Ngo Huy (Patrick) Vu

The Bar:

• Responded to customer complaints, addressing concerns, and distress with amicable interactions.
• Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
• Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
• Managed bar and wait staff and directed hiring program.

Banquet:

• Oversee setting up and execution of events in ballrooms, exhibit halls, and meeting rooms
• Inspect grooming of all staff members, inspect quality of room set-up; cleanliness, neatness, correct set-up.
• Assist the Banquet Manager with scheduling, training, and performance management.
• Coordinate with the Kitchen and housekeeping department.
• Communicated with catering, culinary, front office, and guest services daily to ensure a seamless experience for guests
• Supervised up to 20 servers at grand ballroom with a combined capacity of 200 and the setup of daily buffets.
• Checked room set-ups to ensure that BEO directions were followed completely.

Assist in planning banquets, responsible for setting up rooms, serving, and bartending

Set up banquet area/room, ensuring cleanliness and proper set-up of furniture/equipment

Supporting other staff members who may need help in order to maintain guest satisfaction

Keeping guests and staff members safe by following safety and quality regulations

Supervised dining table set-up to prepare for diversity of event
types, following strict service standards.
Help prepare events, banquets and extracurricular activities within
the hotel
Provide quality customer service by building rapport.
Answered customer questions about hours, seating and menu
information.