HUYNH KIM DONG PROFILE

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1 I would describe myself as a well presented, hard-working individual who thrives at the chance of learning new skills. Having worked in hotels and restaurants for over 12 years, I have gained excellent communication skills and enjoy working with the public. I always like to work quickly but neatly so I can get the task I have been given done in a professional and efficient manner. I like to think I am someone who works well alongside others and easy to get along with as I am a sociable person. Working with colleagues and customers in stressful environments has helped me build my confidence as a person and hopefully will carry on so. I am also willing to take on any training necessary to enable me to carry out my work well. Now I m looking for an opportunity to work with a dynamic organization that appreciates the development of staff, encouraging training and allowing me to contribute to the smooth running of my career. My Full Name: HUYNH KIM DONG Nick Name: KIM DONG HUYNH Gender: Male Date of Birth: December, 24th, Born in Kien Giang Province, Rach Gia City. Nationality: Vietnamese Marital Status: Married in 2007 Height: 1.74m - Weight: 80 Kgs Handphone: kingdonghuynh@gmail.com OBJECTIVES: I am seeking a position with: - A stable and professional environment - Activeness and challenges - Many opportunities for learning and doing my best to devote my part to the growth and success of the company I work for. - Chance to improve & groom up myself as a leader. 1

2 POSITION APPLIED FOR: - FBM / FBD/ EAM / GM EXPECTED SALARY: - Depend on company s P&P. EDUCATION TRAINING CERTIFICATE: 1995 Graduated Nguyen Thuong Hien High School Graduated at Hotel & Restaurant Management subject (Vocational Certificate) at Van Lang University in Ho Chi Minh City Completed Hotel Management Special Training Course at Department of Tourism in Ho Chi Minh City Graduated at University of Social Sciences and Humanities Vietnam National Open University in Ho Chi Minh city 2000 Completed of SOLAS Training at Vietnam Maritime University in Ho Chi Minh City 2000 Professional Swimmer at Vietnam Maritime University 2001 Certificate of Personal Safety and Social Responsibilities - Selangor, Malaysia 2001 Completed of Crow Management Selangor Darul Ehsan, Malaysia 2002 Completed of Personal Survival Techniques Selangor, Malaysia 2003 Certificate of Medical Team Selangor, Malaysia 2005 Completed Special Wine Course Training by Sir Hardy Australian Wine Producer at Saigon Sheraton Hotels & Towers in Ho Chi Minh City. 2

3 S K I L L S: 2009 Completed of Environment Basic Course - ISO14001 standard by Costa Crociera at Saigon Norfolk Hotel in Ho Chi Minh City Completed of Costa Preparatory Campus & Ready For Excellence Programme at Saigon Norfolk Hotel Completed of Costa Statement S.T.C.W 95 on Cruising Ship in Italy 2009 Completed of Costa Certificate Crew until 2014 by Captain Francesco Serra in Italy 2010 Completed of Costa Certificate Crew until 2015 by Captain Francesco Serra in Italy 2010 Passed of International Certificate of Vaccination or prophylaxis valid until 2019 by Euroupean Medical Association in Italy. Positive Work Attitude Interpersonal Skills Assertiveness Efficient Excellent Time Management Good sense of humor Excellent Attention to Detail Honest & Trustworthy Flexible attitude Multi task Sanitation standard Training Human Resource Management skill Marketing Plan Cost control POS System IT - Microsoft Word; Excel; Outlook; Power Point Can work under high pressure and long hours 3

4 LANGUAGE SKILLS: Language/Level of Skill speak read write E=excellent W= well F= fair E W F E W F E W F English x x x French x x x German x x x Italian x x x Spanish x x x Chinese Cantonese) x x x Chinese (Mandarin) x x x Thai x x x Other E X P E R I E NCES : In As an Assistant to the Director & As a General Manager at Saigon Hanoi Hotel Add: 145/8 Nguyen Van Troi St, Phu Nhuan Dist, Ho Minh City, Vietnam Tel: info@saigonhanoihotel.vn / References contact: Ms Cuc (GM) gm@saigonhanoihotel.vn - Cellphone: Ms Hieu (HRM) hrm@saigonhanoihotel.vn - Cellphone: Main duties: Set up overall systems of the Hotel. (Set Up Contract) Oversee the entire operation of the hotel to ensure the quality standards of service are met and that optimum service is provided to all hotel guests. Establishes goals and objectives as per the company s business plan. Implements hotel policies and procedures based on corporate issued operating standards of operations to accomplish the set goal and objectives of the hotel. 4

5 Prepares together with concerned executives the annual Business and Marketing plan including profit budgets in a professional and timely manner as per GM s Manual. Sets and controls action plans to maximize profitability and productivity of the hotel. Manages and controls costs and expenses according to the uniform system of accounting. Controls finance and accounting of the hotel according to company s accounting standards, policies and procedures and work closely with Accounting and Control Division. Work with Sales & Marketing when and where possible. Creates positive working environment in and between hotels, communities and business partners. Ensure the quality of hotel personnel through proper supervision and communication with hotel Department Heads, following up closely with all training and career development programs. Develop and maintain positive and productive working relationships among all departments. Responsible for the quality of hotel services. In As a Food & Beverage Manager Add: 323 Le Van Sy St, District 3, Ho Chi Minh City, Vietnam Tel: (84-8) Fax: (84-8) info@ramanasaigon.com References contact: Mr Khoa (GM) gm@ramanasaigonhotel.vn - Cellphone: Mr Ho (HRM) hrm@ramanasaigonhotel.vn - Cellphone: Main Duties: Manage, oversee daily restaurants operation and ensure compliance to operations standards and procedures. Report to GM on a regular basis on business operations and budgets Supervise, develop, train, hire and direct staff to guarantee guest satisfaction in regards to food quality, sanitation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. 5

6 Attend to customers needs and respond to complaints promptly, understanding service recovery and applying when needed Ensure smooth day to day operations Ensures smooth cooperation between colleagues from kitchen and service, administration and accounts staff. Oversee all aspects of the hotel operations including: guest relations, front desk, housekeeping, maintenance, team building, and staff development, etc... Lead, train, retain and motivate a team of operations staff to exceed customers' expectation and to achieve hotel's sales target. Motivates and gives direction to all employees. Regularly review outlet reservations to oversee the management of guest requests, VIP arrivals, group bookings and other reservations requiring special attention. Oversee the handling of VIP guests including meet and greet and amenity arrangements. Oversee the handling of event bookings to ensure all specifications are properly delegated and arranged. Directly serve VIP guest, MICE group. In As Caposala (Fine Dining Team Leader). In Charge 2 Restaurants set up & preparation for Breakfast. Last Position: In-charge Buffet Restaurant with more than 2,000 guests per a meal (8,000 to 10,000 guests per day) and I d been worked 14 hours / day. Main duties: Follow up client s request (special meal, buffet, special offer...) and handle situation of complaints. I was responsible for welcoming customers and residents into the restaurant, taking orders for food and drink. I worked well with other members of staff, listened to instructions and was taught how to lay tables correctly, silver service and preparing/decorating rooms for different functions. I had to work extra and unsociable hours when required and sometimes at very short notice. 6

7 I was also responsible for wine cellar to pick up all the complimentary wine for VIP guests every night assigned by Restaurant Maitre D and always do the menu translation in to Chinese for Special Hong Kong Group. Ensure all staff gives Service Excellence to all guests. Preparing weekly staff scheduling. Monitoring staff performance and guide accordingly. Conduct a training and briefing for all staff on daily and weekly basis. Maintain the cleanliness of the Restaurant at all the time. End Of As Embarkation Officer, Chinese Restaurant Team Leader, Dining Waiter, A la - Carte, Wine Bar Captain Last Position: Acting Food & Beverage Supervisor Main Duties: Attached with Super Aries in Food and Beverage Department is an only Luxury Cruise Ship in South east Asia were can accommodate passengers with 10 Food and Beverage Outlets. Assisting Food & Beverage Manager on administrations and operation matters. Cost controller for materials, operating equipment and deployment of service Personnel to meet operational requirements. Reviewing operating procedures and identify area for improvement in all operations matters, to increase operational efficiency for all Food and Beverage outlets. Conducting daily briefing for all Outlet head for efficiency of operations Assist to implement the up-selling program, which is increasing F & B revenue. Work closely with Sales and marketing to achieve yearly target Handling guest complaints personally. To submit daily, weekly and monthly activities summary report. 7

8 PROFESSIONAL STRENGTH AND SPECIAL SKILLS Identify your specialization and expertise, which will be an asset to any company having you as part of its team. Review, analyze and implement effective hotel strategies and business plans for market penetration and market expansion to grow the existing business as well as identify and develop new business and opportunities. Involves gathering market intelligence, enhance relationship with key vendors and strategic partners and devise strategic plans to position the hotel on a more competitive level. Responsible for the short- and long-term profitability and growth of the hotel and is expected to maximize profit margin while increasing customers' satisfaction and loyalty. FUTURE GOALS AND CAREER Your plans are as important to you as they are with anyone working with you, directly or indirectly. Highly effective leader, minimizing all associate stress, improve decision making, maximize personal effectiveness and leading the whole entire team for success of the organization. OTHER TECHNICAL, PROFESSIONAL OR SOCIAL SKILLS Your additional skills might be beneficial for upcoming opportunities and could further enhance your profile. Based on the philosophy of providing personalized care from genuinely caring, strives to be the hotel of choice for guests and associates. Create memorable experiences for guests. Because I believe that it s all about the people. Because I genuinely care. 8

9 WORKED PLACES WITH IMAGINES As waiter, captain, supervisor (Part-timer Staff) 37 Ton Duc Thang, Saigon Trade Center, 2nd & 3rd floor. At Lotus Restaurant & Wedding Center Continued As Restaurant Manager (Part-timer Staff) 34 Le Duan, Diamond Plaza On 13 th floor. At Lotus Restaurant & Bar Lounge & Garden Buffet Restaurant. End of 2000 to to 2012 Sheraton Saigon 2005 Ramana Saigon Saigon Hanoi