Trưởng Bộ phận Ẩm thực tại VinWonders

11/2018 → / (6 năm )

Quảng Nam

- 15 years of FB industry - Experienced in big group of hotel management as Sheraton Nha trang, Novotel Nha trang, Pegas Group, TTC Tourism Group.... * GREEN WORLD HOTEL NHA TRANG Apr, 2015 – Jun 2017 (Cty CP VNECO 9, Việt Nam) 4 stars hotel - Worked as FBM - Take the responsibility of operating all activities of F&B’s department - Building SOP and PnP for the department to conduct and lead the staffs doing their jobs under unique standards. - Building the plans for FB’s operation such as: renewing all menus, drinks & food recipes, Revenue & Cost plan, Upselling or Promotion plan to push up sales. - Building up and systematizing the FB’s basing document for the proper operation: ISO quality management systems, SOP, PnP. - Working with Director of Sale and Head Chef to research and update the trends of food or drinks that are attractive to guest, building up the package for season. * Aug, 2017 – Nov, 2018 DESSOLE RESORT & HOTEL NHA TRANG (Pegas Group, Turkey) 4 stars resort and hotel. - Working as FB Service Manager. - Focusing all the sequences of operation to maintain the excellent quality of service bringing to costumers in their whole day of full board package service. - In charge of 50 staffs and 2 Bar Manager and Restaurant Manager. - Working with accountant to control P&L every day. - Conducting the schedule of training to all staffs, building the spirit of tag team, giving energy and push them every day, because they always have to work hardly under pressure by large number of customer using service. - Working with Head Chef to improve the quality of food, presentation and cost of materials. *Nov,2918 - present F&B MANAGER | VINGROUP Vinwonders Nam Hội An - Strives to improve service performance, presentation, and customer satisfaction about Food & Beverage by building up plan, schedules for training excellent service, creates customer touchpoints. - Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation, and driving necessary change to upgrade and maintain the quality service. - Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, increased revenue, and ensure a competitive position in the market - Coaching and support the food & beverage leadership team to effectively manage wages, food & beverage cost, and controllable expenses (e.g., restaurant supplies, uniforms, etc. - Coaching FB leadership to implementing ISO 22:000 from 2028 to now. Being good at knowledge of food safety, hygiene, and HACCP principles Setting up and building manning guide for FB & Kitchen, calculated labor productivity for each position. - Building up volume of expense limit per pax in every operation such as gas expense, plastic & paper, washing supply, par stock,.... - Building up the Menu, recipes, cost of materials fpr each model of restaurants. - Leading of FB's Vinwonders chain in implementing the projects such as: SOP, PnP, FB's service standards, adjust Menu, recipes, cleanness and hygiene checklist control... Control the activity of 30 kiosks and restaurants in the park, earning the onsite revenue of 3.5 billions a month and nearly 50 billions a year in the park. Getting 15%-20% on total revenue of The Pảk.