Sezgin Yildirim
Saffron Walden,esse
Summary
Accomplished professional with extensive expertise in regulatory compliance, leadership excellence, and strategic planning. Demonstrates a clear vision casting ability and dynamic decision-making skills, driving successful change implementation and business process improvement. Proven track record in capital budgeting, market trend analysis, and sales strategy development. Adept at recruitment and retention strategy, internal communication, and corporate communications. Strong background in project management, operations management, and quality assurance. Committed to health and safety compliance, customer service excellence, and team leadership. Proficient in Microsoft Office Suite with a proactive approach to crisis management and cultural sensitivity. Career goal: To leverage comprehensive skills in a senior leadership role to drive organisational success.
Seasoned Managing Director with talent for driving business growth and fostering innovation. Transformed underperforming divisions into profitable ventures and built high-performing teams that exceeded targets. Skilled in strategic planning, operational efficiency, and cultivating stakeholder relationships to deliver measurable success.
Successful manager equipped to plan, lead and optimise operations for changing landscape. Accomplished in delivering above-expected results while streamlining operations. Ambitious to affect change and bring results in new environment.
Offering strong leadership and strategic thinking with background in team management and business development. Knowledgeable about driving growth, fostering innovation, and improving operational efficiency. Ready to use and develop skills in strategic planning, team leadership, and financial oversight in [Desired Position] role.
Overview
28
28
years of professional experience
Work history
Managing director
Maze Restaurant Bar &Grill
Saffron Walden, Essex
11.2008 - Current
- Oversaw financial operations for fiscal control and profitability.
- Improved company performance by streamlining operational processes.
- Streamlined workflow processes, enhancing productivity levels.
- Implemented cost-saving measures for financial stability.
- Streamlined supply chain management, ensuring timely delivery of products.
- Established performance metrics, resulting in increased team efficiency.
- Identified market trends, leading to business expansion opportunities.
- Developed effective business strategies for sustained growth.
- Delivered high-quality services by maintaining customer focus at all times.
- Enhanced staff morale with effective communication and engagement strategies.
- Managed crisis situations with strategic planning.
- Orchestrated large-scale events to enhance brand visibility.
- Monitored operations to assess and highlight results.
- Directed day-to-day work of 10-15 employees and motivated teams to exceed objectives.
- Maintained organisational compliance with applicable legislation and regulations.
- Directed administration and optimisation of financial operations, payroll and accounting processes.
- Partnered with management team to optimise operations and reduce costs.
- Established strong rapport with stakeholders to enhance business credibility.
- Reviewed reports from subordinate management to identify areas of opportunity.
Restaurant manager
Olive Garden Restaurant
Saffron Walden, Essex
06.2004 - 09.2008
- Trained new team members, enhanced service quality.
- Conducted regular meetings with staff; communicated updates and received feedback.
- Increased table turnover rate with efficient floor management.
- Collaborated with kitchen staff to ensure timely delivery of orders, reduced customer waiting time.
- Managed daily operations for smooth restaurant functioning.
- Ensured compliance to health and safety regulations for safe dining environment.
- Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
- Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
- Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
- Achieved financial goals through rigorous restaurant budgeting and forecasting.
- Resolved complaints calmly and professionally to achieve positive customer outcomes.
- Planned staff rotas to meet customer demand whilst remaining under budget.
- Built loyal customer base by creating welcoming environment with top quality service.
- Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
Banquet operations executive
Ciragan Palace Kempinski
Istanbul
05.1997 - 06.2004
- Assisted in menu planning, delivering tailored culinary experiences to guests.
- Collaborated with sales team for successful execution of bookings and reservations.
- Leveraged technology efficiently for managing reservations and billing processes accurately.
- Implemented innovative ideas into service offerings that attracted more clientele.
- Facilitated successful events, ensuring adherence to established protocols.
- Coordinated banquet operations to ensure seamless event execution.
- Managed staff schedules for efficient resource utilisation.
- Conducted regular equipment checks, ensuring readiness for each event.
- Optimised use of banquet supplies through effective inventory management.
- Fostered a positive working environment through effective team leadership skills.
- Coordinated closely with suppliers ensuring on-time delivery of goods for banquet preparations..
- Maintained high standards of cleanliness in all banquet areas, promoting a positive image.
- Streamlined banquet set-ups according to specific event requirements, enhancing customer satisfaction.
- Oversaw food and beverage services to deliver exceptional dining experiences.
- Improved team performance with regular training sessions.
- Enhanced guest satisfaction by addressing and resolving complaints timely.
- Ensured compliance with health and safety regulations, reducing incidents.
- Designed event set-up and displays to match client requests.
- Managed large-scale events from initial planning to successful completion.
- Welcomed guests into venues, showing them to tables and providing menus.
- Obtained client feedback to determine improvements for future events.
- Facilitated smooth running of events averaging 1000+ guests.
- Led tours for customers planning events, weddings and conferences.
- Coordinated accessory and table-dressing hire for weddings and parties.
Education
Diploma of Higher Education -
Sivas Cumhuriyet Universitesi
Sivas 09/2001 - 06/2003
Skills
- Knowledge of regulatory compliance
- Leadership excellence
- Clear vision casting
- Capital budgeting
- Dynamic decision-making
- Recruitment and retention strategy
- Internal communication
- Market trend analysis
- Sales strategy development
- Performance evaluation
- Project leadership
- Staff performance evaluation
- Corporate communications
- Change implementation
- Business process improvement
- Customer relationship management
- Time efficiency
- Health and Safety Compliance
- Customer Service
- Team Leadership
- Public speaking
- Equipment Maintenance
- Strategic planning
- Financial reporting
- Process Improvement
- Operations management
- Decision making
- Crisis management
- Proactive approach
- Change leadership
- Quality Assurance
- Inventory management
- Inventory control
- Project Management
- Cultural sensitivity
- Self-motivation
- Microsoft Office Suite
Languages
Turkish
Upper intermediate
Affiliations
- travel & cultural exploration
- cooking
- fitness
- music & dance
Timeline
Managing director
Maze Restaurant Bar &Grill
11.2008 - Current
Restaurant manager
Olive Garden Restaurant
06.2004 - 09.2008
Banquet operations executive
Ciragan Palace Kempinski
05.1997 - 06.2004
Diploma of Higher Education -
Sivas Cumhuriyet Universitesi
09/2001 - 06/2003
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