Kayahan Demir

Conducting activities to increase the organization's profits. Carrying out these activities in line with the organization's quality objectives. Ensuring the organization of various events, regardless of facility size and type. Overseeing the order of daily routine tasks. Preparing plans for employees under my responsibility. Ensuring the restaurant is fully prepared for opening. Communicating necessary changes to relevant individuals for peak performance. Developing strategic plans to increase sales.

To achieve maximum guest satisfaction in the operation in line with the restaurant chef's directives and to provide the best service to the guest with perfect timing and courtesy in line with the standards.