Hi Hiring Manager,
I’m a recent graduate of Restaurant, Hotel and Institutional Management at Fu Jen University with an exchange certificate at Burgundy School of Business in France.
I have International customer service experiences and excellent communication skills; I have ample project management experiences with talents across the globe; I am a fast learner with data-centered decision making mindset.
I exhibit an entrepreneurial mentality. I’m passionate for startups and the tech ecosystem and am eager to learn and adapt to different environments.
Cheers,
Yiyang Yuan
Honor & Awards:
1. Dean’s List winner, graduated top 5%
2. Winner of Mr. Tsai, He-Shun Scholarship, Fu Jen University
3. Winner of Mr. Chen, Ying-Ruei Scholarship, Fu Jen University
4. Winner of the exclusive scholarship from Dr. John F. Mahoney, Widener University
Key Achievement:
1. Ranked No.1 in the Professional Wine Tourism Seminar with my team’s Burgundy Luxury Wine Tour proposal, acknowledged to be both the most feasible and the most finely analyzed.
2. WSET Level 1 Award in Wines
1. Designed a Customized Meal Prep Kit Delivery business model to provide bodybuilder customers with tailor-made bulking and/or cutting meals with in-depth market forecast and analysis.
2. Conducted market research and cross-analyzed 1,000+ survey responses from fitness communities across PTT, facebook, and Dcard for service scope finalization.
3. Collaborated with mentors from Blue Apron, Founders Space, IDEO to fine-tune the team’s business model within just 24 hours and delivered a pitch in front of real investors.
1. Collaborated with team members across France, Germany, Malaysia, and Vietnam in the world’s 14th best restaurant.
2. Demonstrated quality of keen observation and concentration to prevent food preparation mistakes for guests.
3. Demonstrated high level of accuracy, efficiency and endurance at a high-intensity workplace (average 12hrs+/ day); developed a detail-oriented and self-disciplined working attitude from Chef André Chiang.
Designed a series of Christmas-themed dessert and marketing campaigns; increased restaurant sales by 10%.
Excelled in the practical aspects of the fine-dining industry end-to-end.
1. Performed cost control management for the design of a series of new products.
2. Gained hands-on end-to-end experiences in the operation of food and beverage services.