Restaurant Management / F&b Management Nguyễn Anh Phong | ứng viên tìm việc Du lịch/Nhà hàng/Khách sạn tại Hồ Chí Minh

Tên trường: Berlitz

Giai đoạn: 2012 -2015

Tên khoa: Elementary Spanish

Địa chỉ: Hồ Chí Minh

Ghi chú học tập: Handle most uncomplicated communicated task and routine social and work situations

Tên trường: Berlitz

Giai đoạn: 2011 -2014

Tên khoa: Berlitz English Program

Địa chỉ: Hồ Chí Minh

Ghi chú học tập: - Have full command in English. - Understand and can use virtually all linguistic structure. - Communication is fluent, appropriate and well organize

Tên trường: Industrial University of Ho Chi Minh City

Giai đoạn: 2007 -2010

Tên khoa: Bachelor of Engineering: Food technology

Địa chỉ: Hồ Chí Minh

Ghi chú học tập: - Comprehensive knowledge of food engineering principles and standards of food & beverage manufacturing industry - Extensive knowledge of food packaging, food machinery applications, food production processes and distribution systems.

Tổ chức: Givral Restaurant

Giai đoạn: May 2013 -May 2014

Hình thức làm việc:

Chuyên môn: - Planed menus by consulting with chefs; estimates food costs and profits; adjusts menus. - Trained workers in food preparation, and in service, sanitation, and safety procedures. - Inspected supplies, equipment, and work areas to ensure efficient service and conformance to standards. - Performed personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets. - Controlled inventories of food, equipment, chinaware and reported shortages to designated personnel. - Purchased or requisition supplies and equipment needed to ensure quality and timely delivery of services. - Recommended measures for improving work procedures and worker performance to increase service quality and enhance job safety.

Tổ chức: Quiznos Sub

Giai đoạn: May 2011 -Dec 2012

Hình thức làm việc:

Chuyên môn: - Recruited, trained and developed all food service personnel. - Provided performance feedback and coaching to food service employees. - Managed the cleaning and maintenance of food service equipment and related CPU/register equipment for efficient operation. - Ordered, received and maintained controls for inventory. - Managed front cashiers in areas of monies handling, voids, shift breaks and customer service. - Managed full and part time shift schedules of employees.

Tổ chức: Quiznos Sub

Giai đoạn: Dec 2010 -May 2011

Hình thức làm việc:

Chuyên môn: - Greeted customers and took food order; provided information about menus - Prepared and made sub and other food item. - Operated cash register and received payment from customer in cash or credit card, accurately counts and provided change to customers as required. - Cleaned and stocked work area and customer area. - Cleans and sanitizes work station and equipment.

Tổ chức: Eastside Café

Giai đoạn: Dec 2009 -Dec 2010

Hình thức làm việc:

Chuyên môn: - Made breakfasts, appetizers, desserts in western style (especially in US and Italian style). - Assisted in preparation of main course and soups. - Served hundreds of office staff in Bank of American building. - Bought fresh ingredients in local market. - Provided daily maintenace of kitchen facilities to ensure area was clean and sanitary.

Tổ chức: Mylinh Co.ltd

Giai đoạn: May 2008 -Dec 2008

Hình thức làm việc:

Chuyên môn: - Responsible for developing and implementing the best standard practices and methodologies for food additives processing and preserving. - Assigned the tasks of developing new techniques for processing food additives in a hygienic and safety manner. - Assigned the responsibilities of conducting research on food additives processing engineering. - Assisted technical advisor in the design of food production and preservation techniques - Handled the responsibilities of testing equipment before the production process - Took care of technical tasks such as: maintaining equipments and the system, make sure the process working in smoothing way, solving all the problem happened in production process, etc. - Researched the new product in extract area. - Sought new ingredients or explored new effect of ingredients. - Managed all the works and workers in shift.

Tổ chức: Kinhdo Group

Giai đoạn: Nov 2007 -May 2008

Hình thức làm việc:

Chuyên môn: - Maintained all records and documentations pertaining to the establishment’s codes and rules for production. - Updated the certifications for Standard Sanitation and checked for adherence to operating procedures and good manufacturing best practices. - Monitored and verified that the programs noted above are being performed and documented correctly during daily operations. - Fixed and reported problems in process to technician and mechanic engineer. - Made product profile to support sale department. - Reported weekly for leader.

Tổ chức: Seaspimex

Giai đoạn: Apr 2006 -Aug 2006

Hình thức làm việc:

Chuyên môn: - Worked in HACCP group - Worked with QC and Production manager in factory. - Worked in all part of the process. - Joined to build HACCP document (especially in HACCP part)

Tổ chức: Homefood

Giai đoạn: 11-2014 -6-2015

Hình thức làm việc:

Chuyên môn: + Ensure that all reporting and control procedures in the operations, customer service, quality of production, hygiene standart, maintenaince are completed. + Maintain high quality products by ensuring compliance with all operations procedures. + Ensured that all stores in well operated as per planned by reviewing and monitoring labor planning, schelduling and utilization. + Enforce and support all training and development plans for all staff as company’s policy. + Monitor labor by analyzing store reports, labor scheduling, labor productivity… + Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence. + Maintains service and sanitation standards in stores. + Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. + Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. + Empowers employees to provide excellent customer service. + Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. + Handles guest problems and complaints. + Ensures corrective action is taken to continuously improve service results.

Tổ chức: Huyvietnam Co.Ltd

Giai đoạn: 6-2015 -12-2015

Hình thức làm việc:

Chuyên môn:  Implement annual sales, new Outlet Opening forecasts, monitor sales results and trends, each outlet profit and loss statements on a periodic basis, make specific recommendations, and assist in improving each branch performance.  Identify food variances and subsequently lead the team in weekly food cost that included analyzing product mixes, inventory, waste and usage to produce an additional reduction in food cost.  Maintains great energy and positive image to guests and staff.  Identifies and develops talent proactively to formulate a strong team.  Ensure all location work within company standard operating procedures.  Work on following up and implementing employee development programs.  Ensure the continued growth and development of the outlets by providing Outlet Managers with hands on leadership and direction, helping them to identify appropriate tasks and objectives.

Tổ chức: Boomarang Co.Ltd

Giai đoạn: 1-2016 -7-2016

Hình thức làm việc:

Chuyên môn:  Responsible for food hygiene, and heath and safety issues.  Ensure waste is minimized and properly recorded.  Establish targets, KPI’s, schedules, policies and procedures.  Maintain proper consumption levels as instructed by the company.  Maintaining effective cost control in all areas of the restaurant.  Countersigning of all requisitions and purchase requests.  Approves on a regular basic all overtime payments as prepared by shift leader and comparing those figures to official budgets.  Approves work schedule prepared by restaurant manager.  Supervision of daily paper flow including Proposals, and Function Contracts.  Development and maintenance of restaurant manual.  Completion of monthly inventory.  Responsible for report generation on a per needs, monthly and fiscal basis.