Food and Beverage Manager

Ayhan Tuncaci

Mobil: 610-***-****

e-mail: ***********@*****.***

Education:

Saint Joseph's University - Business Administration and Management 1994- 1998

Philadelphia/ USA

Marmara University - Hotel/Motel Administration/Management 1990- 1992

Istanbul/ Turkey

Work Experience:

F&B Manager 2015-2016

Askur Catering

• responsible for the food and beverage operation of Robert College in Istanbul ;

• managed all F&B operations within budgeted guidelines and the highest standards;

• preserved excellent level of internal and external customer services;

• strived to meet the target cost of sales for the operation as determined by the company budgets;

• ensured that pricing updates and changes are accurately reflected on the menus and in the point of sale system;

• ensured the restaurant facilities standards are meet throughout operation;

• led, delegated and managed Team Members;

• developed and coached every team member to provide exceptional service, products and value to our guests, while maximizing profitability;

Sales and Operations Manager 2014-2015

Kosker Realty, Ft. Lauderdale, Florida

• oversaw the purchases and sales of properties for a business or private investors;

• determined a property’s investment value by knowing of tax laws, zoning laws and regulations, property values, demographics, and real estate trends;

• negotiated for a property and draw up real estate contracts;

• responsible for training, and leading additional team members to ensure all administrative tasks of the business.

Food and Beverage Manager 2012- 2013

TAV Airports - BTA Catering, Izmir/ Turkey

• responsible for the operation of passenger lounges, cafes, bars, restaurants, and kiosks;

• managed all F&B operations within budgeted guidelines and the highest standards;

• preserved excellent level of internal and external customer services;

• strived to meet the target cost of sales for the operation as determined by the company budgets;

• ensured that pricing updates and changes are accurately reflected on the menus and in the point of sale system;

• ensured the restaurant facilities standards are met throughout operation;

• led, delegated and managed Team Members;

• developed and coached every team member to provide exceptional service, products and value to our guests, while maximizing profitability;

• provided each Team Member with the proper training tools as outlined to ensure all service standards and ensured that knowledge of food and beverage product and job tasks are followed and maintained;

• implemented, updated and uphold departmental policies and procedures, safety tips, and ensured personal hygiene guidelines expectations are met;

• managed within budget guidelines and provided appropriate explanations and solutions to variances;

• ensured consistent, high quality service standards are maintained;

• resolved any guest issues or server deficiencies immediately;

• ensured that all human resource practices are properly and timely recorded following company guidelines which include evaluating performance review, conflict resolution and taking corrective actions;

• approved shift and station assignments;

• attended and participated in departmental and company meetings and training sessions;

• facilitated daily pre-shift meetings prior to every shift; performed other duties/tasks and projects as assigned.

Food and Beverage Chief of operations 2009- 2012

TAV Airports - BTA Catering, Tunisia

• responsible for the operation of passenger lounges, cafes, bars, restaurants, and kiosks;

• managed all F&B operations within budgeted guidelines and the highest standards;

• preserved excellent level of internal and external customer services;

• strived to meet the target cost of sales for the operation as determined by the company budgets;

• ensured that pricing updates and changes are accurately reflected on the menus and in the point of sale system;

• ensured the restaurant facilities standards are meet throughout operation;

• led, delegated and managed Team Members;

• developed and coached every team member to provide exceptional service, products and value to our guests, while maximizing profitability;

• provided each Team Member with the proper training tools as outlined to ensure all service standards and ensured that knowledge of food and beverage product and job tasks are followed and maintained;

implemented, updated and uphold departmental policies and procedures, safety tips, and ensured personal hygiene guidelines expectations are met;

• managed within budget guidelines and provides appropriate explanations and solutions to variances;

• ensured consistent, high quality service standards are maintained;

• resolved any guest issues or server deficiencies immediately;

• ensured that all human resource practices are properly and timely recorded following company guidelines which include evaluating performance review, conflict resolution and taking corrective actions;

• approved shift and station assignments;

• attended and participated in departmental and company meetings and training sessions;

• facilitated daily pre-shift meetings prior to every shift;

• performed other duties/tasks and projects as assigned.

Food and Beverage Unit Supervisor 2008- 2009

TAV Airports - BTA Catering, Istanbul/ Turkey

• responsible for the organization of the F&B point of sale;

• ensured guest satisfaction and high standards of service for customers;

• managed and motivated the team to develop the sales and the quality of the services;

• helped increase the unit’s revenue through sales actions;

• ensured guests are well looked after, from their arrival through to their departure;

• enquired whether guests are satisfied throughout the meal;

• ensured information is properly passed on to the team (briefings and debriefings with staff);

• organized the implementations according to the forecasts of activity;

• ensured equipment is used correctly;

• developed the motivation and the support of the team by creating a good working climate;

• integrated, trained and facilitated the development of the skills of the staff;

• ensured staff are well presented (clothing, personal hygiene etc.);

• ensured smooth coordination between the restaurant and the kitchen;

• increased revenue for the point of sale through additional sales technique;

• analyzed customers’ comments and shared them with the team.

Business Owner 2002- 2007

Cimbom Inc, Coral Springs, Florida

• Worked as executive manager at a single restaurant location.

oversaw all restaurant employees;

• maintained inventory;

• monitored the preparation and serving of food;

• ensured that the restaurant meets all health, food safety regulations and high standards of quality control;

• resolved staffing issues;

• maintained the restaurant's budget, handled payroll, and made sure that customers are happy;

• Took responsibility for the business performance of the restaurant;

• Analyzed and planned restaurant sales levels and profitability;

• organized marketing activities, such as promotional events and discount schemes;

• prepared reports at the end of the shift/week, including staff control, food control and sales;

• created and executed plans for department sales, profit and staff development;

• set budgets;

• planned and coordinated menus;

• coordinated the operation of the restaurant during scheduled shifts;

• recruited, trained, managed and motivated staff;

• responded to customer queries and complaints;

• checked stock levels, order supplies and prepared cash drawers and petty cash.

VIP Coordinator 2000- 2002

RCI Fairfield Resorts, Florida

• Responsible for ensuring Service Standards;

• Time share sales inbound- outbound calls;

• Training of all level of staff.

Restaurant Manager 1993- 2000

Chris’s Pizza Restaurant, Philadelphia

• oversaw and managed all areas of the restaurant;

• ensured guest service;

• meeting company standards and customer satisfaction;

• responded to customer complaints, took appropriate action to solve the problem;

• trained and developed floor managers and hourly employees through orientations, ongoing feedback and by conducting performance reviews;

• closely monitored the safety of the restaurant guests and staff through execution of food safety and restaurant safety standards and guidelines;

• leading all financial areas including sales growth, cost management, and profit growth.

Casino Controller 1991- 1993

The Marmara Hotel, Istanbul, Turkey

• met the demands of the business cycle (including weekends and Holidays);

• ensured the success of the Public Space Department;

• worked closely with all department policies and procedures set forth by the Director department;

• planned, assigned to Supervisor team and team members on the shift;

• addressed areas of opportunities presented with resolution on the shift;

• managed the daily and weekly tasks assigned within the allotted time frame on the shift;

• complied with the training material presented by the Human Resources and Public Space Department training teams.

Languages: English – Turkish

Skills : Microsoft Office ( Excel, Word, Power Point..)

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