An Toàn Email & Phone Number

Vietnam

Total staff: Around 55.Capacity: 450 guests.Main jobs: In charge F&B department, Kitchen and support FO.Working with development team, constructor, supplier,… in the pre-opening period. Recruit, manage daily operation, market analyzing to provide promotions and new products for hotel. Provide strategies, plans, P&L analyzing to get the achievements of budgeted of hotel. Control operating cost, labor cost,...Training staffs according to service standard. Planning event and festive activities,…Follow the organization of each department, plan, check and evaluate to optimize operating capacity, revenue,…Report to GM: Revmax, operation report, weekly report, action plan report, P&L,…

Ho Chi Minh City, Vietnam

Total staff: over 300.Capacity: over 1000 guests.Main jobs: In charge F&B outlets: restaurants, bars, room service, banquet, event,…Manage daily operation, P&L and market analyzing to provide promotions and menus for outlets. Provide strategies, plans to get the achievements of budgeted of food and beverage sales. Ensure customer’s satisfaction. Control operating cost, labor cost,...Training staffs according to service standard, consulting F&B services to customers. Organize event and festive activities. Follow the organization of each outlet, plan, check and evaluate to come up with new plans to optimize operating capacity, revenue,…Report to FBD: weekly report, action plan report, P&L,…Highlight: HACCP 2023 (88%).

Vietnam

Total staff: over 30.Capacity: 250-380 guests.Main jobs: recruiting, training (receptionist, cashier, stock keeper, waiter/waitress, bartender,…), SOP, set beverage menus (mocktail, cocktail, wine,…), menu costing. Establish standards and procedures for F&B service.Work with suppliers, sales, agencies and other relevant departments. Work with schools for all staff’s certificates.Plan recreational activities on the cruise: singing, dancing, magic, parties,…Responsible for related operation tasks: search for parking lots, diplomatic with local authorities and tour operators,..Report to Chairman: weekly work progress report.Reason for leaving: Pre-opening period finished.

Vietnam

Total staff: 10-12.Capacity: 70-80 guests.Main jobs: setup, recruiting, training plan, SOP, create beverage menus (macrobiotics and Asian style, mocktail, cocktail, wine,…), menu costing. Establish standards and procedures for F&B service. Support relevant departments: Spa, FO, HK,... in completing operation.Report to GM: weekly work progress report.Reason for leaving: Pre-opening period finished.

Total staff: 16-18.Capacity: 200-250 guests.Main jobs: Responsible for operating the culinary department of 1 boutique resort and 1 city hotel (including kitchen, bar, restaurant). Employee training, management and supervision. Culinary orientation for the whole system. Establish standards and procedures for F&B service. Support the Board of Directors in the general leadership of other departments to ensure the highest standards for the system, and reorient all activities of the divisions to be in line with the goals set by the Board of Directors. Set common goals and check and urge the implementation. Even organization: birthday, wedding,…Report to CEO and BOD: periodic revenue report, seasonal/event revenue report, inventory report.Highlight: most expensive accommodation with full booking in the area.Reason for leaving: Pre-opening period finished.

Vietnam

Total staff: 30-35.Capacity: 200-220 guests.Main jobs: create new products, menu costing, SOP, staff training... Working with relevant departments: Spa, FO, HK,... Research on nutrition, especially macrobiotics to create a culinary products system for resort. Support the Operating Director in conceptualizing and perfecting the entire operation process off all parts of the resort.Report to Operating Director: weekly work progress report, products creation report.Highlight: accelerate the progress 2 years faster than expected.Reason for leaving: Project finished.

Vietnam

Total staff: 8-10.Capacity: 70 guests.Main jobs: setup, training, operation, guest service, goods and inventory... Make drinks menu and work with Head Chef to ensure the reasonableness in the coordination between food and beverage menus. Manage movie theater, pool and mini golf. Take care of all guest’s activities: lion dance, happy hour, cocktail class,…Report to EAM: cruise inventory report.Highlight: eco-friendly cruise, cruise with the most outstanding and creative activities in the area: traditional “Don ca tai tu” show, Apsara dance show, lion dance. Guest’s cocktail competition. Safest cruise in the Covid time. Combination of cruise and land travel, cultural and community tourism,…Reason for leaving: Covid-19.

Vietnam

Total staff: 18-20. Capacity: 220-250 guests. Main jobs: goods, beverage quality, staff training, menu costing, set the menu required by F&B Director (nutrition balance and tropical style). Setup evens and banquet,… Report to F&B director: daily revenue and weekly inventory report.

Vietnam

Total staff: 25-30. Capacity: 120-130 guests. Main jobs: Supporting Korean shareholders (CEO) and members of the Board of Directors in the business operation: receiving and processing records, planning work, planning new market development and customer care plans,… Report to CEO: daily revenue report.

Vietnam

Total staff: 18-22.Capacity: 70-80 guests.Main jobs: recruiting all positions (supervisor, barista, receptionist, marketing specialist). Organize training sessions, professional training and working skills for employees (about once a month). Evaluate employee performance. Building business development strategy for the store (focus on the main products: tropical tea and Italian coffee). Create periodic business plan (products and even matching the season). Inventory checking, creating menus and costing, collaborate with ingredients suppliers for the best prices and policies. Working with marketing team in holding events, promotions and organized workshops to connect people in coffee and tea community and in other hand to boost sales. Collaborate with a board games brand in Vietnam at that moment for an exclusive contract of supplying their products in the South. Franchised to neighboring city (a bigger store with 150-160 guests, be their exclusive ingredients supplier).Report to owner: periodic revenue report, seasonal/event revenue and performance report, inventory report.Highlight: created tropical tea trend and leading beverage trends of the area, franchises and be exclusive board game provider in the South.