247 Lượt xem
Honesty, under pressure at work. Always learning and improving myself.
Professional working environment
Was sent by the company to two 5 star hotels in Malaysia to improve and learn more experience Berjaya Time Square and Berjaya Langkawi resort
Short-term training course in hotel management from Vietnam National Administration of Tourism
Trainee at Hong Hoa Restaurant at Mui Nai Ha Tien.
- Prepare all tools needed subject to the menu of the restaurant and other pickup tools ( Cup, cutlery, plates, napkin...) - Welcome guests in professional manners, introduce the menu, up selling special of the day - Take order, send captain order to kitchen and make sure the food serve on time - Prepare welcome drink and send to reception to welcome the guest - Going around beach and swimming pool to up sell drinks and foods - Key the bill on the systems and get guests signature
- Assist F&B manager to manage the outlet operations of the resort to ensure the achievement of established food and beverage quality and guest service quality standard and department revenue and profit goals - Communicates to FBM superior any difficulties, guest comment and other relevant information - Delivers daily briefing and solve problems arising during the day - Create and implement sale promotion with F&B manager - Supervise the financial performance of the department in line with the profit plan - Follow and maintain leave plan for the department - Assist with carrying out selection interviews and making effective recruitment decisions
- Take care of customers, ensure that customers are always satisfied when staying at the resort - Monitor food and beverage budget and costing as per Resort's policy - Work closely with Chef, Marcom in the design of menu - Deal promptly with guest complaints - Handle the human resource responsibility of structuring, hiring, training, appraisal and development - Manage all food and beverage to ensure highest standard - Submit training plan for F&B staffs to HR in monthly to ensure that standard training, and assessment are carried out - Forecast potential revenue and costs and report to GM - Controlling and reporting daily revenue in all outlet and report to OM - Coordinate with TA to organize events for customers at the resort - Plan to repair, buy new to replace damaged equipment in the restaurant. - Iterate the staffing plan based on the business situation of the hotel - Work with purchasing manager to up date market price of all items every 6 month
hrm@solbymeliaphuquoc.net - 0982713719