Họ và tên:

Hữu Phú Nguyễn

Email:

huu***********@*****.com

Số điện thoại:

Ngày sinh

22/06/1990

Địa chỉ:

2/68 Đặng Nhữ Lâm, Sơn Trà, Đà Nẵng

Giới tính:

Nam

Tiêu đề hồ sơ: Vị Trí: Trưởng Quản Lý Nhà Hàng, Outlet/Restaurant Manager
Trình độ học vấn / chuyên môn :
2010 - 2011
Chứng Chỉ: B Tiếng Anh
Cao đẳng
Cao Đẳng Sư Phạm Huế

2010 - 2011
Chứng Chỉ: C Tin Học & CNTT
Cao đẳng
Đại Học Sư Phạm Huế

2008 - 2011
Quản Trị Kinh Doanh Nhà Hàng Khách Sạn
Cao đẳng
Cao Đẳng Du Lịch Huế

Học hệ 3 năm. Thực tập 3 tháng 1 Khách Sạn 5sao tại địa phương và 2 tháng kiến tập tại cơ sở thực hành

Kinh nghiệm làm việc:
7/2017 -
Trợ Lý Quản Lý Nhà Hàng/ Assistant Outlet Manager
Danang Golden Bay Hotel
Đà Nẵng, Việt Nam

• Position: Assistant Outlet Manager • Time: Now.

1/2017 - 3/2017
Banquet Supervisor
NOVOTEL PHU QUOC RESORT (ACCOR) – 5*
Phu Quoc Island, Kien Giang Province,Vietnam

8/2016 - 1/2017
Restaurant Supervisor
RICHIS PHU QUOC ISLAND RESORT – 4*
Phu Quoc Island, Kien Giang Province,Vietnam

Kỹ năng:
Quản lý
100%
Quản lí thời gian
80%
Training and Development
80%
Kỹ năng bán hàng, phục vụ khách hàng
100%
Pha chế rượu và cà phê ý
80%
Kỹ Nẵng làm việc nhóm/ team work
100%
Kỹ năng quản lý vận hành Set Up, Prr Opening và quản lý Nhân Viên
100%
Giải thưởng:
Thông tin tham khảo:
Mr Hải
Restaurant Supervisor
Danang golden bay hotel
[email protected]
+84935720799
Hồ sơ đính kèm:
Mong muốn về công việc:
I/ Ministry of Skills in the Department of Hotel and Restaurant Management 1.Arrive on duty with a clean, sober and smart appearance, Responsible for high standard of service of Food & Beverage in the restaurant; plans, direct, control and co-ordinate activities of all associate in the restaurant. 2. Prepare monthly training plans and training reports with the manager 3. Maintain a good working atmosphere and teamwork within his Department and throughout the hotel. 4. Responsible for hygiene, cleanliness and good appearance of his station, and proper maintenance of all operating equipment, furniture, and fixtures. 5. Ensure that all associates are aware of the hotel facilities, name of Food & Beverage outlets, hours of operation, etc. 6. Ensure that the restaurant is properly equipped and staffed at all times. Check reservation. 7. Responsible for achieving the budget & controlling beverage costs in close co-operation with the cost controller. 8. Highly visible in the restaurant and handle complaints. 9. Establish good guest contact by setting up guest history cards, greet guests by name when possible, inform regular guests about activities and promotion in the Hotel. 10. Take care of all guests paying special attention to V.I.P’s. 11. Solve all problems occurring in area of responsibilities. 12. Maintain good relationship with all associate within the Food & Beverage Division and other Division to ensure interdepartmental relationship. 13. Lead, motivate, train associate and build a good working environment. 14. Conduct uniform inspection prior to the opening of each shift. 15. Attend the daily briefing and monthly F & B meeting 16. Prepare daily briefing of all associate on duty on menu knowledge, alcoholic and non- alcoholic beverages, food promotions and internal news, etc. 17. Maintain a high level of co-operation and communication with the Chef to avoid friction between Kitchen and service associate. 18. Consult the chef on daily specials. Make sure that all subordinates know about each month’s target of sales and work together to achieve the set target. 19. Responsible for log book reports to ensure that all guests comments, complaints and daily incidents which happened in the outlet are written down in the log book and forwarded to the Food & Beverage Manager. II/ GENERAL 1. Contribute to the morale and team spirit of the hotel by maintaining effective relationships with colleagues. 2. Perform additional duties as directed by supervisors. 3. Make appropriate suggestions and recommendations to supervisors for the general improvement of the hotel. 4. Be fully conversant with all health and safety, fire and emergency procedures. 5. Maintain a high standard of personal hygiene, dress, uniform, and body language. 6. Be polite and professional in any situation where the image or regulation of the hotel is represented. 7. Attend meetings and training as required by supervisors. 8. Ensure that all activities are carried out honestly, ethically, and within the parameters of Thai Law. 9. Interact with guests actively soliciting feedback.