Nhân Viên Văn Phòng

Customer Service Executive

• • Good verbal and written communication skills
• • Detail oriented and works with a high degree of accuracy
• • Proficient in English
• • Team work
• Negotiation and Problem Solving

Warehouse Officer

• ability to solve problems
• • Fluent written and spoken English and Vietnamese
• • Computer skills – MS Word Excel Power Point and Outlook
• ability to real English document
• high team spirit and desire to learn
• understanding of mail internet

Business Analyst

• Google Analytics
• Google Ads
• Time Management
• Critical Thinking
• Negotiation
• Project Management

ASSISTANT CEO/ ENGLISH INTERPRETER

RESTAURANT MANAGER

Security Manager

Mechanical /Maintenace Manager/ Production Manager

• Problem Solving

QC, QA, R&D, Lab Technician

• Analyst
• Assistant

Medical sales representative

Quality Assurance (Osprey)

GT Regional Sales Manager

Human Resources Manager

BRAND MANAGER CLASS A (as Senior brand manager) - BABY DIAPER CATEGORY

HR, Administration, Compliance and other Back office teams

Payment and Data Analyst

National Sales Manager

Assistant Customer Care Manager

• Email
• Brand
• Process
• Plan
• Coaching
• Negotiation

Regional Sales Manager

Pharmaceutical representatives

Financial Analyst

• Persuasion and negotiation
• Time Management
• Teamwork
• Work independently
• Planning
• Problem Solving

Employee Branding

• Management
• Organize event
• Microsoft office
• Admin fanpage
• Lead team

Senior Product Manager of Hepatitis C

Distributor manager

Team leader/Senior Technician

C&B Manager

Finance manager

Nhân viên chứng từ Xuất nhập khẩu

• Làm việc nhóm
• Hệ thống và phân tích
• Kĩ lưỡng chi tiết
• Thuyết phục khách hàng

Trưởng Phòng Nhân Sự

Nhân viên tiền sảnh

• : Responsible for controlling the hotels expenses as cost relations for the food and beverage department. Must be in line with pre-assigned budgeting guidelines and expectations. Security/Confidentiality: Is responsible of ensuring soundness of the hotels Food and Beverage structure as well as the security procedures. Training: Must stay familiar on on-going Food and Beverage trends. Performance Standards: Based on an annual evaluation by the General Manger and the Food and Beverage Director. Basis for evaluation will consider the ability to perform the job functions and handle special projects as assigned. WORKING CONDITIONS Environment: Indoor Food and Beverage environment. Standard hours must be maintained. Additional hours may be necessary to provide support for special functions related to the hotels success. Professional working environment. Other: computer proficient. Must be able to communicate effectively at all levels. Must be a team player and very much management as hands on orientated.