I am a ambitious, hard working individual with many years invest myself in hotel services where my international experience and my professional and human qualities will be an incontestable asset for a dynamic and ambitious company. I have a wealth of experience working on 5 star hotels restaurant and almost 14 years on board with Cruise Line Company Royal Caribbean Int. many years many brand of Resturant,hotels and last 1 year Seabourn Cruise Line Company, I’m looking to work a dynamic and ambitious company.
2019 - 2020 (1 Year)
Seabourn Cruise Line, United States
Manages the dining room function. Assigns duties, responsibilities and workstations to employees. Observes and evaluates employees and work procedures to ensure quality standards and service is met. Collaborates with Open buffed Restaurant Manager, Assistant Restaurant Manager Specialty Venue and Room Service Supervisor to ensure appropriate allocation of staffing resources to various venues based on guest traffic flow.2014 - 2019 (5 Years)
Bigchefs, Turkey
Manages and communicates the financial aspects of a food and beverage operation, including the successful identification of expense reduction through cost efficiencies and revenue growth through promotional and up-selling activities. Ensures the continuous and accurate participation of the food service operation. Provides on-the-job training to all Restaurant staff and Waiters to strengthen their current performance . Also provides work schedules and time records. Specifies food service production and time sequences, and work station and equipment arrangements.Inspects dining tables, supplies, equipment, and work areas, to ensure efficient service and conformance to standards. Recommends measures to improve work procedures and employee performance to increase quality of services and job safety.2010 - 2014 (4 Years)
Yasmak Group Hotels, Turkey
Manages and communicates the financial aspects of Hotel food and beverage operation, including the successful identification of expense reduction through cost efficiencies and revenue growth through promotional and up-selling activities. Ensures the continuous and accurate participation of the food service operation. brProvides on-the-job training to all hotel Restaurant staff and Waiters to strengthen their current performance . Also provides work schedules and time records. brSpecifies food service production and time sequences, and work station and equipment arrangements. Inspects dining tables, supplies, equipment, and work areas, to ensure efficient service and conformance to standards. brRecommends measures to improve work procedures and employee performance to increase quality of services and job safety.1995 - 2009 (14 Years)
Royal Caribbean Cruise Line, United States
Employed as a Senior Asst.Maitre d’ Headwaiter Working a 6-months on 6 weeks off by contract base almost in 14 years I work 6 different ship and with different management all around the word mainly my responsibly brManages the dining room function. Assigns duties, responsibilities and workstations to employees. Observes and evaluates employees and work procedures to ensure quality standards and service is met. Collaborates with Windjammer Manager (Open buffed Restaurant Manager), Assistant Restaurant Manager Specialty Venue and Room Service Supervisor to ensure appropriate allocation of staffing resources to various venues based on guest traffic flow. brManages and communicates the financial aspects of a food and beverage operation, including the successful identification of expense reduction through cost efficiencies and revenue growth through promotional and up-selling activities. Ensures the continuous and accurate participation of the food service operation. brProvides on-the-job training to Head Waiters to strengthen their current performance and preparation for possible advancement to a Assistant Restaurant Manager position. Notifies Restaurant Operations Manager regarding work schedules and time records. brCollaborates with Restaurant Operations Manager and Executive Chef to plan seating requirements, serving arrangements and other related details. brSpecifies food service production and time sequences, and work station and equipment arrangements. brInspects dining tables, supplies, equipment, and work areas, to ensure efficient service and conformance to standards. brRecommends measures to improve work procedures and employee performance to increase quality of services and job safety. brRecords production and operational data on specified forms. Analyzes operational problems such as theft and wastage, and establishes controls. brRequisitions supplies and equipment to ensure quality and timely delivery of products. brReceives, issues and takes inventory of supplies and equipment, and reports shortages to designated personnel. brMonitors to ensure guests are greeted and escorted to their assigned seats. brMonitors the dining room staff to ensure service is performed in accordance with Royal Caribbean International’s Company Standards: guests are presented both food and beverage menus; dinner courses and appropriate wines are suggested, questions are answered regarding menu and wine selections, and recommendations are made to entice guests while meeting management goals to reduce particular inventory stock in collaboration with the Executive Chef. brObserves guests to anticipate their needs and responds to any additional requests and to determine when the food and beverage service has been completed. brAttends meetings, training activities, courses and all other work-related activities as required. brAdept with basic computer software used to communicate within the division and hotel and to administrate dining room management functions including having basic knowledge of company-identified systems related to Restaurant Operations. brArranging flight ticket and hotel accommodation for RC crew members (vacation return) brCoordinates all booking arrangements through company identified systems to ensure guest experience meets or exceeds guest’s expectations. Ensures professional follow up to guests, management team and staff as needed.