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.

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.

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.

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.

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.

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.

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.

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.