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Caresse A Luxury Collection Resort&Spa; - Bodrum, TurkeyF&B serviceMarch 2015 - August 2015
Pre-Opening Team Responsible for all service activities in assigned restaurant, bars, banquet organizations. Manage quality and consistency of product and service delivery.Hiring, training, coaching, assessing and reviewing staff.
Rixos Premium Göcek - Göcek Belediyesi, TurkeyF&B serviceApril 2014 - November 2014
Pre-Opening Team Reporting to F&B Manager . Responsible for all service activities in assigned restaurant, bars, banquet organizations. Manage quality and consistency of product and service delivery. Responsibilities include: • Taking responsibility for the business performance of the restaurant. • Analyzing and planning restaurant sales level and profitability. • Preparing reports at the end of the shift/week, including staff control, food control and sales. • Setting budgets and agreeing them with F&B manager • Planning and coordinating menus of food & wine. • Meeting and greeting customers, responding to customer concerns. • Attending team meetings and sharing best practices with colleagues. • Present and sell company products and services to current and potential clients. • As a banquet incharge, oversees all aspects of a banquet or event, including set-up, menu selection and food preparation , serving and cleanup. • Handling all of the outside catering businesses. • In charge of duty, hiring, training
Kempinski Hotel Mall of the Emirates - Dubai, United Arab EmiratesF&B serviceDecember 2008 - April 2009
As a Rest Captain at Sezzam Rest(Ala Carte)(Japanese-Chinese-Italian-Indian-Arabic Kitchen) 970 covers capacity-(dec 2008/may 2009)-task force 5 Times “The Best Hotel Of Dubai”
Kempinski Hotel Emirates Palace - Abu Dhabi, United Arab EmiratesF&B serviceSeptember 2007 - March 2008
As a Rest Captain at Sayad Pasific Rim Concept Fine Dining Fish Restaurant Oct-2007 /30-march-2008(task force)
Kempinski Hotel Barbaros Bay - Bodrum, TurkeyF&B serviceApril 2006 - March 2014
Pre-Opening Team Forecasting of potential business Achieve given budget and set a target for the team to further increase revenue Establish smooth operation in accordance with the Hotel Standard Operating Procedure Leads the staff in practicing cost saving measures while maintaining the quality of service Delegates tasks for further development of each team member Exhibits professional rapport with the guest through consistent and personalized service; keeping in mind their individual preferences Carry out daily briefing that would lead to optimum guest satisfaction and confident team members Develop and execute trainings identifying the individual need of each staff for improvement Handling the staff evaluation and yearly appraisal Empower staff to make decisions which is beyond their capacity Maintains a good relationship with the management and work colleagues Full involvement in menu planning, costing and implementation coaching and managing the Performance of my team members Delivering training and de
Anatolian University - TurkeyMarch 2007 - January 2016
Still studying Tourism management
Tekirdağ Anatolian Hospitality Tourism Professional High School - Tekirdağ, TurkeySeptember 1990 - March 1994
Graduated Reception&Accounting; profession
TurkishNative or fluent100%