In charge of Pre-opening responsibilities related to the Culinary department and reporting directly to General Manager. In charge of 5 F&B Outlets: All Day Dining 520 seats, Beach Club 230 seats, Tiki Beach Truck 30 seats, Korean Kitchen 150 seats including Banquet with meeting rooms for 200 guests and Wedding & Social Events for up to 600 guests. • Establish SOPs for all F&B operations & Pool Recreation operations• Recruiting, managing and developing F&B team• Conducting the Budget package for Pre-opening and 1st Year operation• In charge of OS&E purchasing• In charge of the Inspection and Hand-over process for the Culinary team

* In charge of Pre-opening Flagship Anantara Quy Nhon Villas in Vietnam* LQA Score Dec 2019 for F&B department is 91%

Cross-training through hotel operations, back and front of house.

• Establish cobranding network for PAMAS• Maintain relationship with partners and maximise benefits for both sides• Conduct marketing plan including digital marketing and trade marketing• Monitor budget for marketing departments• Set up Marketing Database and Central Storage System

• Managed day to day department operations• Monitored and managed Operations costs• Made decision regarding hiring, promotion, discipline according to company policies• Established SOPs for engineering and purchasing departments• Participated in Internal Audit Team• Developed projects with CEO

• Communicated with supplier partners and clients partners• In charge of purchasing with foreign partners• Implemented monthly marketing activities• Being speakers at mini seminar (20 pax) for doctors and spa & clinic owners

• Working as assistant for the head chef and as waiter for lunch and dinner services

o Stewarding• General in charge of stewarding area • Ensuring HACCP for stewarding area

• Supervised and assisted in the service area• In charge of employees scheduling and monthly attendance report• Developed projects with Executive Assistant ManagerSpecial Projects:• Restructured wine menu from design to type of wines for hotel reposition• Initiated and transformed a courtyard into Wine Fountain as a new point of sale• Implemented new order taking systems for breakfast services

• Supervised restaurant operations• Assisted service manager to manage administrative tasks and board meetings

• Supervised and assisted in the service area, controlled HACCP• Provided assistance to teachers with scheduling and teaching materialsSpecial Project:• Created a Guide Book including routine, setup and cleaning SOPs for main restaurant

o Kitchen:• General in charge of cold kitchen, • Ensured HACCP for the kitcheno Breakfast Service:• Prepared hot dishes• Filled up mini bar in guests room • PreparedVIP gifts o Front Office:• Checked-in and out guests under administration of supervisor • Got used with Opera system

o Break-fast service & Bar service • Prepared hot breakfast for groups • Set up meeting rooms (drinks, snacks) • Served drinks for guest in the lobby bar • Filled up the inventory up to par level o Room service: • Received, prepared orders & served guests • Being trained to cook simple dishes for room service. • Prepared cold cut and cheese for breakfast service.o Housekeeping: • Assisted housekeeper with cleaning guest rooms • Prepared welcome gifts for VIPo Night Auditor: • Handled reports • Created check-in package