Assistand Food and Beverage Manager

• Jul 2019 - Present

Restaurant Manager

• Mar 2018 - Present

training and supervising staff oversee restaurant operation day-day ensuring compliance with licensing, hygiene and health and safety legislatetion/guidelines promoting and marketing the business overseeing stock levels ordering supplies handling customer inquiries and complaints taking reservations greeting and advising customers problem solving preparing and presenting staffing/sales reports keeping financial records assessing and improving profitability Making improvements to the running of the business and developing the restaurant.Banquet Operation Bar operation

Assistant Restaurant Manager

• Jan 2016 - Present

 ( Pre-Opening, Help to set up the whole restuarant with service procedure, utensil, equipment and restuarant decorations.) training and supervising staff oversee restaurant operation day-day ensuring compliance with licensing, hygiene and health and safety legislatetion/guidelines promoting and marketing the business overseeing stock levels ordering supplies handling customer inquiries and complaints taking reservations greeting and advising customers problem solving preparing and presenting staffing/sales reports keeping financial records assessing and improving profitability Making improvements to the running of the business and developing the restaurant.

Manager at Joma Bakery Cambodia

• Dec 2013 - Present

 ( Pre-Opening, Help to set up the whole cafe with service procedure, utensil, equipment and cafe decorations.) recruiting, training and supervising staff oversee restaurant operation day-day ensuring compliance with licensing, hygiene and health and safety legislatetion/guidelines promoting and marketing the business overseeing stock levels ordering supplies handling customer inquiries and complaints taking reservations greeting and advising customers problem solving preparing and presenting staffing/sales reports keeping financial records assessing and improving profitability handling administration and paperwork Making improvements to the running of the business and developing the restaurant.

Restaurant / Banquet Supervisor

• Oct 2010 - Present

 (Pre-opening, Help to set up the restaurant with full utensil, equipment, cleaned up, training staff following hotel’s standard and follow up other ho-tel’s procedure.) • To lead the team on each shift and ensure the company service standards are upheld. • Escort customers to their tables. • Explain how various menu items are prepared, describing ingredients and cooking methods. • Present menus to customers and answer questions about dishes and make recommendations. • Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning. • Serve food and/or beverages to customers; prepare and serve specialty dishes at tables. • Check customers are enjoying their meals and take action to correct any problems. • Work closely with other team members to ensure excellent service is pro-vided to all customers. • Take directions and guidance from managers. • Check customers’ identification in order to ensure that they meet mini-mum age requirements for Consumption of alcoholic beverages. • Prepare checks that itemize and total meal costs using the Micros Point of Sales system • Stock service areas with supplies such as coffee, food, tableware, and lin-ens

waiter

• Feb 2009 - Present

Escort customer to their table. Prepare and set up the table following standard Present menus to customer and respond to questions concerning menu items, then recommendation when asked to Find out if customer enjoying their meals or if they having issues, resolve any complaint quickly Explain the customer how the different menu items are made and describing the various ingredients and cooking methods Serve food, wine and other beverage to customers Clear tables or counters of dishes and glasses take them for cleaning at the kitchen.