Sercan Çelebi

• I started working as an assistant waiter for 6 months in the all-day dining concept lobby restaurant of the 177-room hotel and worked as a server for the rest of the time.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
• Handled cash transactions accurately, ensuring proper accounting and minimizing discrepancies at the end of shifts.
• Remained calm and poised when dealing with difficult customers or during busy shifts.

• I worked in both the a la carte restaurant and room service at the 137-room hotel.
• Reduced order errors by double-checking tickets before sending them to the kitchen staff for preparation.
• Promoted specials or upsold items effectively, increasing average check size and boosting overall sales revenue.
• Contributed to the restaurant''s positive reputation by consistently delivering exceptional service and building rapport with regular patrons.

• I worked as a server in the a la carte restaurant of a 42-room boutique hotel, which served both Mediterranean and world cuisine.
• Upsold appetizers, drinks and desserts to increase restaurant profits.
• Answered customers' questions, recommended items, and recorded order information.
• Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.

I worked in the alacarte restaurant, minibar, room service and banquet organizations of the 137-room hotel.

• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Checked guests' identification before serving alcoholic beverages.
• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.