Đỗ Kỳ Lãm
Họ và tên:
Đỗ Kỳ Lãm
Email:
lam******@*****.com
Số điện thoại:
Ngày sinh
18/10/1982
Địa chỉ:
270B/72 Lý Thường Kiệt P.6 Q.Tân Bình
Giới tính:
Nam
Tiêu đề hồ sơ: Restaurant Manager
Trình độ học vấn / chuyên môn :
Management
KhácCorporate Training Solutions Vietnam
Two Day Leaders in action
Restaurant Operation
Trung cấpSaigontourist Hospitality College
Kinh nghiệm làm việc:
B-Dubs Restaurant Manager
QSR VIET NAMHồ Chí Minh, Việt Nam
-Responsible for restaurant operations. -Control and manage goods quality and goods’ display at restaurant. -Analyze and control the P&L every month. -Ensure the COG & COL percent ideally of total Net Sales. -Coaching and set KPI for all the staffs. -Ensure food hygiene standard procedures. -Research and create Promotions Program to achieve Sale per Man Hour. -Enhanced and encouraged servers’ up selling to achieve sale target. -Responsible for Inventory. -Manage and Assign Duty Roster for All Staffs (30 members) -Responsible in the hiring and developing of restaurant personnel. -Develops and maintains an acceptable level of sales. -Manages restaurant cash control by making bank deposits and maintaining an accurate restaurant change fund. -Reports and controls restaurant inventory through established inventory systems -Maintains suficient stock by ordering, receiving and accounting for all supplies ( dry goods, perishables and certain intems of equipment) -Ensures adequate staffing by scheduling and using manpower controls systems. -Maintains and submits daily, weekly, period-ending, and special reports á requested
Restaurant Manager
AUTOGRILL VFS F&B COMPANY LTDHồ Chí Minh, Việt Nam
-Controlling the Turn Over Rate under fifteen percent per year. -Maintain the Sale Target increasing over twenty percent per year. -Lead team to achieve the sale Target - 15.000.000.000 Net Sale per year. -Be in charge two outlets ( Food Court - A wide selection Japanese cuisine, Chinese food trend Restaurant and Finbar - A Fast Casual Dining Restaurant) -Ensure food hygiene standard procedures. -Research and create Promotions Program to achieve Sale per Man Hour. -Enhanced and encouraged servers’ up selling to achieve sale target. -Manage and Assign Duty Roster for All Staffs (30 members) -Responsible in the hiring and developing of restaurant personnel. -Maintains and submits daily, weekly, period-ending, and special reports as requested.Projects a professional presence in the restaurant community by being active in community and civic projects.
SUPERVISOR
HOTEL CONTINENTAL SAIGONHồ Chí Minh, Việt Nam
-Responsible for general restaurant operations when RestaurantManager is absent. -Assists with Executive Chef and marketing initiatives (Valentine’sDay, Women’s Day & other special Events and Promotions). -Assists with hiring and managing staff. -Training Staff with Excellence Customer Service. -Responsible for designing Menu and accounting food cost. -Prepared the Roster and monitored staff. -The author and admin of Facebook fan page Hotel ContinentalSaigon & Restaurant Le Bourgeois. -Improved brand awareness by coaching the social Marketing. -Supervising tasks in dining room. -Enhanced Customer Service -Observe, learn and catch customers’ taste well. -Improve English Communication Skill.
Kỹ năng:
Giải thưởng:
The Best Associate of the Year 2015
The Best Associate of the Autogrill VFS F&B Company Ltd in 2015