Kerim Basaran Email & Phone Number

Amsterdam, North Holland, Netherlands

Amsterdam, North Holland, Netherlands

Award-Winning Concept Development, Design & Management For Luxury Hotels & Restaurants | Bespoke Hospitality Consulting

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.

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

Amsterdam, North Holland Province, Netherlands

Hotel pre-opening advisory and Food & Beverage / Restaurant advisory.

Dubai

Ròya 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

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.

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.

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.

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.

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.

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

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

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

Post Graduate Diploma, Hotel Management; Bba

Advanced F&B Service and Culinary Education, Advanced Wine & Sprits Education

Hotel Real Estate Investment And Asset Management, Real Estate Development

- Financial Analysis of Hotel Investments - Control of Hotel Real Estate - Valuing Hotel Investments Through Effective Forecasting.

Diploma Bachelor Of Science, Tourism & Hotel Management

Master'S Degree, Hospitality Administration/Management