JINSU PARK

[Account Bidding]

• Approaching existing or prospective airline clients operating in or planning to operate in Korea, and participating in competitive bidding processes.
• Seeking cost reduction strategies in collaboration with the procurement team to achieve contribution margin goals aligned with company conditions during bidding and selecting in-flight meal menus tailored to the specific characteristics of each airline (e.g., halal menus for Middle Eastern airlines or special meals for religious and allergic reasons).
• Reviewing and submitting final bid proposals.

[Account Management]

• Reviewing and maintaining contracts, including notifying clients of price increases after reflecting annual consumer price indices.
• Serving as the main contact point for airlines, handling inquiries, and internal communications.
• Addressing in-flight meal quality and loading issues, and establishing improvement plans.
• Managing operations and projects related to clients (e.g., menu presentations, on-site audits, in-flight meal and equipment loading tests).
• Conducting weekly/monthly inventory checks of client-owned items and sharing inventory reports with clients to arrange for additional stock of any shortages.
• Receiving feedback on overall service delivery during weekly/monthly meetings with clients and presenting improvement plans for areas requiring enhancement.

[Sales Management]

• Exceeding revenue targets for assigned accounts by approximately 5% against FY 2024 forecasts.
• Preparing and reviewing monthly invoices for assigned accounts.
• Comparing and reviewing general costs versus actual transaction prices to achieve effective cost savings (securing an average contribution margin of over 33% for assigned airlines).
• Establishing short- and long-term sales plans (based on industry trends, market research, and new business opportunities).

[Client Meetings]

• Gathering specific requirements and feedback from clients through meetings.
• Sharing necessary information with relevant departments through meetings for event planning (e.g., type of event, number of attendees, gender ratio, nationality, clients' preferred food and room types).

[Event Management]

• Acting as the main point of contact for clients, managing event schedules.
• Managed various events such as meetings, conferences, awards ceremonies, and weddings, assigning staff to appropriate roles.
• Participated in the development of training SOPs for banquet halls, room service, and minibar training alongside the F&B department trainer (e.g., sequence of service, beverage training, guest interaction, upselling skills).
• Managed and ordered various banquet supplies in line with event schedules (e.g., linens, beverages, miscellaneous items).

[Post-event Management]

• Collected feedback from each client after events to develop improvement plans.
• Established customer satisfaction measures for repeat clients.

[Revenue Management]

• Achieved a 200% increase in revenue compared to the previous year in September 2022 in the banquet department, exceeding the 2022 target profit margin by 6.2%.
• Prepared and reported revenue for each event to senior management.
• Set goals to improve profit margins through P&L reviews.

• Provided à la carte and buffet service at Acheron Restaurant & Bar.
• Managed banquet halls and provided event services as part of the department (up to 300 people in event space).
• Responded to customer requests based on hotel policies and procedures.

• Managed and provided service for lunch/dinner buffets at Eight Restaurant.
• Managed banquet halls and provided event services as part of the department (up to 1,000 people in event space).
• Responded to customer requests based on hotel policies and procedures.