Experience

Cafe Istanbul

• United States
• Food and Beverage Services
• 1 - 100 Employee

• General Manager

  • Mar 2021 - Present



Atlasglobal

• Airlines and Aviation
• 100 - 200 Employee

• Country General Manager for SERBIA AND BOSNIA HERZEGOVINA

  • Mar 2017 - Oct 2019

  o Investigating for General Sales Agents for each station for the selection of partnership in each regiono Responsible of Station of Sarajevo and Belgrade, Couching and auditing of station supervisors, handling, lounge and ticketing offices and catering of the airline o Run market researches and target segment analyses to discover new market opportunities.o Set certain KPIs (Key Performance Indicators) and monitored them in line with the sales department’s objectives. o Set the best possible competitive pricing strategies of services provided for the target industries through market/customer segmentation and selected the appropriate service package to meet customers’ needs.o Responsible monitoring GSA’s performance for sales and marketing activities o Planning catering for allergieso Coordination with the departments/units at head-office to apply the strategy in the marketo Coordinating with Code Share partner carrier for the smooth operation for Catering and loungeso In charge of Lounge and Business class lounge for food and beverage o Analyzing the market and giving feedback to head-office for future actionso Planning future promotions for sales for low-high seasons o Following the daily operational issues of the flights operating from/to Sarajevo and Belgrade for catering and loungeo Preparing and inspecting the Charter Cateringso Coordinating the flying chefs schedulers and Business class caterings o Coordinating the corporate agreements with local companieso Coordinating the commercial agreements with the parties in the marketo Reporting to Director of Route & Revenue Management, Sales &Marketingo Coordinating the fly and bus operationo Training staff with company rules and regulationso Monitoring advertising activities and Attending and planning fairs

• Country General Manager ROMANIA

  • Jul 2016 - Mar 2017

  o Planning strategies for the market under responsibility to maximize the profitability of the flightso Coordination with the departments/units at head-office to apply the strategy in the marketo Making the market analysis and giving feedback to head-officeo Following the daily operational issues of the flights operating from/to Cluj for Emergency and crew catering o Preparing sales and revenue reports related to the market under responsibilityo Coordinating group requests and sales with head office and taking strategies for increasing the efficiency of the group saleso Preparing the budget of the market under responsibility regarding to the estimated pax and revenueo Coordinating the sales channels to increase the effectiveness and efficiency of the channelso Administrative responsibility of team in Sales Office Romania for catering and loungeso Making analysis of the competitors and the trends in the market for Business class catering and lounge menuso Coordinating the commercial agreements with the local catering suppliers o Planning and organizing catering service for delayed flightso Training staff with company rules and regulationso Monitoring lounge activitieso Attending and planning fairs

• International sales and marketing specialist

  • Feb 2016 - Jul 2016

  o Responsible of sales and marketing activities of Responsible countries; Paris/Copenhagen/Doha/Zurich/Kuwait/Stockholmo Supporting sales team in responsible countries for reports and promotional materialso Run market researches and target segment analyses to discover new market opportunitieso Planning sales activities under responsible zoneso Make research of market under responsible zoneso Benchmarking in the territory of responsibilityo Coordinating issues with head office and İnternational officeso Responsible of Doha opening and planning of sales and marketing activities as well as implementing quality standards and providing training GSA staffo Visiting agencies in order to support sales team o In charge of agreements( pool, soft block, hard block)o Monitoring competitors promotions and fares o Planning hot sales and promotions o Detecting peak seasons and special days o Planning methods to increase sales with incentiveso Preparing GSA agreementso Observing sales through BSP and keep track recordso Calculating NFR incentives and coordinating with finance for paymentso Preparing presentations and make presentations to partners and travel agencieso Coordinating with Route management department for monitoring routes situation o Area visits to support Sales teams abroado Attending events and fairs



Wyndham Grand İzmir Özdilek

• Türkiye
• Hospitality
• 1 - 100 Employee

• Maitre D'Hotel

  • Aug 2015 - Feb 2016

  o 1 Asst.Maitr d’hotel, 1 Headwaiter,5 Captain,8 Chef de Rang,12 Demi Chef, 18 Commi and 16 banquet servers on call • 5 star, 219 rooms ( 167 standard rooms,42 club rooms,6 junior suites,3 senior suites,1 presidential suite)• Incharge of 2 restaurants,4 bars, inroom dining ,club lounge and mini bar• Resposnible for 2 outdoor banqueting space total capacity 1800, 8 meeting rooms total capacity 790 • Incharge of catering operations ( planning,calculating cost and profit )• Training, Supervising and couching the staff• Responsible for menu development and market research• Incharge of banqueting operation (working with banquet sales team on event details)• Responsible of monthly promotions and combo menus both on media or in hotel • Overseeing all f&b outlets ( service procedures,cleanless and daily incomeand covers• Attending daily operation meeting with department heads for coming events• Incharge of Protocol service for President and Prime minister who often visit hotel• Scheduling staff and managing overtimes• Planning montly training notes for staff• Responsible of staff promotions and performance evaluation • Responsible for revenue increasing strategy• Planning monthly revenue targets of the outlets• Cost control and consumption calculation• Responsible for guest survey feedback • Planning events on special days and determining cost and target revenue• Manager on duty twice a month• Gathering data for Club use • Assuring the brand standards are being followed• Monthly reporting to fb manager about meeting room performance• Controlling log boks of the outlets• Buffet time and temperature control according to HACCP



Renaissance Izmir Hotel

• Türkiye
• Hospitality
• 1 - 100 Employee

• Outlet Manager

  • Feb 2015 - Jul 2015

  • 5 Star, 110 rooms, Luxury Life-style Hotel• Restaurant serves a rich menu with unique tastes of Mediterranean Cuisine• Creating gust portfolio in order recognize loyal repeaters• Developing strategies to reach targets• Supervising the daily room service operation• Auditing the cash handlers and collecting daily data statically • To be totally customer focused by consistenly delivering excellent customer service with an informed, friendly and effective approach• To act on customer feedback including complaints and compliments• Coaching and training staff to ensure that the brand values and standards are delivered and profitability achived.



Mandarin Oriental Hotel Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Food And Beverage Supervisor

  • Jun 2014 - Nov 2014

  • 5 star, 59 rooms,27 suits, 23 stylish apartments,2 persidential villas, Luxury HotelRestaurant serves distinguished dishes from Asian and Mediterranean Cuisine• Responsible mostly breakfast operation and supervising the buffet operation• To implement the consistent delivery of superior customer service through customer service programme. • To ensure that hygiene standards are keept according to HACCP• To manage customer related tasks; creating loyalty and happy guests by handling their complaints and compliments during their dining experiences. • Supervising staff to ensure tables are set according to standards with appropriate glassware, linen, china and silverware• Allocating daily duties and supervising the side jobs



Royal Caribbean Group

• United States
• Travel Arrangements
• 700 & Above Employee

• Food And Beverage Supervisor

  • Mar 2010 - Apr 2014

  Restaurant supervisior • 5 Star, 915 staterooms ,11 deck Luxury cruise ship • Started as asst,waiter work thorough waiter, dining room host, fine dining server to team lead than supervisor• Utilizing appropriate food and wine terminology to enhance the guest`s dining experience• Monitoring to ensure guests are greeted and escorted to their assigned seats• Observing guests to anticipate their needs and responding to any additional requests and determining when the food and beverage service has been completed.• Inspecting dining tables, supplies, equipment and work areas, to ensure efficient service conformance to standards.• Following and Tracking HAACP and USPH(United States Public Health)• Attending meetings, trainings activities ,courses and all other work-related activities as required• Recording production and operational data on specified forms ,analyzes operational problems such as theft and wastage, and establishing controls• Dealing with guest allergies and dieatary needs



Gold Key | PHR

• United States
• Hospitality
• 200 - 300 Employee

• Bartender

  • May 2007 - Oct 2008

  • Star, 5 120 rooms, Luxury Hotel• Tiki bar serves variety of cocktail and local beers as we ll as snacks with an excellent atmosphere• Preparing and serving drinks and cocatils• Delivering excellent guest service with a friendly attitude• Cash handling and dealing with checks• Responsible of stocking and organizing bar items• Responsible of daily work of tiki bar • Star, 5 120 rooms, Luxury Hotel• Tiki bar serves variety of cocktail and local beers as we ll as snacks with an excellent atmosphere• Preparing and serving drinks and cocatils• Delivering excellent guest service with a friendly attitude• Cash handling and dealing with checks• Responsible of stocking and organizing bar items• Responsible of daily work of tiki bar