Nusret Güner

Food and Beverage Manager @YOTEL

İstanbul, TR

Responsibilities:Job Category Food and Beverage & CulinaryOperational Management: Supervise the daily operations of the hotel\'s food and beverage outlets, including the restaurant, bar, and room service, ensuring high standards of quality, hygiene, and efficiency.Kitchen and Service Coordination: Manage and coordinate both kitchen and service teams to ensure seamless integration between food preparation and guest service. Implement and oversee standards to guarantee a consistent and high-quality dining experience.Menu Development: Collaborate with the culinary team to create and update menu items based on guest feedback, seasonal trends, and market research. Develop special promotions and events to enhance the dining experience.Staff Supervision and Training: Oversee the recruitment, training, and scheduling of kitchen and service staff. Promote a positive work environment and provide ongoing training to maintain high service standards.Budgeting and Cost Control: Develop and manage the food and beverage budget, track expenses, and implement cost-control strategies to maximize profitability while ensuring service excellence.Guest Relations: Address and resolve guest feedback and concerns related to food and beverage services. Strive to exceed guest expectations and enhance their overall satisfaction with the dining experience.Vendor Management: Manage relationships with suppliers to procure high-quality ingredients and materials. Negotiate contracts and ensure timely and efficient delivery of products.Achievements:Successfully streamlined the coordination between kitchen and service teams, leading to improved service speed and customer satisfaction.Introduced new menu items and seasonal specials that contributed to a significant increase in guest engagement and revenue.Implemented cost-saving measures in inventory management, resulting in reduced waste and improved budget adherence.