Wendy Yoon
London,Canada
Summary
Dynamic and results-driven professional seeking a position as a Catering Sales Manager, with a proven track record in creating and planning custom menus tailored to clients' needs. Adept at swiftly learning new skills and excelling as both a motivated team player and an independent contributor. Demonstrates reliability, punctuality, and composure during peak hours, with flexibility and adaptability to maintain a sense of humor under pressure. Offers exceptional leadership capabilities, including coaching and training, along with outstanding interpersonal and communication skills to ensure innovative problem-solving and conflict resolution that satisfies all parties involved.
Overview
2026
2026
years of professional experience
Work History
CATERING SALES MANAGER
DELTA HOTELS BY MARRIOTT LONDON ARMOURIES
02.2022 - Current
- Organized corporate meetings, special events and social occasions to satisfy client requirements and increase facility revenues.
- Coordinated seamless events by collaborating with cross-functional teams, including chefs, servers, and event planners.
- Strengthened client relationships through consistent communication and excellent customer service.
- Managed post-event follow-up process, soliciting feedback from clients to continually refine services offered.
- Built strong partnerships with local businesses for referrals, expanding the company''s clientele base.
- Participated in planning meetings, site visits and vendor evaluations to enhance quality of client services.
- Built relationships with customers and community to establish long-term business growth.
EXECUTIVE CHEF
THE FACTORY AT 100 KELLOGG LANE
2020 - 2022
- Developed and implemented seasonal menus focusing on local ingredients and culinary trends.
- Managed kitchen operations, ensuring high standards of food safety and hygiene compliance.
- Trained and mentored kitchen staff and FOH staff fostering a collaborative and efficient work environment.
- Streamlined inventory management processes to reduce waste and optimize costs.
- Led culinary innovation initiatives, introducing new techniques and recipes to elevate dining offerings.
- Established vendor relationships to source quality ingredients while negotiating favorable terms for the establishment.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
RESTAURANT SUPERVISOR
BLACK TRUMPET
2018 - 2020
- Supervised daily restaurant operations, ensuring high standards of service and guest satisfaction.
- Trained and mentored staff, fostering a collaborative and efficient work environment.
- Implemented inventory management systems, optimizing stock levels and reducing waste.
- Monitored food quality and presentation, maintaining compliance with health regulations.
- Hired, trained and mentored staff to meet and exceed high quality standards.
KEYHOLDER
BLUDUBY
01.2014 - 01.2017
- Part of the culinary team on events - making sushi and dumplings
- Resolved customer inquiries and complaints efficiently, fostering positive relationships and repeat business.
- Serving guests for up to 120 guests and making sure they leave satisfied
- Weekly, monthly and yearly inventory
- Ordering liquor, wine and beer
- DOWNTOWN AND NORTH LOCATIONS
- Supervised daily operations, ensuring compliance with company policies and procedures.
- Trained and mentored junior staff on inventory management and customer service best practices.
RESTAURANT MANAGER
GOZEN BISTRO
01.2011 - 01.2013
- Overseeing a 130 seated restaurant recently voted “best Japanese restaurant” in London by the London Free Press
- Implemented inventory management systems, reducing waste and improving cost efficiency.
- Fostered a positive work environment, promoting teamwork and employee retention initiatives.
- Hands on manager dealing with customers and twelve employees
- Oversaw daily restaurant operations, ensuring exceptional service and adherence to quality standards.
- Led team training programs, enhancing staff performance and customer engagement.
CATERING MANAGER
ANGELOS BAKERY & DELI
01.2007 - 2010
- Sales, coordinated and organized all events including weddings, corporate and private functions; full service functions.
- Created new recipes and menus at store and catering levels.
- Re-designed the catering brochure currently in use.
- Implemented inventory management systems to optimize stock levels and reduce waste.
- Oversaw budgeting for catering projects, ensuring cost-effective solutions while maintaining quality standards.
- Handled catering scheduling, ordered food and planned events.
- Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
- Met with clients to outline desired goals and prepared quotes for overall catering costs.
CATERING MANAGER
SOMETHING 2 SAVOUR
01.1999 - 01.2006
- Assisted brides and grooms with full planning of their wedding day
- Trained and supervised catering staff, enhancing team performance and service quality.
- Coordinated menu planning in collaboration with clients, tailoring offerings to meet specific needs.
- Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
- Organized all aspects of kitchen prep and set up on site cooking
- Orchestrated 40 service staff for annual events in London, Ontario
- Managed catering operations for diverse events, ensuring seamless execution from planning to service.
- Developed and maintained vendor relationships to secure high-quality ingredients and supplies.
CATERING/RESTAURANT MANAGER
BISTRO SOLES
01.1993 - 01.1999
- Organized corporate and private functions up to 1000 guests off and on site
- Developed staff training programs, enhancing team performance and improving service delivery.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Created daily menus and ordered products and beverages for catering and restaurant
- Managed inventory control, optimizing supply chain processes to minimize waste and reduce costs.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Education
Bachelor of Music -
University of Western Ontario
Skills
- Skilled in event organization
- Sales strategy execution
- Team development
- Effective negotiation abilities
- Creative problem-solving
- Client relationship building
- Sales strategy development
Languages
Korean
Intermediate (B1)
English
Bilingual or Proficient (C2)
Timeline
CATERING SALES MANAGER
DELTA HOTELS BY MARRIOTT LONDON ARMOURIES
02.2022 - Current
KEYHOLDER
BLUDUBY
01.2014 - 01.2017
RESTAURANT MANAGER
GOZEN BISTRO
01.2011 - 01.2013
CATERING MANAGER
ANGELOS BAKERY & DELI
01.2007 - 2010
CATERING MANAGER
SOMETHING 2 SAVOUR
01.1999 - 01.2006
CATERING/RESTAURANT MANAGER
BISTRO SOLES
01.1993 - 01.1999
EXECUTIVE CHEF
THE FACTORY AT 100 KELLOGG LANE
2020 - 2022
RESTAURANT SUPERVISOR
BLACK TRUMPET
2018 - 2020
Bachelor of Music -
University of Western Ontario