Trained clients in a positive and energetic manner to meet their fitness goals Used creative ways to train clients and inspire them Maintained a loyal client base through building positive and sincere relationships, and maintaining a high level of client satisfaction

Managed employees by building strong teamwork, maintaining an accurate and up-to-date plan of Hotel restaurant staffing needs Assisted in leading, managing and delivering an exceptional guest experience Communicated with guests to understand and assist in meeting their needs Maintained a positive attitude that promoted teamwork within the hotel Worked with provided budget to plan and organize operational needs such as inventory and staffing Assisted in planning special events through scheduling staff, menu planning, and organizing on time and quality delivery service as required to meeting rooms and banquet hall

Ulus 29 is one of the finest dining restaurants in Istanbul. Sitting hilltop over looking the Bosphorus with an international menu, terrace bar, with breathtaking views. Seating 255, staff of 80- Restaurant Manager, responsible for excellence and quality service- Created friendly relationship with clients to arrange and plan weddings- Organized events with international companies such as Voile Rouge Saint Tropez, Club 55 Saint Tropez- Helped to create food and drink menus’ - Hired and trained staff to the highest standards- Promotion and hosting events- Directly handled all VIP guests that included Royalty, International Business titans, Hollywood A-List Actors, Formula 1 Racing Owners, World renowned European football and tennis players, International Artists and Fashion industry legends.- Management of Banquet & Catering sales and operation serving 50 to 500 - Selection of venue wines and spirits working with sommelier- Booked International entertainment- Responsible for customer bookings, creating contracts and final approvals- Conducted operational reviews- Resolve customer concerns, excellent at crisis management- Oversaw staff scheduling- Ensured Health and Safety standards

- Restaurant Manager, responsible for excellence and quality service, seating 150, staff of 40- Created friendly relationship with clients to arrange and plan weddings- Organized events with international companies - Helped to create food and drink menus’- Hired and trained staff to the highest standards- Promotion and hosting events- Directly handled all VIP guests - Management of Banquet & Catering sales and operation- Selection of venue wines and spirits working with sommelier- Responsible for customer bookings, creating contracts and final approvals- Conducted operational reviews- Resolve customer concerns, excellent at crisis management- Oversaw staff scheduling- Ensured Health and Safety standards

Hakkasan at the time of my management was the only Michelin Star restaurant in Istanbul. It closed when I left my employment, however it still maintains locations around the world. Seating 250, staff of 80- Restaurant Manager, responsible for excellence and the highest quality of service- Created friendly relationship with clients to arrange and plan weddings- Organized events with international companies- Helped to create food and drink menus’- Hired and trained staff to the highest standards- Promotion and hosting events- Directly handled all VIP guests- Management of Banquet & Catering sales and operation- Selection of venue wines and spirits working with sommelier- Responsible for customer bookings, creating contracts and final approvals- Conducted operational reviews- Resolve customer concerns, excellent at crisis management- Oversaw staff scheduling- Ensured Health and Safety standards

Originally brought in as part of the design team as Restaurant Project Manager with Zeynep Fadillioglu Design. I helped with the implementation of Zeynep Fadillioglu's vision of what Ulus 29 is today. I was then contracted by Zeynep's husband, Metin Fadillioglu's company 29 Group to manage his newest venture Ulus 29 which is a restaurant / lounge and nightclub that is still considered to be one of the best restaurant / nightclubs in Istanbul. It has since been sold to D-ream which owns the majority of the finest restaurant / nightclub venues in Istanbul today. Seating 55, staff of 10- As Lounge Director I was responsible for hiring and training all new staff for this new upscale facility.- Directly involved with hiring, training and management of staff from 10 to 80 employees.- Worked extensively with world class executive and catering chefs to design international french cuisine menus for specific clientele base.- Directly handled all VIP local and international guests - Management of Banquet & Catering sales and operation serving 50 to 500 - Budget forecasting- Purchasing and negotiating chattels and equipment required for new and/or existing venue operations- Selection of venue wines and spirits working with Sommelier’s - Full comprehensive understanding of POS systems- Booking international entertainment- Responsible for customer bookings, creating contracts and final approvals- Ensured all staff provided the highest standards in service- Oversaw the hiring of outside agency personal - Conducted operational reviews- Resolve customer concerns, excellent at crisis management- Oversaw staff scheduling- Ensured Health and Safety standards

Originally brought in as part of the design team as Restaurant Project Manager with Zeynep Fadillioglu Design. I helped with the implementation of Zeynep Fadillioglu's vision of what Beymen Brasserie is today. After completion, I was then contracted by Zeynep's husband, Metin Fadillioglu's company 29 Group to manage his newest venture Beymen Brasserie located within Beymen which is one of the finest clothing stores in Istanbul. Seating 80, staff of 25After completion I became the Service and Operations Manager• Directly involved with hiring, training and management of staff from 25 to 30 employees.• Worked extensively with executive chef to design French Cuisine menus • Management of Banquet and in house Catering sales and operation serving up to 150 • Budget forecasting• Purchasing and negotiating chattels and equipment required for venue operations• Selection of venue wines and spirits working• Full comprehensive understanding of POS systems• Responsible for customer bookings, creating contracts and final approvals• Ensured all staff provided the highest standards in service• Conducted operational reviews• Resolve customer concerns, excellent at crisis management• Oversaw staff scheduling• Ensured Health and Safety standards

Zeynep Fadillioglu Design is a world renowned architecture and interior design firm. I was fortunate to begin my career with her and her husband Metin after completing my degree in Tourism and Hotel Management. I become her Restaurant Project Manager for venues in London, England Chintemani - 2002, Beymen Brasserie - 2003, Lounge 29 – 2005, Hotel Les Ottomans – 2008, in Istanbul and Kuum 29 – 2010, in Bodrum,Turkey. I worked for Zeynep by contract for 15 years