GENERAL MANAGER tại Samwon Garden Restaurant - Hà Nội

2/2024 → Hiện tại

Hà Nội, Việt Nam

Supervisory Responsibilities: Hires and trains restaurant staff according to corporate standards. Organizes and oversees the staff schedules. Conducts performance evaluations that are timely and constructive. Enforce systems set in place. Handles discipline and termination of employees in accordance with restaurant policy. Duties/Responsibilities: Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards. Ensures customer satisfaction with all aspects of the restaurant and dining experience. Handles customer complaints, resolving issues in a diplomatic and courteous manner. Ensures compliance with alcoholic beverage regulations.Estimates food and beverage costs; watches for wasteful practices. Manages inventory and purchases food and supplies.Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards using standardized checklists Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service. Maintains sales records and tracks cash receipts. Prepares and submits operations reports and other documentation requested by upper management. Maintain appearance of the staff and building. Performs other duties as assigned.

F&B CONSULTING & OPERATIONS tại Vayang Retreat & Camping - Hoa Binh

9/2023 → 12/2023 (2 tháng)

Hòa Bình, Việt Nam

Consulting on investment and exploiting the uses of zones Consulting on purchasing and supplying equipment and supplies Consulting, building and offering concepts about food and beverages, specific products and services Develop working procedures and regulations for the resort's business operations including all departments Building, recruiting, training and managing human resources during the initial phase Operational management of the initiation phase

F&B CONSULTING & OPERATIONS tại MaiDa Lodge - Hoa Binh

10/2022 → 12/2022 (2 tháng)

Hòa Bình, Việt Nam

Consulting on purchasing and supplying equipment and supplies Restaurant, kitchen equipment... Service equipment and tools Consulting on input goods sources Consulting, building and offering concepts about food and beverages, specific products and services Food & drink menu. Service standard Develop working procedures and regulations for the resort's business operations including all departments Describe functions and duties for staff positions Develop labor regulations and employee handbooks Building restaurant management processes, cuisine, accounting... Develop operational regulations for restaurants, Cuisine... Building, recruiting, training and managing human resources during the initial phase Personnel planning & recruitment support Professional training in restaurants, bars, kitchens, and roomsTraining soft skills and leadership skills for key staff

F&B CONSULTING & OPERATIONS tại MaiDa Lodge - Hoa Binh

10/2022 → 12/2022 (2 tháng)

Hòa Bình, Việt Nam

Consulting on purchasing and supplying equipment and supplies Restaurant, kitchen equipment... Service equipment and tools Consulting on input goods sources Consulting, building and offering concepts about food and beverages, specific products and services Food & drink menu. Service standard Develop working procedures and regulations for the resort's business operations including all departments Describe functions and duties for staff positions Develop labor regulations and employee handbooks Building restaurant management processes, cuisine, accounting... Develop operational regulations for restaurants, Cuisine... Building, recruiting, training and managing human resources during the initial phase Personnel planning & recruitment support Professional training in restaurants, bars, kitchens, and roomsTraining soft skills and leadership skills for key staff

SETUP - FOOD & BEVERAGE CONSULTING tại BeBeGia Restaurant - Ha Noi

2/2022 → 4/2022 (2 tháng)

Hà Nội, Việt Nam

Capital budgets and financial planning Resource and find the best pricing for the locations customers need Developing breakeven for restaurant​ Restaurant operations, guidance & maintenance Maintenance of business systems to ensure that the controls and procedures are up to proper standards. Social media and website development Supporting build your business via social media networking, event planning Market analysis and branding​​ Supporting on staff hiring and training Show how to hire the right individuals for the right positions and stay within an acceptable payroll budget Menu design and consultation Will work with the menu to fit budget and needs. Menu planning to itemize content that will meet your clientele’s expectations while keeping the menu costs on line with your desired food cost budget.

RESTAURANT OPERATION MANAGER tại Highway4 Restaurants, Son Tinh Liquor

10/2006 → 4/2015 (8 năm 6 tháng)

Hà Nội, Việt Nam

• Support the development, write-up and actively implement and trainall Company SOP’s • Standardize, support and train all Food Safety & Hygiene practicesand Health & Safety procedures • Write-up, develop and maintain all Food & Beverage Fact Sheets • Control and manage all food and drink cost for POS input • Manage and control all POS changes and developments • Support the Director of F&B to develop and implement a F&BTraining and Development Concept • Manage and control a KPI System • Supportthe Director of F&B with all internal and external events for allbrands • Influence and support the ongoing development of the supply chainand company purchasing systems • Support the purchasing department by building relationships withcurrent and future suppliers • Support and train the Restaurant Management team with all currentand future business developments • Actively support the development of all menu for all seasons focusingon trends, seasonal ingredients and company concept • Set-up, develop, manage and control all operations of the 4Tourstourism business including, cooking class, cocktail experience, streetfood excursions and distillery tours • Manage and control all aspects of event catering from client relationsthrough to delivery and reporting back to Company Directors • Write and construct detailed monthly financial and operational reportsproviding accurate and timely data

OPERATION MANAGER tại The Hill Station SaPa

5/2015 → 5/2016 (1 năm )

Sapa, Lào Cai, Việt nam

• Support the development, write-up and actively implement and trainall Company SOP’s • Write-up, develop and maintain all Food & Beverage Fact Sheets • Control and manage all food and drink cost for POS input • Manage and control all POS changes and developments • Influence and support the ongoing development of the supply chainand company purchasing systems • Support the purchasing department by building relationships withcurrent and future suppliers • Manage booking online for Hotel, standardize the room setupprocedures for Hotel • Help to recruit & train daily management and ensure that the newsystems can be carried out and followed by the staff in Sapa at the endof the 4months period • Draft, submit for final approval and then implement a full set of SOPsfor the daily operation of the restaurants included but not limited to:Cost control, Service, Cleanliness, Hygiene, Storage & Maintenance.

BRAND MANAGER tại Pepperonis Restaurant, AFG Group

7/2016 → 7/2017 (1 năm )

Hà Nội, Việt Nam

• Lead and manage the teams and operations of 4 outlets • Train and develop F&B skills, service standards and best practicebased on company standards Manage quarterly budgets • Meet quarterly revenue, cost, efficiency targets and KPI’s • Carry out daily inventory store management reports • Ensure all Company SOP’s are adhered to • Ensure high standards of Food Safety & Hygiene and Health & Safetyregulations are maintained Deliver exceptional service standards • Ensure efficient operational due-diligence • Develop the restaurant client base to grow the brand • Analyze outlet reports and send to Area Manager

PIZZA 4P’S MANAGER tại Nhà hàng Pizza 4P's

9/2017 → 9/2019 (2 năm )

Vietnam

• Attend customers to make sure that every single of them are happywith our food and Service. • Have a meeting with supervisors of each department (service,kitchen, and pizza) to understand the situation of the entire restaurantand progress of monthly goals • Manage all the restaurant staffs and make sure that their work qualityis at Pizza 4P’s standard • Train supervisors of each department and maximize the performanceof each team • Fully understand the training protocols and systems of Pizza 4P’s andsuggest ideas to improve it. • Be always aware of the labor, food, and other cost of the restaurantand make sure that total cost is lower than the target • Come up with ideas and implement them to meet the total target cost • Manage the daily sales and input all the necessary numbers on a predetermined sheet • Analyze the sales and come up with ideas to increase the sales andthen implement those ideas into daily restaurant operation. • Consult with staffs and support creating the Great Place to Work

Mr Dan Dockery - Director

Highway4

dan@3blindmen.vn - 0913524658