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