Gary Robins Email & Phone Number

Federal Way, Wa, Us

Seattle, Washington, United States

Worked in the Olympic Bar while waiting for the George to open. Opened the Georege Restaurant creating policies and procedures. Personally implemented and oversay wine inventory systems and ensured the wines from the cellar that did not fit on the list and our new persona moved to create revenue to purchase appropriate wine to maximize revenue.

Federal Way, Wa

The School of Fine Dining goal is to help the food service industry create more passion. Servers are the face of the owners passion for food and wine. With more passion they will create happier guests and more revenue. The passion will stem from the understanding of what is being offered and the passion that goes into producing it. Passion is the element that brings people back; spend more money and drives new customers.

Bellevue, Wa

Food server and cook during the pandemic with Jason Wilson wading through the crazy unsure times that the industry was going through to ensure that the light at the end of the tunnel was getting larger day by day.

Bellevue, Wa

Seattle, Wa

I am instructing courses on wine with the Continuing Education Department at South Seattle Collage. The last class was "The Practical Wine Guide". This was a tour through how grapes are grown, how wine is made and how to be confident in tasting. We tasted through 8 whites, 8 reds and 8 sparkling wines.

Seattle, Washington

•Maintained detailed knowledge of menu items •Collaborated with the kitchen to maximize the customer satisfaction•Utilized a personal system to organize customers' orders and provide excellent service

Seattle

Wine blog showing wines that are available in most grocery stores, exposing the general public about wine concepts in everyday language and pairing the wine with recipes that people can and will make.www.garyandwine.com

Federal Way And Kent Washington

•Develop good professional relationship with customers and provide education on wine and food pairing.•Administer pricing of all products and maintain knowledge on process of all wine and liquor.•Maintain wine cellar according to company standards.•Manage order details for clientele according to specific season and develop promotional events according to company guidelines.•Coordinate with corporate merchandising unit and ensure best price from vendors.•Coordinate with inventory control manager and maintain records for wine shipments.•Maintain display shelves and ensure appropriate labeling of all bottles and vintage according to company policy.•Monitor wine inventory and evaluate report to ensure consistency.•Administer efficient distribution of wine to various parts of store.•Coordinate with planner and execute all merchandising policies to maximize sales and profits.•Ensure optimal levels of customer satisfaction for all clients.•Ensure compliance to all company policies and store rules.•Develop and implement plans to ensure excellent customer services.

•Maintained detailed knowledge of menu items and ingredients to drive sales•Collaborated with the kitchen through POS and verbally to maximize the customer satisfaction•Utilized a personal system to organize customers' orders and provide excellent service•Acquired loyal customers and received outstanding reviews•Lead Trainer

Seattle

Executive Chef Spirit of Alaska 79 passenger 28 crew Oversaw staff of 8 preparing 8 meal services a day.

Associate Of Arts And Sciences (A.A.S.), Culinary Arts/Chef Training

Associate Of Arts And Sciences (A.A.S.), Culinary Arts/Chef Training

18 month general culinary training