Phan Hoàng Thành (Bryan)

As an experienced Operation Manager, I'm looking for an opportunity to contribute to a dynamic and innovative organization. I'm passionate about creating memorable dining experiences and building strong customer relationships. My goal is to utilize my leadership and problem-solving skills to drive operational excellence and achieve strategic objectives.

- Beauty in The Pot Restaurant. - Report directly to the Operations Director. - Maintain a clean and organized environment at all times. - Train managers on outlet concepts and standards. - Support training of new staff on quality and service standards. - Ensure compliance with hospitality laws and business operations. - Collaborate with the Operations Director on new product and service development. - Monitor and control food, beverage, and labor costs efficiently. - Lead the outlet to drive high revenue and manage costs effectively. - Ensure optimal and economical restaurant operations. - Regularly evaluate guest satisfaction to consistently meet and exceed expectations.

- Beauty in The Pot Singapore Restaurant. - Join three months training course at Beauty in The Pot in Singapore (belong to Paradise Group). - Bring over all knowledges from Singapore to set up Beauty in The Pot in Viet Nam (1st outlet) as business format franchise.

- Amdang Typhoon Restaurant. - Assist in achieving optimal business performance of the restaurant. - Assist in preparing reports at the end of the shift/week, including staff control and food. - Coordinate the entire operation of the restaurant during scheduled shifts. - Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures. - Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customers into return customers. - Assist in creating and executing plans for staff development.

- Monitor daily activities at the restaurant. - Help ensure compliance with all restaurant policies, standards and procedures - Monitor employees to ensure that bring the best guest service. - Handling guest issues and complaints, seeking assistance from supervisors when necessary. - Assist in reviewing the comment card and guest satisfaction results with the staff. - Any other appropriate duties and responsibilities as assigned.

- Training & coaching staff. - Welcome & build a comfortable environment for customer. - Maintain a high standard of service in the restaurant. - Ensure the consistency of restaurant's product and service. - Manage, supervise, and hand-on with employees to perform day to day tasks. - Arrange working schedule for staffs. - Ensure employees strictly follow Company's regulations and rules. - Maintain the hygiene in restaurant.

- Looking for suitable ideas. - Researching and analysing the market. - Build preliminary business plan. - Looking for supplier which has the best prices but making sure about quality. - Honors & Awards - - Lauching: October 2020 with two trolleys at two spots.

- Training staffs. - Solving customer's problemsto out & reporting to upper level. - Motivating staff to maintain and serving consistent quality products every time. - Make sure customer's satisfaction about the quality of product & service. - Following all upper level orders & helping all partners.

simone@hylo.vn - 0355559347

willie@amdangtyphoon.vn - 0908575792