Manager Director

Turk M. Alici

**** ******** ******. ****#**. Cape Canaveral, FL 32920

Home: 802-***-**** Mobile: 321-***-**** *************@*******.***

Director of F&B/ EAM/Restaurant GM

Objective

To obtain position as Director of F&B within progressive industry leader that will provide opportunity to utilize my extensive business acumen, decades of proven hands-on hospitality leadership.

Key Skills

• Accounting, Cost Control, Forecasting, Budgeting, P&L

• Mentoring, Effective Team Building, Motivating, Training

• Hands-on Performance and People Management with Cohesive Leadership

• Strategic Partnership Building, Planning, Market Analytics

• CRM, Risk Management, Conflict Resolution

• Innovative & Resourceful Skills in Increasing Profitability

• Project Management, Quality & Production Control

• Inventory Management, Menu Engineering, Pricing, Negotiating

Career

Progression

• Alici’s Bistro & Martini Lounge, Owner/Chef/GM, Brattleboro, VT 2006 to 2011

• White Rainbow Restaurant & Bar, Partner/GM, Gloucester, MA, 2001 to 2006

• Mt. Washington Resort & Spa, Director of F&B, Bretton Woods, NH 1999 to 2001

• Four Seasons, Regent Wall Street, Director of F&B, NYC, NY 1997 to 1999

• Doubletree Hotels, Assistant F&B Director, Waltham, 1994 to 1997

• Royal Caribbean Cruise Lines, F&B Manager, Miami, FL, 1990 to 1994

• During the Studying years (1977-1989) exclusive restaurants, hotels, resorts

and clubs career growth from Busboy- F&B manager.

Achievement Highlights

As Alici’s Bistro & Martini Lounge GM/Chef/Owner (2006 to 2011):

• Planned, prepared and pursued $330,000 business funds with mere 5% capital. By determination and persistence. Funds were secured shortly after to create award winning upscale restaurant and martini lounge with outstanding views.

• Due to pressures of limited funds learned to expand resourcefulness. Streamlined jobs and achieved high customer satisfaction with fewer employees by mentoring, training, cross training, monitoring and motivating. Delivered $41,300 annual savings in wages and payroll taxes.

• Negotiated sharply discounted material prices and cut cost of goods by 5%.

• Introduced “VIP Card” marketing promotion to solve much needed working capital and realized $50,000 cash flow immediately.

• Created successful business and purchased the property.

As White Rainbow Restaurant GM (2001to2006);

• Created business plan for necessary funds. Business capital secured with best possible terms in the market and regulated re-payment schedule to ensure success of the company.

• Formulated and re-designed White Rainbow in order to increase competitiveness.

• Created new products and services, which increased revenue from $380,000 (prior ownership) to just over a $1,000,000.

• Tailored training and performance training resulted return customer rate to 95%.

• Business purchased 2001 for $95,000 and sold for $365,000 with capital gain profit of $270,000 was achieved within 5 years.

As Mt. Washington Hotel Director of F&B (1999 to 2001):

• Directly managed over 120 employees; including hiring, training, assigning,

scheduling and performance managing.

• Initiated and implemented total quality management projects.

• Purchased, programmed and trained all F&B department team on new micros POS systems that reduced waste by 8% and other loss of revenue 5%.

• Cost of technological improvement provided over 100% ROI within first year.

• Created and realized unique marketing programs, such as “ Harvest,

Prepare and Cook” guided gourmet food and wine exploration package, “Weekend Gateway to Tranquility”, “Rejuvenate” weekday spa packages and promotions

increased over-all occupancy to record level of %92.

As Regent Wall Street Director of F&B (1997 to 1999):

As Doubletree Hotel

Assistant Director of Food and Beverage

(1994 to 1997)

• Budgeted, planned and participated in new projects and capital improvements within the time and budget. All pre-opening food and beverage operations negotiated.

• Pre-opening and opening of the hotel. Coordinating 5 SU and 4 FF equipment purchasing; equipment choosing, scrutiny, negotiations, price comparisons reports wise.

• Directly managed over 84 employees; including hiring, assigning, training, scheduling and performance managing.

• Increased F&B revenues %10 by developing and marketing business lunches.

• Attracted %22 additional guests with advertising strategies.

Education

• Istanbul University - Istanbul, Turkey

BA, Major in International Business, degree: 1982-1986

• Yildiz University – Izmit, Turkey

MBA in Business Administration degree: 1987-1989

• Pennsylvania University, PA, USA

Continues Learning for Executives. Certificate of Hospitality Management 1991

Languages

Fluency in Turkish, Azerbaijani and English

Easily Can Communicate with Turkic Speaking Nationals from USSR. (Such as Uyghur, Uzbek, Kazakh, Turkmen etc.,)

Working on Spanish

Technology

Quick Books Pro Accounting Software, MS Office (Word/Excel/PowerPoint/Access/Project), Streaming Media, Web Trends, Micros POS systems and administration, Aldello POS system administration, Touch POS, RMC, MC, OPERA, Windows and Mac Systems. Quick learner for new hospitality technologies such as OnQ, Marsha, Galaxy etc.,

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