Hieu Pham Email & Phone Number

Thanh Hoa, Vietnam

Hanoi, Hanoi, Vietnam

Sapa, Lao Cai, Vietnam

Hanoi

Vietnam

Vietnam

Hanoi

Hanoi

Hanoi

• Effectively manage the restaurant by ensuring the following:o Oversee the Implementation of standards as detailed in the departmental standards and procedures manualo Adhere to opening and closing procedureso Adhere to bill paying procedures o Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etco Personally meet and farewell a minimum of 80% of your customerso Encourage and motivate staff to provide optimum service during all shifts• Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile• Develop and implement Promotions Calendar for F&B products in restaurant • Manage special event concepts• Anticipate market changes and review operations when necessary• Conduct competitor analysis• Create positive publicity opportunities• Manage customer database and utilize effectively• Up-sell property facilities• Actively pursue cost saving measures• Recycle wherever possible• Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific• Manage wage and beverage cost • Forecasting • Stock control• Analyze food and beverage statistics through point of sale system• Works with Superior on manpower planning and management needs• Works with Superior in the preparation and management of the Department’s budget

Sunset Bar

• Manage all aspects of one or more full-service food and beverage outlet(s) on a daily basis and coordinate special events. Ensure compliance with standards of service and operating procedures. • Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. • Effectively manage the restaurant by ensuring the following:o Oversee the Implementation of standards as detailed in the departmental standards and procedures manualo Adhere to opening and closing procedureso Adhere to bill paying procedures o Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etco Personally meet and farewell a minimum of 80% of your customerso Encourage and motivate staff to provide optimum service during all shifts• Develop and implement Promotions Calendar for F&B products in restaurant • Manage special event concepts• Anticipate market changes and review operations when necessary• Conduct competitor analysis• Create positive publicity opportunities• Manage customer database and utilize effectively• Up-sell property facilities• Actively pursue cost saving measures• Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific• Manage wage and beverage cost • Forecasting • Stock control• Analyze food and beverage statistics through point of sale system• Works with Superior on manpower planning and management needs• Works with Superior in the preparation and management of the Department’s budget

Cafe Du Lac

• In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known • Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up• Supervise cash handling and banking procedures• Establish and instruct staff in cash security procedures• Supervise the maintenance of service equipment• Monitor standards of guest facilities and services• Control stock and monitor security procedures• Assist with menu and wine list creation• Supervise outlet service• Works with Superior on manpower planning and management needs• Works with Superior in the preparation and management of the Department’s budget• Training for all staff about restaurant service standard