LORD’S PALACE HOTEL, SPA & CASINO — Kyrenia, NORTH CYPRUS
2021 – PRESENT
CEO of Lord's Palace Hotels
• 250 Bedrooms
• 8.500 m² spa – 12 outlets /2 ballrooms, 2 SPA’s, Kids Room, Night Club and Shopping Street including of Beach Pools and Deck areas.
• Part of Aydoganlar Investment.
• Total Revenue of 20 million Euro.
• 650 employees – Own company personnel system /400 winter season.
• Restructured the entire company budget to 88% ADR from 183 TL to 400TL.
• Increased Social Media Scores significantly: 8.6 Booking.com and 4.7 Trip Advisor 4.7.
• Developed unique themed styling that increased the sense of quality. Taux BVG /Trip Advisor 4.7.
• Implemented Own Guest Customisation Tool – THE ONE STOP SHOP – sales & Marketing.
• New Sales Strategy including Groups that made instant impact on the revenues and the business – 38 weddings a year. 2 Mil Euros additional impact.
• New Department Creation Program – 90 % Occupant Room Trend.
• Created New F&B Concepts that made the best revenue. On Beach operations Food and Beverage
• Planned and Opened the Bella Marin Project which consist all – Seafood restaurant / Steak restaurant / Shisha Lounge / Street of Food – Kebab – with Live Music concept.
• From 2019 in previous hotel, I have worked as Hospitality Consultant (BASTAŞ REAL ESTATE & AYVASYA CONSTRUCTION)
• Supporting the companies in concepts, daily Sales, and Resort vision implementation.
CRATOS PREMIUM HOTEL CASINO PORT & SPA — Kyrenia, NORTH CYPRUS
2015 – 2016 August
DIRECTOR OF OPERATIONS
• 280.000m² – 12 outlets/2 Mezzanine Convention Centre, SPA, Kids Room, Night Club and PORT.
• Part of VOYAGE – ETSTUR Investment. Including Casino (F&B, CAE, kitchen, housekeeping, maintenance).
• Implemented Own Development Plan for Hotel & Casino
• Total Revenue 24 million Euro. 30 million Casino /12 million Hotel.
• 511 employees.
• New Business Plan that structured Casino & Hotel
• Created New Marketing Strategy that made instant impact on revenues and the business we do.
• Seasonal changed operation
• New SMA Revenue Management Program.
• Restructured the Marketing Department.
• Restructured Revenue Meeting for Port outlets & Banquet.
RADISSON BLU ISTANBUL “RADISSON HOTEL GROUP” — Şişli, TURKEY
2013 – 2015 September
MULTI PROPERTY FOOD & BEVERAGE DIRECTOR
• 291 Bedrooms
• Part of the Pre-Opening Team.
• Deputy GM on this Project
• Worked on Rooms & Mice (Meeting Concept redesigned)
• Ballroom for up to 750 seats clown capacity. (Pool area that holds Venues for up to 600 pax/Roof Terrace
• 1st time to support the Concept and Designs from the scratch.
• 2 Blocks – 16 Floor building
• 2 Room Dining
• 1 Bar Concept and All-day drinking dining
• 3 R&B Outlets
• 151 M turnover Hotel – 41 Mil F&B
• COS 26% Food 17%
• Medallio-Michelin-Star –2 –Dinner 8.8
• Created New Concepts “Steak in More İstanbul” stil – “turkey” Best Steaks Wines and Cheese
• 1st Time on the Coffee Shop Concept – 80m on Pebel – Deconcepte it go along with Şişli area.
• F&B in this 2 connected buildings — 875 pax Hotel Overall – F&B–9.12
• F&B GRO 36% vs Budget 38%
RADISSON BLU ISTANBUL PERA — Istanbul, TURKEY
• 130 Bedroom the only 5* property in the area
• Part of Pre-Opening
• 1 Restaurant
• 1 Rooftop /Room Dining
• 1 Ballroom with 240 banquet collier
• F&B turnover 1.2 M EUR.
• Hotel Budget 1.4M EUR
• Medallio – 2X Ranked – sold for more than 9 months.
• COS incredible. Strong hotels with history in the properties.
• Standardised – Re-Standardised – to fit Radisson standards.
• Assisted in Franchise property of the Year >F&B 96%>
• Awarded Franchise Property of the Year 2014 by Carlson Rezidor.
MARRIOTT INTERNATIONAL INC.
2017 – 2013 March
OPERATIONS MANAGER / B&F RENAISSANCE ISTANBUL BOSPHORUS TURKEY TASK FORCE THEN ASKED TO TAKE THE POSITION
• Pre-Opening Team at this strategic 5* property 214 Bedrooms lifestyle hotel.
• 9 Meeting Rooms and 1 Ballroom.
• Executive team member.
• Opened property from the scratch within 45 days.
• Worked with GM and owners to establish Brand positioning. F&B/FO/HK/HR SALES
• Worked as Bridge between Marriott Int and Hotel to implement BSA requirements.
• Implemented new Sales Intensity Plan.
• Supporting GM on implementing full Marriott standards in all areas of hotel.
• Implemented MOD and Crisis Plan from the scratch.
• Second Month Opening with OCC 83%, GSS 78 % PE 29.9* – and 80000+euros GOP.
• Monthly FCO$ 28%, VB Budget 30%. Great control system.
• GSS Scores –Breakfast 89 % No 3 out of 28 Renaissance hotels.IRD-83% BAR –85%
• 214 Bedroom, 2 Restaurant, 2 Bars, 11 Meeting Rooms 1 Ballroom and high-profile Executive Lounge.
2011 – 2012 June
DIRECTOR OF FOOD & BEVERAGE MARRIOTT MARBLE ARCH LONDON
• 17 million turnovers overall.
• No.1 in Market in Occupancy and Rate.
• Monthly mentored with London Marriott Hotels GM for exposure.
• 250 Bedroom, 1 Restaurant, 2 Bars, 8 Meeting Rooms and high-profile Executive Lounge.
• Responsible for all F&B outlets.
• Direct Reports – 2 Assistant F&B Manager, Head Chef
• 4 F&B Supervisors and 57 Associate.
• Restructured the F&B Department.
• Rebranded new wines list and beers.
• Nominated to be an Advisory Board for ESS Europe.
• Twice won Bronze Medal for Best Event Satisfaction Survey for Marriott Europe.
• Increased the GSS results 27% within 90 days.
2008 – 2011 January
DIRECTOR OF FOOD & BEVERAGE MARRIOTT HOTEL – LONDON BEXLEYHEATH
• 5 million turnover
• 142 Bedroom, 1 Restaurant, 2 Bars,8 Meeting Rooms
• Responsible for all F&B outlets.
• Direct Reports – Assistant F&B Manager,
• 4 F&B Supervisors and 47 Associate.
• F&B GSS results 90%. Overall 10/17 F&B Service Overall ranked.
• Winner of Food and Beverage Excellence Award for UK 2008.
• Employee Satisfaction Results 2008 -90%, 2009- 90%, 2010- 94%.
• Recruited 65% of the total team.
• Increased F&B GOP from 36%– 48%.
• Overseeing the Golf tournaments and Restaurant, Bar & C&B with minimum effects in GSS.
• F&B Revenue 9%. Increased by 100K.
• Successfully introduced new concept for Restaurant that Increase Non-Residential Business by 7%