Highlights:

Skills:management, start ups, opening hotels, new opening, HACCP, tranings, MS office, diving, food safety, employee training, team management, pre-opening hotels, grand openings, fine dining, train to trainer

Goal:A full-time position in Food and Beverage and Hotel department as a manager where I can demonstrate my full experience and business skills and contribute to my co-workers, employees and company. I have pre-opening and opening experiences. Open minded, well communicated, believes to the team work, builds strong relationships, seeks new opportunities, tries to create good working environment and encourages employees, has analytical view angle, flexible for long working hours.

Certification:Cornell University School of Hotel Administration, Ithaca/NY-USA(2006) -Food Service Management and Beverage Management -Hotel Revenue Management -Leadership and Motivation -Managerial Behavior and Team Effectiveness -Restaurant Revenue Management Dealing with the Difficult people training, USLA academy (2015) Dealing with the Difficult people training by The Grand Tarabya Ist. (2012) HIRING by Harvard Business School, Hyatt Regency Istanbul (2014) Team Motivation&Effective communication by D Hotel Maris (2011) Departmental Trainer Programme, Hyatt Hotels Inc. (2014) HACCP and Hygiene Trainings by Ecolab Company (2008-2009-2012) FSMS and hygiene implemantation trainings by Johnson&Diversey (2014) Basic Hygiene Training by Mardan Palace, Antalya (2009) F&B Be My Guest Training Programme (Ciragan Palace Hotel Kempinski) F&B Chain De Rettiseours, Service Training (Crowne Plaza Istanbul) F&B Wine Tasting and Service Training by Kavaklidere Company F&B Malt Whisky and Beverage Training by BT company/Scotland F&B Silver Corkskewer Wine training programme by Doluca Comp. F&B Golden Corkskewer Wine training programme by Doluca Comp. F&B Hygene Controlling training (Hotel Inter-Continental and Ecolab) F&B USPH Training(Celebrity Cruises Inc.) F&B Train to trainees program( The Ritz-Carlton Washington D.C-USA) German Course by Karya course in Istanbul(1997) Micros training by Microsystems(2002) Micros training by Protel (2008,2009) Rescue Diver Course by PADI (EMEA) 2006 Emergency First Aid Responder Course by PADI (EMEA) 2006

Stewarding Manager 06/14 - 05/15
Hyatt Regency Istanbul Atakoy, Istanbul, Turkey
Industry: Hospitality
As a member of Pre-Opening and opening team. Responsible of the back of the house operations as well as the inventory, monitoring budget and costs. Reports to the Executive Chef.
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Stewarding Manager 06/12 - 01/14
The Grand Tarabya, Istanbul, Turkey
Industry: Hospitality
As a member of Pre-Opening and opening team. Responsible of the back of the house operations as well as the materials that is being used by the entire food and beverage outlets. Reports to the Director of F&B
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Food and Beverage Manager 05/15 - current
Argos in Cappdocia, Nevsehir, Turkey
Industry: Hospitality
This facility is a part of Dogus Tourism Group. I manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards, to be responsible for service delivery at every point of sale in the Food and Beverage Department. supervises and co-ordinates the Food and Beverage Department. To ensure that the customer promise is delivered and that customers are satisfied within the framework of financial targets set. To be responsible that, guests receive high quality service, the applicable regulations are complied with, and responsible for my own results.
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Stewarding Manager 03/11 - 05/12
DHotel Maris, Mugla, Marmaris Turkey
Industry: Hospitality
As a member of Pre-Opening and opening team. Responsible of the back of the house operations as well as the materials that is being used by the entire food and beverage outlets. Reports to the Executive Chef and Director of F&B
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Asst.Restaurant Manager 03/08 - 03/11
Mardan Palace, Antalya, Kundu Turkey
Industry: Hospitality
As a member of Pre-Opening and opening team. Responsible of the restaurant operations, reports to the Director of F&B
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Restaurant Supervisor 02/03 - 10/03
Mövenpick Istanbul, Istanbul, Turkey
Industry: Hospitality
Worked as a Captain in Azzur Restaurant which had basic mediterranean cuisine, conducted to approx. 10 employees. Managed to day time and evening time duties, provided service trainings and meetings. Responsible to the Service operation manager and restaurant manager.
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Waiter 11/07 - 02/08
The Ritz Carlton, Washington D.C, District of Columbia United States
Industry: Hospitality
Worked in the WestEnd A’la Carte Restaurant as a Chef D’rang which is operated by 3 star michelin Chef Eric Ripert from New York City. Responsible directly to the Director of Outlets.
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Chef D'Rang 11/03 - 05/07
Celebrity Cruises, miami, florida United States
Industry: Cruise Ships
Worked as a Chef D’rang in different french a’la carte fine dining restaurants which are individually operated by master chef Michel Roux, managed 14 employees in each different restaurants, named: Ocean Liners, S.S Normandie, R.M.S Olympic. And, conducted to five star service which have table side cooking, carving,french cuisine trainings and day time duties.
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Tourism and Catering High School 09/1989 - 05/1992
Istanbul, , Turkey
Degree: High School Or Below
Major:Service and Bar
Vocational School Diploma

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