OE & Continuous Improvement Manager

Mechanical engineer / Asisstant manager

QA/QC, Lab, Automotive, MFG

General Manager - Executive Chef

• International Cuisine
• Vietnamese Cuisine
• Wine and Beverage
• Kitchen Management
• Hospitality
• Staff Management

Logistic Customer Services & Sales

• customer services
• Negotiation
• sales
• communication
• presentation

Chief of Security

• - Manage the time
• - Team work
• - communication
• - Training staff
• -investigate

Frontend Developer

• Workflow
• Mobile
• Cms
• Sales
• C
• Mining

CTO

HR MANAGER

• Email
• Reports
• P
• Training
• Payroll
• Policies

Recruitment & Operation Manager

• HR Planning Development
• critical thinking
• decision making
• problem solving skill
• cross-cultural management
• recruitment project management

Merchandiser/ Senior Merchandiser

• merchandising
• Problem Solving
• Leadership
• Communication
• Teamwork
• Work independently

Warehouse manager

• Training courses
• Continuos improving
• Implement method FIFO or LIFO
• Applying 5S and Kaizen
• Warehouse Logistic and Delivery

Site Manager, Chief Engineer, Civil Engineer, Inspector

• Planning
• Problem Solving
• Communication
• Teamwork
• Leadership
• Good command of spoken written English. Able to self study quickly computer software and major knowledge also. Fluent in Microsoft Office Auto Cad. Analyze and solve problems in work in time. Able to catch all skills that required. Good interpersonal skills. Team work spirit. Self contained working.

IT Manager

• Work independently
• Planning
• Problem Solving
• Leadership
• Communication
• Time Management

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.

Truong Phong IT (IT Manager)

• Quan ly tot thoi gian cong viec ngan sach va con
• Teamwork
• Work independently
• Planning
• Leadership

General Manager; Operation Manager

Resort/ Hotel General Manager

Farm Manager

Chief Operating Officer

Senior Brand Manager (7 Diamonds)

• Training
• Forecasting
• Legal
• Sales
• Merchandising
• Risk management

GIÁM SÁT BÁN HÀNG/ GIÁM SÁT KINH DOANH

• KỸ NĂNG GIAO TIẾP
• KỸ NĂNG LẬP KẾ HOẠCH
• KỸ NĂNG PHÂN TÍCH - TỔNG HỢP - BÁO CÁO
• KỸ NĂNG BÁO CÁO

Trợ lý Chủ tịch/ Tổng giám đốc; Giám đốc/ trưởng phòng HCNS

• - Kỹ năng soạn thảo các quy chế quy định sắp xếp ổn định tổ chức bộ máy - Kỹ năng giao tiếp và trì
• - Kỹ năng giao tiếp và trình bày tốt tự tin thuyết trình trước đám đông
• - Nhạy bén trong công tác tổ chức quản lý điều hành
• - Kỹ năng nghe hiểu soạn thảo trình bày văn bản rất thuyết phục
• - Kỹ năng lập kế hoạch và phối hợp làm việc giữa các bộ phận tốt
• - Kỹ năng lập luận nghe hiểu và xử lý vấn đề một cách nhanh nhạy

Chuyên viên Quản trị Hệ Thống

• Quản trị Server và Hạ tầng mạng Doanh nghiệp
• HelpDesk End-user

Truyền Thông - Thương Hiệu

Graphic Designer

Chuyên viên PR-Copywriter

Group Head – Enterprise Technology Services

IoT Programming Engineer

Web Developer Intern