CHU XUAN TAN

• Managing operations for five F&B brands, overseeing 180 staffs across F&B, kitchen, security, and housekeeping.

o Ros – Yacht Club (70 seats on Yacht) & Restaurant (280 seats)
o Lai – Cantonese Restaurant - Michelin Selected 2023/2024 (220 seats)
o Towa - Japanese Restaurant (178 seats)
o Icon Saigon Cruise (250 seats)
o Nordic Japanese Restaurant (100 seats)

o Envy Saigon Club (900sqm)

• Driving operational revenue of $1.5 million per month, optimizing costs, and increasing beverage sales by 10% in two months through dynamic pricing strategies
• Leading pre-opening marketing strategies (digital campaigns, influencer partnerships, media outreach) and developing sales kits
• Collaborating with investors to conceptualize and develop unique F&B brands with strong market differentiation.
• Managed budgets and resources, optimizing allocation for maximum impact on business objectives.
• Analyzed customer feedback and identified areas for improvement to drive business success.
• Conducted regular performance reviews to assess team progress, providing constructive feedback and guidance for continuous improvement.
• Improved operational efficiency by streamlining processes and implementing innovative solutions.

• Assistant Director of Food & Beverage (09/2022 – 04/2023)
• Managed five F&B outlets and seven event spaces (5,651 sq
• Ft ballroom), generating $3.4 million in revenue in 2023
• Strengthened brand presence: TripAdvisor Best of the Best 2022 – Kabin (Chinese Restaurant), TripAdvisor Traveller's Choice 2023 – Viet Kitchen (All-Day Dining)
• Organized major luxury events: Mercedes Moto Show, Dior Guest Night, Masterise Global Launch, Chanel Private High Jewelry Event, and catering services at the Presidential Palace
• Achieved an employee satisfaction survey score of 95.6% in 2023, enhancing team engagement and motivation
• Increased overall guest satisfaction by revamping menus and introducing innovative food and beverage offerings.
• Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
• Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.

• Assistant Food & Beverage Manager (01/2020 – 06/2021)
• In charge 5 F&B outlets:
  o Saigon Café (ADD): 280 seats
  o Libai (Chinese Restaurant): 110 seats
  o Lobby Lounge: 90 seats
  o Wine Bar: 50 seats
  o Signature (Fine Dining Restaurant) 50 seats
• Managed a team of 90+ staffs and generated $8 million in revenue (2020), $6 million (2021), and $3 million from banquet services
• Oversaw five F&B outlets, including: Saigon Café, Libai (Ranked #1 Chinese Restaurant in HCMC 2021), Lobby Lounge, Wine Bar, Signature Fine Dining
• Maximized profitability, placing Sheraton Saigon among the top 3 most profitable F&B outlets within Marriott TVCM
• Led the Mooncake Project, achieving $1 million in revenue
• Managed financial aspects of the F&B department, ensuring budget compliance and profitability.

• Launched and managed high-end restaurants: Towa (178 seats), Lai (220 seats), Ros Yacht Club (220 seats)
• Achieved $480K/month revenue and 30.7% GOP
• Hosted high-profile events: Wine dinners with Louis Jadot & Baron Rothschild, SCB Bank Retreat VIP Event, Ducati & Hublot VIP Party Launches
• Positioned brands among Top 5 Best Japanese & Chinese Restaurants in Ho Chi Minh City
• Led hiring, onboarding and training of new hires to fulfill business requirements.
• Supervised operations staff and kept employees compliant with company policies and procedures.
• Developed and implemented strategies to maximize customer satisfaction.
• Increased profit by streamlining operations.

• Managed a wine list of 520 labels, overseeing inventory, sales, and wine pairing for a premier semi-fine dining experience.
• Hosted wine masterclasses and dinners featuring brands like Don Melchor and hosted VIP events.
• Achieved an average monthly revenue of $230K during the pre-opening phase, contributing to the brand’s success.

• Oversaw successful bar service and operations to handle as many as 150 guests per day.

• Managed beverage programs, overseeing a wine list of 400 labels and increasing the average check by 13%.
• Achieved No.1 ranking among 76 restaurants in Sentosa on TripAdvisor.
• Organized two Michelin-star dinners with renowned chefs, including Tim Raue and Daniel Patterson.
• Successfully hosted wine dinners featuring top-tier brands such as Peter Michael and Ornellaia.
• Led the launch event for Rolls Royce Wraith, enhancing brand presence and luxury experiences.

• Managed inventory and sales for a wine list of 650 labels, overseeing high-end VIP guest services.
• Handled VIPs, high-profile clients, and prestigious events, including a private event for the CEO of Audi.
• Coordinated task force operations at renowned venues such as Buddha Bar, Toro Toro, and Maya Dubai.
• Hosted the 1-Star Michelin Chef Pietro D’Agostino at the Italian World Summit 2014.
• Contributed to the hotel being recognized as Dubai’s Leading Business Hotel from 2011-2016.

• Managed daily financial transactions, accurately recording sales data and reconciling cash registers at shift end.

•Improved customer satisfaction by ensuring prompt and accurate service in a fast-paced environment.

• Enhanced team productivity by providing ongoing training, coaching, and performance evaluations for F&B staff members.