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Professional Experiences

ELITE WORLD HOTEL’S
Food & Beverage Coordinator
Responsible one Brasserie restaurant, one Coffee Company, 250 sitting capacity Banquet, 7 meeting room, 250 room Room service, Minibar, 140 sitting capacity Elite Restaurant & Breakfast hall
Opening Elite World Van Hotel from 01.September.2012 to 10.October.2012 235 room
Opening Elite World Business Hotel Florya January 2014 181 room
Prepare to open Elite World Europe January 2016 401 room
Organizing F&B materials purchasing
Planning & engineering all menu’s
Training all service and kitchen staff, organizing policy,procedures and standarts
Re-organize all F&B outlets concept

BYOTELL ISTANBUL ASIA
Food & Beverage / Banquet Sales Manager
Responsible to 140 sitting A la carte restaurant, 600 sitting capacity Ball room
15 Meeting Rooms,Room Service,60 Sitting Capacity Bistro Restaurant ( New world cuisine) 60 Sitting capacity Lobby Cafe & Bar, 120 Sitting Capacity Terrace Restaurant,
50 Sitting Capacity Garden Cafe,

PEAQ CONSULTANCY
Management Operation Specialist & Educator

TERRANOVA GROUP
F&B Coordinator
Responsible 9 restaurant service operation,managing staff
Working schedule,cost controlling,prepare menu’s and to
Write recepies,to give training about operation steps.

KONYALI KANYON FINE DINING RESTAURANT
Operation Manager
Responsible 175 sitting capacity Ottoman Fine Dinning
Room, Outside Caterings and managing 54 staff.
Also Konyalı Kanyon has taken a award in 2006
''The Best Turkish Restaurant in Turkey'' and also get “La Chaîne des Rôtisseurs” award 11th September 2007
To given training about
-Wine training-Service Training-Cost Control training
Job Descriptions & Side Job training

BELTUR A.Ş.
Outlets Service Operation Manager
Responsible 1500 pax sitting capacity Banquet, 200 pax sitting capacity A La Carte Restaurant, 80 pax sitting capacity Cafeteria, 4 meeting rooms, operation and managing 60 staff
-Trained all service staff about Service-Job Descriptions& Side Jobs-Cost Control-Crisis Management training for Head Waiters

A&Z GROUP RESTAURANTS MANAGER
Pesponsible to three restaurants 900 pax sitting capacity
And one night club 100 pax sitting capacity. Manage 124 staff.

ANSEN SUITE SPECIAL CLASS HOTEL
General Manager Responsible to all Hotel operation and
Manage to set all outlets operation systems and train
All department staff.

PRINCESS HOTEL SOFIA-BULGARIA
Assistant Executive Director/F&B Department
Responsible for all hotel operations
532 rooms, 350 sitting capacity restaurant, 140 sitting capacity Lobby Bar, Room Service, Fitness Club
-To given training about service-Wine training-Cost Control Training-Crisis Management-Team Work-Sommelier training

SODEXHO TOPLU YEMEK ve SERVİS A.Ş.
Project Manager
Responsible for stadiums F&B operation and UEFA V.I.P cocktail organization and caterings.

ÇIRAĞAN PALACE HOTEL KEMPINSKI ISTANBUL
Outlet Manager
(Banquet, Room Service & Protocol)

Experiences Departments

* Banquet
* Fine Dining Room
* Coffee Lounge
* Room Service
* Brasserie

Based on this time joined and responsible some of big functions which is the most important for Turkey and the world.
NATO 1994
CEO Chief Executives Organization 1995
D-8 Developing & Countries Summitt 1997
World Health Forum 1997
World Economic Forum 1997
OSCE Organization for Security&Co-operation
in Europe Summitt 1998
AGIT Avrupa Güvenlik Teşkilatı 1999
STAR TV 10th Anniversary 2000

CİHANGİR HOTEL
Night Manager

ETAP CAFE OPERA
Demi Chef De Rang

THE MARMARA HOTEL
Demi Chef De Rang

ETAP MARMARA HOTEL
Commis in banquet and fine dining room

AREAS OF EXPERTISE

1.Quality Control Tools : To keep quality service and training of control tools using
2.Cost Control : To set all recepies and account them and log on system
3.Yield Management : Trainig about to sell and use the duties in order to get best
maximize return
4.Crisis Management : To manage a hotel in crisis time & economic difficulties
5.Hotel Management : To train about all hotel departments to set manage systems
6.F&B Training : Training about all F&B systems, standarts and policy procedures
7.Operation : Training about all F&B outlets and solving way on operate time
8.The Train the Trainer Programme : Train to new Trainers about F&B operation details.
9.Wine Training : To give a complete wine training about serving and also general
informations about producing
10.Given operation Training:Kempinski staff before opening period
11.SAR ( Search & Rescue Training / Diving Training / Climbing Training /Martial Arts