Cihan Bal

• Service & Team Management: Handled daily operations and staff training for both the restaurant and bar, making sure everything ran smoothly and met high service and hygiene standards.+3
• Guest Relations: Focused on creating a great experience for our guests to keep them coming back, while using my menu knowledge to help with promotions and sales.
• Financials: Took care of the monthly inventory, cost analysis, and financial reporting to keep the business profitable and efficient.

• Atmosphere Management: Managed the daily shift from high-end fine dining to a club environment, ensuring service quality stayed consistent throughout the transition.
• Team & Training: Took full charge of organizing and training both the floor and bar teams to handle high-pressure service.
• Guest & Reservations: Coordinated reservations and focused on guest satisfaction to build a loyal, repeat customer base.
• Back-of-House: Handled monthly inventory, cost analysis, and financial reports to keep the business profitable.

• Service Excellence: Provided high-standard table service in a fast-paced dining environment, focusing on guest satisfaction.
• Menu Expertise: Gained deep knowledge of the menu and wine list to offer accurate recommendations and drive sales.
• Team Coordination: Worked closely with the kitchen and bar teams to ensure a seamless and timely dining experience.
• Order Management: Handled orders, table setups, and payment procedures with precision and efficiency.

• International Guest Relations: Provided high-end service to guests from diverse cultures, focusing on anticipating needs and maintaining consistent service standards.+1
• Menu & Bar Expertise: Offered expert recommendations on wine pairings and food allergies, using natural upselling to help increase revenue.+1
• Professional Development: Voluntarily completed cross-training in different departments during my free time to broaden my operational knowledge and skills.
• Operational Standards: Handled opening and closing procedures with precision, ensuring smooth shift changes and effective table flow.

• High-End Gastronomy: Gained extensive experience in the hotel's Chaîne des Rôtisseurs recognized restaurant, providing elite service in a high-pressure, fine-dining environment.+1
• Versatile Service: Rotated through multiple departments including Banquet, Cafe, and Bar operations, adapting to different service styles and guest expectations.
• Cross-Training & Growth: Voluntarily completed cross-training across all service areas to master the workflow between the kitchen, bar, and dining room.
• Guest & Menu Expertise: Used my deep knowledge of wines and spirits to provide tailored recommendations, ensuring a seamless experience for a global guest base.

Professional Development & Internships

• Swissôtel The Bosphorus, Istanbul: Completed a 6-month contract in the main restaurant during the early stages of my career.+3
• Vocational High School Internships: Completed two internships, gaining experience in both poolside service and main dining room operations.+1
• International Training (Germany): Selected for a one-month EU-funded program in Germany, where I received professional training in wine service, tableside carving (tranche), and flambé techniques.