Timur Coskun

The Food and Beverage Director who is incharge of overall F&B operation in mega ships of MSC Cruises which accomodate between 4.000 to 5,600 passengers.

- Supports and monitors the performance of the subordinate management level positions within the department, such as Restaurant Manager, Beverage Manager, Provision Master, Sanitation Supervisor and Executive Chef.

- Closely monitors all financial transactions and the overall budget of the Food & Beverage department - food cost, bars revenue, personnel overtime in order to ensure expense reduction and that expenditures stay within the budget limits.

- Works in close cooperation with ship's Senior Officers to ensure that all safety standards and regulations are met according to the cruise lines rules and international standards

- Ensures that proper on-the-job training is provided to all staff on all levels in all areas within the Food and Beverage department.

- Performs general supervision and quality control of all Food and Beverage products and services offered on the cruise ship making sure the highest standards of the cruise line are met and the department exceeds passenger‘s expectations.

- The Food and Beverage Manager ensures that USPH procedures for sanitation and cleanliness are met at all times, enforces and follows USPH cleaning procedures for work surfaces and all related equipment.

- Along other heads of departments the Food & Beverage Director attends on regular basis meetings called by the Hotel Manager or the Captain of the ship ensuring the best possible coordination and cooperation between the various shipboard departments thus providing outstanding quality of services to guests

Administrative duties:
o Achieve financial, budgetary and profitability objectives as set by Company. Responsible for the management of all hotel budgets on the ship to which he/she is assigned.
o Achieve Passenger and crew satisfaction goals/targets as set by Company.
o Attain Key Performance Indicators (KPIs) as set by Company.
o Ensure Company food safety and sanitation rules are implemented and adhered to.
o Prepare/supervise End of Voyage and End of Month reports, which include administrative, financial and inventory reports and documentation according to Company guidelines.
o Prepare/supervise purchase orders and container orders.
o Coordination with the head office in the areas of Human Resources, Purchasing and Logistics, communication, and the day-to-day operation.
o Executing the Company Brand Standards as per the Charter agreement.
o Crew orientation, training/coaching, development/counseling, feedback/evaluation.
o Providing/supervising on-the-job training to team members and record keeping thereof.
o Conducting meetings and counseling sessions in order to maximize crew morale and productivity, and to foster a sense of community.
o Evaluating individual hotel crew performance.
o Ensuring disciplinary action is taken when required, utilizing fairness and respect within the framework of the Company guidelines.
o Developing the crew rotation planning/schedules with the head office.

o Responding to charter, passenger, and crew welfare and service needs.
o Ensuring that all passenger request, inquiries and concerns are responded to promptly.
o Ensuring maintenance and repairs required in the hotel department are performed, with follow-up to ensure issues are rectified.
o Monitoring hotel operations activities, performing inspections and taking corrective action when required.
· Ensuring that company food safety and sanitation standards are maintained throughout the hotel department.
· Liaising with the Deck and Engine department regarding operational matters.

• Plans, coordinates and controls the operation of the Hotel organization. Directs the function of all Hotel personnel through the management of department heads
• Ensures the highest level of guest satisfaction by providing quality guest services and amenities within corporate standard
• Establishes and maintains effective internal communications including regular department head meetings to ensure optimum teamwork and productivity
• Ensures the security and safety of guests and shipboard employees through established emergency procedures
• Establishes and maintains a prominent level of visibility and involvement throughout the vessel and in business, social and governmental communities as appropriate
• Continually encourages teamwork and cooperation between all Hotel shipboard employees and Marine shipboard employees
• Conducts regular inspections to ensure facilities are kept in optimal condition by full implementation of preventive maintenance programs and judicious planning and management
• Maintains a high-level of communication with shoreside managers involving various auditing and reporting requirements

The Food and Beverage Director who directly reports to the Hotel Director.

- Supports and monitors the performance of the subordinate management level positions within the department, such as Restaurant Manager, Beverage Manager, Provision Master, Sanitation Supervisor and Executive Chef

- Closely monitors all financial transactions and the overall budget of the Food & Beverage department - food cost, bars revenue, personnel overtime in order to ensure expense reduction and that expenditures stay within the budget limits.

- Works in close cooperation with ship's Safety Officer and the Staff Captain to ensure that all safety standards and regulations are met according to the cruise lines rules and international standards

- Ensures that proper on-the-job training is provided to all staff on all levels in all areas within the Food and Beverage department.

- Performs general supervision and quality control of all Food and Beverage products and services offered on the cruise ship making sure the highest standards of the cruise line are met and the department exceeds passenger‘s expectations.

- The Food and Beverage Manager ensures that USPH procedures for sanitation and cleanliness are met at all times, enforces and follows USPH cleaning procedures for work surfaces and all related equipment.

- Along other heads of departments the Food & Beverage Director attends on regular basis meetings called by the Hotel Manager or the Captain of the ship ensuring the best possible coordination and cooperation between the various shipboard departments thus providing outstanding quality of services to guests

Synergy Hospitality Hotel Group is the hospitality company that operates as head office of 4 different "5 star hotels" which are located in different cities.

• Following the holding's strategies to develop and implement marketing initiatives for all 4 hotels
• Oversee the daily administrative operations, including the duties of all General Managers.
  Drive industry-leading profit increase by transforming production process and aligning sales targets to meet dynamic industry conditions
• Develope and implement new strategies and policies in collaboration with executive partners to establish and achieve long-term business objectives, providing company with strong and sustainable organizational leadership
• Integrate new media and web advertising initiatives into client's marketing strategies to enhance brand awareness

Traveling DOP who visits all 2 hotels and do periodic inspections, discuss the operational delays with the department heads of each hotel to improve and take corrective action until the next visit.

(DOP who delegates the operation through the hotel department heads / F&B director, HK manager, Front office manager, Financial Controller etc.)

Shamkir City Park Complex is a Luxury entertainment center had 189 different digital and land-base Coaster, 7D cinema, canoe renting on the lake etc.

General Manager of Deluxe Boutique Hotel in Azerbaijan.

• Excelsior Hotel � Baku, Azerbaijan (5 star plus hotel, in charge of entire F&B operation.)
• Being promoted as Hotel Director who is incharge of overall hotel operation.

• Baku, Azerbaijan (5 star hotel, in charge of overall F&B operation)

F&B Supervisor in charge of 3 F&B outlets.

• Restaurant supervisor 5 star Ala Carte French Restaurant