VOYAGE SORGUN FEBRUARY 2010-MARCH 2013MAXX ROYAL KEMER MARCH 2013-MAY 2014VOYAGE BELEK GOLF SPA MAY 2014-WORKINGOrganizing officers satisfaction business 20 within G20 SUMMIT organization and B20within G20 gala dinner.* Promoted to Corporate asst Food and Beverage, in-charge of 2 hotels, due to career achievements. * Overseeing the Food and Beverage operation. * Co-direct meeting and negotiation with Union Administration. * Improving F&B procedure manual and help create the food and wine menu.* Oversee employee relations encompassing staff recruitment, training and performance evaluation.* Developed a training program and worked with sponsors to bring in qualified interns. Determmining beverage standarts and put into practice of Voyage Sorgun and Voyage belek golf spa.Maintaining beverage cost and preparing daily cos analists reoport.Training about HACCP food safety system and quality saving for staff.Suppliynd all food and beverage items from variousvenders and comparing the prices and quality of all necessary items with purchaing department.Keeping that highest standart and systems are met for all beverge prepared and served.Keepinh highest staff motivation and supporting.Determining beverages standarts and put into practice of Maxx royal Kemer.Developing beverage menu and wine list for restaurants and bars.Determination f&b start up materials of maxx royal kemer.Making Staff budget for yearly basisDetermination of Beverage Various of Maxx Royal KemerResearching service standart of maxx royal and keep put into practice.Coordinating adn administering of food and beverage operation of voyage hotels and planning bar and restaurant activity.

MAXX ROYAL KEMERMember of pre-opening team and currently holding position. at Maxx Royal KemerResponsible from all the Food and Beverage operation for hotel.Member of pre-opening team and currently holding position. • Develop an operating budget for each of the department’s revenue outlets; after approval, monitor and take corrective action as necessary to help assure that budget goals are attained• Assure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented• Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met• Assure that all standard operating procedures for revenue and cost control are in place and consistently utilized• Help plan and approves external and internal marketing and sales promotion activities for the food and beverage department• Plan the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff

RIXOS PREMIUM BELEKDevelop an operating budget for each of the department’s revenue outlets; after approval, monitor and take corrective action as necessary to help assure that budget goals are attained• Assure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented• Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met• Assure that all standard operating procedures for revenue and cost control are in place and consistently utilized• Help plan and approves external and internal marketing and sales promotion activities for the beverage department• Plan the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff

Overseeing banquet and beverage events of hotel.Maintaining the high quality of Hilton Hotels Corporation service standarts.Developing and sustaining operation standarts for beverage service in compliance with Hilton’s own practices.Reporting daily all sales,labor to ASST.F&B Director.Enhancementing sales of beverages with marketing plans.Providing guest satisfaction and durability.Overseing banquet function and cost each function to maintain cost.Training about high service standarts of Hilton hotels for staff(Team members).Banquet menu planning and food presentation standarts.

RIXOS PREMIUM BODRUMAssisting to Bar’s Manager.Complating to preparation opening of hotel for new season.Determining beverages standarts and keeping that the highest standards and system are met for all beverageprepared and served.Maintaining beverage cost and preparing daily cost analysis reports.Preparing accurate daily beverage cost .Supplying all beverage items from various venders and comparing the Prices and qualityof all necessary items with purchasing department

RIXOS PREMIUM TEKİROVABeeing on duty to opening of hotel.Beeing on duty to determining beverage standarts of Rixos Hotel and ensuring to practices.Overseeing daily beverage operations.Providing guest satisfaction and durability.Overseeing rules of personal and general hygiene

CEYLAN INTERCONTINENTAL RESORT KEMERAssisting to Bar’s Supervisor.Overseing daily beverage operations.Providing guest satisfaction and durability.Keeping that beverage standarts and all beverage prepared and served.

Assisting to Bar’s Supervisor.Overseing daily beverage operations.Providing guest satisfaction and durability.Keeping that beverage standarts and all beverage prepared and served.

Divan Hotels Talya