Erdogan Donmez

Yeni otel açılışı, planlama, bütçeleme, sevk ve idare konularında tecrübeliyim.İş akış süreçlerini aktif olarak yönetebilirim.Liderlik ve sorumluluk duygusuna sahip, insiyatif kullanabilen, organizasyon becerisine sahip, stratejik düşünme becerisi gelişmiş,planlı çalışma disiplinine sahip,dinamik,girişken,başarı odaklı bir yöneticiyim. kili ve başarılı bir biçimde yürütütmekteyim..

Genel Müdür

Hotel General Manager

Hotel future 550 staff and total 546 rooms: 91 suites, 22 villas, 1092 total beds, 2 king suites, 2 honeymoon rooms, 1 penthouse suite, 8 junior suites, 8 connected rooms, 6 disabled rooms, 6 non-smoking rooms, 353 standard rooms. 6 Different bars and lounges, 5 A la carte Restaurants and open buffet main dining room. Total capacity is 1500 pax. Turkish Cuisine, Italian Cuisine, Mediterranean Cuisine and Asian Cuisine. 9 Meeting rooms (1200 max. capacity.) I am in Charge of Pre opening management team

I was in Charge Of Pre opening management team member of the deluxe 5 Star project. Grand Opening and General Operation. Coordinates the activities of hotel personnel as directed and provides support to the General Manager. (Quality System and Procedures, Team Management and Development Product, Quality and Development Business Strategy and Direction Personal Development, Health, Hygiene Safety Customer Satisfaction and Service Level, Market Awareness and Image Enhancement.

Food& Beverage Manager. Responsible of F&B department operations including: Kitchen, Stewarding, Restaurants, Bars, Executive floor lounge, Banqueting & Convention& Catering. Administrative and organizational skills. Productivity and efficiency. Quality levels of production and presentation including employee cafeteria. Guest satisfaction. Merchandising and marketing. Operating/payroll/food cost. Cleanliness, sanitation, hygiene. Training of all department employees. Menus, pricing, profits. Ensures optim

Event&Catering Operations Manager 1998-2000: Marriott West Hotel. Milwaukee-Wisconsin. USA Grand opening team member. Responsible of all Banquet & Convention & catering operations in the Hotel. Direct hiring, assignment of the staff. Improving all service standards by implementing continuing training program. Co- ordination with catering sales & Banquet operations according to Guest need. Events and organizations planning. Organizing theme nights, Festivals. Investigate and resolve F&B Quality, Guest req

N.CL.Which is one of the best line on high sea, the line has large ships with capacity of over two thousands guests as well the Restaurant with eleven hundred guest capacity, we were supervising over hundred fifty of Restaurant and kitchen staff. Especially quality system and procedures, new operating cruise ship service standards. Supervises the functioning of all F&B employees. Facilities control, cost and maximizing the overall Food&Beverage departmental profit. Control and analysis, on an on –going bas

Achievement highest level of Guest Service while placing the Hotel’s F&B Depart service score’s amongst Marriott Hotel’s. Food-Beverage Services) in charge of the fine dining restaurant. 85 seat and 12 staff –to keep up Marriot Standards according to guest and company needs. Also in charge room service and banguet.

American Hotel & Motel Association (Food&Beverage Managemennt And (Marketing Management& Business Adminastration.Michigan. USA.

Business Management 2 BS Business Marketing and Sales 3 CM Consumer Management 4 FP Financial and Business Planning 5 HM Human Resources Management 6 LM Legislative Management 7 PM Product Technology Management 8 PD Professional Development