Restaurant manager
Resume:
BILAL DEMIREL CV
PERSONAL INFORMATION
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Desired Salary (US$):
Cereller mah no 13 ok 43710 Kutahya TURKEY
***************@*******.***
***************@*******.***
Male
04-Aug-1978
Single
Turk (Turkish)
***************@*******.***
***************@*******.***
Turkish
04/02/1978
Single
Alone
English,Turkish,Russian
Turkey
Immediately
2900
3500
PROFILE
A dynamic, results-oriented Restaurant Manager offering focused leadership to drive sales and profitability in highly competitive markets. Consistently achieve performance goals through enthusiasm, tenacity and initiative, which complement knowledge / expertise in
take responsibility for the business performance of the restaurant;
analyse and plan restaurant sales levels and profitability;
organise marketing activities, such as promotional events and discount schemes;
prepare reports at the end of the shift/week, including staff control, food control and sales;
create and execute plans for department sales, profit and staff development;
set budgets or agree them with senior management;
plan and coordinate menus;
coordinate the operation of the restaurant during scheduled shifts;
recruit, train, manage and motivate staff;
respond to customer queries and complaints;
meet and greet customers, organise table reservations and offer advice about menu and winechoices;
maintain high standards of quality control, hygiene, and health and safety;
check stock levels, order supplies and prepare cash drawers and petty cash.
-Team Building / Staff Training
-Purchasing / Inventory Management
-Quality Assurance / Control
-Facilities / Safety Management
-Customer Service / Guest Relations
-Cost Containment / Control
-Policies and Procedures
-Marketing strategies
-Continuous Performance Improvement
Noted for outstanding communications skills, both with guests and staff; resolve problems quickly and equitably to ensure happy customers and happy employees.
WORK EXPERIENCE
29/04/2106
Present
10/01/2015 15/03/2016
Bodrum mandarin garden Hotel
Restaurant general manager
Typical job responsibilities include:
recruiting, training and supervising staff
agreeing and managing budgets
planning menus
ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
promoting and marketing the business
overseeing stock levels
ordering supplies
producing staff rotas
handling customer enquiries and complaints
taking reservations
greeting and advising customers
problem solving
preparing and presenting staffing/sales reports
keeping statistical and financial records
assessing and improving profitability
setting targets
handling administration and paperwork
liaising with customers, employees, suppliers, licensing authorities and sales representatives
making improvements to the running of the business and developing the restaurant.
Grosvenor house dubai
Restaurant Manager ( Ottomans Restaurant )
- Management System
- Menu Engineering
* Create a New Menu Lay-out for the Beverage Menu
* Design the Beverage Menu According to International Standards
- Equipment Specification
- Equipment and Supplier Sourcing
- Outlet Work Flow and Guest Flow
- Creating a SOP
- Job Interview for the New Staff
- Class Room Training
* New Service Standards
* On the Job Training
* Preparing the Training Manuals Daily
-Revenue control
-Cost control
-Marketing,Pr
P&L presentation (weekly)
Monthly marketing plans
Promotions
Maintenance check for the Restaurant
10/05/2010
31/10/2014
Resort World Sentosa (Singapore)opening team
Exsucutive Asst. Restaurant Manager – Hardrock Hotel Starz Restaurant
Responsibilities:
- Managing the daily operation by leading, teaching and coaching the team in order to ensure the highest standard of service and according to Hardrock Hotels guidelines,
- Involved in the Grand Opening process and launch of the daily Sunday lunch operation
- Ensure Consistent Brand Service Standards are Delivered in Every Area,
- Quarterly and yearly performance staff review and assessment,
- Evaluate Levels of Guest Satisfaction,
- Optimise Sales and Contain Costs,
- Marketing and Future Planning,
- Regular tasks including P&L review, forecasting, budgeting, payroll, Capex and productivity report
- Replace the restaurant manager during his/her absence
Exsucutive Assistant Manager Fiesta Hotel Festive Restaurant -
Responsibilities:
- Ensure Consistent Brand Service Standards are Delivered in Every Area,
- Quarterly and yearly performance staff review and assessment,
- Marketing and Budget Forecasts for Future,
- Schedule Duty Roster for Staff,
- Incharge of Outlets Training,
- Incharge of Operation Equipmetns Inventory and Beverage Inventory Responsibilities:
- Managing the daily operation by leading, teaching and coaching the team in order to ensure the highest standard of service and according to Hardrock Hotels guidelines,
- Involved in the Grand Opening process and launch of the daily Sunday lunch operation
- Ensure Consistent Brand Service Standards are Delivered in Every Area,
- Quarterly and yearly performance staff review and assessment,
- Evaluate Levels of Guest Satisfaction,
- Optimise Sales and Contain Costs,
- Marketing and Future Planning,
- Regular tasks including P&L review, forecasting, budgeting, payroll, Capex and productivity report
- Reporting to F&B director i was over all incharge with entire operation because In Fiesta Restaurant there was no Restaurant manager
31/11/2006
01/05/2010
04/01/1998
15/10/2006
2001-2002
Royal Caribbean International (Miami, Florida)
F&B Office Admin
* Supporting to Restaurant Manager, Ordering Special Requests, Managing Time and Attandance, Preparing Document for Sign-on and Sign-off Crew Members, Incharge of the Monthly Inventory.
F&B Waiter
* Effectively Controlling the Flow of Customers and Orders Throughout Service, Understand Menu Content, Any Menu Changes and Promotional Activities, Ensuring Room Sets Are Up To Specified Standards and As Per Guest Requirements, Able to Answer Guest Queries in a Polite and Helpful Manner.
F&B Assistant Waiter
* Keep the Service Area Clean and Tidy and Well Prepared, Run the Food Accordingly to Table Number and Follow the Timing.
Bodrum Mandarin garden hotel (Mugla, Turkey)
Food and Bevarage Manager
* Ensuring all the F&B operation s Are Up To Specified Standards and As Per Guest Requirements, Dealing With Any Customer Queries in an Appropriate Manner, Managing Revenue plan and Marketing strategies
İ have done my military service in the Turkish Air Force center as ViP waiter
EDUCATION
Cheboksary university (Cheboksary ‘Russia)
*Business Administration and Management, General
Medium of Instruction : English ( 2 years )
Tourism management course 1 year (Kutahya, Turkey)
*High School Diploma
Medium of Instruction : English
Certificates
DUBAI
-Basic Food Hygiene Training
SINGAPORE
-F&B Suggestive Selling Skills workshop
-Lead to wow ( marketing & Pr training )
-Conduct Competency-based Assessment
-Food & Beverage Safety and Hygiene Procedures
-Customer Focused Organization
-Interpret The Singapore workforce skills qualifications framework
-Adult learning principles and code of ethics
RCCL
-Serve safe
-Customer service
-Crowd management
-Cultural diversity
-Business ethics
-World of wow
-ISO 14001 basic training
-Ship life policies
-NSSA level 4 training
-Passenger assist in emergencies
-Zero Tolerance training
COMPUTER SKILLS
Operating Systems
Office Programs
Software Packages Windows OS (Advanced), MAC OS (Average)
Microsoft Office (Advanced), Open Office (Good)
IGPOS (Advanced), Micros (Good), Kompozer (Web Design - Good), Opera (Average)
LANGUAGES
English
Turkish
Russian
Speaking: Advanced
Reading: Advanced
Writing: Advanced
Native Language
Speaking : Basic
Reading : Basic
Writing : Basic
SUMMARY OF QUALIFICATION
More than 18 years of experience of Hospitality and Public Relations and over 10 years marketing
Strong track record of maintaining consistent standards.
Excellent track record of training outlet staffs.
Great ability to run energetic, informative daily lineups and maintain impeccable cleanliness standards.
Proven ability to maintain a strong presence on the floor and closely coordinate opening and closing procedures.
Profound ability to sell concepts and ideas to management, peers, and employees.
Proven track record of promoting an atmosphere of teamwork.
Demonstrate ability to lead by example.
Excellent time management and organizational skills.
Strong customer service orientation.
Excellent listening skills.
Perfect public relations
SPORTS / HOBBIES
Basic Sports, Traveling, Photography, History
Listening to Music, Internet and Movies.
I have been working in Hospitality indusrty for 17 years, and never plan to change industry because i love what i am doing,i just want to explaine what i am doing in my current company,,
İ joined Grosvenor house Ottomans Restaurant on 10-01-2015 as Asst manager and when i joined total staffing 12 including me . No manager .
Ottomans Restaurant was 73 on trip advisor and daily covers around 20-25 and revenue 6-7000 dirham ( 2000 us dollars) and right away i made some changes
Now daily revenue around 14-15000 dirham food cost 24%, beverage cost 25% and we are number 10 on trip advisor and only with 6 staff including me and keep improving the bussines and eficiency
This is what i have done here in a short time,, if you need more information for RWS Singapore or Royal Caribbean Cruise please let me now .
References
Michael Tan Director of F&B RWS Singapore
*******.*****@*********.*** Mobile : +65 81380429
Flores O Donnel Restaurant manager RWS ( i believe She is living in Australia now )
**************@*****.***
Gokhan Herkiloglu Operation manager Grosvenor House Dubai
*.**********@*****.*** Mobile +971-**-***-****
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