Tarik Emir Yavuz

• Supervised day-to-day operations to meet performance, quality and service expectations.
• Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
• Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
• Managed inventory levels to minimize stockouts while reducing overhead costs.
• Collaborated with the management team to develop strategic plans for business growth and improvement.

• Delivered premium hospitality services to VIP guests, sponsors, and celebrities at Formula 1 Grand Prix events around the world as a manager.
• Ensured exceptional guest experiences by managing high-end food & beverage presentation, personalized service, and luxury environment expectations.
• Coordinated with international chefs, sommeliers, and service teams to maintain world-class standards in a fast-paced, high-pressure environment.
• Interacted with corporate sponsors, celebrities, and high-profile clients with discretion and professionalism.
• Adapted quickly to diverse cultural settings and global event logistics while upholding the DO & CO service philosophy.
• Attended and worked at races in Austin, Miami, Las Vegas, Canada, Japan, China, Saudi Arabia, and Bahrain.

• Served in three distinct full-service restaurants within the resort, each with unique menus and service styles:
• Cinco Niños Mexican Restaurant

Gained in-depth knowledge of traditional Mexican cuisine, regional ingredients, and preparation methods.

Developed strong knowledge of tequila and margarita offerings, including pairing suggestions and flavor profiles.

• Sortino's Italian Kitchen

Developed knowledge of classic Italian dishes including handmade pastas, seafood specials, and regional sauces.

Educated guests on wine pairings, especially Italian varietals.

• Double Cut Steak House

Advised guests on premium steak cuts and proper temperature selections.

Provided recommendations on wine and bourbon pairings to complement steak and seafood dishes.

• Trained new servers on company policies, procedures, and best practices for exceptional guest service.
• Developed familiarity with Greek flavors, ingredients and plating.
• Specialized in serving fresh, high-quality grilled seafood.

• Maintained knowledge of traditional Japanese sushi rolls and habachi.

• Cashier - Summer Seasonal Position ( Work and Travel Program)
• Provided customer service in a well-established bakery and ice cream shop with over 50 years of history.
• Gained product knowledge of various baked goods and ice cream flavors to help customers make informed choices.
• Operated cash register for cash, check, and credit card transactions with excellent accuracy levels.

• Bar Back – Summer Seasonal Position (Work and Travel Program)
• Assisted bartenders with drink preparation tasks, resulting in faster service for patrons.
• Assisted with inventory management, ensuring proper stock levels of liquor, beer, wine, garnishes, and other bar supplies.
• Gained foundational knowledge of spirits, mixers, and common cocktail recipes by working closely with experienced bartenders