Hung Anh Nguyen

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Reconciled cash and credit card transactions to maintain accurate records.

• Set performance expectations for the team, monitoring progress towards goals and providing constructive feedback as needed.
• Empowered team members by delegating responsibilities according to individual strengths and areas of expertise.
• Managed conflict resolution among team members, fostering a positive and collaborative work environment.
• Maintained an inclusive and diverse team culture, promoting respect and understanding among all members.

• Worked with POS system to place orders, manage bills and handle complimentary items.
• Bussed and reset tables to keep dining room and work areas clean.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals and walk-in business.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Supervised set up of banquet food stations and coordinated service to multiple dining areas.

• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
• Resolved customer complaints involving food or beverage quality and service.
• Maintained highest standards for beverage quality and service during high-volume, fast-paced operations.
• Responded to customer complaints, addressing concerns and distress with amicable interactions.

• Set up table with fine dining standard

• Performed full sequence of service for fine dining

• Carrying three plates skilled

• MICROS POS knowledge

• Full wine service

• Pleasantly interacted with customers during hectic periods to promote fun, positive environment.
• Created wide variety of hot and cold drinks in average shifts with consistently positive customer satisfaction scores.
• Cleaned counters, machines, utensils and seating areas daily.
• Controlled line and crowd with quick, efficient service.

• Kept bar presentable and well-stocked to meet customer needs.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.

• Worked in production to improve efficiency.
• Broke down, cleaned and sanitized work stations at end of shift.
• Prepared and built food items according to standardized recipes and directions.
• Stored food properly by adhering to food safety policies and procedures.