Experience

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  Çıragan sarayı

  Jan 1999 - Jan 2000

  Waiter
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  Durusu park hotel

  Jan 2005 - Jan 2006

  Restaurant manager

  Prepared alacarte menus.Prepared events menus.Organized F&B staff and sales team.Cooperated Sales team.Prepared the Operation budget.

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  Lale sarayi restaurant

  Jan 2007 - Jan 2009

  Restaurant manager

  Prepared alacarte menus.Organized sales and marketing events.Organized restaurant and kitchen staff.Controlled stocks and cost activities regulary.Prepared budget.

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  Legend hotels metro group

  Jan 2009 - Jan 2010

  Service manager

  Pre-opening hotel activitiesOrganized F&B staffPrepared alacarte menusCo-operated banquet sales team and sales staffPrepared foresight budgetOrganized servis type and servis style.Controlled stocks and cost activities.

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  Emirates palace abu dhabi hakkasan restaurant

  Jan 2010 - Jan 2011

  Restaurant headwaiter

  1 Michelien star restaurant pre- opening activities.Organized restaurant all service staff.Controlled stock.

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  Marriott international

  May 2011 - Aug 2013

  Restaurant&ird manager

  Outlet Manager To Restaurant & IRD ManagerF&B Supervisor To Outlet ManagerPre-opening member of F&B team.Team leader of JW Wine Ambbassador team.In charge of the Micros implementations.Opening and Managing different outlets All Day Dining (350 pax ), JW Steakhouse (60 pax), Velocity Sports & Entertaiments Bar (150 pax) Organization of stores/Par Stock preparation of outletsRunning of the Fine Dinning restaurant of the hotel.Running of the All Day Dinnig Restaurant Fires & Flavors (350 pax) Show less

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  Tav airports

  May 2013 - Jul 2014

  Assistant food&beverage manager

   Responsible for 140 employees including 12 supervisors and 2 Outlet Managers Overseeing 10 F&B outlets including an A la Carte Restaurant (200 Pax), Pub (110 pax) 3 Business Lounges, and 5 Self Service Units. Responsible for managing all aspects of the financial performance for all 10 outlets analyzing them on a daily basis and taking appropriate actions to meet targeted budget figures. Conducting performance assessments for all employees. Hiring, coaching, and training all employees. Taking an active part in reviewing and implementing new menus and menu items with the executive chef and f&b manager. Reviewing new products for self-service units. Show less

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  D.ream (doğuş restaurant entertainment and management)

  Jul 2014 - Nov 2015

  Manager- vogue

   Overseeing Award Winning Restaurant (155 Pax) Bar (60 Pax), honored by Wine Spectator BEST OF AWARD OF EXCELLENCE 2014 & 2015  Responsible for implementing new menus and menu items with the Executive Chef Taking an active part in reviewing and implementing the new wine list.  Responsible for managing all aspects of the financial performance, analyzing them on a daily basis, and taking appropriate actions to meet targeted budget figures. Conducting performance assessments for all employees. Hiring, coaching, and training all employees. Show less

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  Mövenpick hotels & resorts

  Nov 2015 - Apr 2017

  Food and beverage manager

   136 Luxury Guest Room 9 Meeting Rooms, including 360-sqm ballroom, Overseeing 5 F&B outlets. Responsible for implementing new menus and promotions. Directly reporting to the General Manager and Area Food & Beverage Director of Europe.  Responsible for yearly budget and forecast Taking an active part in reviewing and implementing the new wine list.  Responsible for managing all aspects of the financial performance, analyzing them on a daily basis, and taking appropriate actions to meet targeted budget figures. Conducting performance assessments for all employees. Hiring, coaching, and training all employees. Show less

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  B+f open flame kitchen

  Apr 2017 - Jan 2018

  Restaurant general manager

   Ensuring the highest standards of food and beverage service. Maintain operations by preparing policies and standard operating procedures. Keeping control of food and labor costs. Ensuring Health & Safety and also hygiene procedures & standards are maintained. Responsible for recruiting, training & developing restaurant staff.  Dealing with and resolving customer complaints as needed. Maximizing all business opportunities to drive sales.  Plan and monitor restaurant sales and revenue. Liaising with the Head Chef to discuss and develop the menu. Analyze budget variances and take corrective actions. Organizing the daily and weekly schedules for the Restaurant’s management team. Purchasing stock, and supplies and negotiating best prices with trade suppliers.  Ability to create a great atmosphere & be an inspirational host.  Monitoring sales and then writing informative reports for the Head Office. Lead each shift by delegating duties, assigning tasks, and following up with all team members. Act with integrity and honesty while promoting the Restaurant culture. Analyze food and beverage costs and set menu prices. Show less

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  Swissôtel the bosphorus, istanbul

  Apr 2018 - Aug 2024

   EAM overseeing Food and Beverage Spa and Sports. Managing 7 stylish Restaurants- 16 Roof, Madhu’s, Chalet, Gabbro, Sabrosa and Oasis- also, 3 lounges – Café Swiss, Executive Lounge and Living Lounge additional, hot sales point Swiss Gourmet by Illy, including kitchen and stewarding department as well. Managing Purovel Spa and Sport with 33 number of staff with 14 number massage room. Managing membership program of around 1000 members. Being part of the Executive Committee of the hotel and managing the largest food and beverage operation in the city. Responsible for managing all aspects of the financial performance for all 11 Venues & Spa and Sports analyzing them daily and taking appropriate actions to meet targeted budget figures. Ensuring the highest standards of food and beverage service. Create strong F&B Sales and Marketing and Spa and Sports strategies to make a difference in the market Maintain operations by preparing policies and standard operating procedures. Operating 5,900 square meters of meeting space and 29 function rooms, including three ballrooms. Incharge of the kitchen with 85 employees, stewarding with 22 employees, and service departments with 128 employees with 235 employees up to 360 as per the seasons needs. Responsible for overseeing the food and beverage projects of the 49 Accor hotels within the country as the Food and Beverage Alchemist Türkiye Champion. Show less

  • EAM i/c Food&Beverage and Purovel Spa&Sport

    Aug 2023 - Aug 2024

  • Director Of Food And Beverage

    Mar 2021 - Jul 2023

  • Assistant Director Of Food And Beverage

    Aug 2019 - Mar 2021

  • Food and Beverage Manager

    Apr 2018 - Aug 2019
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  Jw marriott istanbul marmara sea

  Aug 2024 - Mar 2025

  Hotel manager