Yun Wang

Seasoned Manager adept at learning new information quickly to maximize performance. Hardworking and reliable team player dedicated to business success. Offering 10 years' experience and performance-oriented mindset.

Motivated

Manager eager to learn all aspects of business while further developing advanced management abilities. Dedicated leader, problem-solver and team manager with 5 years of experience in Hospitality.

Restaurant and Bar Consultant at UNIKLEEN VIETNAM HCMC (2025-01 – 2026-06)

• Concept & Menu Development: Design unique food and beverage menus and establish an overarching brand identity tailored to target demographics.
• Operational Optimization: Audit workflows, streamline floor and bar layouts, and introduce inventory and supply chain management best practices.
• Staff Training: Develop comprehensive training programs to build product knowledge, bartending/serving technique, and exceptional hospitality instincts.
• Financial Strategy: Analyze revenue, set pricing strategies, and draft strategic budgets designed to reduce costs and increase profit margins
• Compliance & Standards: Ensure the venue meets health, safety, sanitation, and regulatory standards.
• Financial Acumen: Strong ability to track key performance indicators (KPIs), manage cost controls, and read profit and loss statements.
• Leadership & Communication: Exceptional interpersonal skills to coach staff, manage vendor relationships, and guide management teams through organizational change.
• Deep Industry Knowledge: Broad expertise in culinary trends, mixology, and current food and beverage technologies.

Restaurant and Bar Manager at The Fort Canning Hotel (2024-06 – 2025-01)

• Collaborate with hotel executives and management to ascertain the requirements for food and beverage at any time, whether for general guests or special events and occasions.
• Manage the stock rotation and inventory of all consumables and perishables, ensuring that all consumables are fresh.
• Order and manage the supply from external vendors of all perishable and condiment items required at the hotel.
• Liaise with the events team and catering team to ascertain special requirements for large volume events and special requests for menu changes and dietary restrictions.
• Monitor the performance of the food and beverage team and perform regular performance reviews.
• Manage the food and beverage budget, forecast future budget requirements, and provide reports on expenditure and costs.
• Collaborate with external vendors to secure contracts to supply food and beverage to the hotel.
• Research and analyze supplier prices to lock in the best deals and prices for the hotel and negotiate contracts with suppliers.
• Set SLAs for suppliers to adhere to.
• Develop and implement an effective feedback gathering initiative to gain information about the satisfaction of guests' meal experiences.
• Ensure the check-in and check-out functions run smoothly and oversee the issuing of cards and the hotel housekeeping staff.
• Collaborate with the HR department to hire and train new staff as needed.

Outlets Assistant Manager at Dusit Thani Laguna (2023-09 – 2024-05)

• Leading by example a team of 16 FOH team members, including a junior management team.
• Reporting directly to the Exe Chef Or F&B Director
• Supporting, developing through coaching, motivating and inspiring the FOH team.
• Planning FOH roster and managing all payroll processes
• Leading team training sessions to help develop skills and knowledge within the team
• Working within set budgets to help achieve targeted profits
• Guest relations management and dealing with enquiries and bookings
• Responding positively and proactively to any online feedback and complaints within a timely manner
• Maintain guest satisfaction; building relationships with important and regular guests.
• Ordering of consumables on a weekly basis working
• Ensuring the up upkeep of the building is at the highest possible standards at all times
• Management and upkeep of the daily and weekly checklist
• Responsible for the call out and follow up of maintenance works required in either the restaurant and its facilities and the outer building.

Outlet Manager / Bar Consultant at Outlet Manager / Bar Consultant (2022-08 – 2023-04)

• Responsible for the business performance
• Analyze business performance to optimize sales and profitability
• Develop and implement budgets
• Oversee cost controlling and food purchasing activities
• Work closely with the cross functional departments to ensure business continuity
• Manage and review systems and processes
• Facilitate innovation and lead team leaders to implement change
• Prepare reports at the end of the shift/week, including staff control, food control and sales
• Manage external service providers
• Handling emergency and difficult situations. Manage customer service
• Innovate the customer experience
• Promoting the restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Develop team leaders through capability development and coaching

Outlet Manager at Garcha Group Hotel (Marriott) (2022-01 – 2022-06)

• Leading the team members to deliver the highest quality of service to the guests.
• Responsible for the financial performance of the restaurant
• Responsible for preparing weekly reports for management.
• Inform the management of any matter concerning the execution of the restaurant operations
• Ensure all internal procedures are set up and execute accordingly
• Ensure the appearance and maintenance of the restaurant is at the highest level.
• Ensure that a high standard of service is delivered at all times.
• Handle escalated complaints and report all issues and complaints to the Company.
• Make hiring and termination recommendations to Management
• Support and cooperate with other functions to ensure maximum guest satisfaction
• Ensure appropriate staffing levels are maintained to an optimum level for guest satisfaction whilst within budget guidelines.
• Plan, organise and allocate the team for the setup and execution of functions and events.
• Conduct daily and weekly meetings to enforce good communication within the team.
• Be accessible and allocate appropriate time with guests.
• Ensure disciplinary action is executed responsibly, appropriately and as required in accordance with company standards.
• Address all matters diplomatically and fairly.
• Always be aware of competitors, including their pricing and promotions and propose to management.
• Be fully aware of the licensing regulations and abide by these rules.
• Be fully aware of fire and safety regulations.
• Ensure the restaurant is functioning to maximum capability and organising regular training
• Coordinate all marketing requirements by Company.

Assistant Outlet Manager at Holiday Inn Orchard City Centre (2018-07 – 2022-01)

• Modernized and improved operational procedures to increase efficiency and profitability while tightly controlling costs such as labor and preventing waste.
• Excelled in every store position and regularly backed up front-line staff to keep expertise fresh and relevant.
• Devised new promotional approaches to boost customer numbers and market penetration while enhancing engagement and driving growth.
• Boosted team productivity and efficiency by leveraging top-notch abilities.
• Created an internal control of day-to-day transactions and punctually opened and closed business.
• Resolved escalated concerns using professionalism and understanding of all facets of the issue.
• Regulated service delivery to keep operations efficient and in line with budget requirements.
• Assisted established management staff with operational oversight, business development and process improvement strategies.
• Undertook management responsibilities during the absence of the manager.
• Responded to customer concerns in swift and knowledgeable manner to maintain satisfaction.
• Explained services and products to customers in friendly and engaging way.

Guest Relation Agent at Marriott Tangs Plaza (2016-01 – 2017-07)

• Perform Food Serving, Food Packaging, Customer Assistant
• Perform cashiering duties
• Perform housekeeping duties to maintain the cleanliness of the outlet.
• Attend to customers' enquiries and needs.
• Any other duties as assigned by the Outlet Supervisor.
• Handle the check-in and check-out of guests including the processing of their reservations and rooming at the unit level.
• Handle all guest requests during their stay.
• Handle all front desk cashiering duties.
• Organize and implement guest programs/plans that meet guest needs and interest.
• Assist in handling all reservations activities including the conduct of site inspections and the closure of sales deals as required.
• To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel's overall business objectives.

Bachelor in Business Management – Murdoch University (2018)

Hospitality Administration and Resort Management – Nanyang Polytechnic (2016)

GCE 'O' Level – Catholic High School (2010)

– Guangyang Primary School (2006)