Lê Đình Vũ
Họ và tên:
Lê Đình Vũ
Email:
Vin*************@*****.com
Số điện thoại:
Ngày sinh
10/11/1987
Địa chỉ:
46/28 Đường Nguyễn Cửu Vân. Phường 17. Quận Bình Thạnh. Thành Phố Hồ Chí Minh.
Giới tính:
Nam
Tiêu đề hồ sơ: Nhân viên Khách sạn
Trình độ học vấn / chuyên môn :
Business Administration
Cao đẳngUniversity of Technolory (HUTECH)
Kinh nghiệm làm việc:
Bellman
Hotel Service Apartment Citadines Regency Saigon ( Managed by Ascott )Ho Chi Minh City, Hồ Chí Minh, Việt Nam
I usually arrive at work 20 minutes in advance to receive handover from colleagues, and check the notebook for the day, then check the number of luggage checked in / check out during the day and checked baggage overnight guests. If there is anything special, I will ask the person in front of me, or i’ll ask the receptionist how the luggage is like? After finishing the inventory and overnight baggage check, I went to my work position and standby at the lobby. I assist guests with luggage check-in, check-out or luggage assistance for guests who wish to change rooms when the receptionist requests. When I'm in the lobby, I also asisst guest when they want to ask about some service like restaurant, sightseeing and body care. I often assist the receptionist when they busy with check in / check out procedures for guests or answer on the phone for guest from the outside ! After work: I will check on luggage’s store and update record on logbook, overnight form, then transfer my shift to next shift.
Waiter/Captain Bartender
San Fu Lou ( The Cantonese Kitchen )Hồ Chí Minh.
Before The Service at Waiter Postion : Double check all the working station to make sure they already prepared and set up everything for the service such as napkins, bowls, condiments, tropsticks and spoons. During The Service : Briefing with manager to know more about all reservations of the day. Arrange the tables neatly and probably during the service. Check the menus every day and change the new ones if possible. Just imagine how shit if you give customers the dirty menus Flexibly host customers to their tables. Based on peak or low time, you give them the "right" ones. You also need to pay attention on customers. Know about the customers in station you are in charge. What their drinks? The drinks come or not, the tables have be paid or not.... If any troubles happened (wrong order, wrong bill, whatever), don't figure out whose faults, please fix and give solutions to customers that are OUR PRIORITY. All mistakes or "punishment" would be solved after that. Asking customer " Is everything is ok?" to make sure customers satisfy our service, before showing bill. Remind myself to upselling if possible. During The Service : not allow to clean the set-up when customers are still in house. Actually, cleaning the set-up, do it when inside is empty after. At Bartender Postion : Check everything in the bar when receiving shifts, and also prepare everything for the next shift before finish my shift and needs to re-check the goods and the amount then report back to the manager for the order the next day also record in the bar log book.
Captian/M.Bartender
Alfresco’s Group ( The Restaurant of Pasta, BBQ Ribs, Steaks and Mexican Cuisine )Hồ Chí Minh.
BEFORE THE SERVICE: SET UP TIME EVERY SINGLE DAY Control the roster and check the work time off staff. You have to make sure the number of staff and they start to work in time. If someone absent or come late, always have reason and you know that. Check their uniform and personal equipment. Check the cleanliness OUTSIDE and inside areas. Check all toilets . Make sure there are ENOUGH TOWELS/ TOILET PAPERS TILL THE END OF SERVICE. Remind the cleaners to be full stock. And everything is clean before the service. Specially, the floor has be clean also. Help the staffs to set up and check the stations: plates, bowls, lime, napkin,astray... Check the cleanliness of BAR (especially wine glasses),bar counter. Assign station daily to staff. Specially, in the days have events. DURING THE SERVICE: Take note all reservations of the day and spread to your team. Arrange the tables neatly and probably during the service Check the set-up tables probably: decoration, lights, astray... Check the menus every day and change the new ones if possible. Just imagine how shit if you give customers the dirty menus Flexibly host customers to their tables. Based on peak or low time, you give them the "right" ones. Make sure to back up staff well, especially inside area. Don't let staff jump to other station. That's rules You also need to pay attention on customers. Know about the customers in station you are in charge. What their drinks? The drinks come or not, the tables have be paid or not.... If any troubles happened (wrong order, wrong bill, whatever), don't figure out whose faults, please fix and give solutions to customers that are OUR PRIORITY. All mistakes or "punishment" would be solved after that. asking customer " Is everything is ok?" to make sure customers satisfy our service, before showing bill. Remind staffs to up saling. AFTER SERVICE: not allow to clean the set-up when customers are still in house. Actually, cleaning the set-up, do it when inside is empty after.