Kerim Basaran

Kerim Basaran Email and Phone Number

Regional Director Europe at TGP International 🌎 | Experienced global hospitality consultant working with passionate brands, clients and entrepreneurs to make their long-term vision a reality @ TGP International
london, england, united kingdom
Kerim Basaran's Location
Amsterdam, North Holland, Netherlands, Netherlands
Kerim Basaran's Contact Details

Kerim Basaran personal email

About Kerim Basaran

Regional Director of an award-winning global 🌎 hospitality agency working with passionate brands, clients and entrepreneurs to make their long-term vision a reality through concept development, creative interior design, franchising, advisory services and project management.WHAT WE DO: We are a global agency for the hospitality and food retail industry. We offer 360Β° services; advisory, conceptdevelopment, design, franchising & licensing and operational asset management.BESPOKE SOLUTIONS FOR EVERY NEED: Whether you are looking to start a casual cafΓ© or want to give your customers a refined,upscale dining experience, we can help. We’ve guided the creation of large food halls, high-end restaurants, turned around failingrestaurants, overseen licensing agreements for celebrity chefs, brought fresh & modern spaces to luxury hotels and more. We turnyour vision into reality!WHERE YOU’VE SEEN OUR WORK:- Expo 2020 Dubai- Nakheel Foodhall - Dubai, (UAE)- Waldorf Astoria- St. Regis Hotels & Resorts- OverJar - Riyadh, (Saudi Arabia)- Phoenicia Beirut- Harrods- Mix By Alan Ducasse - Dubai, (UAE)- Westin Hotels- Marriott- HiltonEXCLUSIVE ACCESS: When you work with us, you gain access to a huge portfolio of brands, experience and connections we’vemade being in this industry for over 20 years (including working with celebrity chefs like Alain Ducasse and Geoffrey Zakarian).ABOUT ME: A versatile hospitality professional with over 25 years of international experience in luxury hotels, mixed-use developments and independent restaurants. Specialized in Food and Beverage, hospitality design & concept development, pre-post opening, project, asset management and client representative.SERVICES:- Branding & Concept Development- Interior Design- F&B Master Planning- Market Studies/Analysis- Project Management Through To Opening- Restaurant Turnarounds- Operational Management- Franchising & Licensing Agreements- New Restaurant Consulting/Franchising- Investor RepresentationLEARN MORE: Connect with me here on LinkedIn or visit our site at https://www.tgpinternational.com

Kerim Basaran's Current Company Details
TGP International

Tgp International

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Regional Director Europe at TGP International 🌎 | Experienced global hospitality consultant working with passionate brands, clients and entrepreneurs to make their long-term vision a reality
london, england, united kingdom
Website:
tgpinternational.co.uk
Employees:
27
Kerim Basaran Work Experience Details
  • Tgp International
    Regional Director Central Europe
    Tgp International Feb 2022 - Present
    Amsterdam, North Holland, Netherlands
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  • Tgp International
    Project Director At Expo 2020
    Tgp International May 2021 - Feb 2022
    Amsterdam, North Holland, Netherlands
    Award-Winning Concept Development, Design & Management For Luxury Hotels & Restaurants | Bespoke Hospitality Consulting
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  • Kb Hospitality Consultancy
    Managing Director
    Kb Hospitality Consultancy Jul 2018 - Present
    Amsterdam
    KB Hospitality Consultancy is an Amsterdam based boutique hospitality-consulting firm specializing in Restaurant and Hotel pre and post-opening services globally. Assisting hospitality clients from concept development all the way to the project delivery followed by Asset management. Specialized in Hotels, Food & Beverage / Restaurant advisory. Providing property location to space planning, from staffing to marketing, strategic know-how, industry knowledge, and the resources to deliver the right product to the right market with the best possible returns to the owners.
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  • Kerten Hospitality
    Corporate Director Of Operations
    Kerten Hospitality Jul 2017 - Jun 2018
    Amsterdam, North Holland Province, Netherlands
    As Corporate Director of Operations, I was in charge of all operational aspects of active and upcoming hospitality projects of Kerten hospitality. Overseeing the existing hotel portfolio in Turkey and simultaneously working on pipeline projects in Saudi Arabia, Kuwait, Georgia, Iran, Egypt and UAE. Working alongside with our partners from design development to pre-opening and project delivery.Kerten Hospitality www.kertenhospitality.com
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  • Self Employed
    Hospitality Consultant
    Self Employed Aug 2016 - Jul 2017
    Amsterdam, North Holland Province, Netherlands
    Hotel pre-opening advisory and Food & Beverage / Restaurant advisory.
  • Roya International Hospitality & Leisure Consultants Llc
    Director - Hospitality Advisory
    Roya International Hospitality & Leisure Consultants Llc Dec 2013 - Aug 2016
    Dubai
    RΓ²ya International is a leading specialist hospitality consultancy firm founded in 1998 is offering unparalleled expertise to the hospitality, leisure, tourism and real estate industries. Main responsibilities: Asset Management, Project Management, Client Representative, Design & Development of Hotel and mixed-use properties. Hotel area program, Operator search, back of the house and public area functionality and planning, creation of Pre-opening budget, manning guide, F&B concept brief, procurement of hotel operating supplies and equipment (OS&E), continuous operational support during pre and post opening.Recent projectsHotels:Waldorf Astoria DIFC-DubaiThe H Resort Beau Vallon Beach SeychellesSheraton Grand DubaiLuxury Collection Ajman SaraiThe Airport Hotel DohaRestaurants:LaLuz DIFC Totora DIFCIlly Espressamente Middle East Region
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  • Monte Carlo Sbm - SociΓ©tΓ© Des Bains De Mer
    Director Of Operations
    Monte Carlo Sbm - SociΓ©tΓ© Des Bains De Mer Apr 2012 - Dec 2013
    Abu Dubai
    Director of Operations (Deputy GM) - Monte-Carlo Beach Club, SaadiyatSociete des Bains de Mer (SBM) Monte CarloReporting to: General ManagerManaged 145+ staff members with US$18+ Million in Revenueshttp:\\www.montecarlobeachclub.aeMonte-Carlo Beach Club, Saadiyat is the first private beach club on Saadiyat, Abu Dhabi. It is designed tocelebrate fine living, culture, wellbeing and health, reflecting the values and heritage of Monte-Carlo SBM’ssister hotels and clubs in Monaco in a uniquely Arabian way.(Facilities: 4 restaurants and bars, spa, workoutroom, kids club, private pool & beach with cabanas)Responsibilities: Overseeing the entire operation and department head team including 4 F&B outlets, spa,fitness and wellness centre, swimming pools, kids club, retail, cabanas and beach area. Multi award winningF&B outlets combined with superlative service and facilities saw this beach club become a success in the UAE.
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  • Raffles Dubai
    Director Of Food & Beverage
    Raffles Dubai Sep 2010 - Apr 2012
    Dubai, United Arab Emirates
    Facilities: 5* Luxury Property with 246 signature rooms, including Diplomatic, Landmark, Presidential, Royal and Penthouse suites, 11 meeting rooms, Ballroom and 8 Food & Beverage outlets)Responsibilities: In-charge of entire F&B division. Ensure consistent Brand Service Standards (LQA Leading Quality Audit) are delivered in every area by evaluating levels of guest satisfaction (Market Metrix Guest Questionnaire) with a focus on continuous improvement and consistency in service standards by implementation of a detailed proactive training plan which is linked to all measurable criterias. Awareness of F&B Profit & Loss statement responsibility. Exceptional communication skills and the leadership capability to create a winning team.Talent development and succession planning with a proven track record. To ensure targets are met and exceeded both for the hotel and for their own career progression. Commercial capability to deliver profit, control costs and build customer loyalty.Achievements: Managed to increase the mystery guest (LQA Leading Quality Audit) from 80% in November 2010 to 92% overall F&B division in March 2011. Highest score ever achived in Fairmont Raffles Hotels International.
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  • Hilton
    Director Of Food & Beverage
    Hilton Aug 2009 - Sep 2010
    Maldives
    Director of Food & Beverage (EXCOM) Hilton Maldives Iru Fushi Resort & Spa (Member of Hilton Worldwide Resorts) Reporting to: General Manager & Island Chief http://www1.hilton.com/en_US/hi/hotel/MLEIRHI-Hilton-Maldives-Iru-Fushi-Resort-Spa/index.do(Facilities: 5* Star Resort Property with 221 villas, including 80 water villas, 20 Spa treatment rooms and 9 F&B outlets)Managed 125+ staff members with US$15+ Million in F&B RevenuesResponsibilities: Deputy GM in charge of Operations, during the absence of General Manager.Hilton Re-Branding project In charge of entire F&B operation. In depth knowledge of the hotel leisure andservice sector, with a strong focus in F&B knowledge of trends and propose ideas to build the range andquality of F&B, optimizes sales and contain costs, identifying any areas for action, setting achievable budgets and other short and long term functional goals while providing effective leadership to the F&B teams.Achievements: Successfully opened 3 new outlets, Caffe Freddo focusing on alcoholic and non alcoholic coffee cocktails and frozen coffees, the first branded coffee bar in the Madives with Lavazza coffee. As well as a free standing beach outlet called Teppan Tandoor a unique concept with a 12 seated barefoot dining, and a 20 seated fast pace new Noodle Bar concept due to the emerging market from China to Maldives.
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  • Starwood Hotels & Resorts Worldwide, Inc.
    Complex Assistant Director F&B
    Starwood Hotels & Resorts Worldwide, Inc. Feb 2007 - Aug 2009
    Dubai, United Arab Emirates
    Complex Assistant Food & Beverage Director Mina Seyahi Complex (Le Meridien Mina Seyahi & The Westin Dubai, UAE)http://www.starwoodhotels.com/westin/property/overview/index.html?propertyID=3034Reporting to: EAM F&B – Complex Jul 2008-July 2009Responsibilities: Fully in charge of The Westin Dubai pre-opening F&B operations for 312 staff, overseeing all the service and operational aspects of 18 F&B outlets with a total of $ 65 million yearly revenue in the complex. Actively involved in pre-opening recruitment for F&B staff. Preparation of operation manual for F&B department for The Westin Dubai. Created all standard operating procedures (SOP) for 10 F&B outlets in The Westin Dubai. Involved in preparation of business plan for pre-opening, post opening and reforcasting. Prepared all the F&B outlet concept statements as well as the detailed operational flows.. Completed all 2009 F&B revenue plans for Westin hotel and assisted for Le Meridien. My new role has a great diversity in F&B Operations, I look after all 18 F&B outlets, in charge of their smooth operation and their revenues to make sure we submit great bottom line figures to our owners.
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  • Hyatt Hotels Corporation
    Restaurants Manager
    Hyatt Hotels Corporation Apr 2004 - Feb 2007
    Dubai
    Outlets Manager (Andiamo Italian Restaurant , Vinoteca wine house and Panini Italian Deli)Grand Hyatt Dubai, UAE Sep 2004- Feb 2007http://www.dubai.grand.hyatt.com (Facilities: 5* Hotel with 676 rooms & 186 apartments including 10 villas, 15 F&B outlets, 2 ballrooms, 11 meeting rooms for up to 100 guests)Reporting to: Assistant Food&Beverage DirectorResponsibilities: Responsible for 38 members of staff, for 2 outlets, 200 seating capacity Italian restaurant and 98 seating capacity Deli shop. Also joined Park Hyatt Dubai Pre-Opening team as a task force between (Apr 2006-Aug 2006).Achievements: Preparation of Master wine list, F&B Business plan for 2006 and 2007, All F&B outlets manning budget for 2006 and 2007. Succeeded to decrease the beverage cost from 30% to 24 %.( with in 3 months) by implementing a wide range of wine by the glass program with a detailed up-selling training for the staff and engage it with an incentive program from the wine sales. Implementation of the new speciality coffee program through out the hotel, especially in lobby lounge and Panini Italian Deli has increased the sales for coffee up to 18% compared to budget.
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  • Udonya Japanese Restaurant
    Restaurant General Manager
    Udonya Japanese Restaurant Jan 2004 - Apr 2004
    Istanbul, Turkey
    Facilities: Japanese Restaurant with a seating capacity of 140, including a sushi bar for 18 peopleResponsibilities: Fully in charge of Pre-opening team, with 22 staff members' preparation of business plan (budgeting, P&L, manning levels) and feasibility studies of the market to put a big Japanese Restaurant in the neighbourhood. Preparation of Operational Manual (opening and closing procedures, check lists, training plan, operating equipment, menu preparation, beverage list). Also involved in all PR activities of the Restaurant for Opening
  • Nu Pera Lokanta Restaurant & Night Club
    Restaurant And Night Club Manager
    Nu Pera Lokanta Restaurant & Night Club Aug 2003 - Jan 2004
    Reporting to: OwnerFacilities: Fine dining Mediterranean Restaurant with a seating capacity of 125, terrace area for summer with 3 free standing bars.www.istanbulyi.comResponsibilities: Leading a team of 38 staff, responsible for the coordination of all food service and catering activies, preparation of new wine list including purchasing and selling,. Preparation of the business plan for 2004 as well as quarterly training plan for the staff. Work together with the executive chef for the preparation of the new food menu as well as the new year party, which was a full success.Achievements: Award winning restaurant, the best Mediterranean restaurant of the year 2004 in Istanbul, Gourmet Magazine. Coordinate all special weekly Rotary Club dinners as well as the Chaine De Rotisseur international dinner which has been organized for six times. Successfully organized several outside catering events up to 650 people
  • Hotel President Wilson
    Chef De Partie
    Hotel President Wilson Feb 2003 - Aug 2003
    Geneva Area, Switzerland
    Reporting to: Chef De CuisineChef de Partie Facilities: 5* Hotel, 5 star diamond award winner and a member of Starwood Hotels & Resorts with 321 rooms, 4 F&B outlets, banquet facilities for up to 650 guests. www.hotelpwilson.com Responsibilities: Experience in kitchens of Garde-Manger, Banquet, Pastry and the Spice's A
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  • Carte Restaurant
    Captain Waiter
    Carte Restaurant Jan 2002 - Apr 2002
  • Swissotel The Bosphorus
    Industrial Training - Banquet Coordinator
    Swissotel The Bosphorus Sep 2001 - Jan 2002
  • Hilton
    Waiter
    Hilton Jun 2000 - Aug 2000
  • Swissotel The Bosphorus
    Trainee Cook
    Swissotel The Bosphorus Jul 1999 - Sep 1999
  • Parksa Hilton
    Training - Waiter
    Parksa Hilton Jun 1997 - Sep 1997

Kerim Basaran Skills

Pre Opening Food And Beverage Hotels Resorts Fine Dining Hotel Management Hospitality Management Restaurants Hospitality Menu Development Micros Catering Customer Satisfaction Finance Revenue Analysis Restaurant Management F&b Operations Franchising Competitive Analysis Budgets Leadership Project Management Leisure Yield Management New Business Development Strategy Business Strategy Procurement Product Marketing Asset Management Strategic Planning Operations Management Property Management Real Estate Development Commercial Real Estate Business Development Enterpreneurship Microsoft Office Team Management Contract Negotiation Coaching Customer Service Negotiation Team Leadership General Management Luxury Lifestyle Franchise Agreements Deal Structures Banquets Boutique Hotels Hospitality Industry Business Acumen Food Service Mergers Wine Retail Sales Front Office

Kerim Basaran Education Details

Frequently Asked Questions about Kerim Basaran

What company does Kerim Basaran work for?

Kerim Basaran works for Tgp International

What is Kerim Basaran's role at the current company?

Kerim Basaran's current role is Regional Director Europe at TGP International 🌎 | Experienced global hospitality consultant working with passionate brands, clients and entrepreneurs to make their long-term vision a reality.

What is Kerim Basaran's email address?

Kerim Basaran's email address is ke****@****ail.com

What schools did Kerim Basaran attend?

Kerim Basaran attended Swiss Hotel Management School, Cornell University, Bilkent University, Swiss Hotel Management School.

What are some of Kerim Basaran's interests?

Kerim Basaran has interest in Professional Networking, International Travel, Children, Corporate Financial Reporting, Snowboarding, Environment, Education, Organizational Development, Gourmet Cooking, Disaster And Humanitarian Relief.

What skills is Kerim Basaran known for?

Kerim Basaran has skills like Pre Opening, Food And Beverage, Hotels, Resorts, Fine Dining, Hotel Management, Hospitality Management, Restaurants, Hospitality, Menu Development, Micros, Catering.

Who are Kerim Basaran's colleagues?

Kerim Basaran's colleagues are Aya Murad, Elizabeth Wairimu, George Grgkgeorge, Mohamed Gamal, Serge Losseny Ballo, Moses Mbugua, Amer Alkurdi.

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