Tom Nguyen

Restaurant Manager at Escarpment Group Hotel & Resort Casino, Sydney Australia
Lives in Ho Chi Minh City, Vietnam
over 6 months ago

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Experience

  • Restaurant Manager

    Escarpment Group Hotel & Resort Casino, Sydney Australia - New South Wales, Australia

    F&B service
    October 2014 - June 2018 · 3 years and 9 months

    Duties:  Assist in the development and implementation of the Strategic Plan, Marketing Plan, Budget and Business Plans to ensure optimum guest satisfaction, profitability and employee engagement.  Assist in the overall supervision of the department, staffing and roster, training staff, guest relations, handling complaints, food hygiene and health and safety standards within the outlets  Ensure that the profitability of Food & Beverage outlets is in line with the budgetary guidelines.  Taking responsibility for the business performance of the restaurant.  Analyzing and planning restaurant sales levels and profitability.  Organizing marketing activities, such as promotional events and discount schemes.  Provide effective leadership to the Restaurant team and as well closely work with head chef for an efficient overall operation.  Creating and executing plans for department sales, profit and staff development.  Setting budgets and/or agreeing them with senior management.  Planning and coordinating menus  Manage Restaurant operations  Maintain exceptional levels of customer service  Recruit, manage, train and develop the Restaurant team  Manage guest queries in a timely and efficient manner  Work within budgeted guidelines in relation to Food and Payroll  Drive sales to maximize budgeted revenue  Develop menus with other members of F&B team  Accountable for monthly stock takes  Incentivize team members to maximize sales and revenue  Set departmental targets and objectives, work schedules, budgets, and policies and procedures  Evaluate guest satisfaction levels with a focus on continuous improvement  Ensure communication meetings are conducted and post-meeting minutes generated  Assist other departments wherever necessary and maintain good working relationships  Comply with venue security, fire regulations and all health and safety legislation  Coordinates with the F&B Managers and Banquet Duty Manager outsourced logistical support such as contracted outside work force, contracted food and beverage supplies, music equipment, etc.  Provide support and guidance to fellow personnel to ensure a successful and effective operation ending in a positive guest experience.  Coordinates with the Head Chef all menu proposals presentations and other kitchen related requirements.  Conducts spot checks on the business activities of immediate competitors.

  • Outlet Manager

    Marriott Hotel Doha, Qatar - Doha, Qatar

    F&B service
    September 2012 - September 2014 · 2 years and 1 month

    Duties:  Ensure guest response process is effective in all areas and process is fully understood by all associates to allow effective follow through and rectification.  Formalize a process to ensure we capture all guest feedback, collate it and analyst for opportunities for continuous improvement.  Ensure that the profitability of Food & Beverage outlets is in line with the budgetary guidelines.  Seek and encourage feedback to ensure the product and service we are delivering is meeting and exceeding the resident’s expectations.  Set targets for guest satisfaction scores, and measure and share with all associates.  Ensure all SOP’s are in place, communicated and understood to allow for consistent delivery of product and service.  Effectively analysis the sales mix and review menus on a regular basis in response to resident demand.  Personalize the resident’s use of the outlets wherever possible through a flexible approach being adopted.  Feedback to the Restaurants and Bars Manager any issues or concerns that arise to allow for corrective action to be taken.  Does monthly stock take of all par stock items, recording losses and analyzing causes and focus on ways to improve.  Ensure all food and beverage storage areas are secure and monitored at all times.  Up selling initiatives to be in place to ensure that maximum average spends is achieved.  Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.  Work with F&B Cost Control to ensure inventories are carried out in a timely manner and ensure food and beverage cost control targets are maintained.  Analyzing and planning restaurant sales levels and profitability;  Organizing marketing activities, such as promotional events and discount schemes;  Preparing reports at the end of the shift/week, including staff control, food control and sales  Prepare and review written documents (e.g., daily logs, business letters, memoranda, reports), including proofreading and editing written information to ensure accuracy and completeness.  Resolves in a satisfactory and proactive manner all service and product deficiencies in his/her station and reports any incidents or challenges to management immediately.

  • VIP Supervisor

    GALAXY ENTERTAINMENT HOTEL AND RESORT -MACAU - Macau

    F&B service
    April 2010 - February 2012 · 1 year and 11 months

    Responsible for assisting in achieving the departmental guest satisfaction targets and the food and beverage revenues determined by the Company for the VIP CLUB organization.  Follows at all times company service standards and sequences of service for breakfast, lunch, dinner and buffets.  Complies with all company policies, rules and regulations.  Resolves in a satisfactory and proactive manner all service and product deficiencies in his/her station and reports any incidents or challenges to management immediately.  Checks with every guest, during each meal period, to ascertain satisfaction with service and food.  Follows and is compliant with all Public Health rules and regulations.  Oversees, directs and instructs appropriately his/her assistant in order to ensure timeliness of service and guest.  Ensures that his/her workstation is properly set-up for each meal period and that the miser-en-place is appropriate for the expected level of business.  Ensures that his/her workstation is properly cleaned and re-sets at the end of each meal period.  Follows schedules, work assignments and executes the side jobs that are determined by management.  Must be familiar with the Safety and Environmental Protection Policy and the SEMS and carry out the policies and procedures appropriate for his/her position.

Languages

  • Vietnamese
    Native or fluent
    100%
  • English
    Native or fluent
    100%
  • Chinese
    Professional working
    60%
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