ROBERT TURK
Key West,FL
Summary
Dependable and successful providing fast, high-quality customer service to guests in restaurant settings. Adaptable professional with expertise in personnel development, team collaboration and resolving issues with customers, waitstaff and management.
Overview
15
15
years of professional experience
Work History
Server
Azur Restaurant
11.2014 - 08.2020
- Deliver high quality service in all areas including excellent wine knowledge and food pairing
- Guiding guests through a unique menu with culinary expertise
- Handle all financial transactions including end of day
- Updating P.O.S to insure accurate pricing and product availability.
Manager/ Executive Chef
The Stoned Crab
08.2013 - 11.2014
- Oversee daily operations during peak periods
- Development of new training programs
- Streamline and audit existing systems
- All hiring and training of new employees
- Coaching and counseling of new and existing employees
- Monitoring of all cost centers
- All food, beverage and alcohol ordering
- Inventory and cost control
- Processing of all local seafood at our fish house
- Working with local organizations to make sure regulations and permits.
Manager
Uno's Chicago Grill
02.2009 - 08.2013
- Oversee daily operations, scheduling, creating budgets, monitoring cost centers, inventory, training and coaching employees
- Ordering of all food, liquor, and controllable items
- Conduct monthly training meetings to develop staff
- Oversee all special event execution.
Executive Chef
Jack Bakers Lobster Shanty
04.2005 - 05.2009
- Run daily kitchen operations
- Creation of seasonal menu and specials
- Execute all banquet events
- Oversight of three full production lines and sushi bar
- Ordering of all products necessary to operations
- Inventory and P&L statements
- Responsible for maintaining food and labor costs
- Scheduling of employees
- Booking, planning, and coordinating all weddings and special events.
Education
Core Knowledge
- Familiar with the break down of all meats and proteins.
- Proficient in Charcuterie and drying and curing of meats.
- Proficient in ice and vegetable carving.
- Expert in Hot food production.
- Expert in large scale cooking (Barbecuing whole pigs, Large scale roasting of meats).
- Expert in all soup and sauce production.
- Proficient in nutrition to increase flavor and health benefits.
- Working knowledge of fine wine.
- Expert in food pairing.
- Knowledge of craft beer as well as a brewer.
- Proficient with various P.O.S systems(Aloha, Micros, NCR, Paytronix).
- Proficient with many back office operating systems(Microsoft IX, Excel, Word. Lotus. Rosnet).
- P&L control and analysis. - Creation, implementation, and monitoring of new systems.(Training programs, New menu cuts, ordering, budgeting, advertising).
- Development of staff new and existing.
- Hospitality Management.
Timeline
Server
Azur Restaurant
11.2014 - 08.2020
Manager/ Executive Chef
The Stoned Crab
08.2013 - 11.2014
Manager
Uno's Chicago Grill
02.2009 - 08.2013
Executive Chef
Jack Bakers Lobster Shanty
04.2005 - 05.2009
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