Copyright 2013. David Robbins. All rights reserved.

Description of Job Responsibilities

2010 - 2014 -  Executive Chef  - Fiddler´s Creek Club and Spa

  • Recipient of 2013 International Gold Level Designation by Board Room Magazine
  • Recipient of Florida Sand Dollar Award 2012 & 2013 Private Community of the Year 
  • Consistently in top 100 communities in the nation from Golfer’s Digest for over 8 years
  • Multi-outlet Facility with 4000+ members 
  • Average monthly F&B revenue - $1 million
  • Manage a staff of 40-50 people
  • Directly oversee all Culinary Operations – Two Restaurants, Banquets, Social Events, Golf and Spa Functions
  • Directly responsible for all menu writing, inventory, food and labor costs, and budgeting. 
  • Process and analyze profit and loss statements  
  • Directly responsible for hiring and training of all culinary staff
  • Assist in oversight of culinary operations at Marco Beach Ocean Resort
  • Create and implement culinary training / team building standards and procedures
  • Assist in Event Planning and Creative Strategizing for Social Member Events
  • Create Standardized Catering Packages
  • Establish and maintain rapport with members to ensure personalized satisfaction
  • Create themes, menus, recipes for 5 seasonal cooking classes and conduct them
  • Delivery to the membership “resort style” living with personalized services and experiences at a world class level with the highest quality and consistency
  • Increased member attendance to all events and a la carte dining by over 500% over 5 seasons
  • Significant increase in gross annual revenue and decrease in food cost over 6 year period

2006 -2007 -Chef Garde Manger-Naples Grand Resort – Waldorf Astoria Collection (AAA Four Diamond)

  • Directly oversee all cold banquet food production with quality and consistency 
  • Responsible for guest in room amenity program
  • Share responsibility in managing employee dining room/ala carte venues/and hot banquet food production
  • Regulate and monitor departmental food and labor costs
  • Enforce proper food safety protocol
  • Ordering and inventory of all culinary departmental items
  • Establishment and consistent execution of fresh/high quality/imaginative recipes and food presentations
  • Establishment of Standards of Operation/Food Production Manuals for culinary staff
  • Creation of innovative technological food presentations for sales/marketing
  • Building/Motivating/Leading a team
  • Act as a culinary representative for guests/potential clients
  • Conduct wedding menu tastings with brides
  • Create custom menus as needed
  • Act in constant communication with all resort departments to ensure proper execution of banquets/events
  • Covers average 3000 - 5000 daily 
  • Manage a staff of 40-50 people
  • Average monthly banquet revenue - $500K to $1.5 million monthly
  • Report directly to Area Executive Chef – Jeff Vigilla

2005 -2006 -A.M. Sous Chef – Fiddlesticks Country Club 239-768-1112

Supervise all culinary employees for the day time shifts
Preparation of all breakfast and lunch ala carte orders
Preparation of fresh, high quality breakfast/lunch/dinner specials, 2 soups daily, dessert specials, and A.M./P.M. employee meals
Assist with banquet food production/room set up/execution and menu writing
Assist with proper food order/receiving
Enforce proper food safety protocol
Building/Motivating/Leading a team
Also filled in the following roles as necessary: Expeditor, Banquet/Ala Carte Server, and Bartender
Worked in conjunction with Assistant G.M. – Annette Curle to ensure thorough back of the house/front of the house communication and explanations of specials
Cuisine Style – A wide variety ranging from “nightly comfort meals” to “modern world fusion”
Ambience- Traditional Country Club
Report Directly to P.M. Sous Chef – Brady Leleux and Executive Chef – Norbert Mess

2005 - 2007 –  Fine Dining Server - Ristorante Farfalla – Michael Fattah- Owner/Chef- 239-495-9912 

Delivery of ‘fine dining’ service for all guests
Explanation of specials and all menu items
Suggestions and pairings of wines
Communication with kitchen and personal delivery of all courses
Responsible for checks/cash/charges of all guests in my section
Check average $75-$95 per guest 

8/05-8/06 – FGCU Grant Assistant / Collier County-School Accountability Board-Facilitator    

The Collier County School Accountability Board is an innovative pilot program started in one middle school in 2004 and is currently operating in 4 schools.  It serves as an alternative disciplinary program for student offenders.  It involves the victim/the offender/the community and the concept of restorative justice.  My role was to train the students, facilitate the meetings, log/report the results with quantitative value, and to train other facilitators.  I developed a training guide for both the facilitators and the students.  Maintaining a close working relationship with characters such as the school principal, the dean, the sheriff’s office, etc…were also a regular part of the job.   

I also served as the coordinator and public relations facilitator for the SWFL Student Council.  This pioneer project was an assembly of high school student leaders from South West Florida and the associated superintendents and sheriffs’ offices. It would serve as a sounding board whose purpose would be to gather an accurate picture of problems in the school system from the students’ perspective and their ideas on solutions. 

2002 -2005  - The Bonita Bay Group - The Brooks & Mediterra - Line Cook - Server – Bartender  239--498-7777

Performed all duties of a line cook for all stations – Grill, Sautee, etc…
Worked purposefully one year as a server and bartender for the experience/knowledge
Cuisine and Ambience Style – Modern-Upscale Florida/Everglades/Coastal 
Ala carte dining service up to 500 covers per night 
Worked on weekly/annual schedule of wide range of member functions…including Holiday Buffets, weekly themed specials, trivia dinner, in house dinner theatre, concerts on the green (up to 1500 people in attendance), etc…
Reported to Executive Chef Chris Davis and Restaurant Manager George Hunt

2003 - Florida Gulf Coast University (FGCU) – Freshmen Orientation Program- Assistant Director

Summer Freshman Orientation involves processing 1000 freshmen + parents over the course of ten 2 day/1 night sessions.  
Assisted in the development of a training program for a team of 9 student orientation leaders
Assisted in the development of the program of activities/team exercises/discussions / lectures/ and tours for incoming freshmen
Served as student representative during parent/faculty reception
Lead a group of 10-12 students per orientation as well as supervised the other 9 groups 
Lead staff through conflict management sessions and multi cultural communication lessons
Reported Directly to Jessica Ambrose – Director of Orientations

2001 - 2002 — Sterling Oaks, Naples FL – First Cook

Responsible for opening and closing procedures
Responsible to cook for nightly ala carte service
Responsible for cooking fresh product and setting up weekly Sunday Brunch – 100 to 200 covers
Responsible for preparation and cooking for member functions and holiday dinners
Cuisine Style – Upscale Continental with French influence
Ambience – Smaller/Intimate dining room…30-40 high quality meals per night…holiday dinners usually very elaborate multi-course events
Reported Directly to Executive Chef John Porter

2002 – Administrative Internship - New Mission Systems International

New Mission Systems International is a Christian based organization bringing relief /aide/ medicine/education/social & economic development/ and ministry to 20+ countries over five continents. I did a general administrative internship with rotation through all home office procedures.  Team building/leading, conflict management, intercultural communications, self-actualization, stress management, and time management were also taught in supplement through exercises/experience. In addition, I had a variety of daily and long-term projects to complete. I reported directly to Chief Operations Officer Mike Osborn.

1999 -2001 – Grant Researcher and P.R. Assistant FGCU - College of Professional Studies

Assisted on Bonita Springs Affordable Housing Survey – To establish a documented for affordable housing in Bonita Springs – in order to receive funding by city/county/state.
Helped in the development questions for survey
Assisted in public relations and distribution of survey through predominately Hispanic community
Assisted in collection and processing of survey data


Worked on Collier Needs Assessment – To collect a quantitative data base of “What are the total human services needs of Collier County?” and “What needs are actually being met? Is this measurable?”   
Helped with public relations and conducted several surveys with the leaders of many of the human service organizations of Collier county
Reported to Dr. Geraldo Flowers, Dr. Michael Fisher, and Dean John Macgahe