Trần Hữu Phú

I want to find a long-term stable job, stay in the profession for the longest time, use my talent and intelligence to strive for the company.

I studied in college for 4 years and during this time I trained, studied and interned at many large restaurants and hotels in can tbo to gain experience.

– Prepare the working area for restaurant operations.– Set up the dining table according to restaurant standards.– Welcome guests from the Reception.– Take orders, introduce, advise on food and drinks, serve food and drinks ordered by guests.– Ensure presence and readiness to meet the needs of guests throughout the meal.– Carry out the payment process.– Greet guests, clear tables.– Clean the area in charge.– Always have enough dining utensils ready to serve guests: Bowls, plates, spoons, chopsticks, glasses, etc.– Ensure restaurant equipment: Tables, chairs, and other related equipment are always in stable condition. When there are any problems or unusual signs such as chipping or damage, immediately report to superiors for resolution.– Support service staff in other areas to complete the job well when the restaurant has a large number of guests.– Coordinate flexibly with other departments such as: Cashier, Accounting, Reception, Kitchen area, etc. to provide the best services to customers.– Perform other tasks as directed by superiors.

Divide work according to BEO for employees-Setup, prepare tools and equipment-Train employees on professional skills-Work with sales and customers on the party process-Supervise the operation of the party - event-Acceptance, report arising issues-Manage facilities at the workplace-Timekeeping for employees-Count goods, estimate import according to plan

- Assign subordinates to prepare tools, equipment, utensils, set up tables, and clean the assigned area- Coordinate with other employees to perform preparation work- Check preparation work before serving and welcoming guests- Support other departments when requested- Manage, supervise, guide and direct subordinates to fully and accurately perform tasks in the assigned area- Assign and arrange service staff to perform work according to regulations- Mobilize support staff in other areas and departments when requested- Check machinery, equipment, and utensils in the assigned area before entering the shift- Monitor and check the use of tools during the shift- Report to superiors any damage, malfunction, shortage or surplus and transfer to the maintenance department- Prepare warehouse release requests for superiors to approve and proceed to receive goods at the warehouse- Perform work service when required, when work intensity is high, when there is a shortage of staff...- Assign staff to perform end-of-shift tasks: cleaning, sanitation...- Report daily work to superiors at the end of each shift (incidents that occur, individuals who work well, other unexpected tasks...)- Check all end-of-shift tasks in the area in charge- End of shift, handover to the next shift.

Divide shifts, check uniform style, service skills of food, table, bar staff.- Receive requests from departments and assign work to specialized staff.- Ensure preparations are ready before serving customers.- Monitor the service process of staff to ensure that it meets the service standards of the hotel - restaurant, customers are satisfied.- Flexibly mobilize support staff to work when there are many customers.- Support the setup process and serve customers.- Monitor the preparation activities at the beginning of the shift of staff, evaluate the quality of work performed.- Receive special requests, feedback from customers and coordinate with related departments to resolve satisfactorily to satisfy customers.- Proactively resolve incidents that occur during the service process, payment according to the standard procedures of the hotel - restaurant.- Handle complaints about service quality to avoid repeating similar errors and save the content in the monitoring book.- Receive feedback and implement when approved to improve service quality.- Directly train new employees according to hotel - restaurant standards.- Organize, monitor and ensure the effectiveness of training courses, professional development for employees in the department.- Implement marketing programs, coordinate with related departments to serve customers.- Participate in professional training courses organized or jointly organized by the hotel - restaurant.- Instruct employees to comply with regulations on security, fire prevention and fighting.- Manage assets, equipment, tools and utensils serving the working process. (Clean, store in the right place, periodically maintain, repair ...)- Propose to recognize good work achievements of active employees.- Evaluate and report the work results of staff to the manager.- Conduct shift meetings on behalf of the manager.- Build good relationships with employees working in the department and teamwork spirit with other departments.- Make reports according to regulations or ad hoc requests of the manager.- Perform other tasks when assigned by superiors.

- Develop a system of restaurant regulations and rules; job descriptions - professional instructions applicable to job positions in the restaurant.- Coordinate with relevant departments to develop a set of standards for evaluating the quality of food - drinks, service procedures, hygiene, etc. in the restaurant.- Organize the implementation of regulations, rules, procedures, and professional instructions issued.- Monitor the implementation of procedures, organize improvements to procedures to improve the restaurant's operational efficiency.- Periodically coordinate with relevant departments to develop an operational plan for the restaurant (monthly, quarterly, yearly).- Represent the restaurant to work and resolve relationships with state agencies and local organizations related to the restaurant.- Deploy and monitor the use of the restaurant's brand identity system.- Coordinate with relevant departments to develop a Marketing - Communications plan for the restaurant and organize implementation when the plan has been approved.- Represent the restaurant in signing contracts with customers using the service and coordinate with relevant departments to organize and monitor the implementation progress.- Supervise the organization and implementation of the restaurant's promotional and incentive programs.- Represent the restaurant in handling incidents that arise with customers when subordinates cannot resolve them.- Coordinate with relevant departments to organize and implement the collection of customer feedback information, synthesize the results to propose appropriate policy changes.- Directly meet and visit VIP customers and loyal customers who dine at the restaurant to collect information about service quality.- Proactively seek potential customers for the restaurant.- Organize the implementation of approved financial plans, ensuring sales and profit targets.- According to assigned authority, the representative signs supply contracts with suppliers for the restaurant.- Receive daily revenue and expenditure reports from departments and monitor and supervise those reports.- Periodically coordinate with relevant departments to perform statistics, prepare financial reports for the restaurant and submit to superiors.- Build a human resource system for the restaurant, ensure sufficient human resources to carry out assigned requirements.- Develop human resource policies, rewards and penalties applicable to restaurant staff.- Directly participate in the interview and recruitment process, negotiate salaries for staff positions in the restaurant.- Organize and supervise the training of new employees - improve professional skills for potential employees, assign work, and periodically evaluate work results.- Organize, implement and supervise the implementation of the restaurant's internal regulations and human resource policies.- Propose rewards for employees who work well and bring good business results to the restaurant.- Resolve internal conflicts arising in the restaurant.- Regularly monitor the purchase of goods, ensure the minimum inventory level for the restaurant, adjust the usage level accordingly.- Control the periodic maintenance and repair of machinery and equipment in the restaurant and organize repairs when damage occurs.- Be responsible for the renovation and addition of equipment, machinery, furniture, tools - utensils ... to serve the restaurant's business activities.- Coordinate with the head chef to create new menus, design menus according to the themes of holidays during the year to meet the needs of diners.- Ensure security and safety issues in the restaurant.- Monitor the restaurant's business activities and make suggestions and solutions to improve business efficiency.- Periodically and suddenly organize meetings with restaurant staff to deploy business activities or solve restaurant problems.- Fully participate in meetings with the Director, Hotel - Restaurant Management Board when requested.- Perform other tasks as directed by superiors.

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