularly in order to check if they are keeping up with the hotel standards
2. Responsible f or recruiting, training, and supervising staf f
3. Responsible f or managing budgets
4. Planning maintenance works, events, and room bookings
5. Managing and coordinating employees’ duties (receptionist, janitor, clerks, and so on)
6. Motivating workers and promoting teamwork to ensure optimum service and guests’ needs are met
7. Organizing and coordinating the use and rental of hotel spaces f or social events, meetings, and parties, and
conf erences, etc.
8. Ensuring good, smooth, and ef f ective interaction with guests
9. Monitoring daily and monthly revenue generated, as well as cost and expenses
10. Keeping track of budgets and expenses, including reviewing f inancial reports and statements
11. Upholding the guidelines established by the hotel owner and ensuring that employees adhere to the laid down rules and guidelines.

*** GENERAL MANAGER DUTIES AND RESPONSIBILITIES :
1. Hold regular brief ings and meetings with related head of departments (according to delegation of CEO).
2. Oversee the operations of the outlets and related departments based on f unctions and organizational chart.
3. Provide ef f ective leadership to company team members.
4. Coordination with other HOD's f or the execution of all activities and f unctions.
5. Act as a f inal decision maker in hiring a key staf f s of departments according to the delegation of CEO.
6. Manage and develop the Company Executive Team to ensure career progression and development.
7. Ensure f ull compliance to company operating controls, SOP’s, policies, procedures and service standards.
8. Responsible f or legalization, Occupational Health & Saf ety Act, f ire regulations and other legal requirements.
9. Respond to audits to ensure continual improvement is achieved.
10. Developing improvement actions, carry out costs savings.
11. Lead in all aspects of business planning.
EXPERIENCE
Year(s) of Experience: 21
Current Level: Director
12. Responsible f or the preparation, presentation and subsequent achievement of the Company’s annual
Operating Budget, Marketing & Sales Plan and Capital Budget.
13. Manage on-going prof itability of the company, ensuring revenue and guest satisf action targets are met and
exceeded.
14. Ensure that monthly f inancial outlooks f or Food & Beverage, Admin & General, on target and accurate.
15. Maximizing restaurants revenue through innovative sales practices and yield management programs.
16. Handling complaints, and oversee the service recovery procedures.
17. Closely monitor the company business reports on a daily basis and take decisions accordingly.
18. Prepare a monthly f inancial reporting f or CEO and stake holders.
19. Draw up plans and budget (revenues, costs, etc.) f or the CEO.
20. A strong understanding of P&L statements and the ability to react with impactf ul strategies.
21. Lead all key property issues including capital projects, customer service and ref urbishment.
22. Ensure all decisions are made in the best interest of the company and management.

1. Assisting and replacing the Director of Food and Beverage in case of absence
(Co) responsible f or daily operation and organisational management of the Food & Beverage department
2. Responsible f or HR related processes such as hour registration, payroll and sickness
Hiring, training and empowerment of personnel and coaching and counselling of perf ormance including mid- and
end year conversations and personal development plans
3. Controlling operational costs in the dif f erent outlets and stimulating Sales activities
4. Responsible f or making and keeping department budgets
5. Setting out long-term vision and strategy
6. Responsible f or complaint handling
7. Exercise quality control/improvement f or both f ood and beverage aiming to maintain or increase Michelin
stars/Bib Gourmand, high culinary level and exceed Leading Quality Assurance by Leading Hotels of the World
8. Perf orming daily walk-through to ensure f ull compliance with Department of Health regulations (HACCP) and
Hotel Okura Amsterdam standards
9. Ensure an open and clear communication between the F&B outlets
10. Co-ordinate f ood and beverage operations with other hotel departments to ensure ef f icient guest service
11. Ensure conf erence details and logistics are communicated ef f iciently and ef f ectively between the clients, the
C&E managers and the operational departments
12. Ensure smooth and ef f icient events through f lawless co-ordination of each group
13. Ensure guest satisf action at all times by guiding and training team members on proper policies and procedures
14. Create a cooperative and harmonious work environment conducive to maximum employee moral and
productivity
15. Provide each guest with 5* quality service by adhering to the standard of service required by the hotel in
accordance with the hotels policies, procedures and objectives (align with the standards of Leading Hotels of the
World)
16. Assist each guest, co-worker and vendor ef f iciently, courteously and prof essionally and lead by example
17. Familiar with and perf orms according to the hotel’s vision and mission statement
18. Participating in Management Duty shifts