VO THI THANH PHUONG

Địa điểm làm việc : TPHCM
Thời gian làm việc : toàn thời gian

UNIVERSITY OF ECONOMICS AND FINANCE

HOSPITALITY MANAGEMENT

BUSINESS ACCOUNTING

ISO 22000 Hệ thống quản lý An toàn thực phẩm Lợi ích chính của ISO 22000 là giúp cho các tổ chức trên toàn thế giới triển khai hệ thống HACCP cho ngành vệ sinh thực phẩm một cách thống nhất, được áp dụng cho mọi quốc gia và các sản phẩm thực phẩm. Một lợi ích khác của ISO 22000 là hệ thống này mở rộng hướng tiếp cận thành công của tiêu chuẩn hệ thống quản lý chất lượng 9001:2008 - hệ thống được triển khai rộng rãi trong mọi lĩnh vực nhưng không giải quyết cụ thể vấn đề an toàn thực phẩm (ATTP). ISO 22000 được xây dựng dựa trên giả định rằng các hệ thống ATTP hiệu quả được thiết kế, vận hành và liên tục cải tiến trong trong khuôn khổ một hệ thống quản lý có cấu trúc chặt chẽ và được tích hợp vào các hoạt động quản lý chung của tổ chức. Mặc dù ISO 22000 có thể được triển khai độc lập nhưng nó cũng được thiết kế để tương thích với ISO 9001:2008 và những công ty đã có chứng chỉ ISO 9001 sẽ dễ dàng mở rộng chứng nhận sang ISO 22000. Để giúp khách hàng làm được như vậy, ISO 22000 có một bảng thể hiện sự tương ứng của các yêu cầu giữa ISO 22000 và ISO 9001:2008. Tiêu chuẩn này được soạn thảo bởi các chuyên gia trong các lĩnh vực thực phẩm cùng với đại diện của các tổ chức chuyên môn trên thế giới hợp tác với Uỷ ban Codex - một tổ chức do Tổ chức thực phẩm và nông nghiệp Liên hiệp quốc và Tổ chức Y tế thế giới xây dựng nhằm phát triển các tiêu chuẩn thực phẩm.

Chứng chỉ/Văn bằng tại Quản lý Nhà nghỉ/Du lịch/Khách sạn | Việt Nam
Chuyên ngànhQuản Lý Khách Sạn

Duties and Responsibilities :

1. Supervise and participate in kitchen and dining area cleaning activities.

2. Resolve customer complaints regarding food service.

3. Train workers in food preparation, and in service, sanitation, and safety procedures.

4. Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.

5. Assign duties, responsibilities, and work stations to employees in accordance with work requirements.

6. Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.

7. Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.

8. Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.

9. Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.

10. Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

11. Record production, operational, and personnel data on specified forms.

12. Develop equipment maintenance schedules and arrange for repairs.

13. Perform various financial activities, such as cash handling, deposit preparation, and payroll.

14. Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.

15. Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.

16. Estimate ingredients and supplies required to prepare a recipe.

17. Forecast staff, equipment, and supply requirements, based on a master menu.

18. Evaluate new products for usefulness and suitability.

19. Compile and balance cash receipts at the end of the day or shift.

20. Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.

21. Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.

22. Present bills and accept payments.

23. Greet and seat guests, and present menus and wine lists.

24. Develop departmental objectives, budgets, policies, procedures, and strategies.

25. Schedule parties and take reservations.

1. Assisting and replacing the Director of Food and Beverage in case of absence
(Co) responsible f or daily operation and organisational management of the Food & Beverage department
2. Responsible f or HR related processes such as hour registration, payroll and sickness
Hiring, training and empowerment of personnel and coaching and counselling of perf ormance including mid- and
end year conversations and personal development plans
3. Controlling operational costs in the dif f erent outlets and stimulating Sales activities
4. Responsible f or making and keeping department budgets
5. Setting out long-term vision and strategy
6. Responsible f or complaint handling
7. Exercise quality control/improvement f or both f ood and beverage aiming to maintain or increase Michelin
stars/Bib Gourmand, high culinary level and exceed Leading Quality Assurance by Leading Hotels of the World
8. Perf orming daily walk-through to ensure f ull compliance with Department of Health regulations (HACCP)
9. Ensure an open and clear communication between the F&B outlets
10. Co-ordinate f ood and beverage operations with other hotel departments to ensure ef f icient guest service
11. Ensure conf erence details and logistics are communicated ef f iciently and ef f ectively between the clients, the
C&E managers and the operational departments
12. Ensure smooth and ef f icient events through f lawless co-ordination of each group
13. Ensure guest satisf action at all times by guiding and training team members on proper policies and procedures
14. Create a cooperative and harmonious work environment conducive to maximum employee moral and
productivity
15. Provide each guest with 5* quality service by adhering to the standard of service required by the hotel in
accordance with the hotels policies, procedures and objectives (align with the standards of Leading Hotels of the
World)
16. Assist each guest, co-worker and vendor ef f iciently, courteously and prof essionally and lead by example
17. Familiar with and perf orms according to the hotel’s vision and mission statement
18. Participating in Management Duty shifts

*** GENERAL MANAGER DUTIES AND RESPONSIBILITIES :
1. Hold regular brief ings and meetings with related head of departments (according to delegation of CEO).
2. Oversee the operations of the outlets and related departments based on f unctions and organizational chart.
3. Provide ef f ective leadership to company team members.
4. Coordination with other HOD's f or the execution of all activities and f unctions.
5. Act as a f inal decision maker in hiring a key staf f s of departments according to the delegation of CEO.
6. Manage and develop the Company Executive Team to ensure career progression and development.
7. Ensure f ull compliance to company operating controls, SOP’s, policies, procedures and service standards.
8. Responsible f or legalization, Occupational Health & Saf ety Act, f ire regulations and other legal requirements.
9. Respond to audits to ensure continual improvement is achieved.
10. Developing improvement actions, carry out costs savings.
11. Lead in all aspects of business planning.
12. Responsible f or the preparation, presentation and subsequent achievement of the Company’s annual
Operating Budget, Marketing & Sales Plan and Capital Budget.
13. Manage on-going prof itability of the company, ensuring revenue and guest satisf action targets are met and
exceeded.
14. Ensure that monthly f inancial outlooks f or Food & Beverage, Admin & General, on target and accurate.
15. Maximizing restaurants revenue through innovative sales practices and yield management programs.
16. Handling complaints, and oversee the service recovery procedures.
17. Closely monitor the company business reports on a daily basis and take decisions accordingly.
18. Prepare a monthly f inancial reporting f or CEO and stake holders.
19. Draw up plans and budget (revenues, costs, etc.) f or the CEO.
20. A strong understanding of P&L statements and the ability to react with impactf ul strategies.
21. Lead all key property issues including capital projects, customer service and ref urbishment.
22. Ensure all decisions are made in the best interest of the company and management.

GM DUTIES AND RESPONSIBILITIES :

1. Oversee the operations functions of the company, as per the Organizational chart.

2. Hold regular briefings and meetings with all head of departments.

3. Ensure full compliance to Company operating controls, SOP’s, policies, procedures and service standards.

4. Lead all key property issues including capital projects, customer service and refurbishment.

5. Handling complaints, and oversee the service recovery procedures.

6. Responsible for the preparation, presentation and subsequent achievement of the company's annual Operating Budget, Marketing & Sales Plan and Capital Budget.

7. Manage on-going profitability of the hotel, ensuring revenue and guest satisfaction targets are met and exceeded.

8. Ensure all decisions are made in the best interest of the company and management.

9. Deliver company budget goals and set other short and long term strategic goals for the property.

10. Developing improvement actions, carry out costs savings.

11. A strong understanding of P&L statements and the ability to react with impactful strategies

12. Closely monitor the company business reports on a daily basis and take decisions accordingly.

13. Ensure that monthly financial outlooks for Spa ,Food & Beverage, Admin & General, on target and accurate.

14. Maximizing room yield and company revenue through innovative sales practices and yield management programs.

15. Prepare a monthly financial reporting for the owners and stake holders.

16. Draw up plans and budget (revenues, costs, etc.) for the owners.

17. Helping in the procurement of operating supplies and equipment, and contracting with third-party vendors for essential equipments and services.

18. Act as a final decision maker in hiring a key staffs.

19. Coordination with HOD's for the execution of all activities and functions.

20. Overseeing and managing all departments and working closely with department heads on a daily basis.

21. Manage and develop the Executive team to ensure career progression and development.

22. Be accountable for responsibilities of department heads and take ownership of all guest complaints.

23. Provide effective leadership to team members.

24. Lead in all aspects of business planning.

25. Respond to audits to ensure continual improvement is achieved.

26. Corporate client handling and take part in new client acquisition along with the sales team whenever required.

27. Assisting in residential sales as and when required and development with strong sales prospects.

28. Responsible for safeguarding the quality of operations both (internal & external audits).

29. Responsible for legalization, Occupational Health & Safety Act, fire regulations and other legal requirements.

*** Tổng quan 5 chi nhánh Golden Lotus Spa

- Golden Lotus Healing Spa World – 4.000m2 (Jjim Jil Bang có tại đây) – Quận 3

- Golden Lotus Healing Spa Land – 1.500m2 (Jjim Jil Bang có tại đây) – Quận 7

- Golden Lotus Spa & Massage Club – Quận 1

- Golden Lotus Traditional Foot Massage Club – Quận 1

- Golden Lotus Spa & Massage Club – Quận 1