Kaan Ugras

Guest services, reservations, housekeeping coordination, property maintenance, event planning, customer satisfaction, local recommendations, inventory management, marina operations, check-ins/outs, staff supervision, safety compliance, vendor coordination, problem-solving, hospitality excellence, landscaping oversight, amenity upkeep, budget management, marketing support, community engagement, and quality assurance.

• Implemented data-driven strategies to continuously improve recruitment efforts based on enrollment trends and goals.
• Collaborated with academic departments to streamline admission requirements, improving clarity for applicants.
• Guided prospective students through the admissions process, providing information on programs, requirements, and financial aid.
• Conducted interviews, evaluated applications, and assisted with enrollment to ensure a seamless transition.
• Maintained strong relationships with students, families, and staff to support recruitment and retention efforts.
• Utilized CRM systems to track leads, follow-ups, and admissions data for strategic planning.

• Negotiated contract terms with clients, securing favorable agreements for both parties.
• Increased client satisfaction by building strong relationships and addressing their needs promptly.
• Maintained high client retention rate by providing exceptional customer service and anticipating client needs.
• Successfully resolved escalated issues, preventing potential loss of valuable clients while maintaining positive relationships with all parties involved.

• Identified and resolved customer complaints concerning food or lodging.
• Created healthy nutritious menus to serve at important functions.
• Collaborated with caterers and other hospitality vendors to provide first-rate products and services to employees and guests.
• Provided guests with personalized recommendations on dining options, local attractions, and activities based on preferences.

• Maintained well-organized mise en place to keep work consistent.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Reduced food waste with strategic menu planning and inventory control techniques.

• Maintained well-organized mise en place to keep work consistent.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Reduced food waste with strategic menu planning and inventory control techniques.