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Selahattin Kay

Selahattin Kay

Hồ sơ 5 sao 18 Lượt xem hồ sơ

Nam, 03/04/1990, 35 tuổi

Turkey

Cập nhật: 21/01/2026

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Kinh nghiệm làm việc
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Vị trí
Trưởng bộ phận/ Trưởng phòng
Mức lương mong muốn
Tùy chỉnh
Nơi mong muốn làm việc
Toàn Quốc
Ngoại ngữ
Tiếng Anh (Giỏi)
Quy mô công ty lớn nhất từng làm
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Công việc mong muốn
Ẩm thực
Lĩnh vực
Khách sạn/ Khu căn hộ, Nhà hàng/ Bar/ Pub

Giới thiệu bản thân

I am a hospitality professional with over 10 years of experience in restaurant and food & beverage operations. I have worked in high-volume environments including airport restaurants and international hospitality businesses, where I gained strong skills in team management, service quality, cost control, and guest satisfaction. My leadership style is structured, solution-oriented, and focused on motivating the team while maintaining high service standards. I adapt easily to multicultural work environments and perform effectively under pressure. My goal is to contribute my experience and professionalism to an organization that values quality service and continuous improvement.

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Kinh nghiệm làm việc

Food and Beverage Manager tại Fia International Airport – Lungi, Sierra Leone

2/2023 → / (3 năm )

Nước Ngoài

• 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

Operations Manager tại Anjeliq House Hotel&Soul Of Kitchen – Alanya, Turkey

3/2025 → 3/2023 (2 năm )

Nước Ngoài

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.

Food And Beverage Chief tại Nauru Restaurant – Pasific Island, Nauru

9/2025 → Hiện tại

Nước Ngoài

– 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 LISTENING C1 READING C1 WRITING C1 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

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