NGUYEN NHAT VI

I would like to gain more professional experiences in the restaurant and bar, additionally, developing my career skills to become a professional manager in F&B, especially in bar.

Set up and operate a personal business model

• Coordinating daily operations: Overseeing the daily activities of the bar, ensuring smooth operations from opening to closing, and that staff adhere to hotel standards. • Quality assurance: Regularly inspecting the quality, presentation, and consistency of beverages and service to align with the hotel’s branding and quality expectations. • Efficiency optimization: Analyzing workflow and implementing improvements to streamline processes and enhance service delivery, particularly during peak hours. • Designing entertainment programs: Creating and organizing entertainment schedules, such as live music, DJ nights, or themed events, to attract a diverse audience. • Event coordination: Collaborating with performers, sound technicians, and promotional teams to ensure seamless execution of events and enhance the guest experience. • Marketing events: Working with the marketing team to promote upcoming events through social media, hotel channels, and local partnerships to drive attendance. • Hiring and training staff: Recruiting bartenders, waitstaff, and entertainment coordinators, and providing thorough training on service standards and customer interaction. • Fostering a team environment: Encouraging collaboration, maintaining a positive work culture, and ensuring that team members feel motivated and supported. • Staff scheduling and resource management: Overseeing and adjusting staff schedules to ensure efficient manpower allocation for peak, off-peak, and holiday periods, optimizing service quality and operational flow. • Guest interaction: Engaging with guests to enhance their experience, understanding their preferences, and tailoring recommendations to their tastes. • Addressing guest feedback: Handling complaints and special requests professionally, analyzing feedback, and implementing improvements as needed. • Inventory management: Overseeing stock levels, ordering supplies, and coordinating with vendors to maintain a well-stocked bar without excess. • Cost control: Monitoring expenses, minimizing waste, and ensuring that cost efficiencies align with financial goals while maintaining quality. • Budgeting and financial oversight: Managing budgets for both the bar and entertainment aspects, tracking expenditures, and maximizing profitability. • Ensuring health and safety: Implementing and maintaining health and hygiene standards, ensuring that both the bar and entertainment areas meet regulatory guidelines. • Safety protocols: Establishing safety measures for both staff and guests, particularly during events, and ensuring emergency procedures are in place. • Developing unique offerings: Collaborating with the culinary and beverage teams to create a distinct and appealing menu that resonates with the rooftop atmosphere. • Seasonal menu updates: Adjusting the drink menu to incorporate seasonal or trendy ingredients, providing guests with fresh and appealing options. • Event-driven concepts: Designing themed drinks or packages for special events or holidays to enhance guest experience and boost sales. • Collaborating on marketing initiatives: Working with the hotel’s marketing team to promote the bar and entertainment through social media, partnerships, and on-property advertising. • Guest loyalty programs: Designing or promoting initiatives that encourage repeat visits, such as membership deals, loyalty rewards, or exclusive events for regular patrons.

• Supervising daily bar operations: Ensuring all shifts run smoothly by monitoring bartenders and staff, coordinating shift schedules, and verifying opening and closing procedures. • Upholding quality standards: Regularly assessing drink quality, presentation, and consistency to align with the resort’s luxury standards. • Streamlining workflow: Implementing efficient work processes and identifying any operational improvements to enhance overall service delivery. • Mentoring staff: Providing hands-on training, guidance, and support to bartenders, especially on customer service techniques and advanced mixology skills. • Performance management: Setting goals for the team, giving constructive feedback, and conducting performance evaluations to maintain high standards. • Encouraging team collaboration: Fostering a positive work environment that promotes teamwork, communication, and accountability. • Ensuring exceptional guest experiences: Proactively interacting with guests, addressing inquiries, and managing any complaints or special requests with professionalism. • Guest feedback management: Collecting and analyzing guest feedback, implementing improvements, and ensuring that service meets or exceeds guest expectations. • Personalizing experiences: Coordinating with bartenders to tailor service to individual guest preferences and creating memorable experiences. • Managing stock levels: Overseeing inventory for beverages, garnishes, glassware, and bar tools, and placing orders to prevent shortages or excess. • Cost control and budgeting: Monitoring expenditures, controlling ingredient usage, and minimizing waste while maintaining product quality and adhering to budgetary constraints. • Supplier coordination: Working with suppliers to ensure timely deliveries of high-quality products and negotiating for best prices or deals when necessary. • Enforcing hygiene standards: Ensuring that all health and safety protocols are strictly followed, including cleanliness and sanitation of the bar area and equipment. • Compliance with regulations: Staying updated with legal guidelines and liquor licensing requirements, conducting regular inspections, and ensuring compliance. • Implementing safety measures: Providing training on safe handling practices and ensuring that safety equipment and emergency procedures are in place. • Menu Development and Event Coordination: • Assisting in menu design: Collaborating with the bar manager and culinary team to develop or update the beverage menu based on guest preferences and trends. • Organizing special events: Planning and overseeing bar-related events or themed nights, ensuring staff readiness and that offerings meet the resort’s luxury standards. • Testing new ideas: Encouraging staff to innovate and propose new drink ideas, seasonal specials, or pairings that enhance the guest experience. • Daily cash management: Supervising cash handling procedures, ensuring accuracy in transactions, and reconciling sales at the end of each shift. • Report generation: Preparing daily, weekly, or monthly reports on bar performance, sales figures, and inventory for management review. • Setting targets and goals: Developing strategies to meet sales targets, improve revenue, and ensure the bar contributes to the resort’s profitability.

• Mixing and crafting cocktails: Bartenders should be proficient in making both classic cocktails and signature drinks tailored to the resort’s theme or guest preferences. • Knowledge of beverage menu: They must have an extensive understanding of the menu, including wines, spirits, beers, and non-alcoholic drinks, to provide accurate recommendations. • Presentation: Ensuring every drink is served with a polished and aesthetically pleasing presentation, aligning with the resort’s standards. • Engaging with guests: Building rapport by greeting guests warmly, discussing their preferences, and creating a welcoming atmosphere. • Anticipating needs: Offering suggestions or adjustments to meet each guest’s individual tastes, ensuring a memorable experience. • Handling complaints gracefully: Addressing any issues professionally and working to resolve them promptly to maintain guest satisfaction. • Ensuring cleanliness: Regularly cleaning bar tools, counters, and glassware to maintain a spotless bar area. • Stock management: Monitoring and restocking inventory, including garnishes, glasses, and beverage supplies, to ensure efficient service. • Following hygiene and safety protocols: Adhering to health regulations and safety guidelines, crucial in a 5-star environment. • Recording sales: Accurately managing transactions, processing payments, and maintaining records for each shift. • Controlling costs: Monitoring ingredient usage, limiting waste, and implementing measures to control costs while maintaining quality. • Assisting in inventory orders: Collaborating with the bar manager or supervisor to order supplies and ensure the bar is stocked adequately. • Keeping updated on trends: Staying knowledgeable about industry trends, new recipes, and techniques to enhance the resort’s offerings. • Training junior staff: Providing guidance and support to less experienced staff, helping them understand standards and protocols in a high-end setting. • Preparing for events or special occasions: Assisting with setup, menu adjustments, and unique requests, such as private tastings or themed nights, to enhance guest experience.

• Conduct regular performance evaluations and provide feedback to team members. • Ensure high standards of customer service are maintained at all times. • Handle customer complaints and resolve issues effectively and professionally. • Train staff on customer interaction to enhance guest satisfaction. • Oversee daily restaurant operations and ensure that service runs smoothly. • Collaborate with the kitchen team to ensure timely food service. • Monitor inventory levels of service supplies and reorder as necessary. • Ensure compliance with health and safety regulations and sanitation standards. • Regularly review and improve service processes to enhance efficiency. • Assist in budgeting and financial planning for service operations. • Monitor sales and service costs; prepare reports for management. • Analyze customer feedback and sales data to identify trends and areas for improvement. • Foster a positive work environment and promote teamwork. • Lead by example, demonstrating a strong work ethic and commitment to service excellence. • Maintain open lines of communication with kitchen staff, management, and other departments. • Act as a liaison between management and service staff regarding policies and procedures.