Erdogan Yilmaz

• Managed daily operations to ensure high efficiency, consistency, and quality in both food and service. Correctly calculated inventory and ordered appropriate supplies. Met, greeted feedback from customers and used feedback to implement positive changes within the restaurant.

• Managed daily operations to ensure high efficiency, consistency, and quality in both food and service. Carefully interviewed, selected, trained, and supervised staff.

• Oversaw daily financial transactions, assisted in onboarding new team members, and resolved customer complaints involving food or beverage quality and service.

• Managing daily cash flow, ensuring proper organization within the restaurant, preparing detailed reports for management, overseeing order placements, and monitoring requests and costs to maintain operational efficiency.
  
  

• Developed, implemented, and managed business plans to promote profitable food and beverage sales. Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.

Managed day-to-day business operations developed and maintained strong client relationships, resulting in repeat business and referrals. Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.

• Managed financial aspects of the business, including budgeting, forecasting, cash flow management, and financial reporting to stakeholders. Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies. Cultivated a loyal customer base by consistently delivering exceptional dining experiences that exceeded expectations.

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.

• Managed daily operations to ensure high efficiency, consistency, and quality in both food and service. Tracked daily sales transactions and invoices for accurate and updated financial reporting. Carefully interviewed, selected, trained, and supervised staff.

• Managed the bar, handled money, provided customer service, correctly calculated inventory, and ordered appropriate supplies.

• Restaurant Manager, day-by-day restaurant operations, training the staff to handle money