Ngô Quang Hải

Full time, Khanh Hòa, Phú Quốc, HCM

- 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.

- 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.

- 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.

- 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.

- 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.

- 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.

- 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.

craig.hicks@visehospitality.com

hang.nguyen@visehospitality.com