Ngô Quang Hải
ngo**********@*****.com
28/09/1984
22 Phan Bội Châu, Cam Linh, Cam Ranh, Khánh Hòa, Việt Nam
Nam
- Consulting ideas for the owner. - Search supplier for the owner. - Supervision of construction progress. - Representing negotiating for owner with partners. - Collaborate with department managers to build coffee bistro processes, regulations, and recipes. - Build business plans, advertising for brands - Training skill for team manager. - Training skill control cost, cargo and revenue every month. - Responsible for owner.
- Pre-opening team Franchise - Incharge 4 brands of franchisee: Highlands Coffee, Hotpot Story, King BBQ, King A la carte. - Building operating procedures for Franchise department. - Ensure the franchisor's service standards and at the same time meet the standards of Muong Thanh Group. - Contract negotiation with Franchisor partner. - Make monthly, quarterly and yearly plans for revenue and marketing. - Control cost and revenue every month. - Control cargo monthly. - Training skill for team manager. - Responsible for owner.
- Incharge 6 Restaurant, 22 Fast Food shop included kitchen and 15 Vending machines with more 350 employee. - Setup F&B food court outlets - Building operating procedures for food count outlets - Responsible for all daily operations of the Food and Beverage Department. - Make annual plans for the Food and Beverage Department - 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 GM - Training skill for team member. - Support for colleagues of other department.
- 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.