HUNG ANH VU

• Perform setups for Russell House events, including events at Greene St., Davis Field, Rutledge Chapel, and the Gressette Room, as prescribed by daily setup plan.
• Conduct hourly building checks for irregularities, maintenance issues, and/or property damage. Take corrective actions where possible and report findings to Building Manager/professional staff on duty.
• Provide customer service to ensure all clients' needs are met prior to, during, and after events/meetings.
• Track each stage of an event using the daily setup sheets.
• As events end, turn off lights, lock doors, and return equipment to its proper storage area. Report
  any damages and additional cleaning needed to Building Manager/professional staff on duty.

Worked for 3 different clients doing Front Of House :

- The Christchurch Club:

• Prepare tables by setting up linens, silverware and glasses
• Take accurate food and drinks orders by using a POS ordering software
• Carry dirty plates, glasses and silverware to kitchen for cleaning
• Arrange table settings and maintain a tidy dining area
• Provide excellent customer service to guests 2

- Rydges Latimer:

• Sets tables with dishes, glasses, flatware, napkins, cloth and refills condiments
• Takes customers' orders for food and drink by writing them on a ticket, entering them into a tablet, or memorizing them
• Removes used dishes, glasses, and flatware from tables after the customers finished eating
• Introduces customers to the menu and announces daily or seasonal menu specials

- Riccarton Park:

• Interacting with customers, taking orders and serving snacks and drinks
• Prepare non-alcohol beverages for all the customers
• Clear all the plates, cups, cutlery after everyone has finished eating
• Ensure hot food is hot and cold food is cold
• Ensure the Guest feels important and welcome the whole night in the restaurant
• Assist in keeping the restaurant clean and safe

• Explained menu items and preparation methods to provide high level of customer service and promote dining atmosphere
• Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business
• Replenished food items, paper products and canned goods to keep pantry well-stocked during busy periods
• Set up dining room to promote welcoming environment and meet or exceed hospitality and service standards
• Checked identification for minimum age for sale of alcoholic beverages
• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.

• Cultivated warm relationships with regular customers
• Supervised restocking of salad bar and buffet for lunch and dinner service
• Used slow periods to restock supplies, ice, trays and delivery bags
• Noted special patron requests and followed up with kitchen to confirm delivery
• Kept register accurate through correct billing, payment processing and cash management practices.