Selahattin Kay

• Control of affiliated 2 cafes,1 bar , 1 open buffet business lounge and 2 duty free shooping
• Preparing menus and determining prices
• Stock control and supply
• Checking the end-of-day reports and money delivery minutes daily and sharing them directly with the commercial
and financial director
• To prepare the invoice to be sent to the airlines by making monthly checks of the vouchers of business passengers.
• Holding meetings with airline station managers when necessary
• Participating in staff interviews and approving hiring
• Working in coordination with the freeshop manager in duty free price lists and counting
• Participating in all trainings related to personnel and holding training meetings in person when necessary
• Evaluating passenger complaints and satisfaction. Taking quick action when necessary.
• Taking charge of the terminal as a duty officer when the night manager is not available

Monitoring and coordinating daily tasks of the technical department to prevent in-house malfunctions and ensure
uninterrupted facility operations. Reviewing daily front office reports to analyze occupancy trends and execute
strategic planning. Supervising daily operations of all hotel departments to maintain service standards and guest
satisfaction. Coordinating with department heads across housekeeping, front office, engineering, security, and F&B
to ensure smooth cross-functional operations. Implementing and monitoring standard operating procedures (SOPs)
to comply with brand and safety standards. Responding promptly to guest complaints or operational issues to
ensure service recovery. Analyzing revenue reports and operational KPIs to optimize cost control and maximize
performance. Ensuring execution of preventive maintenance schedules and immediate response to technical faults.
Supporting HR in training, evaluating, and developing operational staff. Participating in management meetings and
contributing to strategic planning and budgeting processes.

– Managing the identification, ordering, and procurement of all equipment, furniture, and consumables for the new
restaurant and bar locations (hotel, government building, and airport)

Other language(s):
English
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SPOKEN PRODUCTION C1 SPOKEN INTERACTION C1
– Preparing, reviewing, and overseeing the approval process of contracts with local and international suppliers
– Coordinating the recruitment of local staff, designing and implementing training programs to ensure readiness for
operations
– Ensuring all required licenses and legal documents (e.g., food production permits, alcohol licenses, hygiene
certificates) are obtained from relevant authorities
– Implementing the company’s brand standards across all locations in terms of menu, service style, and overall
operational structure
– Preparing pre-opening operational budgets, conducting cost analysis, and maintaining control over expenditures
– Collaborating with the Executive Chef and bar teams to develop location-specific menus and beverage concepts,
and defining presentation standards
– Creating detailed opening timelines, assigning responsibilities, and coordinating teams to ensure timely and
organized launch
– Establishing hygiene, food safety, and service quality standards, developing control checklists, and implementing
internal audit systems
– Providing regular progress reports to upper management regarding the pre-opening process, and proposing
solutions to identified challenges