Dipl.-Ing. Aytaç Balkan

Coordinate daily front and back of the house restaurant operations. • Deliver superior service and maximise customer satisfaction. • Analyse and plan restaurant sales level and profitability . • Organise marketing activities, such as promotional events and discount schemes. • Prepare reports at the end of the shift/week/month, including staff control, food control and sales. • Set budgets or agree them with senior management. • Plan and coordinate menu.

Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency. • Scheduled and directed staff in daily work assignments to maximize productivity. • Efficiently resolved problems or concerns to the satisfaction of all involved parties. • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions. • Ensured proper cleanliness was maintained in all areas of the bar and front of house.

Helped in insuring the smooth run of all guest requirements and standards of restaurant service are maintained at all times. • Ensure that the cleanliness and organisation of your team are within the management guidelines. • Supported staff, and operate as a safeguard in times of crisis. • Kept a high standard of personal hygiene and appearance. • approached guests in the correct manner as laid out by restaurant standards. • Trained new waiting staff. • Assigned opening and closing duties.