ريكاردو سركيس

Led daily floor operations to ensure smooth service flow, strong guest satisfaction, and full
compliance with brand standards.
Conducted daily briefings and team trainings, contributing to an 8% improvement in team
performance.
Partnered with the Executive Chefto identify slow trading periods and develop targeted
promotions that supported revenue growth and brand visibility.
Contributed to menu engineering initiatives, resulting in a 2% increase in contribution margin.
Delivered storytelling-focused service training, leading to a 10% improvement in average visit
spend (AVS).
Collaborated with the marketing team to strengthen digital exposure and increase footfall by
15%.
Prepared weekly schedules, training calendars, and vacation plans to support operational
efficiency and labor control.
Worked with POS systems and operational reporting to maintain service consistency and support
business performance.

Supervised day-to-day restaurant operations and led a diverse team to maintain high service
standards in a high-volume seafood dining environment.
Developed and tracked team KPIs to improve sales performance, guest satisfaction scores, and
overall outlet results.
Conducted staff training, improved service delivery standards, and contributed to menu planning
and execution.
Implemented SOPs, managed scheduling and inventory management, and ensured compliance
with operational, brand, and health & safety standards.
Supported P&L awareness and cost control measures through hands-on operational oversight
and coaching.
Part of the management team recognized Times Out Best Seafood Restaurant.

Participated in the Train the Trainer program and delivered service training and upselling
coaching across the brand.
Led upselling initiatives contributing to higher average spend per head and improved sales
performance.
Supported cost awareness, threshold control, and partial P&L involvement.
Built strong guest relationships with new and returning guests to enhance loyalty and repeat
business.

Delivered high-end service during international events and nightlife operations in a fast-paced
luxury beach club environment.
Served internationally recognized DJs including ARTBAT and managed service for VVIP guests
during premium events.
Handled VVIP guest relations with professionalism, discretion, and attention to personalized
service standards.
Managed billing procedures, payment handling, and table settlements accurately during high
volume operations.
Coordinated closely with floor management and host teams to ensure seamless guest flow and
exceptional guest experience.
Maintained strong communication with bar and service teams to deliver efficient and detail
oriented service during large-scale events.

Delivered premium dining experiences in a high-volume luxury waterfront restaurant
environment.
Played a key role in VIP and international event operations, ensuring exceptional guest
engagement and personalized service.
Supported the FOH management team in maintaining operational standards, service quality, and
team coordination during peak hours.
Assisted in onboarding and mentoring new team members to ensure smooth integration and
adherence to service standards.
Conducted guest service and upselling coaching to improve team performance and guest
satisfaction.
Performed weekly inventory checks and monitored operating equipment stock levels to support
operational readiness and cost control.
Maintained strong relationships with repeat guests, contributing to guest retention and positive
dining experiences.
Worked closely with kitchen and bar teams to ensure efficient communication, smooth service
flow, and timely order execution.