Trần Thanh Hải

I am looking for an international and professional environment to develop myself. Willing to relocate and looking for a long-term job.

Oversee daily F&B operations. Manage 25 staff in a 86 Luxury Villas Resort. Increase F&B revenue through effective financial management and cost control. Rebuild and enforce F&B policies and procedures. Recruit, train, and supervise F&B staff, managing schedules and labor costs. Develop and implement customer service policies, ensuring high customer satisfaction. Collaborate with chefs on menu development and pricing strategies. Plan and coordinate special events and banquets, creating new packages to enhance quality. Develop and execute marketing strategies to promote F&B services and increase brand awareness. Prepare financial reports, manage budgets, and forecast financial performance. Build the 2025 budget based on historical data and forecasts. Key Achievements: Increased F&B revenue. Enhanced banquet quality. Rebuilt policies and procedures to improve operations.

Oversaw and managed catering projects across multiple sites, ensuring strict adherence to quality standards and timelines. Developed comprehensive plans for each project, aligning them with client specifications and ensuring their seamless execution. Directed and coordinated catering staff activities, fostering a highly efficient and trained team across various locations. Implemented meticulous monitoring of day-to-day operations to ensure consistent and high-quality food services. Managed project budgets, effectively controlling costs while maintaining top-notch service standards. Cultivated and maintained strong client relationships, promptly addressing client feedback and requirements with professionalism. Conducted thorough evaluations post-project, identifying areas for improvement and implementing strategies for future projects.

Directed and supervised daily F&B operations with 30 team member, ensuring the highest standards of service delivery and customer satisfaction. Collaborated with management to strategize and execute plans aimed at optimizing F&B services, enhancing customer experiences, and increasing revenue. Conducted staff training programs to maintain and improve service standards, emphasizing product knowledge and customer interaction skills.

Main responsibilities: 2019: Pre-opening Hotel. Set up In Room-dining flow for 350 keys room Hotel. Create SOP follow FBM instructionsCooperated with Kitchen team to create Menu of Allday dining and In-room dining Managed 10 staffs of In-room dining service and 24 staffs of all day dining restaurant Create Training plan and training Wellknow about the food and wine to be always ready to serve a fine dining service to any guest. Control cost.Inventory. Quarantine Hotel. (During Covid) Set up operating procedures of Quarantine HotelPackaging all food to deliver to the Guest Room every Meal. Inventory. In-charge and handle any problem in Shift. In-charge Banquet. Daily Operation Report to AFBM.

Main responsibilities: Pre-opening team Semi-fine dining restaurant Supervisor Set up restaurant. Set up SOP following Manager instruction. Control F&B warehouse Stock In-charge and handle problems in shift.

Main responsibilities:In-charge a restaurant within 60 seats in the integrated 1200 room keys resort. Make sure to deliver a 5 star service to all guests. Managed 12 staff to run the operation. Cooperated with the chef to create monthly promotion menu. Control cost. Based on Room capacity forecast to order goods. Create training plan.Inventory. Daily report to OM. Monthly Variance report to F&B Director.

daniyasda@gmail.com - 0934116070

bin0909021911@gmail.com - 0909 021 911