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- 8 years working experience in many different types of restaurant - Highly motivated individual with strong leadership and management skills - Ability to interface effectively with all levels of management and functional disciplines - Have experience in staff roster, cost control, checking quality of food and drinks - Communicate effectively, clearly between kitchen team and service team - Good at handling and solving customer’s problems - Discipline and consistency - Always show empathy in the workplace
Activities Hoa Sen University Event team - The organizers of Lý Show ( September 2019 – December 2019) - The organizers of GenX (2018) • Startup Competition
• Perform daily walk through to ensure cleanliness and properly working equipment • Managed a process re-engineering project to improve and consolidate end-to-end service processes • Restructured communication flow among 8 departments • Constantly develop and improve all aspects of service in waiter/ waitress, cook and meeting areas • Cost and wastage control • Manage the Food and Beverage departments within established departmental budgets • Work with all involved operating vendors/ departments to ensure smooth service delivery • Establish, implement, and follow all emergency procedures • Responsible for storing and inventory of all suppliers necessary to perform daily operations • Conducted workload assessments and devised new operational processes that led to a 40% increase in productivity • Assist HRM with hiring and scheduling of the staff
• Focus attention on improving productivity levels and the need to prudently manage utility/ payroll costs • Provide exceptional services to guests at all time to maintain positive interactions with good working relationships • Assist the Manager to achieve the monthly and annual outlet’s revenue • Assist in the inventory management and ongoing maintenance of operating equipment and other assets • Handle all guest complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily • Work with other departments to take corrective actions where necessary, providing creative suggestions, ideas and quality controls • Monitor service, food and beverage standards in the outlet • Ensure that the outlet is kept clean and organized, both at the front and back of house • Assist in the recruitment, oversee the punctuality and appearance of outlet associates • Attend training sessions and meetings as and when required • Carry out any other reasonable duties and responsibilities as assigned
• Ensure both FOH and BOH teams have clear understanding of their duties, responsibilities and key performance expectations • Ensure the culture of excellence, teamwork and continous improvement is always fostered and visible • Ensure the best practices are followed and safeguarded by providing regular on site • Existing processes are challenged are reviewed, innovation is encouraged, and open communication lines are maintained to ensure additional value can be created • Cost control measurements are developed and implemented without compromising on quality • Periodic sales reports and reviews are produced and reviewed. Recommendations and action plans are formulated