Kho tài liệu 
Chuyên trang đào tạo 
Việc làm thêm
Ngô Quang Hải
45 Lượt xem hồ sơ
Nam, 28/09/1984, 40 tuổi
Tổ Dân Phố Đá Bạc, Phường Cam Linh, TP. Cam Ranh, Tỉnh Khánh Hòa
Cập nhật: 21/11/2024
Thông tin liên hệ
Hồ sơ ứng viên có số điện thoại, email và bao gồm 1 cv đính kèm.
| Thống kê kết quả liên hệ của các nhà tuyển dụng | Số lượt | Thời gian liên hệ gần nhất |
|---|---|---|
| Liên hệ thành công | 0 | Chưa có |
| Liên hệ không thành công | 0 | Chưa có |
Từ 10 đến 20 năm
Trưởng bộ phận/ Trưởng phòng
Thỏa thuận
Toàn Quốc
Tiếng Anh (Khá)
5 sao
Giới thiệu bản thân
Trình độ học vấn chuyên môn
HONG BANG UNIVERSITY INTERNATIONAL
Bachelor's Degree in Business Administration - Đại học
2010 → 2013
Kĩ năng
| Food and Beverage Operations | |
| Key Performance Indicators | |
| Operations Management Coaching | |
| Coaching & Mentoring | |
| Communication | |
| Leadership | |
| Operations Research & Excellence | |
| Performance Appraisal |
Kinh nghiệm làm việc
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6/2023 → Hiện tại
Phú Quốc
SUMMARY The General Manager is responsible for implementing strategy and managing the daily operations for row of shophouse, 9 restuarant and big convention center, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience, reports to the Board of Directors. * General • Oversee and manage operation and make final decisions on matters of importance. • Receives projects from the BOD and completes them in a timely manner, based on agreed deadlines. * Strategy • Create business plans, marketing plans, for the approval of the BOD together with the marketing and operations team. • Implements loyalty programs. • Ensures the restaurant has large and current customer database. • Creates yearly promotion plans, which are updated on a regular basis depending on customer needs. • Recommends improvement programs to the BOD, together with full costs and implementation plan. * Financial • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. • Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. * Guest service • Ensure sequence of service and task breakdowns are full and complete with regular training and reminders for the restaurants team • Have an up-to-date training matrix to track associates training levels. * Personnel • Interview employees. Direct hiring, supervision, development and, when necessary, termination of employees. • Conduct orientation with Human Resource • Develop employees by providing ongoing feedback, establishing performance • Expectations and by conducting performance reviews. • Maintain an accurate and up-to-date plan of restaurant staffing needs.
Operation Manager tại Nova F&B |Nova Group
5/2022 → 1/2023 (8 tháng)
Hồ Chí Minh
- Build and develop business plans and strategies for each restaurant chain in charge, ensuring the achievement of annual sales and profit targets. - Advise Operation Director in operating system development, ideation and creation of new concepts. - Develop a plan to achieve the assigned sales and profit targets. - Develop human resource schedule, job description, salary structure... for all employees in the chain of restaurants in charge. - Develop and control the implementation of standards, processes and regulations that are oriented for restaurant operations throughout the system. - Organize the implementation and control the performance of management software; propose measures and applications of modern and advanced information management system suitable to the operation model of the restaurant system. - Directly coordinate with contractors, construction units and related departments to ensure new projects are opened on schedule. - Coordinate with sales and marketing departments to build sales and marketing plans for the restaurant and organize according to the plan approved by the CEO. - Organize, monitor and follow up the promotions according to the approved plan. - Prepare annual operating budget, supervise the implementation of the approved budget; analyze, evaluate and propose remedial measures in case of budget difference, especially overspending, ensuring real profit for the restaurant system. - Effectively control and evaluate the operating costs of the restaurant system, ensuring the rational and efficient use of consumables. - Conduct statistical research, collect data, analyze market research, F&B market supply and demand and competitors. - Build good relationships with agencies, organizations, local authorities... Directly represent the restaurant to solve related issues within its authority. - The restaurant's representative signs contracts with customers to use the restaurant's services and implements the implementation of the contract's contents within the assigned authority. - Actively looking for sources of diners for the restaurant, building good relationships with VIP guests and loyal customers. - Prepare financial reports, analyze profit and loss situation, etc. to offer timely solutions to improve revenue for the restaurant. - Building a strong human resources team in both quality and quantity: participating in recruitment, training and chairing staff development programs. Regularly review performance and continuously provide feedback regarding goals, targets and performance. Manage the training and coaching of the successor staff. - Organize irregular and periodic meetings to monitor and deploy the restaurant's business activities. - Report regularly (weekly, monthly, quarterly, annually) or irregularly to Operation Director on the business results of the restaurant. - Perform other duties as assigned and requested by Operation Director.
Operation Manager tại QUI - Cuisine · Mixology Nha Trang | VISE Hospitality
12/2019 → 2/2021 (1 năm 2 tháng)
Nha Trang
- Responsible for monitoring, managing and operating daily operations including managing quality food and beverage. - Responsible for speak and working with agencies and departments on legal documents procedures, operating licenses, etc. asked from the authorities. - Make business plan overall. - Analyze monthly, quarterly and annual financial reports. - Implement control procedures to minimize errors, fraud and waste. - Support the strategic development direction for the COO in the areas of responsibility and proactively communicate instructions to the staff to achieve and exceed the set goals. - Identify and implement cost reduction in operation. - Training professional skills for subordinates. - Perform employee reviews and manage all HR related issues. - Propose and implement promotions to increase revenue. - Other tasks - Report directly to COO.
Freelance Consultant tại EATRANG Food & Coffee | NHA TRANG City
6/2019 → 12/2019 (5 tháng)
Nha Trang
- Consulting business ideas for investors. - Representing the investor to negotiate with partners. - Searching for suppliers for investors. - Monitoring construction progress. - Coordinate with department manager to build SOP, regulations, recipes of food & beverage for restaurant & coffee model. - Build business plans, advertising for brands - Training skill for team manager. - Training skill control cost, cargo and revenue. - Responsible for all activities until the opening with the investor.
Franchise Operation Manager tại MUONG THANH GROUP | NHA TRANG City
10/2018 → 5/2019 (7 tháng)
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- Establishment of a franchise department consisting of the following departments: administrative personnel, Sales & Marketing, accounting and operation department. - Negotiate contracts with franchisor partners. - In charge of 4 franchised brands: Highlands Coffee, Hotpot Story, King BBQ, King A la carte. - Build process and operating model for franchise department. - Ensure the franchisor's standards and at the same time meet the standards of Muong Thanh Group. - Build business plan for each brand. - Control costs and revenue for each brand. - Control the goods of the whole chain. - Analyze financial reports for each brand. - Build plan to maximize profits and reduce costs for each brand. - Training management skills for restaurant managers. - Report activities and be responsible to the Chairman of Muong Thanh Group.
F&B Manager tại VINPEARL NHA TRANG | NHA TRANG City
5/2018 → 9/2018 (4 tháng)
Nha Trang
- In charge of the F&B department: 6 restaurants (1 food court restaurant, 2 restaurants for group and 3 A la carte restaurants), 22 fast food stores and 15 vending machines with more than 350 Staff. - Set up Food court to diversify the operating model of the F&B department. - Responsible for all activities of the F&B department including kitchen and restaurant department. - Build operation procedures for each operation model. - Build business plan for the F&B department. - Propose new ideas to develop better services and revenue. - Work with Sales & Marketing to create events to increase revenue. - Control expenses and revenue periodically. - Control cargo periodically. - Analyzing financial reports periodically - Training skill for staff. - Support other department. - Report to General Manager.
Outlets Manager tại DUYEN HA RESORT | Cam Ranh City
5/2017 → 5/2018 (1 năm )
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- Pre-opening team - Make annual plans for the restaurant. - Introducing new ideas to help the hotel grow better of service and revenue. - Make and run events to up revenue. - Control cost and revenue every month and year - Control cargo monthly. - Report to Manager frequently. - Handling the guest complaints. - Trainning skill for team member. - Support for colleagues of other department. - Follow the standards of resort. - Attention to feel about the service of guest. - Ensure the highest guest satisfaction after leaving the restaurant.
Supervisor tại INTERCONTINENTAL NHA TRANG | Nha Trang City
4/2014 → 5/2017 (3 năm )
Nha Trang
- Run events to up revenue. - Control cargo monthly. - Introducing new ideas to help the hotel grow better of service and revenue. - Report to Manager frequently. - Handling the guest complaints. - Completion of IHG training. - Support for colleagues of another department. - Follow the standards of the brand. - Attention to feel about the service of guest. - Ensure the highest guest satisfaction after leaving the restaurant.
Senior Captain tại NIKKO HOTEL | Ho Chi Minh City, Vietnam
9/2011 → 5/2013 (1 năm 7 tháng)
Hồ Chí Minh
- Member of the Pre-Opening Team. - Report to Manager frequently. - Training for employees lower grade. - Motivate to all staff to become a good team. - Control cargo monthly. - Keeping control of beverage costs. - Handling the guest complaints. - Monitor work follow-up sequence of service in the outlet. - Support for colleagues of another department. - Attention to feel about the service of guest. - Ensure the highest guest satisfaction after leaving the restaurant.
Restaurant Employees tại INTERCONTINENTAL ASIANA SAIGON | Ho Chi Minh City
4/2010 → 9/2011 (1 năm 5 tháng)
Hồ Chí Minh
- Control cargo monthly. - Report to Manager frequently. - Handling the guest complaints. - Completion of IHG training. - Support for colleagues of another department. - Follow the standards of the brand. - Attention to feel about the service of guest. - Ensure the highest guest satisfaction after leaving the restaurant.
Casual labor + Internship tại REX HOTEL | Ho Chi Minh City, Vietnam
1/2009 → 4/2010 (1 năm 3 tháng)
Hồ Chí Minh
- Welcome and Concierge to seats. - Served by the standard of the hotel. - Attention to feel about the service of guest. - Ensure the highest guest satisfaction after leaving the restaurant.
Casual labor + Internship tại WHITE PALACE CONVENTION CENTER
2/2008 → 1/2009 (11 tháng)
Hồ Chí Minh
- Setup, service for conviviality. - Take care of guest. - Attention to feel about the service of guest. - Ensure the highest guest satisfaction after leaving.
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