Restaurant Management Trainee tại RE&S Enterprise Co., Pte (Chain of Japanese Restaurants)

3/2008 → 9/2008 (6 tháng)

United Square, Singapore

• Monitored the stock of level of beverage needed for day-to-day operations and replenished that stock as quickly as possible; • Maintained facilities and equipment in correct and safety working order; • Managed daily operation procedure including greeting guests, taking order, collecting payment;

Shift Restaurant Manager tại ZAN Z BAR RESTAURANT

12/2008 → 4/2011 (2 năm 4 tháng)

Hồ Chí Minh

• Directed and supervised the daily operations of the dining room to ensure guest satisfaction, including handling ambient music and lighting; • Maintained facilities and equipment, created a secure and safe environment; • Devised purchasing process and developed optimal inventory model resulted in 20% cost saving; • Maintained the highest quality of food and beverage service adherence to the company’s standard by identifying customer service gap to develop training materials for all bartenders and service staffs; • Hired trained, motivated, scheduled shifts and supervised over 25 people;

Guest Service Associate tại WYNDHAM KINGSGATE RESORT

5/2011 → 4/2012 (11 tháng)

Williamsburg, VA, USA

• Handled check-ins and check-outs of guest in an efficient and professional manner; • Assisted guest with any inquiries regarding local area facilities and fulfilled guest requests; • Performed the tasks of handling guest complaints, issues and resolve them in a timely and accurate manner; • Coordinated with all internal departments to maintain efficient and effective flow of information with guests; • Processed guest folios, managed cash handling responsibilities and collected payment; • Supervised the cleaning staff in the hotel and maintained the clean and hygienic conditions; • Handled additional duties as needed by guests or management;

Training & Development Manager tại SAIGON GOURMET CONSULTING (Zan Z Bar Restaurant)

7/2012 → 11/2013 (1 năm 4 tháng)

Hồ Chí Minh

• To be the acting Restaurant Manager in any SGG outlet, when required; • To provide regular training sessions and to inform SGG personnel of upcoming sessions via the SGG internal newsletter; • Set excellent guest service and professional work examples, including uniform and behavior; • Promote excellent service by providing training and education to employees; • Maintain consistent standards of service, ensuring guest satisfaction and repeat business, measured through customer feedback forms; • Train staff on how to actively maximize Food & Beverage sales through suggestive up-selling and cross- selling; • Design and develop training and development programs based on both the organizations and the individual’s needs. Modify and improve existing programs if necessary;

Training Manager tại SKHK COMPANY (Barbecue Restaurant - Franchise)

11/2013 → 7/2015 (1 năm 7 tháng)

Hồ Chí Minh

• To be responsible for writing training document and training domestic and international Barbecue Garden staff, ensuring the standards and procedures are maintained; • To design training programs and professional development courses to facilitate meeting organizational goals and individual professional needs; • To estimate costs of training operations and subsequently manage them in accordance with the budget to ensure maximum return on investments; • To determine potential of training program for future needs of organization; • To assist human resources department in designing appraisal programs and training materials; • To research new and latest techniques for possible inclusion into existing training process; • To be required to conduct their duties in a courteous, safe and efficient manner, in accordance with Barbecue Garden’s policies and procedures, ensuring that a high level of service is maintained; • Analyze and respond to guest feedback, guest satisfaction and associate satisfaction information; and give a positive commitment to continuous improvement of product and performance;

Assistant Manager for Executive Chef tại L CONCEPT (Namo Restaurant, Tuscan & Grill, Lusine Restaurant)

9/2015 → 12/2016 (1 năm 2 tháng)

Hồ Chí Minh

• Be based in the back office, supports different managers that may require assistance; Has to coordinate across departments and levels to ensure smooth operations of the Company’s business; • To be responsible for consulting and assisting Admin Department with store admin matters required to get a restaurant open and operational; • Running Procurement Department with procurement matters, including sourcing, negotiation, ensuring documentation are compliant and coordinating among departments; • Assist restaurant managers with operational matters at store level; • Assist Store Development Department with store pre-opening matters which may overlap with some store admin functions;

FREELANCE F&B Consultant, Malaysia, Vietnam tại SAVOURE Project; BONCHON Project; MANILA, BANGALORE, DUBAI Project

1/2017 → 10/2023 (6 năm 8 tháng)

Hồ Chí Minh

SAVOURE Project • Analyzed and compared Savoure’s shops to other bakery shops (Givral, Coffee House, Tous Les Jours, ABC Bakery) • Created and formatted operation forms such as: Employee handbook, Orientation, checklists, JDs, SOPs, admin documents, … • Walked through to the Savoure’s factory, then gave them feedback about their operations, and procedures to help them improve before deciding to expand the brand BONCHON Project • Created and formatted operation forms such as: Employee handbook, Orientation, checklists, JDs, SOPs, admin documents, … • Input data into the system • Opened accounts and planned staff training schedules on system MANILA, BANGALORE, DUBAI Project • Worked on menu such as: recipes, cost, P&L, … • Made and compared goods quotations from suppliers

Sales & Customer Service Manager tại Harvest Baking Joint Stock Company

11/2023 → 5/2024 (5 tháng)

Hồ Chí Minh

• Received orders and keyed in the data into MISA software • Communicated with the customers, solved their problems when they were not happy with the service, encouraged them to enjoy the better service after that • Searched new customers, and built up the menus and prices to offer them • Created operation forms such as: Regulation book, Wastage, Material PO, admin documents, … • Trained and motivated the team to growth • Assign tasks for the office team to do to support the production team • Interview and Recruiting • Send material PO to the suppliers • Searched new suppliers to compare the quotation • Negotiated with the suppliers about the time for payment

Sales & Customer Service Manager tại Harvest Baking Joint Stock Company

11/2023 → 5/2024 (5 tháng)

Vietnam

Mr. Robert Beausoleil - Executive Consultant

Freelance Projects

robertbeausoleil@yahoo.com - + 84 (0) 122 303 9633

Mr. Dennis Billaney - Brand Develop Director

SKHK Company

d.a.billaney@gmail.com - + 84 (0) 904 720 477

Ms. Tran Ngoc Ky Huong - Director

Saigon Gourmet Consulting

tnkyhuong@gmail.com - + 84 (0) 913 981 128