Her Story
About Catherine
When I was preparing to go to college, I was concerned my parents wouldn't support my tuition, so I decided to go into a field where I could network and work while in school. I attended UNLV, which is known for their hospitality program. Right before college, a friend working at the Wynn helped me get in as a hostess. I started as a fine dining hostess at Wynn Lei, the only Forbes five-star, Michelin one-star Chinese restaurant in North America. I was later promoted to cafe manager there. After moving to Orange County, I now work as a service manager at Din Tai Fung, where I oversee about 90 staff members. My daily work includes operations, administration, opening new locations (including an upcoming Alhambra location), developing a leadership development program, working with secret shopper reports and guest reviews, analyzing labor costs and P&L statements, and constantly finding ways to improve. We're known for our consistency and amazing service, so I focus on finding those little pieces that can make us better every day. One of the biggest challenges I face is managing a younger, Gen Z demographic after previously managing career servers who were 40 and above at the Wynn. I've learned to stay neutral and composed, leading with intention and empathy, treating my team the way I want them to treat our guests. I take time to understand each individual and provide coaching that suits their needs.
Her Interview
Ten minutes with Catherine
01What’s the best career advice you’ve ever received?
The greatest piece of advice I received was from my manager at Wynn Lei, Becca, who I still connect with every day. She told me to never have an enemy and to always listen to other people. It doesn't matter whether you want to take the advice or concern, but take every commentary and feedback seriously and really think through it. We've all been through a bad leader, and our job is not to complain, but rather learn what you don't want to be. Take the traits that you want to learn from, and take the traits that you don't want to learn from, but never build an enemy. In hospitality and leadership, it's all about networking and who you know. At the end of the day, this person might come back in your life and might help you with something, and you never know. So if you ever have a bad leader or someone you're concerned about their work ethic, just take the things that you could learn from, and the things that you don't like so much, just make sure that you don't do that yourself.
02What advice would you give to young women entering your industry?
I would give out the same advice that my mentor gave to me: just stay composed and keep connecting, keep fighting. Food and beverage is not the easiest industry to grow in, especially for the younger demographic. When I was in hospitality school, out of maybe 20 or 30 people that I know of, I ended up being the only person still in food and beverage. It's not an easy industry because our schedule is all over the place. It's not like a regular 9 to 5. I never get my weekend off, I never get time to spend with my family, I never get the holiday off, but it's definitely worth it because food and beverage is the only industry that will only evolve and never die. It will only get better and better. Just look at all the new restaurants that are coming out, they're so exciting. All the new concepts are super fascinating. I would say just keep fighting, and you wouldn't know, just keep doing what's right, and you'll end up being at the place that you want to be. I never thought that I was able to become a manager when I was 25, and I keep fighting, and I keep doing the right thing, and that's how I ended up being in the place I am now. That's what I tell myself every day, and it's the same thing that I treat my team: just adding a little more every day, just fighting to be a little better every day, and you'll end up getting your goal.
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