Erick's CV
Erick Mdamu
FLOOR MANAGER | RESTAURANT SUPERVISOR
Profile summary
Accomplished Floor Manager and Restaurant Supervisor with 9 years of progressive experience in F&B operations across the GCC. Track record of managing large-scale venue logistics, directing service standards, and increasing average guest bills through targeted upselling strategies. Committed to maintaining operational compliance, team leadership, and positive guest experiences across high-volume dining environments.
Career highlights
Floor and Venue Management: Managed daily floor operations during peak weekend trading, coordinating service for 130 guests simultaneously while maintaining order accuracy and service flow.
Revenue and Upselling Growth: Introduced a server prompt for shot trays and cocktail trees, increasing extra drink orders from 33% to 40% of covers within three months and increasing average bill by 15%.
Large Scale Operations: Supervised 60 hospitality professionals during Expo catering operations and VIP events, coordinating staffing and cross-functional communication for 2,500 guests daily.
Staff Training and Development: Trained 15 service team members on menu knowledge, floor positioning, upselling, and guest communication while monitoring cash handling and food safety procedures.
Key skills
Professional experience
Directed daily floor operations for a 300-cover venue, overseeing service execution, labour scheduling, inventory control, and daily cash reconciliation across the pre-launch phase and ongoing operations.
- Coordinated high-volume service for 130+ guests simultaneously during peak weekend trading, reducing average table wait times by 12% and maintaining 99% order accuracy.
- Recruited, briefed, and coached a multicultural front-of-house team of 25+ members, reducing monthly staff turnover by 15% through structured on-the-job training.
- Introduced a targeted server prompt for premium beverage categories, increasing extra drink orders from 33% to 40% of covers within 3 months and boosting average guest bill value by 15%.
- Resolved guest complaints within 3 minutes on average, achieving a 98% service recovery success rate and maintaining a 4.8/5 guest satisfaction score.
Directed daily front-of-house service operations, managing staff schedules and internal standard operating procedures. Enforced food safety regulations and oversaw opening and closing protocols across daily shifts during the 2023-06 to 2023-07 period.
- Supervised daily front-of-house service operations managing a consistent footfall of 250 to 300 guests per day with zero food safety infractions.
- Streamlined table rotation timings with front desk and kitchen management, accelerating table turnover rate by 18% during peak lunch and dinner hours.
Managed FOH operations during shifts, maintaining service standards and consistent guest experience.
- Directed shift operations to maintain strict service standards and compliance across all opening and closing checklists.
- Trained 15 service team members on menu knowledge, strategic floor positioning, upselling techniques, and guest communication, resulting in a 12% rise in dessert and side orders.
- Conducted daily cash handling audits and POS reconciliation with 100% variance accuracy, enforcing strict food safety and company SOP compliance.
Directed hospitality site operations for major international events, managing daily logistics and cross-functional teams to execute large-scale dining service and VIP functions.
- Supervised 60 hospitality professionals during catering operations and VIP events, coordinating staffing and communication for 2,500 daily guests with flawless logistical execution.
- Maintained 100% compliance with HACCP food safety and operational standards throughout high-volume large-scale catering operations.
Maintained cleanliness and presentation benchmarks across the dining area.
- Trained and onboarded 12 junior staff members on operational standards and guest service procedures, reducing training ramp-up time by 20%.
- Upheld stringent cleanliness and visual presentation benchmarks across a 180-cover dining area, scoring 96% in internal quality audits.
Education
Hospitality Management
Certifications
Languages
English · Fluent
Arabic · Basic