Crestcom Vietnam

Danang University of Economic

Director of Food & Beverage tại Novotel Da Nang Premier Han River

- Increased F&B revenue from 47B to 55B VND year-over-year, achieving a 37% GOP despite economic challenges through strategic development, staff training, and exceptional customer service. - Managed large banquets and formal events for Heads of State, adhering to stringent standards for service, hygiene, security, and adaptability to last-minute changes, resulting in top customer satisfaction rates. - Efficiently served up to 2,500 guests daily during DIFF events, generating over 1B VND per day. Redesigned service operations to ensure 5-star quality, reducing labor costs by 30% year-over-year through process enhancements and improved internal communication. - Implemented a responsive reservation system and maintained robust feedback protocols, growing the customer base and increasing social media engagement by 159%. - Developed unique restaurant and lounge concepts, including Asian Fusion Fine Dining, Asian Market Night Buffet, Tropical Tiki Bar, and All-Day Brunch Lounge, featuring thematic culinary experiences and targeted seasonal promotions. Reviewed menus and analyzed recipes to set prices for menu items. - Achieved the highest HACCP certification score in recent years through rigorous adherence to food safety and hygiene standards and comprehensive staff training.

Cluster Director of Food & Beverage tại Bay Hotels & Resorts from Singapore

Managed the pre-opening process of two prestigious 5-star hotel and resort, Moire Hoi An, Vignette Collection, an IHG Hotel and Crowne Plaza Danang City Centre, within 6 months. Orchestrated the final build-out, ensuring trendy and luxurious concepts and equipment. Developed comprehensive business plans, enticing menus, competitive pricing strategies, and engaging promotional events to maximize revenue for 7 F&B outlets: Mediterranean restaurant, Fusion restaurant, Italian Lounge, Spanish Lounge, Banquet, Room service and Club Lounge. Achieved a 29% GOP for the F&B department within 3 months, with F&B revenue reaching 45% compared to room revenue. Ensured coordination, schedule adherence, and budget compliance. Recruited and trained a talented F&B team, achieving 100% positive reviews for excellent service despite 97% occupancy within 3 months. Collaborated with the Marcom Manager and Sales to create a cohesive F&B experience and drive revenue through sales plans, banquet menus, and online campaigns. Implemented cutting-edge management technology in collaboration with the IT team. Successfully organized high-profile events, including wine dinners, firework events during DIFF, and special events for the Da Nang People’s Committee.

Bar Captain tại The Reverie Saigon

Responsible for excellent quality beverage service of the Bar team of 13 bartenders. Successfully set up for Grand opening within 2 months with average revenue of 2 billion VND/month. ▪ Proved to be a good team leader by providing innovative solutions, introducing new concepts, actively negotiating and resolving differences and employing a constructive criticism approach. ▪ Leaded and trained bartenders to ensure outstanding delivery of beverages to guests as well as hygiene regulations. Awarded Train the Trainer 2015.

Assistant Bar Manager tại Hote Des Art Saigon

Successfully managed the high-end Social Club Restaurant & Bar by boosting revenue from 2 billion VND/month to 3 billion VND/month over 10 weeks while maintaining low labour costs at 5%. ▪ Utilized knowledgeable experience to implement the appropriate direction of Bar Design with the review of work stations/ layouts, Service, Front and Back Bar Set up. ▪ Re-organizing and designing an entire beverage inventory system including the creation of daily inventory and requisition of all beverage products, reducing loss and breakage, and achieving monthly beverage costs from the beginning 34% reduced to 21%. ▪ Partnered with bartenders and chefs to create and introduce signature cocktails and a gourmet appetizer menu that increase revenues within 2 months. ▪ Arranged dozens of prestigious nightlife events and private parties for a variety of organizations.

Food & Beverage Manager tại Paragon Saigon

Monitored and controlled operations of the Food & Beverage Department with 5 F&B outlets. Achieved overall profitability from 12% to 21% through the value-added packages, superior customer service, and attention to the smallest details. ▪ Created an effective Food & Beverage Standard Operating Procedure which build a base of 40% repeated guests. ▪ Turned around unprofitable room service operations. Streamlined lunch and dinner options while adding “order-ahead” express breakfast and late-night fare to increase margins by 7% ▪ Reducing staffing turnover from 50% to 12% by improving staff orientation, training professional development, and coaching. ▪ To be fully aware of trends in the industry and give regular management advice for improvement of the catering operation.

Food & Beverage Manager tại Sunrise Premium Resort & Spa Hội An

Responsible for the overall Food and Beverage department of 6 high-volume outlets. Maintained F&B cost of sale at 25% by management of procurement, and rigorous financial control. ▪ Worked with General Manager to rebrand the image of the fine-dining restaurant. Partnered with the executive chef to devise new menus and revamped marketing strategy, triggering 25% sales growth and rave media reviews. ▪ Cut costs from 45% to 35% for Breakfast buffet and from 28% to 19% for Beverage through successful cost control, par stock system and menu design. ▪ Adopted effective Service Operation Procedures increasing guest satisfaction up to 95%. ▪ Launched new processes to accelerate drive-through service during peak evening hours. Decreased wait-time by 18% and increased evening-shift sales gross average by 23%. ▪ Installed a successful seminar program with wine suppliers, and improved wine list which increased wine sales by 20% for the last quarter of 2018.

Assistant Director of Food & Beverage tại Caravelle Saigon

Oversaw and managed 8 outlet operations in a fast-paced à la carte, buffet, bar and banquet environment including more than 120 team members. Increased gross operating profit by 17% because of the following initiatives. ▪ Creating an action plan, resulting in a return on procurements saving the company nearly $5.5 billion after 2 years by maintaining expenses below the budget through accurate planning, waste reduction, and purchasing with the cost-effective operating procedures. ▪ Won companywide “The Most Given” for establishing a mandatory customer service training program for all customer-facing employees. Boosted guest satisfaction scores from 89% to 95% within 6 months of program launch. ▪ Improved efficiency, sequence of service, order expediting and table-run times in all dining outlets to achieve a 19% gain in daily covers served with zero additional labour or overhead costs. ▪ Increased employee satisfaction by 23% while cutting staff turnover in half by developing staff recognition and accountability programs. ▪ Re-establish service standards and perform training activities for the Banquet after a 6-month renovation period. At the same time, implementing revenue management achieves an average of $129,000 per month in addition to ensuring absolute satisfaction from guests. ▪ Implement a catering sales program, which grew catering gross revenue from $50,000 to $150,000 per year. ▪ Adapted to pandemic practices, transform outlets for safe in-store dining and improved digital ordering, pick-up and delivery services, maintaining 90% of revenue during 2020 – 2021.