Cao Cường

- Proactive, highly organised, methodical individual used to working under pressure and with a high degree of autonomy.

- I have a wide range of hospitality skills and experience trained to a very high standard specializing in developing restaurants, quality control, and standardizing business practices.

- Since starting work in 2006 I have dedicated myself to the hospitality industry creating a deep passion and understanding for a wide range of food and drink being able to adapt to different roles and responsibilities along the way.

- I am reliable, flexible and confident being focused and solutions driven whilst always striving to learn and develop my skills for the benefit of the team and the company I work for.

* November 2016 - May 2017: Pepperonis Restaurant, AFG Group.

- Position: Brand manager.

- Lead and manage the teams and operations of 4 outlets.

- Train and develop F&B skills, service standards and best practice based on company standards.

- Manage quarterly budgets.

- Meet quarterly revenue, cost, efficiency targets and KPI’s.

- Carry out daily inventory store management reports.

- Ensure all Company SOP’s are adhered to.

- Ensure high standards of Food Safety & Hygiene and Health & Safety regulations are maintained.

- Deliver exceptional service standards.

- Ensure efficient operational due-diligence.

- Develop the restaurant client base to grow the brand.

- Analyze outlet reports and send to Area Manager.

* May 2016 - November 2016: The Hill Station Sapa.

- Position: Operation manager.

- Support the development, write-up and actively implement and train all Company SOP’s.

- Write-up, develop and maintain all food & beverage fact sheets.

- Control and manage all food and drink costing’s for POS input.

- Manage and control all POS changes and developments.

- Influence and support the ongoing development of the supply chain and company purchasing systems.

- Support the purchasing department by building relationships with current and future suppliers.

- Manage booking online for hotel, standardize the room setup procedures for hotel.

- Help to recruit & train daily management and ensure that the new systems can be carried out and followed by the staff in Sapa at the end of the 4 month period.

- Draft, submit for final approval and then implement a full set of SOPs for the daily operation of the restaurants included but not limited to: Cost control, service, cleanliness, hygiene, storage & maintenance.

* April 2014 - April 2016: Highway4 Restaurants, Son Tinh Liquor, 4Tours.

- Position: Restaurant development manager.

- Support thedevelopment, write-up and actively implement and train all Company SOP’s.

- Standardize, support and train all food safety & hygiene practices and health & safety procedures.

- Write-up, develop and maintain all food & beverage fact sheets.

- Control and manage all food and drink costing’s for POS input.

- Manage and control all POS changes and developments.

- Support the director of F&B to develop and implement a F&B training and development concept.

- Manage and control a KPI System.

- Supportthe director of F&B with all internal and external events for all brands.

- Influence and support the ongoing development of the supply chain and company purchasing systems.

- Support the purchasing department by building relationships with current and future suppliers.

- Support and train the restaurant management team with all current and future business developments.

- Actively support the development of all menu’s for all seasons focusing on trends, seasonal ingredients and company concept.

- Set-up, develop, manage and control all operations of the 4Tours tourism business including, cooking class, cocktail experience, street food excursions and distillery tours.

- Manage and control all aspects of event catering from client relations through to delivery and reporting back to Company Directors.

- Write and construct detailed monthly financial and operational reports providing accurate and timely data.

* March 2012 - April 2014: Highway4 Restaurants, Son Tinh Liquor, 4Tours.

- Position: Quality control & compliance officer (QCCO).

- Develop, maintain and implement all Company QCCO procedures across all brands and all company departments.

- Analyze, influence and effectively change company procedures fitting in with new company compliance regulations.

- Develop and implement HACCP within the Restaurant operations.

- Support all departments with the development of best practice following Company regulations.

- Stay ahead of all current and potential legal issues regarding operating restaurants.

- Update and manage all Company SOP’s across all departments.

* September 2011 - March 2012: El Gaucho Argentinian Steakhouse.

- Position: Restaurant manager.

- Lead and manage a restaurant team in the day-to-day operations.

- Train and develop F&B skills, service standards and best practice.

- Manage quarterly budgets.

- Meet quarterly revenue, cost, efficiency targets and KPI’s.

- Carry out daily inventory store management reports.

- Liaise with company head office to report daily financials.

- Ensure all company SOP’s are adhered to.

- Ensure high standards of food safety and hygiene and health and safety regulations are maintained.

- Deliver exceptional service standards.

- Ensure efficient operational due-diligence.

- Develop the restaurant client base to grow the brand.

* October 2006 - September 2011: Highway4 and Sofitel Plaza.

- Position: Waiter to supervisor to restaurant manager.

- Started to work for Highway4 as Waiter in October 2006.

- January 2007 worked part-time as Waiter in Sofitel Plaza and part-time Restaurant Supervisor at Highway4.

- Promoted to Restaurant Manager at Highway4 in 2008 to September 2011.

- Stopped working for Sofitel Plaza in 2008 due to full-time Restaurant Management responsibilities with Highway4.