Chuyên gia quản lý khách sạn với hơn 10 năm kinh nghiệm | Nam | 1988 | Chưa phân loại

Hospitality Management, Purchasing Management, Customer Service, Team Leadership, Operational Leadership, Public Relations, Vendor Management, Inventory Control, Problem Resolution, Training and Development, Multitasking, Sales Performance …

KKEEVVIINN TTRRAANN
PURCHASING MANAGEMENT

Cover Letter
Dear Sir and Madam:
I have more than 10 years of experience in hospitality management and responding to your recent posting for a Hospitality Manager. My skills and past experience render me a very suitable candidate for this position. Working on related positions for 10+ years, hospitality management has become my lifestyle now. I am a dedicated hospitality manager who is well versed in customer handling and intra and inter departmental coordination. Being an expert of public relations, I have been a part of many fruitful promotional campaigns that not only projected the organization positively, but redefined client services and set new standards for the competitors. Gifted with a multitasking ability, I am able to perform related tasks effectively; greeting clients, training junior staff, organizing stocks, doing salaries, running a system, organizing bar and coffee bar and instructing them about special client needs and computerized record keeping. The Hospitality Manager position sounds interesting and I would welcome the opportunity for a personal interview to discuss my leadership skills. If you require any additional information documents in the interim, you can call me at (+84) or email me at. Thank you for your time and consideration.

Education
Ho Chi Minh City, Vietnam
AICL – SYDNEY- AUSTRALIA APRIL 2011 – MARCH 2013
Major: Business Administration

BBHT- BRISBANE- AUSTRALIA APRIL 2014 – SEP 2016
Major: Hospitality Management

Skills
– Logical Thinking and Creative
– Public Speaking
– Operational Leadership
– Problem Resolution
– Teamwork

Work Experience
TTC GROUP – VIETNAM FEB 2020 – PRESENT
Purchasing Manager
Main Responsibilities:
– Supervise, Train and Motivate Purchasing Department Employees.
– Ensure that all Purchase Order Requests are Properly Completed and Approved.
– Responsible for Daily Operational Purchasing Needs such as Planning, Issuing and Following up on Purchase Orders, Delivery and Shipment Schedule.
– Generate Purchase Orders on Approval Requisitions and Obtain Necessary Authorization.
– Obtain Competitive Price Quotations and Confirm Purchase Availabilities.
– Provide the Financial Controller with a Monthly Summary of Purchasing Report.
– Proper Competitive Bidding is Performed for Purchases Above Company Set Threshold.
– Source, Negotiate and Purchase Materials from both Local and Overseas Vendors.
– Controlling Prices of Food, Equipment, Construction, Project, etc.
– Ensure Effective Use of Internal Standard Operating Procedures in Procurement, Control of Workflows, Continuous Business Processes Monitoring and Elaboration of Improvements in Systems and Processes, Ensuring Vendor Billings are Accurate.
– Other Tasks and Duties Assigned by Superior.

HILTON HOTEL – VIETNAM JAN 2019 – JAN 2020
Outlet Manager
– Multiplied Earnings through Sales Goal Achievement, Customer Service Improvements and Commitment to Team Objectives.
– Exceeded Sales Goals and Accomplished Business Objectives by Inspiring Staff and Promoting Target Products.
– Assessed Sales Reports to Identify and Enhance Sales Performance, Support Inventory Oversight and Capitalize on Emerging Trends.
– Answered Questions about Store Policies and Concerns to Support Positive Customer Experiences.
– Built Talented and Valuable Team of Departmental Employees through Outstanding Mentoring, Coaching and Teaching Skills.
– Resolved Customer Complaints Involving Food or Beverage Quality and Service.
– Developed Team Communications and Information for Weekly Meetings.

SUMMER HILL BAR & RESTAURANT – SYDNEY DEC 2017 – JAN 2019
Manager
– Strategized Plans to Increase Bar Revenue through Innovative Promotional Concepts, Specialty Drinks and Customer-Focused Events.
– Assisted Servers with Specialty Drinks Orders by Preparing On-Demand Items without Delay.
– Developed Unique Drink and Cocktail Offerings on Monthly Basis as Part of Seasonal Offerings.
– Maximized Customer Service by Training Staff, Overseeing Operations and Resolving Issues.
– Reduced Labor Costs by Improving Employee Schedules and Workflows to Capitalize on Individual Strengths and Better Meet Forecasted Customer Demands.
– Determined Business Needs by Acquiring Client Feedback for Process Improvements.

ALBERT HOTEL – BRISBANE DEC 2015 – NOV 2017
Supervisor
– Worked with Distributors to Add New Products to Bar Menu.
– Handled Cash Accurately and Prepared Nightly Deposits.
– Kept Accurate Inventories and Notified Management of Ordering Needs for Liquor, Beer, Wine and Bar Supplies.
– Upsold Daily Specials and Beverage Promotions to Exceed Daily Sales Goals.
– Completed Bar Opening and Closing Procedures.
– Maintained Relationships with Restaurant Vendors to Facilitate Effective Inventory Management and Implement Cost Controls.
– Took Customer Orders and Capitalized on Opportunities to Sell Special Beverage and Food Options.

SYDNEY INTERNATIONAL AIRPORT ENTERPRISES FEB 2013 – NOV 2015
Supervisor
– Prepared for and Executed New Menu Implementations.
– Led and Directed Team Members on Effective Methods, Operations and Procedures.
– Applied Knowledge of Previous Supply Needs and Forecasted Business Levels to Estimate Required Supplies.
– Continuously Evaluated Business Operations to Effectively Align Workflows for Optimal Area Coverage and Customer Satisfaction.
– Developed, Implemented and Managed Business Plans to Promote Profitable Food and Beverage Sales.
– Carefully Interviewed, Selected, Trained and Supervised Staff.
– Correctly Calculated Inventory and Ordered Appropriate Supplies.
– Clearly and Promptly Communicated Pertinent Information to Staff, such as Large Reservations or Last Minute Menu Changes.

TASTE COMPANY – SYDNEY NOV 2011 – JAN 2013
Manager
– Secured Daily Cash by Verifying Totals and Making Nightly Deposits.
– Minimized Risks of Cross-Contamination and Infection by Directing Team Members to Regularly Clean and Sanitize Surfaces.
– Supported Customers with Unique Dietary Challenges with Customizable Menu Offerings.
– Managed Display Products Effectively to Achieve Consistent Sales with Minimal Waste.
– Trained Cafe Employees to Consistently Exceed Customers’ Expectations and Provide Superior Service.
– Taught Servers and Cashiers to Promote High-Profit Products and Capitalize on Cross-Selling Opportunities.
– Purchased Food and Cultivated Strong Vendor Relationships. Investigated and Integrated Enhanced Service and Team Management Strategies to Boost Business Profits.

SHERATON – SYDNEY DEC 2010 – OCT 2011
Function Staff
– Maintained Customer Satisfaction with Timely Table Check-Ins to Assess Food and Beverage Needs.
– Greeted New Customers, Discussed Specials, Took Drink Orders and Built Immediate Positive Connections with Guests.
– Monitored Dining Rooms for Seating Availability as well as Service, Safety and Well-Being of Guests.

TAVERN CLUB – SYDNEY DEC 2010 – OCT 2011
Gambling Attendant
– Resolved Conflicts and Negotiated Mutually Beneficial Agreements between Parties.
– Prepared Electronic Gaming Device’s Payoff Requests and Tax Forms for Jackpots in accordance with Policies and Regulations.
– Interacted with Guests to Encourage Play and Enforced Rules of Each Game.
– Welcomed and Greeted Customers, Answered Questions and Provided Excellent Customer Service to Contribute to Memory-Making Experiences.
– Issued Tickets to Customers and Collected Payment and Fees for Desired Services.

Activities
SYDNEY CHILDREN CANCER HOSPITAL JAN 2014 – FEB 2014
Member
– Doing Fundraising
– Doing Event on Public Holidays

Honors & Awards
– Second Place at Australia National Airport Coffee Competition 2013
– Third Place of New South Wales Coffee Competition 2018
– Internal Lecturer of TTC Group 2022

Language
– Vietnamese – Native
– English – Fluent
– Thai – Beginner