Kemal Gündüz
Fethiye,48
Summary
I have been working in the hotel and restaurant industry for many years, from the lowest positions in food and beverage services to the highest levels. I love what I do and prioritize self-improvement. My interest in wine in the tourism sector enabled me to move to the wine company I currently work for and many years later to become a regional manager in the sales organization.
Dynamic leader with a proven track record at Doluca Wine Company, enhancing customer satisfaction and streamlining operations for efficiency. Excelled in team management and Microsoft Office, demonstrating a friendly, positive attitude and exceptional problem-solving skills. Achieved significant improvements in service quality and operational workflow, fostering a collaborative and high-performing team environment.
Overview
27
27
years of professional experience
3
3
years of post-secondary education
Work History
Satış Bölge Yöneticisi
Doluca Şarapçılık (Doluca Wine Company)
12.2014 - Current
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
- Worked well in a team setting, providing support and guidance.
- Passionate about learning and committed to continual improvement.
- Managed time efficiently in order to complete all tasks within deadlines.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked flexible hours across night, weekend, and holiday shifts.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Strengthened communication skills through regular interactions with others.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Learned and adapted quickly to new technology and software applications.
- Resolved problems, improved operations and provided exceptional service.
Restaurant Manager
Avantgarde Hotel
03.2014 - 10.2014
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Correctly calculated inventory and ordered appropriate supplies.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Carefully interviewed, selected, trained, and supervised staff.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
- Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Collaborated with the executive chef on menu development, ensuring diverse options that catered to various dietary needs.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Assistant Restaurant Manager
Chilai Restaurant and Bar
07.2011 - 02.2013
- Implemented staff training programs to improve service quality and increase employee knowledge of food safety standards.
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Assisted restaurant manager in financial duties such as budgeting, forecasting, expense tracking, and payroll administration.
- Managed team of up to 35 restaurant staff, maintaining exceptional customer service and quality standards.
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Ensured compliance with health department regulations by maintaining a clean and safe dining environment.
- Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Expanded restaurant''s reputation for exceptional service by consistently exceeding customer expectations through attentive care.
- Analyzed daily sales figures and developed strategies to increase sales.
- Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.
- Evaluated operational procedures for efficiency improvements while maintaining the highest standards of guest experience excellence.
Restaurant Manager
Kitchenette Cafe and Bar
11.2008 - 07.2011
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Correctly calculated inventory and ordered appropriate supplies.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Carefully interviewed, selected, trained, and supervised staff.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Collaborated with the executive chef on menu development, ensuring diverse options that catered to various dietary needs.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Bar and Restaurant Manager
360 İstanbul Restaurant&Bar
09.2004 - 09.2007
- Enhanced the establishment''s reputation through consistent delivery of exceptional service, food quality, and ambiance.
- Collaborated with chefs on menu development for improved guest experience and increased sales.
- Developed innovative marketing strategies for increased foot traffic and revenue growth.
- Boosted customer satisfaction by implementing strategies to improve overall service quality and efficiency.
- Streamlined operational procedures for increased efficiency in daily tasks such as opening/closing routines, shift scheduling, and cash handling processes.
- Increased staff retention through effective hiring, training, and performance management practices.
- Optimized table turnover rates by implementing efficient seating plans and reservation management systems.
- Maintained high standards of cleanliness throughout the establishment by regularly inspecting facilities and addressing maintenance issues promptly.
- Improved employee morale through transparent communication practices, regular feedback sessions, and opportunities for professional growth within the company.
- Resolved customer complaints efficiently while maintaining professionalism and preserving long-term guest relations.
- Established strong relationships with vendors for better pricing, timely deliveries, and improved product selection.
- Launched successful promotions in collaboration with the marketing team, driving increased sales and customer engagement.
- Ensured compliance with state liquor laws by monitoring alcohol service and providing ongoing staff education on responsible beverage serving practices.
- Fostered a positive team culture through regular staff meetings, open communication channels, and employee recognition programs.
- Correctly calculated inventory and ordered appropriate supplies.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Carefully interviewed, selected, trained, and supervised staff.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Purchased food and cultivated strong vendor relationships.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Restaurant Captain
Chef's Restaurant
09.2000 - 08.2002
- Collaborated with chef to enhance client experience through professionalism and knowledgeable service.
- Assisted management in creating promotional strategies, contributing to an increase in repeat business.
- Enforced proper hygiene practices among staff members as per health regulations.
- Collaborated with kitchen staff to ensure timely preparation and presentation of meals, enhancing guest dining experience.
Restaurant Waiter
Mezzaluna Itailan Restaurant
06.1999 - 09.2000
- Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
- Answered customers' questions, recommended items, and recorded order information.
- Cultivated warm relationships with regular customers.
- Maintained clean and organized dining areas for optimal guest experience.
Waiter's Assistant
Kempinski Hotel Çırağan Palace
04.1997 - 06.1999
- Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
- Collaborated with kitchen staff to facilitate prompt and accurate food preparation.
- Remained calm and poised when dealing with difficult customers or during busy shifts.
- Upsold appetizers, drinks and desserts to increase restaurant profits.
Education
Associate Degree - Design And Visual Communications
Anadolu Üniversitesi
Mugla, Turkey 04.2001 -
Master of Arts - Electrical And Power Transmission Installation
Beyoğlu Teknik Ve Endüstri Meslek Lisesi
Istanbul, Turkey 09.1993 - 06.1996
Skills
Friendly, Positive Attitude
Teamwork and Collaboration
Computer Skills
Customer Service
Microsoft Office
Problem-Solving
Team Management
Time Management
Flexible and Adaptable
Dependable and Responsible
Supervision and leadership
Excellent Communication
Organization and Time Management
Verbal Communication
Languages
Turkish
Native language
English
Intermediate
B1
Timeline
Satış Bölge Yöneticisi
Doluca Şarapçılık (Doluca Wine Company)
12.2014 - Current
Restaurant Manager
Avantgarde Hotel
03.2014 - 10.2014
Assistant Restaurant Manager
Chilai Restaurant and Bar
07.2011 - 02.2013
Restaurant Manager
Kitchenette Cafe and Bar
11.2008 - 07.2011
Bar and Restaurant Manager
360 İstanbul Restaurant&Bar
09.2004 - 09.2007
Associate Degree - Design And Visual Communications
Anadolu Üniversitesi
04.2001 -
Restaurant Captain
Chef's Restaurant
09.2000 - 08.2002
Restaurant Waiter
Mezzaluna Itailan Restaurant
06.1999 - 09.2000
Waiter's Assistant
Kempinski Hotel Çırağan Palace
04.1997 - 06.1999
Master of Arts - Electrical And Power Transmission Installation
Beyoğlu Teknik Ve Endüstri Meslek Lisesi
09.1993 - 06.1996