Summary
Overview
Work History
Education
Skills
Certification
PERSONAL SKILLS AND COMPETENCES
Timeline
Generic

Seyhmus Erkar

Orlando,Fl

Summary

Customer-oriented specialty restaurant waiter with 20+years of experience in a top quality restaurants on the land, such as Conrad and on the High Seas, such as Portofino, Chops Grill, Giovannie’s Table, 150 Central Park. Proficient in sequence of service best practices; quickly memorize menus, daily specials and restaurant schematics; and efficiently manage assigned tables within busy settings. Goal oriented. Talented at lifting and carrying large amounts of food safely, securely and gracefully. Master of sales techniques, highly responsible and reliable. Competent at servicing banquets and managing special events at a restaurant.

Overview

22
22
years of professional experience
1
1
Certification

Work History

Server

Portofino Bay Hotel/ Bice Ristorante
01.2025 - Current
  • Accurately recorded and submitted food and beverage orders to the kitchen and bar, ensuring prompt and accurate service.
  • Provided excellent customer service, addressing customer inquiries and ensuring high levels of satisfaction.
  • Maintained a clean and organized dining area, ensuring a pleasant and comfortable atmosphere for guests.

Server

The H Orlando
06.2024 - 12.2024
  • Company Overview: fine dining restaurant
  • Provided top-notch customer service, including order taking, food and drink delivery, and addressing any issues promptly.
  • Contributed to team efforts in keeping the dining room clean and well-organized, particularly during busy shifts. Demonstrated teamwork by fulfilling side work and other assigned tasks as needed.
  • Provided training and guidance to new servers on customer service standards, cash handling protocols, and menu knowledge.
  • Worked a flexible schedule, including evenings, weekends, and holidays, to support the team and meet customer demands.

Specialty Restaurant Waiter

Royal Caribbean Cruises, Ltd
12.2022 - 02.2024
  • Company Overview: cruise ships
  • Fine Dining Leadership: Extensive knowledge of specialty restaurant menus and wine selections, providing expert guidance and mentorship to junior staff.
  • Impeccable Service & Standards: Delivering exceptional service that consistently surpasses guest expectations and embodies Royal Caribbean's "The Royal Way" philosophy.
  • Team Management & Training: Leading and motivating wait staff teams, ensuring smooth service delivery and providing effective on-the-job training and mentorship.
  • Operational Efficiency: Streamlining service procedures and problem-solving to optimize restaurant operations and enhance guest satisfaction.
  • Quality & Presentation: Overseeing food and beverage presentation, ensuring the highest standards are maintained throughout the dining experience.
  • Adaptability & Flexibility: Adapting to changing service demands and readily accommodating rotational service to other venues as needed.
  • Hygiene & Safety Expertise: Maintaining the highest standards of hygiene and safety, adhering to all Royal Caribbean protocols, and ensuring a safe dining environment.

Restaurant Manager

Salalah Al Majd International Trad. Co. Spc
10.2021 - 06.2022
  • Staff Recruitment, Training & Development: Hiring qualified staff, overseeing their onboarding, training, and providing ongoing coaching and development opportunities to maintain a skilled and motivated team.
  • Scheduling and Delegation: Creating staff schedules that ensure adequate coverage for all shifts, delegating tasks effectively to maximize efficiency, and supervising both front-of-house (servers, hosts) and back-of-house (cooks, dishwashers) staff.
  • Conflict Resolution: Addressing staff conflicts and grievances promptly and fairly, fostering a positive and productive work environment.
  • Guest Satisfaction: Ensuring exceptional customer service by setting high standards, resolving customer complaints effectively, and implementing initiatives that enhance the guest experience.
  • Restaurant Open & Close: Overseeing the opening and closing procedures of the restaurant, ensuring a smooth transition between shifts and that all areas are set up and cleaned properly according to health and safety standards.
  • Inventory Management: Maintaining inventory control for food, beverages, and supplies, placing orders with vendors, negotiating prices to optimize costs, and minimizing waste.
  • Menu Development & Pricing: Participating in menu development by analyzing sales data, customer feedback, and food cost trends, contributing to pricing strategies to maintain profitability.
  • Budgeting and Forecasting: Developing and managing the restaurant's budget, forecasting sales and expenses, and monitoring performance against targets.
  • Financial Reporting: Preparing and submitting financial reports to ownership or corporate management, analyzing data to identify areas for cost-saving or revenue growth.
  • Cash & Point-of-Sale Management: Ensuring proper cash handling procedures, overseeing point-of-sale operations, and addressing any discrepancies.
  • Health & Safety: Enforcing all health and safety regulations, including food handling procedures, fire safety protocols, and maintaining a clean and hygienic environment.
  • Licensing and Regulations: Staying up to date on and adhering to all relevant licensing requirements and regulations.
  • Marketing and Promotions: Developing and implementing promotional strategies to attract customers and increase sales.
  • Restaurant Maintenance: Overseeing minor maintenance issues and repairs, ensuring a clean and functional environment.

Specialty Restaurant Waiter

Royal Caribbean Cruises, Ltd
12.2009 - 06.2020
  • Company Overview: cruise ships
  • Table Setup: Ensuring tables are impeccably set according to Royal Caribbean standards with proper linen, silverware, glassware, and china.
  • Menu Knowledge: Becoming knowledgeable about the restaurant's specific menu items and wine selections. This allows them to confidently explain dishes, answer guest questions, and make recommendations.
  • Warm Welcome: Greeting guests warmly and escorting them to their assigned seats.
  • Menu Presentation: Presenting both food and beverage menus, offering personalized recommendations for courses and wines that complement each other.
  • Order Taking: Accurately recording guest orders in the point-of-sale system.
  • Food and Beverage Service: Delivering courses from the galley and beverages from designated areas, ensuring proper presentation and quality control.
  • Attentive Service: Observing guests' needs and responding promptly to requests throughout the dining experience.
  • Payment Processing: Handling guest payments efficiently.
  • Cleanliness: Maintaining the cleanliness and tidiness of their assigned station, including tables, side stations, and chairs.
  • Safety and Sanitation: Following all Royal Caribbean protocols for food safety and hygiene (USPH regulations).
  • Teamwork: Collaborating with colleagues to ensure smooth service delivery in the restaurant.
  • Rotational Service: Specialty restaurant waiters may participate in rotational service schedules, working in other food and beverage areas like the Windjammer buffet, room service, or other specialty dining venues.
  • Entertainment: Participating in dining room entertainment activities as directed, which can vary based on established practices and themed nights.

A la carte Waiter

Conrad Hotel 5
06.2003 - 11.2009
  • Pre-Shift Preparation: Setting tables according to restaurant standards with proper linens, silverware, glassware, and menus.
  • Guest Service: Greeting guests warmly, escorting them to their seats, presenting menus, and explaining dishes.
  • Order Taking: Accurately recording guest orders in the point-of-sale system.
  • Food and Beverage Service: Delivering food courses from the kitchen and beverages from designated areas, ensuring proper presentation and quality control.
  • Attentive Service: Observing guests' needs and responding promptly to requests throughout the dining experience.
  • Payment Processing: Handling guest payments efficiently and professionally.
  • Maintaining Cleanliness: Keeping their assigned station clean and tidy throughout the shift.
  • Team Leadership: Delegating tasks to other waiters, ensuring smooth service delivery, and maintaining high standards.
  • Order Management: Overseeing the flow of orders from guests to the kitchen and ensuring accuracy.
  • Guest Interaction: Addressing guest concerns and maintaining a positive dining atmosphere.
  • Quality Control: Ensuring food and beverage presentation meets restaurant standards.
  • Communication & Collaboration: Communicating effectively with kitchen staff, bussers, and other waiters to ensure seamless service.

Education

Restaurant waiter

Conrad Hospitality Training Center
06.2003

Skills

  • Strong work ethic
  • Exceptional customer service
  • Cash handling
  • Guest engagement
  • Hospitality service expertise
  • Memory retention
  • Customer service
  • Cleanliness standards
  • Food and beverage pairings
  • Wine service
  • Wine pairings
  • Upselling techniques
  • Food safety
  • Shift management
  • Wine pairing
  • Special dietary requirements
  • Effective customer upselling
  • Price memorization
  • Point of sale (POS) system operations
  • Specials promotion
  • Menu item recommendation

Certification

  • 09/25/2023 Public Health Awareness Training Certificate (RCL University online)
  • 12/24/2022 ServSafe Alcohol Cruise Line Certificate (National Restaurant Association)

PERSONAL SKILLS AND COMPETENCES

Turkish – Native speaker;
English – C1 / Advanced (speech/writing);
Arabic – B2 / Upper-Intermediate (speech/writing);
Spanish – A2 / Elementary (speech/writing).

Timeline

Server

Portofino Bay Hotel/ Bice Ristorante
01.2025 - Current

Server

The H Orlando
06.2024 - 12.2024

Specialty Restaurant Waiter

Royal Caribbean Cruises, Ltd
12.2022 - 02.2024

Restaurant Manager

Salalah Al Majd International Trad. Co. Spc
10.2021 - 06.2022

Specialty Restaurant Waiter

Royal Caribbean Cruises, Ltd
12.2009 - 06.2020

A la carte Waiter

Conrad Hotel 5
06.2003 - 11.2009

Restaurant waiter

Conrad Hospitality Training Center

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