PHÙNG BÁ PHƯỚC TÂN

- Work environment friendly and professional - There are good opportunities for advancement at work

Executive Master of Hospitality Management

Major: Travel/Hospitality Management

• Built bugdet, manning, capex & opex, as well as monthly forecast. • Managing 6 restaurants, 6 foodcourts and banquet (over 70 F&B attendants). • Controlled food and beverage cost under 32%, others costs under cost limits • Increased ARPU/AVG by 30% by strategy: new products, promotion programs... • Achieve 100% revenue KPI in 10-month of 2024 • Set up completely F&B outlets for new property of Vinpearl Cua Hoi - Nghe An on June 2024 • Reopened a signature restaurant - top ranking on Tripadvisor. • Completed tasks of F&B at 8Wonder Phu Quoc (the big show more 11000 pax)

Creating and building 4 new F&B business model (cost structure, selling point, theme of concept, layouts, menu, brand...) • Building process system (food safety, purchasing, service...) • Looking for new partners (suppliers, consultants, franchisors,...) and negotiate contract with them for projects • Building and managing master plan, budget, timeline of projects as well as forecasting feasibility study (FS) of one. • Recruiting key positions such as:Head chef, Restaurant Manager... => Gain experience in developing and building F&B project

Managed both Culinary and Service team (over 120 members): 1 buffet restaurant, 2 a la carte outlets, 3 fast food outlets and more 10 kiosks and banquet. • Opened a few kiosks, restaurants and proposed some products • Looked for some suppliers such as: Kido, Bana Cab as well as proposal new policy and deals from partners • Controlled and managed food cost under 35% • Increased average rate per guest (all guests of theme park) from 88,000 VND to 109,000 VND in 3 months, total revenue grow by 30% => Gain experience in operating culinary as well as how to grow revenue and control costs

I managed 6 departments to meet KPIs (margin, quality and quantity of products, customer service, food safety and hygiene...). There are Butchery, Seafood, Produce, Delicatessen, Bakery and Coffee shop with over 80 staff. Our team reach record 2 times in 30 days before Tet, revenue about VND 18 billions with over 500 tons of goods without any food poisoning. => Gained more experience in Fresh food field, I know how to reduce cost of food from choosing suppliers, standard of ingredients

When I was a F&B Training Manager, I built competency matrix of F&B service at Sun World with 94 competencies and 7 positions. I completely wrote 18 training materials of F&B competencies and train that for F&B attendants. And our team digitalized F&B training materials for E-learning system.

When I was a Funicular Restaurant Manager at Sun World Ba Na hills, I managed about 120 staff including kitchen and F&B service attendants. It has a buffet restaurant with 2000 seats (4 floors) and ala carte restaurant with 100 seats. We serve over 3000 pax per day, and in peak season we serve 4000 pax per day. In this time, I also cum trainer for our department. I combined with FBM to built training plan and training material for F&B department. I also was a trainer of wow service project

• Training, coaching, evaluating professional ability of staff • Controlling costs of restaurant and Bar • Guaranteeing food & beverage quality and service quality. • Handling guest's complaints

This is a project in Tran Phu street, Da Nang city. It has a restaurant, a coffee shop and a small cinema. I was a outlet manager of this project. I supported founder to build master plan, look for partners as well as completing business model.

Ru Nam Bistro is boutique and luxury brand. In there, I was a supervisor for a branch in Ho Chi Minh and I had a chance to support COO for setting up new outlet in Binh Duong. And then, I was in charge there for 4 months because of restaurant manager's resignation