Sercan Var
İstanbul
Summary
Operations executive with over 15 years of leadership in the luxury hospitality and multi-unit restaurant sectors across Turkey, Qatar, Kuwait, and the USA. Expert in managing the full lifecycle of high-profile projects, including the strategic expansion of a single-unit venture into a 3-branch chain within three years, while scaling the workforce from 22 to 65+ employees.
During the 2022 FIFA World Cup, directed high-volume operations catering to 2,000+ international guests daily, ensuring seamless service delivery under intense global pressure. Proven capability in financial oversight, managing daily cash flows of 6,000 KD and monthly turnovers reaching $1M.
Focused on driving sustainable profitability through data-driven cost control—achieving a 20% reduction in overheads—and the implementation of menu engineering and performance-based incentive systems. Specialized in integrating international luxury service standards (SOPs) and fostering high-performance cultures in teams of up to 70+ personnel.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Operation Manager
DXC Technology
London, England
04.2024 - Current
- As the Operations Manager for Turkey, I spearhead the strategic alignment between UK-based software solutions and the Turkish market, focusing on driving sales growth and ensuring excellence in after-sales support. Leveraging over 15 years of international leadership experience, I oversee the entire customer lifecycle—from initial engagement and sales operations to long-term client success and technical support coordination. My role involves managing high-performing teams, optimizing operational workflows to enhance service quality, and maintaining strong stakeholder relationships to ensure seamless delivery of innovative software projects.
Floor Restaurant Manager
Virgin Voyages Scarlet Lady
Miami, USA
11.2023 - 03.2024
- Floor Manager | The Wake (Steakhouse & Seafood) Operational Leadership: Directed and synchronized a diverse team of 70+ staff members per shift, ensuring seamless service execution in one of the ship’s highest-volume premium dining venues. Guest Volume Management: Orchestrated daily operations for an average of 500 to 600 covers, maintaining elite service standards and "Inner Circle" guest satisfaction levels in a fast-paced, high-pressure environment. Financial Impact: Managed a high-revenue operation with an estimated monthly turnover of $800,000 to $1,000,000, focusing on premium beverage sales, upselling strategies, and cost-efficient resource allocation. Performance Excellence: Optimized table turnover rates and seating flow while consistently achieving top-tier Guest Satisfaction Scores (GSS) through rigorous staff training and real-time floor management. Compliance & Standards: Guaranteed 100% adherence to international USPH (United States Public Health) standards and safety protocols across all F&B service areas.
Brand Manager
Aura Group
Doha, Qatar
10.2022 - 09.2023
- Brand Manager | Aura Group (Sazeli Steakhouse & Usta Turkish Kebap) High-Stakes Multi-Unit Leadership: Directed dual-brand operations for Sazeli Steakhouse and Usta Turkish Kebap during the 2022 FIFA World Cup, managing a cross-functional team of 50+ staff members across high-volume venues in Lusail. Operational Excellence under Pressure: Orchestrated seamless service for an average of 450 to 600+ daily international guests, maintaining premium hospitality standards during peak periods with 15-hour operational cycles. Budget & Revenue Management: Managed a multi-million dollar budget, overseeing daily sales averaging $15,000 to $25,000 (Qatari Riyal equivalent), and achieving monthly turnovers exceeding 450K$-750K$- during the tournament peak. Strategic Cost Reduction: Successfully reduced overall operational costs by 20% by optimizing supply chain logistics, implementing waste management protocols, and streamlining staff scheduling without compromising service quality. Sales Growth Drivers: Boosted revenue by 15% through strategic menu engineering, targeted upselling training for the floor team, and efficient table turnover strategies tailored for high-capacity event crowds. Regulatory & Safety Compliance: Ensured 100% adherence to Qatar’s strict food safety and hygiene regulations while transforming complex logistical challenges into world-class guest experiences.
Operation Manager
MiCasa Hotel Aparments
Skopje, Makedonia
04.2021 - 09.2022
- Operations Manager | Micasa (Boutique Hotel & Multi-Unit Operations) Strategic Operations Leadership: Orchestrated the end-to-end management of a luxury boutique property and multi-unit rental operation in Skopje, bridging high-level corporate goals with flawless day-to-day execution. Performance Optimization: Improved operational efficiency by 15% through the implementation of standardized service protocols and digital management tools for multi-unit tracking. Revenue & Occupancy Growth: Successfully maintained a high occupancy rate through strategic pricing and personalized marketing initiatives, leading to a consistent increase in seasonal revenue. Bespoke Guest Experience: Cultivated a culture of "anticipatory service," meeting guest needs proactively and transforming standard stays into memorable, high-end journeys. Cross-Functional Management: Led and empowered diverse departmental teams to align with the brand’s strategic vision, ensuring Micasa remained a benchmark for excellence in the local luxury landscape. Cost & Resource Management: Streamlined procurement and facility maintenance costs, reducing overhead by approximately 10% while elevating the sensory-driven quality of the guest environment.
Restaurant Manager
EDAM Group
Hawally, Kuwait
09.2015 - 12.2019
- General Manager | Edam Group (Kasap Steakhouse & Brands) Project Launch & Multi-Unit Expansion: Spearheaded the end-to-end development of Kasap Steakhouse from a single pre-opening project into a thriving 3-branch operation within three years in Hawalli, Kuwait. Organizational Scaling: Successfully scaled the workforce from an initial team of 22 to 65+ employees, managing the complete recruitment, training, and labor cost optimization for all three locations. High-Volume Revenue Management: Directed a high-revenue operation with a single branch averaging 400 pax daily and generating a daily turnover of 6,000 KD ($19,500+). Strategic Growth & P&L Oversight: Engineered revenue-boosting strategies and financial plans that scaled total daily turnover across all three branches to approximately 18,000 KD ($58,500+). Performance Engineering: Implemented data-driven upselling techniques and menu engineering, resulting in a consistent increase in average check size and overall profitability. Stakeholder Collaboration: Worked closely with investors to translate the brand’s strategic vision into a profitable and sustainable business model, overseeing all budgeting and capital expenditure activities.
Supervisor
Al Hajery Company
Kuwait City, Kuwait
01.2014 - 07.2015
- Supervisor | Al Tijaria Group Kuwait (SultanChef Steakhouse) Rapid Career Progression: Joined the pre-opening team of SultanChef Steakhouse and earned a swift promotion to Supervisor based on exceptional performance and leadership potential. Team Leadership: Managed and mentored a front-of-house team of 16 service professionals, ensuring high-level coordination and consistent service quality in a premium steakhouse setting. Sales Strategy & Incentives: Spearheaded sales growth by implementing target-based reward systems and incentive programs, successfully motivating the team to exceed monthly revenue goals. Guest Experience Excellence: Focused on meticulous floor management and personalized guest relations, resulting in high customer satisfaction and increased repeat visitation. Operational Expertise: Developed comprehensive expertise in premium steakhouse operations, including inventory control, table turnover optimization, and staff training during the critical post-launch phase.
Food and Beverage Server
Le Meridien Etiler
Beşiktaş, İstanbul
03.2010 - 05.2013
- Food and Beverage Server | Le Méridien (Starwood Hotels & Resorts Worldwide Inc) Global Service Standards: Executed premium food and beverage service within an international luxury hotel environment, consistently adhering to Starwood’s rigorous global hospitality standards. High-Profile Event Execution: Specialized in the operational delivery of large-scale, high-profile corporate and social events, ensuring seamless service for a diverse international clientele. Multicultural Communication: Developed advanced communication skills and language proficiency while working within a multicultural team, facilitating high-end guest interactions. Luxury Guest Relations: Mastered the art of anticipatory service by identifying and exceeding luxury guest expectations, a foundational skill that served as a bridge to a subsequent international career. Operational Discipline: Demonstrated strong professional growth and technical knowledge during a 26-month tenure, maintaining excellence in a high-pressure, fast-paced luxury setting. Working alongside an exceptional team, I deepened my understanding of global service standards and luxury guest expectations. This role was a period of intense learning and development, where I sharpened my communication skills in a multicultural setting. My journey at Le Méridien served as a vital bridge to my subsequent international career, providing me with the confidence and technical knowledge to take on global challenges."
Food and Beverage Server
Swissotel The Bosphorus
Beşiktaş, İstanbul
06.2005 - 10.2007
- A pivotal career-starting role where I mastered the hospitality industry from the ground up. Over the course of 2.5 years, I methodically progressed from a Commis de Rang to a Server, ensuring a deep understanding of every operational detail. Starting with the essentials—from meticulous mise-en-place and logistics to the physical setup of large-scale events—I learned the importance of discipline and teamwork in a fast-paced environment. By actively participating in diverse weekly organizations, I gradually transitioned into a front-facing service role, where I applied my technical knowledge of formal service standards and guest interaction. This hands-on journey provided me with a comprehensive grasp of dining room management and a strong professional work ethic.
Education
Brand Communication - Faculty of Communication
Istanbul University
Istanbul, Turkey01-2025
Skills
- Complaint Resolution
- Large-Scale Operations
- Budgeting & P&L Oversight
- Passion for customer satisfaction
- Resource & Staff Scheduling
- Cross-Functional Team Leadership
- Multi-Unit Management
- Menu Engineering
- Languages
- Software
- New Location Launches
- Inventory & Waste Management
Certification
- Hygiene L2, 2023-06-01
- Management, 2024-02-01
Languages
English
Arabic
Turkish
Websites, Portfolios and Profiles
http://linkedin.com/in/sercanvarrr
Interests
- GYM
- STAND UP OPEN MİC
- HİSTORY
Timeline
Operation Manager
DXC Technology
04.2024 - Current
Floor Restaurant Manager
Virgin Voyages Scarlet Lady
11.2023 - 03.2024
Brand Manager
Aura Group
10.2022 - 09.2023
Operation Manager
MiCasa Hotel Aparments
04.2021 - 09.2022
Restaurant Manager
EDAM Group
09.2015 - 12.2019
Supervisor
Al Hajery Company
01.2014 - 07.2015
Food and Beverage Server
Le Meridien Etiler
03.2010 - 05.2013
Food and Beverage Server
Swissotel The Bosphorus
06.2005 - 10.2007
Brand Communication - Faculty of Communication
Istanbul University