ahmed Emara

Lead full operations for multiple high-volume outlets including a 2,600-seat main restaurant, increasing guest satisfaction by 15% and reducing F&B costs by 8% annually through vendor negotiations and menu optimization.

Managed daily restaurant operations for a 1,624-suite luxury hotel, improving service time by 12% and reducing labor costs by 7% through process redesign and scheduling optimization.

Key pre-opening leader responsible for SOPs, training and outlet setup; led daily service for 1,200 guests and reduced food wastage by 10% through portion control and production planning.

Supervised IRD and banquet services for VIP guests, improving kitchen-service coordination to reduce order delays by 10% and ensuring strict food safety and presentation standards.

Completed rotational supervisory training across outlets, gaining experience in luxury dining service, guest relations, and operational excellence.

Part of the pre-opening team providing service leadership and frontline supervision during resort launch activities.

Provided customer-facing food and beverage service, developing foundational skills in hospitality and guest interaction.

Bachelor of Arts in Literature from Tanta University, completed in 2001.