Yerim Joo
London,United Kingdom
Summary
Driven professional with knack for hospitality and deep appreciation for fine wines. Brings exceptional customer service and communication skills, complemented by strong ability to learn and adapt quickly. Poised to enhance guest experiences and contribute to establishment's prestige.
Overview
6
6
years of professional experience
1
1
Certification
Work history
Junior Sommelier
The Roof Gardens
London, UK
2025.10 - Current
- Provide personalised wine recommendations to members and guests to enhance their dining experience.
- Improved sales through effective promotion of premium bottles to patrons.
- Support Head Sommelier/Assistant Head Sommelier in the development and implementation of appropriate wine training for respective F&B/FOH/Events team members to support knowledge and facilitate strong sales.
- Oversee day to day wine operations (mise-en-place, stock taking, inventory, wine list development, table-servicing, cleaning, glassware, wine fridges, clear down etc).
- Worked effectively under pressure during busy shifts whilst maintaining a high standard of service.
F&B Reservationists
Four Seasons Hotel Seoul
Seoul, South Korea
2025.05 - 2025.07
- Handled restaurant reservations through phone, email, chat, and Central Reservation System(CRS).
- Up to date with hotel restaurants/bar promotions, pricing, menu changes and special events, communicate details to guests and internal teams.
- Managed guest waitlists and update VIP guest lists, ensure special requests are noted and communicated to relevant departments.
Food and Beverage Supervisor
SO/ Auckland
Auckland, New Zealand
2024.01 - 2024.10
- Independently managed all evening restaurant operations as Supervisor, including staffing, service standards, inventory management and guest experience.
- Led staff training on new menu items and beverage offerings including wine tastings, to ensure understanding of updated wine lists and service standards.
- Led and managed private functions, coordinating table arrangements, staffing, setup, service, and guest experience.
- Onboarded new staff and provided training on service standards and operational procedures.
- Closed out daily cash and sales and prepared daily reports.
Duty Manager
The Refinery (Bankside, New Street Square)
London, UK
2021.11 - 2023.10
- Promoted from Food Runner to Duty Manager within the 2 year duration of Working Holiday visa, proved leadership development and consistent performance.
- Managed overall restaurant service including daily briefings and table plan coordination, ensuring smooth operations and exceptional guest experience.
- Maintained high standards of cleanliness and attention to detail across the restaurant.
- Supported the General Manager and Assistant General Manager in overseeing restaurant/bar operations.
Breakfast Attendant (Part-time)
Wombat's City Hostel
London, UK
2022.03 - 2022.05
- Provided friendly and efficient service to guests.
- Assisted in setting up and restocking breakfast buffet.
- Monitored buffet stations to ensure cleanliness and proper stock levels throughout service.
HR Specialist
Unies Co., Ltd.
Seoul, South Korea
2021.01 - 2021.10
- Managed entire recruitment for assistant medical and administrative staff including job postings, candidate screening, interviews and onboarding.
- Administered HR operations such as employment contracts, personnel records, attendance/leave tracking, and employee status updates.
- Supported payroll preparation and benefits administration including overtime calculations, social insurance and employee welfare programs/events.
- Coordinated mandatory training programs (compliance, ethics, safety) and facilitated onboarding sessions for new hires.
- Ensured HR compliance and managed employee relations, grievances and disciplinary actions.
- Managed schedules for 100+ staff using HR ERP, ensuring efficient workforce allocation and shift planning.
Floor Supervisor
Restaurant Ramuzin
Seoul, Korea
2020.09 - 2020.12
- Delivered premium table-side BBQ experience for guests.
- Assisted with limited operations, customer service during COVID-related restrictions.
General Manager
Izakaya Shokuto
Seoul, South Korea
2020.05 - 2020.09
- Managed the opening and initial operations of a new izakaya, ensuring smooth launch and operational stability.
- Implemented a delivery service system and trained staffs during the COVID-19 period to maintain restaurant operations.
- Designed and produced restaurant menus, promotional posters, and marketing materials, including photography for social media and advertising.
Education
WSET - Level 1, Level 2, Level 3
The New Zealand School of Food & Wine
Auckland, New Zealand 2001.04 -
Associate of Arts - Fashion Design
Seoul Fashion College
Seoul, KoreaSkills
- Team Leadership & Staff Supervision
- Communication & Interpersonal Skills
- Professionalism and respectfulness
- Training & Staff Development
- Customer Service & Guest Relations
- Cultural Intelligence
Certification
- WSET Level 3 Award in Wines (awaiting results)
- WSET Level 2 Award in Wines – June 2024
- WSET Level 1 Award in Wines – April 2024
International Working Holiday Experience
- Australia, July 2018 - April 2020
Developed an initial interest in agriculture during a working holiday in Australia, where I spent over a year working on vegetable farms. Although not related to viticulture, this was my first exposure to farming and sparked a deeper curiosity about land, produce, and their origins. During this period, I was also introduced to Australian wine for the first time, which marked the beginning of my interest in wine culture.
- United Kingdom, October 2021 - October 2023
Continued my hospitality journey in the United Kingdom, working in restaurants within the same company for two years. This experience provided exposure to a broader range of European wines and strengthened my understanding of wine service in a dining environment. During this time, I frequently worked with high-demand wines such as Marlborough Sauvignon Blanc, which was particularly popular among guests, further motivating me to explore wine production more deeply, including visiting wineries.
- New Zealand, November 2023 - November 2024
Further developed my hospitality and wine knowledge in New Zealand while working in hotels in a management role and beginning formal wine study through WSET. I gained exposure to a wide range of New Zealand producers, particularly Sauvignon Blanc, as well as Pinot Noir and Syrah, which deepened my understanding of regional styles. During this period, I played an active role in staff wine training, applying my developing knowledge to support team education and service standards.
In addition, I occasionally supported the delivery of special wine pairing dinners in collaboration with Moët & Chandon and other wine producers, assisting with service execution and ensuring a refined guest experience on event days.
I also purchased a Camper-van and travelled across both the North and South Islands, visiting wineries and producers to gain firsthand insight into winemaking and terror.
Professional Development & Future Qualifications
Planning to begin preparation for the Court of Master Sommeliers Introductory Sommelier and Certified Sommelier qualification in 2026, alongside full-time professional work. I also intend to pursue a degree in Enology in 2027, further strengthening my technical knowledge and long-term commitment to the wine industry.
Timeline
Junior Sommelier
The Roof Gardens
2025.10 - Current
F&B Reservationists
Four Seasons Hotel Seoul
2025.05 - 2025.07
Food and Beverage Supervisor
SO/ Auckland
2024.01 - 2024.10
Breakfast Attendant (Part-time)
Wombat's City Hostel
2022.03 - 2022.05
Duty Manager
The Refinery (Bankside, New Street Square)
2021.11 - 2023.10
HR Specialist
Unies Co., Ltd.
2021.01 - 2021.10
Floor Supervisor
Restaurant Ramuzin
2020.09 - 2020.12
General Manager
Izakaya Shokuto
2020.05 - 2020.09
WSET - Level 1, Level 2, Level 3
The New Zealand School of Food & Wine
2001.04 -
Associate of Arts - Fashion Design
Seoul Fashion College