KALYNN DONG

RENDEZVOUS EVENTS+ CATERING, New York I New York

CEO + FOUNDER I SEPTEMBER 2012 - PRESENT

•Created new food service/catering/full service event business start-up requiring hands on operations and company development 24/7

•Secured exclusive contracts with 4 venues as their in-house event planner and caterer

•Put together contracts and proposals on a daily basis for clients including new vendors

•Provide “bespoke” catering for clients by providing VIP service and providing full event planning: catering, menu cards, a/v, florals, event production and personalized design for each specific event: Current clients include but not limited to: Bottega Veneta, Publicis, Digitas, J Crew, Thrillist, Goldman Sachs, Etsy, Tumblr, Twitter, + Macys.

•Build client base and internal team from ground up, while crafting core products on a day to day basis

•Responsible for business development and operations. Created a Joint Venture sector, Retail sector and Catering division within 6 months of business

•Built sales of 1.2 million in one year through new sales lead generation, client database management, setting pricing and profitability, and providing strong leadership skills

•Created a list of contacts for vendors and currently overseeing vendor relations

•Create monthly budgets and prepare P&L statements

•Use digital marketing to successfully gain more client appeal

•Secured contract with New York City during COVID + present day to provide weekly meals to hospitals and senior citizens. To date have produced over 800,000 meals.

•Created a meal prep division providing meals to individuals based on their health requirements. (Eat Sunny, Game Time Meals, Get Deliciously Fit, Dimelo Vegan)

GREAT PERFORMANCES, New York I New York

EVENT DIRECTOR I AUGUST 2011 – SEPTEMBER 2012

•Interfaced with new and existing clients and successfully sold, planned and executed off-premise catering events

•Worked closely with clients to put together event proposals, menus, equipment orders and staffing requirements

•Schedule site visits and act as liaison between clients, venues and vendors

•Gathered planning information and executed events through orchestrating tastings, holding venue walkthroughs and providing on site management

•Worked with both corporate and social clients (Daniel Libeskind, Stuart Weitzman, HL Group, Design and Decorative Building, Louis Vuitton)

GOLDMAN SACHS- ARAMARK, New York I New York

CATERING DIRECTOR I MARCH 2010 – AUGUST 2011

•Manage 13 employees (Executive Chef and Catering Manager) serving a building of 13,000 employees

•Oversee all catering operations, such as: coordinating staff, ordering rental equipment for all functions, and select and cost menu items according to each clientele’s budget for both office catering and special events including plated dinners and receptions

•Created and implemented new “standard operating procedures” improving the efficiency and effectiveness of the catering department

•Participate in ongoing management team meetings with both internal clients and external customers as well as interface with outside vendors and key service users to ensure client/customer satisfaction and flawless execution

•Work with Executive Chef and Catering Manager on a daily basis to ensure that food costs and labor costs are within budget requirements and to minimize costs

•Conduct performance reviews and self- assessments with employees as well as hire and continuously train both new and existing staff

MORGAN STANLEY – RESTAURANT ASSOCIATES, New York I New York

CATERING DIRECTOR I AUGUST 2008 – MARCH 2010

•Managed all pre-sales, post-sales, and operations activities for both internal and external catering events for Morgan Stanley campus, which includes 5 different locations as well as Smith Barney location

•Maintained ongoing budget and cost control of labor, food, set up, delivery, and operations

•Oversaw hiring and training of staff and oversaw 48 pantries including all vending and coffee services

•Developed new service techniques, menu presentations, marketing and strategic plans, policies and procedures, and continuously conducted competitive analyses

•Implemented and managed a new catering system (Catertrax) by creating system requirements and training

•Brought City Harvest in to minimize food waste and continue to oversee and manage contributions from all units

•Assisted in the opening of the World Bank in Washington, D.C.

JACOB JAVITS CENTER, New York I New York

CATERING + EVENTS MANAGER I OCTOBER 2004 – AUGUST 2007

•Managed the catering portion for large major events such as banquets, charity affairs, and new product launches

•Major accounts managed: New York International Auto Show, Disney, Mattel, Brandgenuity, Sony, Samsung

•Maximized catering revenues by building strong relationships with each exhibitor (up sell Food & Beverage)

•As an on-site IT expert, trained staff on desktop applications including “ezplanit” and resolved IT issues

K

An events + catering professional with over 18 years of experience specializing in corporate, entertainment, and weddings. Conceptualized and managed events ranging from 100-5000 guests with budgets up to $500K. Always up to a new challenge in future opportunities for business and personal growth.

EDUCATION

BOSTON UNIVERSITY I 2004

B.A. HOSPITALITY MANAGEMENT

FREELANCE

FLORALS + DESIGN

PRIVATE EVENTS CONSULTING

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