 Responsible for increasing room revenue, room occupancy rate and to promote food and
beverage sales including banquet business. Handling Mice, Incentive Groups with
accommodation and F&B requirements
 Assist in drawing up the marketing plan, Banquet event orders annually with the Director of
Sales and Marketing.
 Keeps a record on former, existing, potential clients and a profile of each of them
 Organizes regular visits in accordance to a predetermined plan
 Prepares a tentative monthly schedule to record all sales and other related actives for the
preceding month
 Presents a summary of visits to the Director of Sales and Marketing on a weekly basis (Weekly
Sales Plan) prior and after the week is completed.
 Ensures that all new clients have no negative credit references
 Records all daily sales activities
 Records the statistics of sales accounts and report to DOSM
 Submits production reports on a monthly basis
 Visits to former, existing and potential clients in view of entering contracts with them, especially
commercial accounts for the Accommodations, Banquet, Meeting, Theme Dinner requirements
 Determine and recommend prospecting customers by analyzing historical and other statistical
information, participation in conducting customer interview and preparing customer call analysis
reports.
 Defines precisely guest requirements and ensures that the guest services offered corresponds
effectively to their requests.
 Solicits group, individual, banquet and other function business directly and jointly with others
through the execution of the action plan
 Provides after-sales service and in particular to ensure all guests complaints are taken seriously
and discussed with the respective departments if necessary.
 Receives in the hotel any important guests whom he has approached
 Negotiates prices with the clients
 Confirms verbal proposals in writing
 Ensures that all complaints are reviewed, investigated and follow-up action is initiated.
 As directed, compile and input market intelligence information.
 Establishes sales objectives by forecasting and developing annual sales quotas for regions and
territories; projecting expected sales volume and profit for existing and new products
 Maintains sales volume, product mix, and selling price by keeping current with supply and
demand, changing trends, economic indicators, and competitors
 Establishes and adjusts selling prices by monitoring costs, competition, and supply and
demand.
 Maintains national sales staff job results by counseling and disciplining employees; planning,
monitoring, and appraising job results.
 Maintains professional and technical knowledge by attending educational workshops; reviewing
professional publications; establishing personal networks; participating in professional societies
 Contributes to team effort by accomplishing related results as needed

 Do daily weekly monthly Sales call report, Sales call plan
 Do weekly, monthly report of revenue for top accounts
 Handle all group on system by block forecast and group pace
 Contact more new and potential customer to update database
 Work with FIT contract, series contract, MICE contract
 Issue, send proposal, follow up and handle ad-hoc group, MICE group, group series
 Review production monthly to maintain and develop top account
 Issue and send out the promotion for special market such as Golf market, Spanish market.
 Assist Reservation Department to confirm booking and handle group
 Issue credit for top account and assist Finance follow up the payment
 Promote the Hotel’s products and services
 Maintain knowledge of special rates/offers/promotions for Room, Restaurant…
 Handle customers complain
 Report to: Director of Sales
February 2012- June 2016: Banquet

 My roles involves managing Corporate accounts and Travel Clients, ensuring that they will be
satisfied with the collaboration, be informed and willing to purchase the current products and
new products,
 Control and observe the customer service activities before, during and after the Sales point.
Handling and following up difficult cases/bookings that require special cares,
 Ensuring customers received the highest possible customer service experience within the Food
and Beverage floor (restaurants and bars) of the Hotel,
 Inspiring and Supporting all member in the team to achieve the common aims and objectives,
 Identify market’s need and develop the product accordingly.
 Identify business potential and upkeep close contact with former and potential clients through
personal visits, phone calls and correspondences in view of contract signing with them.
 Analyze statistics and implement strategies to achieve the set goals and objectives in the
marketing plan.

Oriental Saigon Group – one of the leaders in cultural products and services, including a chain of fin
dining restaurants Ho Chi Minh City, as well as a developing complex for MICE and Exhibition services.
Key duties:
 Receive reservation, tele-sales by phone, visit, customer care, get feedback from customers
and report directly to management
 General report guest every for Management
 Determine the meeting or purpose, budget, discussion with customer
 Learning and keeping good relationship with customers/clients to find out the most demanded
products/services.

 Monitoring the skills and processes offering sales (direct selling, telephone, email, sales letters
…),
 Keeping contacts with existing customers and collecting feedback from customers, visiting
customers phone calendar, month settlement process and reflections of the client, the
implementation of market reports from time of day,
 Periodic reports weekly, monthly on the source client, client list , potential customers, the
comments
 Collected from customers, the implementation of signed contracts (revenue, number of visitors,
audiences and policies apply, visitors situation, the situation entertained guests) for business
managers.