Ata Baran Köroğlu
Waiter
Beşiktaş
Summary
Dynamic culinary professional with experience at Swissotel The Bosphorus, excelling in high-volume dining, breakfast and special events. Proven ability to enhance guest experiences through creating a bond, exceptional food presentation and upselling techniques, contributing to increased sales. Ambitious about presenting a great dining experience with my passion for food, wine, drinks and cigar.
Overview
3
3
years of professional experience
4
4
Languages
5
5
years of post-secondary education
Work History
Waiter
Swissotel The Bosphorus
11.2024 - Current
- Enhanced customer dining experience by anticipating guest needs.
- Contributed to the hotel's reputation for excellent service by requesting and receiving reviews from 70% of guest, which 95% of them are 5 stars.
- Resolved customer concerns promptly and professionally, ensuring a positive dining experience.
- Continuously improved service skills by attending industry conferences, workshops, and trainings to stay current on best practices.
- Effectively managed multiple tasks simultaneously, such as taking orders, delivering food, and processing payments, resulting in efficient service and minimal delays for guests.
- Participated in regular staff meetings to discuss ways of improving overall hotel services, continuously improving.
- Handled high-pressure situations during peak hours while maintaining professional demeanor and prioritizing guest needs.
- Answered detailed questions about menu items, contents and preparation methods to help guests make informed decisions.
- Increased sales by upselling higher-end food and beverage products to customers.
Special Commis Chef
Swissotel The Bosphorus
04.2022 - 11.2024
- Prepped daily menu items to quickly deliver upon request up to 500 guests a la carte, 700 guest breakfast and buffets 1000+ banquet.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs in 6 restaurants through out the hotel.
- Developed strong multitasking abilities by managing various cooking stations during peak hours, ensuring consistent quality output.
- Trained kitchen staff to perform various preparation tasks under pressure and allergy awareness.
- Assisted with menu development and planning.
Education
MBA - Business Administration And Management
Istanbul University
Istanbul, Turkey 10.2023 - 01.2025
Bachelor of Arts - Gastronomy And Culinary Arts
Istinye University
Istanbul, Turkey 10.2018 - 06.2022
References
Soner KESGIN
Executive Chef, Swissotel the Bosphorus
Phone: +90 532 501 02 64
Talat YAVAS
F&B Venues Manager, Swissotel the Bosphorus
Phone: +90 554 937 67 33
Fuat KOROGLU
General Manager, IHG Hotels & Resorts Wuhan
Phone: +86 155 1959 6800
Timeline
Waiter
Swissotel The Bosphorus
11.2024 - Current
MBA - Business Administration And Management
Istanbul University
10.2023 - 01.2025
Special Commis Chef
Swissotel The Bosphorus
04.2022 - 11.2024
Bachelor of Arts - Gastronomy And Culinary Arts
Istinye University
10.2018 - 06.2022