1. Sedat D. Caldir
6108 Knoll Valley Dr Unit: 108
Willowbrook, IL 60527
Cell: 708-655-0338
E-mail: sedatcaldir@hotmail.com
FOOD & BEVERAGE/HOSPITALITY MANAGEMENT PROFESSIONAL
Offering more than 26 years of successful achievement in F&B/Hospitality/Food Distribution
PROFESSIONAL OBJECTIVE
• Desire an opportunity in Restaurant Management that will provide a challenging avenue to significantly
contribute to a company’s efficiency, organization, growth and profitability.
PROFESSIONAL EMPLOYMENT
Eddie Merlot’s Steak House, Burr Ridge, Illinois 2012 - Current
Restaurant Manager
• Ensuring the highest standards of food and beverage service.
• Keeping control of food and labor coast.
• Responsible for recruiting, training and developing restaurant stuff.
• Maximizing all business opportunities to drive sales.
• Scheduled 30 FOH employees per week.
• Weekly Liquor and Wine Inventory
Reel Club Restaurant, Oakbrook, Illinois 2009 - 2012
FOH Server
McCormick & Schmick’s Seafood Restaurant, Oakbrook, Illinois 2006 – 2009
Restaurant Manager
• Effectively managed wine and liquor budget within or under corporate guidelines of 26% and 21%
of gross sales respectively.
• Prepared and maintained operational paperwork, including opening and closing reports, daily and
weekly sales tracking summaries, and shortage/overage reports.
• Conducted weekly wine tasting training to broaden server’s knowledge of wine inventory resulting in a
12% increase in restaurant wine sales.
• Developed sales and marketing promotions for hotel and concierge referrals.
• Assisted with on premise liquor promotions and merchandising to ensure smooth transition of customer
experience.
• Created weekly schedules for bar and server assistants.
The Clubhouse Restaurant, Oakbrook, Illinois 2001 – 2005
Restaurant Manager
• Managed all operational aspects for this popular dining facility with annual sales of $12M
• Supervised a staff of 200 employees with as many as 40 people working a given shift; direct and
coordinate wait staff and kitchen crew station assignments to ensure that all tasks are completed in a
prompt, courteous, and accurate manner.

2. • Motivated employees to achieve a 12% increase in operating income over previous year figures,
through development of sales programs and careful monitoring of labor costs.
• Prepared and maintained all operational paperwork including total sales, per person average,
membership tracking, daily/weekly labor and revenue forecast reports.
• Possess extensive knowledge of state-of-the art POS and Aloha restaurant systems.
• Responsible for all staff development: recruit, hire, and train of new employees for all positions to cover
F.O.H. operations.
• Scheduled 30 employees utilizing 1200 – 1500 labor hours per week.
• Trained senior associates and associate managers being groomed for advancement.
• Server
• Enrolled 400 customers into Clubhouse membership program in one-year period.
• Top salesperson with annual per person average of $50 and estimated sales of $360K.
• Developed an extensive knowledge of all aspects of wine.
The Lumber Baron’s Hotel, Stillwater, Minnesota 2000 – 2001
Banquet Captain
• Achieved a 20% increase in revenues from large groups by actively marketing the banquet facilities as
a place for business dinners and parties.
• Increased repeat sales by 10% through my highly refined selling skills.
• Facilitated all aspects of banquet services: hired, trained and supervised staff.
• Checked with guests to ensure they were satisfied with the food and the service.
Royal Caribbean Cruises International, Miami, Florida 1997 – 2000
Dining Room Waiter
• Responsible for providing quality-dining experience to guests.
• Provided excellent service to guest by effectively responding to their requests, inquiries, suggestions
and concerns.
Bazilika Restaurant & Café Bar, Ankara, Turkey 1996 – 1997
Assistant Restaurant Manager
• Managed cash control and financial reconciliation procedures for this $2.5M facility.
• Supervised a staff of up to 25 hired, evaluated and terminated employees.
• Responsible for customer relations, ensuring fast delivery of orders.
• Managed the purchasing, receipt, and utilization of inventory of perishable and nonperishable items.
EDUCATION
1988 – 1989 Turem Hotel & Tourism Training School Ankara, Turkey Certificate
1997 – 2000 Royal Caribbean Cruises Safety & Service Training Miami, Florida
Bilingual: English & Turkish