Muharrem Mese
Roma,34
Overview
23
23
years of professional experience
1
1
Certification
Work History
Food & Beverage Director
Carnival Corporation/Costa Crociere
Italy
06.2018 - 03.2023
- Responsible of all F&B outlets (Galley, Restaurant and Bar) to ensure that Company standards related to Hotel/F&B services are planned, achieved and maintained at all times
- Working continuously to improve Guests and Crew satisfaction levels while maximizing the financial performance in all area of responsibility
- Managing an operating budget of over $10,000,000 including food cost, beverage cost of sales, revenue targets, inventory budgets, equipment and maintenance incidentals
- Briefing teams daily on targets, initiatives, standards and policy changes
- Enforce and promote Safety procedures in the team/Department under responsibility
- Organizing weekly H.A.C.C.P inspections and follow up in all the findings to make sure all are corrected on time required (H.A.C.C.P) Hazard Analysis and Critical Control Points regulations
- Preparing the valuation of Asst
- F&B Director, 1st Maître D'hôtel, Executive Chef and Bar Manager.
Assistant Food & Beverage Director
Carnival Corporation/Costa Crociere
Italy
10.2016 - 06.2018
- Supports the F&B Director in all Guest and Crew Food and Beverage Services in order to ensure the best and highest service quality to Guests and Crew with Company standards
- Complete operational reports, identifying issues and opportunities, to offer feasible solutions to given problems, through clear and concise written and verbal indications.
Supervisor/Duty Manager
Hilton Rome Airport
Italy
04.2015 - 08.2016
- Responsible for supervising operations of F&B Outlets to deliver an excellent Guest service and Member experience while working with the team to ensure F&B targets are met
- Full in charge of the Hotel Operation when performing as a duty manager (4/6 times per month) Accountable for monthly stock takes, planning workloads, Work within budgeted guidelines.
Maître'
Hilton Rome Airport
Italy
08.2014 - 04.2015
- Responsible for supervising operations of F&B Outlets to deliver an excellent Guest service and Member experience while working with the team to ensure F&B targets are met
- Full in charge of the Hotel Operation when performing as a duty manager (4/6 times per month) Accountable for monthly stock takes, planning workloads, Work within budgeted guidelines.
Food & Beverage Team Leader/Supervisor/Duty Manager
Hilton Garden Inn Fiumicino Rome
Italy
04.2011 - 08.2014
- Supervise Food and Beverage Outlet operations, Communicate and delegate tasks to the team, Ensure compliance of brand standards, Assist Food and Beverage management with achieving financial targets, Assist Food and Beverage management with training and development of team members
Self Service Trainee Restaurant Supervisor
Royal Caribbean International Cruise Line
USA
07.2009 - 02.2010
- Responsible for supervising operations of Solarium & Windjammer Self Service Restaurants
- Delivering the Royal Caribbean Gold Anchor Standards Service and WOW! Monitoring and reporting on team performance
- Work with H.A.C.C.P
- And U.S.P.H.
Fine Dining Restaurant Waiter
Royal Caribbean International Cruise Line
USA
05.2007 - 07.2009
- Responsible for taking food and beverage orders and delivering fine dining service standards
- Maintain a high level of familiarity of all current F&B menus
- Handling problems or complaints
- Focusing on Quality Assurance.
Responsible of Fine Dining Restaurant
Turkish Armed Forces (Mandatory Military Service)
Ankara
11.2004 - 02.2006
- Preparing the restaurant for the president, generals and officers of Turkish Armed Forces
- Coaching and training staff, monitoring and reporting on team performance
- Organizing important Protocol Banqueting Services.
Team Leader
Valentine Restaurant Bar
Didim
04.2003 - 09.2004
- Control and purchase goods
- Receive and check orders and invoices
- Maintain a high level of familiarity of all current menus, (food menus, beverage lists and wine lists)
- Allocating tasks to team members, Handling problems or complaints
- Briefing teams on targets and initiatives
- Managing guest queries in a timely and efficient manner.
Banqueting and Room Service Waiter
Hilton Istanbul
Turkey
04.2001 - 03.2002
- Serving guests in a friendly, timely, and efficient manner to deliver an excellent Guest and Member experience while having extensive knowledge of menu offerings.
Bartender
Ceylan Inter Continental
Istanbul
03.2000 - 01.2001
- Setting up tables, explaining menus, preparing food stations, taking orders, serving food and beverages in high standards
- Handling problems or complaints
- Focusing on Quality Assurance.
Food & Beverage Manager
Carnival UK/Cunard White Star Service Line
England
04.2023
- Responsible of all F&B outlets (Galley, Restaurant and Bar) to ensure that Company standards related to Hotel/F&B services are planned, achieved and maintained at all times
- Working continuously to improve Guests and Crew satisfaction levels while maximizing the financial performance in all area of responsibility
- Managing an operating budget of over $10,000,000 including food cost, beverage cost of sales, revenue targets, inventory budgets, equipment and maintenance incidentals
- Briefing teams daily on targets, initiatives, standards and policy changes
- Enforce and promote Safety procedures in the team/Department under responsibility
- Organizing weekly H.A.C.C.P inspections and follow up in all the findings to make sure all are corrected on time required (H.A.C.C.P) Hazard Analysis and Critical Control Points regulations
- Preparing the valuation of Asst
- F&B Director, 1st Maître D'hôtel, Executive Chef and Bar Manager.
Education
Diploma (Tourism Hotel Management) -
Gediktaş Collage
06.2001
Certification
- Tecno Italia Safety and Survival Training S.r.l, Anzio, Rome, Italy, 10/2016, 11/2016, Advanced Fire Fighting. Crowd Management. Safety, Security, Social responsibilities Survival Techniques and First Aid Training. (For personnel working on cruise ships or hotels)
- Fondazione Italiana Sommelier (F.I.S), Rome, Italy, Cavalieri, Waldorf Astoria Hotels & Resorts, 05/2015, 06/2016, International Sommelier Level 1,2 & 3
- EEBTL - Ente Bilaterale Turismo Della Regione Lazio Italy, Italy, 01/2014, 03/2014, Food and Beverage Manager (Food and Beverage Management)
- Hilton Worldwide Online University College, 06/2012, 06/2016, Windows, Fidelio, Micros, Net U-point, Crunch Time, Word, Excel, PowerPoint
- Hilton Worldwide Online University College Certificates, 11/2011, 08/2016, Food and Beverage Manager (Hotel, Motel, and Food and Beverage Management)
- Costa Crociere S.p.A., Hilton World Wide Hotels, Royal Caribbean International Cruise Line, 11/2011, 08/2016, Advance (H.A.C.C.P) Hazard Analysis and Critical Control Points Regulations Training Certificate
Tel
+39 393 427 94 16
Personal Information
- Date of Birth: 10/11/84
- Nationality: Italian and Turkish
References
- Diletta Guarino, Luxury Resort Manager, diletta.guarino@sixsenses.com
- Manfred Schoenleitner, Hotel Director, schoenleitnermanfred@hotmail.com
- Simone Iovacchini, Hotel Director, simone.iovacchini@hilton.com
Languages
C1, C1, Native
Timeline
Food & Beverage Manager
Carnival UK/Cunard White Star Service Line
04.2023
Food & Beverage Director
Carnival Corporation/Costa Crociere
06.2018 - 03.2023
Assistant Food & Beverage Director
Carnival Corporation/Costa Crociere
10.2016 - 06.2018
Supervisor/Duty Manager
Hilton Rome Airport
04.2015 - 08.2016
Maître'
Hilton Rome Airport
08.2014 - 04.2015
Food & Beverage Team Leader/Supervisor/Duty Manager
Hilton Garden Inn Fiumicino Rome
04.2011 - 08.2014
Self Service Trainee Restaurant Supervisor
Royal Caribbean International Cruise Line
07.2009 - 02.2010
Fine Dining Restaurant Waiter
Royal Caribbean International Cruise Line
05.2007 - 07.2009
Responsible of Fine Dining Restaurant
Turkish Armed Forces (Mandatory Military Service)
11.2004 - 02.2006
Team Leader
Valentine Restaurant Bar
04.2003 - 09.2004
Banqueting and Room Service Waiter
Hilton Istanbul
04.2001 - 03.2002
Bartender
Ceylan Inter Continental
03.2000 - 01.2001
Diploma (Tourism Hotel Management) -
Gediktaş Collage
- Tecno Italia Safety and Survival Training S.r.l, Anzio, Rome, Italy, 10/2016, 11/2016, Advanced Fire Fighting. Crowd Management. Safety, Security, Social responsibilities Survival Techniques and First Aid Training. (For personnel working on cruise ships or hotels)
- Fondazione Italiana Sommelier (F.I.S), Rome, Italy, Cavalieri, Waldorf Astoria Hotels & Resorts, 05/2015, 06/2016, International Sommelier Level 1,2 & 3
- EEBTL - Ente Bilaterale Turismo Della Regione Lazio Italy, Italy, 01/2014, 03/2014, Food and Beverage Manager (Food and Beverage Management)
- Hilton Worldwide Online University College, 06/2012, 06/2016, Windows, Fidelio, Micros, Net U-point, Crunch Time, Word, Excel, PowerPoint
- Hilton Worldwide Online University College Certificates, 11/2011, 08/2016, Food and Beverage Manager (Hotel, Motel, and Food and Beverage Management)
- Costa Crociere S.p.A., Hilton World Wide Hotels, Royal Caribbean International Cruise Line, 11/2011, 08/2016, Advance (H.A.C.C.P) Hazard Analysis and Critical Control Points Regulations Training Certificate