Banquet Manager tại CN CÔNG TY TNHH MTV TM THÚY NGỌC- KHU DU LỊCH BẾN XƯA

7/2019 → 2/2021 (1 năm 7 tháng)

Ho Chi Minh, Viet Nam

 Preparation of work schedules and annual leave schedules  Suggest to reward and discipline subordinates  Asset management, equipment, tools for service  Ensure all food and beverage items served to guests are of the highest standard and presentation.  Ensure Department Law, service quality  Training and professional development for F&B Attendants Connect with relevant Departments to solve arising problems.  Oversee and manage all the banquet operations with a capacity of 300 to 1600pax such as outside catering

F&B Manager tại Dalat Edensee Lake Resort & Spa

1/2022 → 2/2023 (1 năm 1 tháng)

Da Lat, Lam Dong

 Led daily operations of F&B outlets, including 1 restaurant, 2 bars, and banquet operation, ensuring seamless service delivery.  Oversaw banquet operations with a capacity of up to 1000 guests, ensuring high service standards.  Led hiring, evaluation, and training of staff, enhancing team performance and productivity.  Deliver superior guest services  Increased department revenue by 10% through strategic initiatives and menu enhancements.  Designed all Food and Beverage restaurant operations and back-of-house controls  Establish and maintain applicable preventive maintenance programs to protect the physical assets of the Department.  Ensuring guest satisfaction  Planned new and updated existing menus, optimizing inventory and controlling costs.  Estimate consumption, forecast requirements and maintain inventory  Manage restaurant supplies  Control costs and minimize waste  Nurture a positive working environment  Monitor operations and initiate corrective actions  Implement innovative strategies to improve productivity and sales

Restaurant Manager tại L7 West Lake Hanoi by Lotte

6/2023 → 8/2024 (1 năm 2 tháng)

Ha Noi

 Successfully managed and executed events, ranging from intimate gatherings to large-scale conferences, ensuring seamless coordination and exceeding client expectations.  Implemented a new scheduling system that optimized staff allocation, resulting in a 15% increase in operational efficiency and reduced overtime costs.  Spearheaded training programs, leading to a 20% improvement in service quality and a 25% increase in guest satisfaction scores.  Delivered superior guest services by overseeing day-to-day operations, including staff supervision, event set-up, and guest communication.  Assisted in the planning and execution of high-profile events, showcasing exceptional organizational and problem-solving skills.  Played a key role in menu development, incorporating feedback from clients to create customized and memorable dining experiences.

Non

8/2024

Non

Available upon request - Non

Non

Example@gmail.com