Open to opportunities

Abdelghani Ezzat

@abdelghaniezzat

Commercially astute Senior Hospitality Leader offering expertise in multi-site regional operations, P&L ownership, and luxury F&B excellence, seeking

United States

Message

What I'm looking for

I'm available for immediate relocation to the GCC region.

As a Senior Hospitality Leader with over 25 years of progressive experience, I specialize in overseeing high-volume, multi-unit retail dining, luxury cafés, and premium artisanal operations.

Christopher Newport University: I provide overarching strategic, operational, and commercial leadership for multi-unit retail and premium dining establishments. By conducting targeted menu and product architecture reviews, I successfully reduced total food costs by 4% while protecting premium margins. Through strategic adjustments to product assortments and pricing, I drove an 8% increase in sales volume against projections. Additionally, I optimized workforce schedules and standardized operating procedures (SOPs), boosting labor productivity by 12%.

Harris Teeter Inc.: I held end-to-end operational and P&L accountability for a regional portfolio spanning over 15 high-volume food service and fresh multi-department dining sites. By establishing strict stock rotation systems and production schedules, I decreased raw material shrinkage and food waste by 18%.

My career combines foundational expertise in luxury pastry arts, fine dining, and culinary instruction with robust corporate operational acumen. I am actively seeking strategic leadership opportunities across domestic U.S. markets and international GCC regions.

Experience

Work history, roles, and key accomplishments

Current

F&B Operations Director / Retail Manager

Current

Christopher Newport University

May 2025 - Present (1 year 5 months)

Provide strategic, operational, and commercial leadership for multi-unit retail and premium dining establishments, managing day-to-day operations, asset maintenance, and brand standards. Reduced food costs by 4%, increased sales volume by 8%, and boosted labor productivity by 12%.

Budgeting Menu Engineering Product Assortment Pricing Strategy Multi Unit Management SOP Development Labor Optimization

Senior Regional Operations Leader / Fresh Food Manager

Harris Teeter Inc.

Jan 2009 - Apr 2025 (16 years 3 months)

Held end-to-end operational oversight and P&L accountability for a high-volume regional portfolio of premium food service facilities and fresh multi-department dining divisions spanning up to 15+ sites. Decreased raw material shrinkage and food waste by 18% and collaborated with vendors to protect product margins.

P&L management Multi Site Leadership Inventory Control Vendor Management Supply Chain Executive Reporting

Pastry Chef

Harris Teeter Inc.

Jan 2008 - Dec 2008 (11 months)

Supervised daily artisanal pastry and chocolate production, portion control, and premium presentation workflows. Managed raw material usage and kitchen margins, delivering 3% cost savings below budgeted targets.

Pastry Skills Chocolate Work Portion Control Cost Management Kitchen operations

Pastry Chef

L'Auberge Provençale Fine Dining & Country Inn

Jan 2007 - Dec 2007 (11 months)

Oversaw shifts and operational standards for a premier, Zagat-rated luxury fine-dining establishment. Implemented zero-tolerance hygiene and presentation workflows aligned with premium brand expectations and food safety regulations.

Fine Dining Hygiene Standards Food Safety Presentation Skills Shift Management

F&B Management & Pastry Instructor

International Culinary Arts and Sciences Institute (ICASI)

Jan 2004 - Dec 2006 (2 years 11 months)

Developed and executed an advanced curriculum focused on premium food service management, financial budgeting, and cost control systems for future hospitality professionals.

Curriculum Development Food Service Management Budgeting Cost Control Teaching