Hoàng Thị Hồng

responsibility in the professional process of serving customers
- Answer the phone, accept booking and Arrange reservations for meals and concerts
- Dilivery good food with professional service and friendly atmostphere
- Check identification of customers to make sure they meet age requirements about food and service

Educated and trained to become a professional manager, issued by international corporations managed by the U.S. Burgerking certification Directed and organized the activities of the store
- Class participation Food hygiene and safety due to foreign trained professionals.
- Recruitment and training of management staff in accordance with the standards of Burgerking.
- Directly involved in the P & L of the store , direct evaluation of the KPI and staff management systems consistent quarterly
- Schedule and trainee employees and ensured proper coverage
- Arranged and prepared staff training in a high standard customer services.
- Control the cost and percentage are allowed by the management.
- Maximized profits by provide outstanding customers service.
- Always be in the restaurants to help the staff and solves the problems if we have any complaining.

- participation restaurants setup, build and maintain the standards of service, hospitality and corporate
- Directed and organized the activities of the store
- Scheduled,Recruitment and training staff in a high standard customer services
- Solves all problem in restaurant
- Cost control, inventory equipment to report monthly to the managements

- Supervised all areas of restaurant to keep it clean and well-maintained, ready to serve.
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Kept restaurant compliant with all federal, state and local hygiene and food safety regulations.
- Recruited and hired employees offering talent, charisma and experience to restaurant team.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maximized quality assurance by completing frequent line checks.
- Cost control, inventory equipment to report monthly to the managements