MINH HANH VI
Noble Park,Australia
Summary
Highly proactive, dedicated, passionate and reliable manager with over 9 years of experience and an in-depth understanding of the outlet, bar, restaurant and hospitality industry. A driven leader with a strong goal-oriented management style, problem-solving, compassion and communication skills needed to achieve business goals, attract customers and develop a business. Self-motivated through challenging myself, flexible in the ability to adapt to challenges while remaining professional and boundaries. Ongoing self-developed and looking for a new challenge to further career development of becoming a Director of Food and Beverage.
Overview
6
6
years of professional experience
Work History
Restaurant Manager
The Ritz-Carlton, Melbourne
02.2023 - Current
- Atria – one hatted restaurant
- Being part of the pre-opening team that successfully opened the most luxurious brand Ritz-Carlton in Melbourne
- Leading restaurant team, conducting daily operations and Human Resources activities, budgeting, and cost management
- Achievement: One hatted restaurant in the first year of opening on The Age – Good Food Guide
Restaurant Manager
Scott Pickett Group
11.2021 - 02.2023
- Matilda159 – one hatted restaurant
- Leading restaurant team to oversee daily operation of the venue with a capacity of 100 seats
- Being responsible for Human Resources activities, financial aspects of the restaurant including budgeting and cost management.
Venue Manager
Feast Wine Bar
11.2020 - 11.2021
- Managing the daily operation of a wine bar with a capacity of 30 seats
- Focusing on administration tasks such as ordering, rostering, recruiting, and creating on-the-job training programs.
Food and Beverage Assistant Manager
Hotel Chadstone, M Gallery By Sofitel, Melbourne
12.2019 - 03.2020
- Assisting the Director of Food and Beverage to manage all Food and Beverage outlets.
Restaurants and Bars Supervisor
InterContinental Hayman Island Resort
04.2019 - 11.2019
- Participating in setting up all Restaurants and Bars – 2 restaurants, 3 bars, and In-room dining & Minibar
- Being responsible for the overall daily operation and providing on-job training for In Room Dining, Pacific Breakfast Restaurant, and Bam Bam Infinity Pool Bar.
Bar and Barista Consultant/Trainer
Loloata Private Island Resort
01.2019
- Papa New Guinea – Pre, Participating in setting up all Food and Beverage outlets
- Assisting the Director of Food and Beverage to create the bar training program
- Creating and implement SOPs across all outlets to ensure service standards.
Assistant Outlets Manager
Sofitel Sydney Darling Harbor, Sydney
10.2017 - 10.2018
- Managing 3 outlets – Lobby Bar Esprit Noir, Pool Bar Le Rivage, and Atelier by Sofitel – a signature restaurant with a capacity of 230 seats
- Being responsible for team management, administration, departmental training program, finance, and product improvement
- Achievement: launching a new cocktail concept menu promotion for Summer, the article “We found a Luxe Champagne Bar serving Frozen Popsicle Cocktails”, which was a favourable review – on Urban List.
Food and Beverage Supervisor
Caffè Cino, Hilton Sydney
2014 - 2017
- Assisting the Outlet Manager to manage the daily operation of a fast-paced lobby bar which an average of 15kgs of coffee
- Having a solid understanding of managing Profit and Loss, labour cost control, and COGS control
- Being capable of setting up some basic configurations for the MICROS point of sale system.
Food and Beverage Team Leader
Hilton Sydney, Sydney
2012 - 2014
- Assisting the senior management to manage up to 30 members to successfully execute events according to clients’ event orders
- Achievement: Being promoted after the first month of employment from Food and Beverage Attendant.
Education
Certificate IV in Bookkeeping and Accounting -
Holmesglen Institute
Melbourne, VIC2021
Bachelor of Business - Hospitality and Tourism
La Trobe University
Sydney, NSW2012
Skills
- SOP Creation and implementation
- Efficiency in cost control
- Departmental trainer
- High attention to detail
- Proficient in setting up basic MICROS POS system
- Proficient in organizational, planning, and analytical skills
- Bilingual in English and Vietnamese
- Advanced verbal in Cantonese
- Computer skills: Microsoft Office
- POS system: MICROS/ Infrasys / Ordermate
- Qualified skill: WSET L2 / Cookery Qualification
Timeline
Restaurant Manager
The Ritz-Carlton, Melbourne
02.2023 - Current
Restaurant Manager
Scott Pickett Group
11.2021 - 02.2023
Venue Manager
Feast Wine Bar
11.2020 - 11.2021
Food and Beverage Assistant Manager
Hotel Chadstone, M Gallery By Sofitel, Melbourne
12.2019 - 03.2020
Restaurants and Bars Supervisor
InterContinental Hayman Island Resort
04.2019 - 11.2019
Bar and Barista Consultant/Trainer
Loloata Private Island Resort
01.2019
Assistant Outlets Manager
Sofitel Sydney Darling Harbor, Sydney
10.2017 - 10.2018
Food and Beverage Supervisor
Caffè Cino, Hilton Sydney
2014 - 2017
Food and Beverage Team Leader
Hilton Sydney, Sydney
2012 - 2014
Certificate IV in Bookkeeping and Accounting -
Holmesglen Institute
Bachelor of Business - Hospitality and Tourism
La Trobe University
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