LISA MAYISOGLU

Led the transformation of a Turkish cuisine restaurant into a Mediterranean dining destination, blending Italian, Middle Eastern, and Greek influences. Gained community recognition for innovation and volunteer efforts during the pandemic, including meal services for healthcare workers. Earned accolades from local officials and a positive review in The New York Times.

• Directed daily operations of a 90-seat restaurant, managing staff, customer service, and kitchen efficiency.

• Supervised and trained a team of 20+ employees, achieving high retention and performance.

• Increased revenue by 10–12% annually through strategic menu development, marketing, and trend analysis.

• Curated menus with a focus on food cost control, premium quality, and pricing optimization.

• Managed budgets, financial planning, and supplier negotiations to ensure profitability and smooth operations.

• Boosted brand visibility through marketing campaigns, social media, and customer loyalty programs.

• Designed and executed restaurant renovations to create an inviting and cohesive dining atmosphere.

Established and managed a 46-seat Turkish restaurant, building a strong foundation in restaurant operations, customer service, and team leadership.

• Oversaw all aspects of restaurant management, including kitchen operations and customer satisfaction.

• Trained and supervised a team of six, fostering an efficient, customer-focused work environment.

• Delivered an authentic Turkish dining experience, earning a loyal customer base.