Waiter – Barista – Bartender – Mixologist tại INTERCONTINENTAL DANANG SUN PENINSULA RESORT

6/2012 → 4/2015 (2 năm 10 tháng)

Đà Nẵng, Việt Nam

• Follow the training plans. • Full co-operation to any colleague requiring assistance in a prompt, caring and helpful manner. • Follow the F&B manuals are always update with the following: Sequence of Service, SOPs, Opening and Closing Check Lists, Side Duties and Food and Beverage Platting Guide. • Sharing guest feedback to the manager. • Conduct shift briefings, department meeting to ensure hotel activities and operational requirements are known • Observe staff’s performance, give constructive feedback when need it. • Perform Services behaviors in daily operation basic towards the guests. • Handle guest’s requests or escalate to higher levels and/or relate departments when need it. • Open and close the shift, ensure effective shift hand over • Check on the bar set up. Ensures that the bar is set according to the standard or instructed by the Manager. • Be responsible for taking down food & beverage orders from patrons and ensure that the orders are correct & arrive promptly.

Senior Bartender | Head Mixologist | A member of Beverage Expert team tại SIX SENSES CON DAO RESORT & SPA

4/2015 → 3/2016 (10 tháng)

Côn Đảo, Việt Nam

• Responsible for the constant training of the Staff • Thorough knowledge of all menu items and all types of set-up, and be able to pass the knowledge to staff • Perform/ behave as per Six Senses leadership competencies • Manage all requests made by guests, or special request from guest that your staff reported to you • Be responsible for the regular update, addition, subtraction of wines, vintages, etc. on the Wine List. - Whilst liaising with the Restaurant manager and the Director of F&B. • Ensure that proper mise-en-place is prepared for each service.

Senior Bartender | Head Mixologist tại SALINDA PHU QUOC ISLAND RESORT & SPA

3/2016 → 2/2017 (11 tháng)

Phú Quốc, Việt Nam

• Discussed, consulted to F&B director to review the number of sold and re-selected target customers for the new and extra opportunity revenue • Review, rebuilt and redesigned beverage list that more attractive and easier to go with for the main customer market • Contacted, exchanged with suppliers to rebuild wine list and made better contract with more benefits/sponsor on every quarter of the year. Be responsible for the regular update, addition, subtraction of wines, vintages, etc. on the Wine List. • Built and develop programs, trained and guided employees on beverage knowledge to ensure that they understand what they know about the items that can help them to built confidence themselves in approaching, selling during their conversation with customers.

Outlets Manager tại FUSION PHU QUOC RESORT & SPA

2/2017 → 10/2017 (7 tháng)

Phú Quốc, Việt Nam

• Training/Mentoring staff as per schedule • Cost control for beverage items to deliver the highest result to reach the revenue target • Provided tools, knowledge and maintained Hygiene & Food Safety in all the outlets • Lead by example; promote teamwork and quality service through daily communication and coordination with key department heads. • Insures that grooming and general appearance of all staff follow the hotel policies and standards • Lead, trained, showed and guided the team to meet and exceed guests' expectations • Thorough knowledge of all menu items and all types of set-up, and be able to pass the knowledge to staff • Create loyal casual labor team • Be responsible in keeping the property safe and secure • Understand and ensure the staff understanding hotel Brand Standard related to the F&B department

Outlets Manager tại InterContinental Phu Quoc Long Beach Resort

10/2017 → 9/2018 (11 tháng)

Phú Quốc, Việt Nam

• Managing and monitoring the construction progress of a speciality restaurant (LAVA) during the construction process • Managed a pool bar (OMBRA) covers a huge operation area that including 2 main swimming pools, 1 water play area for kids and a beachfront which have 152 sunbeds in total (at that time), which brought in the highest F&B revenue for the first 6 months of 2018 (solf opening) with beverage cost 18% - 22% (average beverage cost: 24.5%). • Coordinated for monitoring other outlets including: o ADD restaurant 248 seats (Sora & Umi), o Beachfront restaurant (Sea Shack) 114 seats, o Banquet & Catering areas with total capacity is 1400 seats, that having: 08 boardrooms + 01 grand ballroom • The main trainer for the assistants and supervisors' team for beverage knowledge and accompanying service skills. From there we have made a guy name Huynh Nghi, he became the Champion of the first bartender competition held in Phu Quoc in 2018 for the southern area of Viet Nam. • Responsible for F&B talent search and recruitment activities. many of people that i have found, brought in and trained still are current members at the company at positions from employees to supervisors and high management level. many of them have had promoted • Meeting regularly with key suppliers to discuss new products, flaws in existing products, maximize discounts, sponsorships • Ensure that quality of food, beverage, service provided are consistently maintained.

F&B Manager tại MELIA HO TRAM BEACH RESORT

10/2018 → 7/2020 (1 năm 9 tháng)

Bà Rịa Vũng Tàu, Việt Nam

• Effectively managed a young team of over 80 employees • Developed and implemented F&B activities/business plan and strategy; identified and exploited new opportunities • Proactively participated in all facets of the company and worked closely with other executives in order to sustain growth and stabilize the services and resort's business. • Interviewed and hired new employees, ensuring that the department's staffing needs were met. • Built and maintained professional relationships with owners, potential partners, investors and suppliers • Led and managed monthly & weekly meetings with the board of outlet managers; oversaw all the F&B operations. -------------------------------------------------------------------------------------------- • Delivered 92% to 2019 Revenue target ( with in 8 operation months from the company’s grand opening on 21st Apr ) by corporate with other executives to built the business strategy that focus on volume and maximize the supplier sponsor & its benefit per contract • Addressed a months-long trend of declining room sales performance over the world and overcame reduced spending of customers due to the global impact of COVID-19 disease by instantly took the customer protection actions, applied a new-to-customer all-in-villa F&B service offer that included in room rate, achieving 185% to 2020 first 6 months revenue target. • Won the leader of Month & Quarter

Founder & Instructor tại Hospitality English Hub

9/2020 → 4/2022 (1 năm 7 tháng)

Huế, Việt Nam

• An online English center designed for those working in, experienced with, or aspiring to join the hospitality industry. • We start with the essentials, honing pronunciation to build a strong foundation, then move into practical, real-world communication skills tailored for the hospitality field. The Hospitality English Hub’s mission is appear to help learners speak confidently and professionally, ready to meet the industry's unique demands.

F&B Manager tại EASTIN HOTEL & RESIDENCES HA NOI

3/2021 → 12/2021 (9 tháng)

Hà Nội, Việt Nam

• This was a challenging business period, as the Covid pandemic once again created a significant crisis in the Hanoi area --------------------------------------------------------------------------------------------------- • Directly responsible to the General Manager for the overall supervision and function of all food and beverage employees, operation, facilities, sales and costs, and department profit. • Analyze food and beverage operations from the standpoint of operating costs, increasing sales, efficiency, sanitation, and merchandising principles. • Making specific corrections and recommendations necessary for optimum performance. • Reports directly to the General Manager for assignment and instruction, coordinating his function and activities with other Department Heads. • Meets periodically with sub-department heads to review the operation and discussed methods of improving procedures and ways to meet unusual business demands. • Meet customers of special function and its arrangement. Furnish guidance to sub-department heads on employees training, public relation, and sales promotion. • Keeps aware of trends practices and equipment in food and beverage preparation and service in the hotel and restaurant fields through actual visits. • Provide functional assistance and direction to F&B outlets heads in all matters about Food and Beverage operation and issue instruction as the need arises. • Supervise and coordinate all menu making, pricing, food presentation, sanitation, Food, and Beverage promotion, always ensure food and service qualities. • Direct weekly food and beverage department meetings covering all necessary subjects about the proper function of the respective department, including future banquet function and operating problems. • Engaged, guided F&B staff through proper coordination with the Human Resources Manager, Sub Department Heads. • Make a daily inspection of all F&B outlets including restaurants, bars, storerooms, and other areas under the control. • Submit monthly F&B reports to the General Manager, which show the difference in Sales and cost figures? The report must also include the profit and loss statement and describe what has been done to increase sales.

Hotel Operations Owner’s Representative tại CAPELLA HA NOI

4/2022 → 12/2022 (7 tháng)

Hà Nội, Việt Nam

• Capella Ha Noi is one of the most impressive hotels in Vietnam, featuring a unique concept passionately designed by the renowned architect Bill Bensley and achieving world-class accolades in our F&B department. --------------------------------------------------------------------------------------------------- • Being responsible for the overall business results and image of the hotel to the investor. • Plan, arrange, and require the organization of regular meetings and in-depth discussions with the hotel GM about long-term business strategies, short-term plans on a cyclical basis that align with the investor's direction and achieve the set results. • Responsible for all hotel equipment and materials, along with plans for usage, maintenance, and replacements as appropriate. • Accountable for hosting important and special guests of the investor. • Communicate the corporate culture of the investing group to the hotel staff, ensuring that everyone understands, embraces, and fully embodies the conveyed values. • Collaborate with the senior management team of both the hotel and the investing group to build and execute plans to bring prestigious accolades in the F&B industry to Capella Hanoi, including Michelin Stars and Asia's 50 Best Bars. • Consult & review service contract, legality, and policy issues of the hotel

Freelancer - Projects Director tại Wedding Planning Service (self-imployed)

1/2023 → Hiện tại

Huế & Đà Nẵng

• Collaborating with trusted suppliers of quality products, including event equipment, decorations, photography, etc., to create impressive all-inclusive wedding packages. This encompasses everything from conceptualizing the event script to managing details after the wedding is completed. • Collaborate closely with clients to create tailored event concepts, from initial ideation to final execution, ensuring each event reflects the clients' unique vision and preferences. • Select and coordinate with high-quality vendors, including venues, décor providers, caterers, and photographers. Oversee vendor contracts, timelines, and budgets to optimize service quality while maintaining cost efficiency • Manage event timelines and budgets, meticulously planning each stage to ensure all elements align within allocated resources and are delivered on schedule • Assemble and guide event teams for seamless setup and execution. Coordinate across all roles, from on-site logistics to client relations, to ensure smooth operations. • Anticipate and swiftly address potential challenges to maintain a high standard of service, adapting strategies as needed to meet clients’ expectations • Developed a plan and schedule for periodic follow-ups with clients who have previously used our services, helping to increase future job opportunities and maintain a strong team image and reputation. This strategy ensured consistently positive impressions and strengthened connections both directly and indirectly with existing clients.

Director of Food & Beverage tại CHARMANT SUITE HOTEL CAN THO

10/2023 → 7/2024 (9 tháng)

Cần Thơ, Việt Nam

• This hotel is the first in a series of high-end 5-star hotels and resorts in Saigon Co.op’s expansion and business transformation initiative. --------------------------------------------------------------------------------------------------- • I am responsible for advising on the concept development of the hotel’s F&B outlets to align with the group’s overarching business strategy. • Developed appropriate manning levels in accordance with each business phase (pre-opening and operational), adjusted to occupancy rates as per real-time scenarios. • Collaborated closely with other department heads to create clear job plans, SOPs, and workflows for inter-departmental tasks to ensure smooth and effective operations. • Established, adjusted, and enhanced the department's SOPs to align with local service culture and effectively trained the team on these standards. • Carefully structured and refined the departmental budget to align with business objectives, including detailed forecasts for F&B activities and fixed costs, along with appropriate backup provisions. • Worked with the investor’s existing business sectors (supermarkets, shopping centers) to maximize business synergy and minimize unnecessary costs across the investor’s group operations. • Accountable for ensuring that the hotel in general, and the F&B department in particular, were equipped with the necessary OS&E and FF&E in quantities suitable for each stage of business operation. • Built a collaborative network with GMs and F&B Directors at other 5-star hotels in the region to provide unique, high-quality experiences for guests attending F&B programs in the hotel and the Can Tho area. • Maintained connections with key figures at hospitality colleges and universities within the city to ensure a quality pipeline of candidates, part-time staff, and interns.

Mr. Hoàng Văn Cảnh - Director of Housekeeping

Charmant Suites Hotel Can Tho

Canh.hoang@charmantsuites.com - 0585199990

Mr. Mr. Agnaldo Garibaldi - General Manager

Eastin Hotel & Residences Ha Noi

gm@eastinhanoi.com - 0335310060

Mr. Billy Tay - General Manager

Charmant Suites Hotel Can Tho

billy.tay@charmantsuites.com - 0396826562

Mr. Nishant Uniyal - Hotel Manager

Melia Ho Tram Beach Resort

nishant.uniyal@melia.com - 0911071192