ELIAS ABOU ZAKHEM
Food & Beverage Director
Cairo
Summary
Dynamic Director, strong project management and decision-making skills. Collaborative with dedication to partnering with coworkers to promote engaged, empowering work culture. Documented strengths in building and maintaining relationships with diverse range of stakeholders in dynamic, fast-paced settings.
Overview
17
17
years of professional experience
4
4
Languages
Work History
Director, Food and Beverage
CONRAD CAIRO
Cairo
02.2021 - Current
- Working closely with a third party company assigned to reevaluate our restaurants, and to present a full market survey, providing the hotel management a clear advises and direction in terms to reposition our restaurants with a new concept
- Working closely for a full renovation for the Lobby lounge, 8 meeting rooms and 2 ball rooms, preparing the pre-opening expenses, handling OS&E, branding, professional uniform design and production, ROI
- Being responsible and involved for the renovation of the Levantine restaurant and the pool area; preparing the ROI, pre-opening expenses branding and OS&E
- Leading the food and beverage, culinary operation, including Signature Restaurants, Destination Bars, Room Service, Banquets and outside catering
- Overseeing the development and implementation of departmental strategies
- Guiding and developing the F&B team and average of 350 Employees
- Focusing on revenue growth in the F&B department and maximizing the financial performance of the department, ensuring as well that all the outlets are achieving yearly goals
- Preparing the yearly budget and the quarter business reviews, reviewing the monthly forecast
- Actively supporting all green initiatives on property, managing and tracking the food waste and food donation.
- Kept up-to-date knowledge of current trends in the food and beverage industry which resulted in innovative ideas being introduced into the establishment
- Worked closely with organizational leadership and board of directors to guide operational strategy
- Drove business expansion by identifying new markets, conducting research, and developing targeted marketing campaigns
Assistant Director, Food and Beverage
FAIRMONT NILE CITY
Cairo
01.2016 - 01.2021
- Managed a team of 320 colleagues over eight restaurants and 5 banquet rooms
- Handling full renovation of two restaurants, which required launching new FB menus, overlooking new uniforms design and service training
- Preparing yearly budget, and monthly forecast
- Planning strategically to achieve monthly forecast and to manage cost and expenses
- Creating and launching two concepts: Italian cuisine and Deli shop, after the designer 3D presentation, manual, menu, uniform, utensils, and service sequences have been set and implemented
- Increasing yearly revenue by 18%, while controlling FB cost, payroll and monthly expenses
- Increasing the occupancy per seat for one of the restaurants from 86% to 93% while having the restaurant occupancy at 95% past 10 pm
- Coming up with a concept on the rooftop, which increased the total FB revenue by 10%
Director of Operations
IGSR- INTERNATIONAL UNITED GROUP FOR SPECIALIZED RESTAURANTS
Cairo
12.2011 - 12.2015
- Build company structure, recruiting and managing head office team; creating SOP's and company policy; creating business and yearly financial plan for the company; creating and implementing yearly marketing agenda from the company; creating company and outlets yearly P&L; installing Sun, Material control, HR and micros system for all department in the head office and for all outlets; launching Harris café new image and design; launching new menu for Harris café with all recipes and costing; worked on the brand awareness.
- Minimizing food cost from 45% to 31%
- Minimizing beverage cost from 26% to 17%
- Increasing sales revenue by 5 to 7%.
Restaurant Manager
LE MERIDIEN PYRAMIDS HOTEL & SPA
Cairo
12.2010 - 11.2011
- Launched, managed and branded the first location for Latest Recipe restaurant in Africa and Europe and the forth location for Le Meridien worldwide, the capacity of Latest Recipe is 450 guests, which allow us to do an average of 1200 guests for breakfast, 400 guests for lunch and dinner; managing, training and developing 45 staff as a front of the house and indirect supervision for the heart of the house staff with high communication with the executive chef.
General Restaurant Manager
WAGAMAMA
Cairo
10.2009 - 09.2010
- Train and guide the staff in resolving customer complaints
- Developing second line of management to be able to manage the floor and to handle more duties in the outlet
- Recruit and hire qualified staff
Head of Operations
CASPER & GAMBINI'S
Cairo
08.2006 - 09.2009
- Part of the opening team of the City stars outlet in 2006 as Restaurant Supervisor
- Responsible for interviewing candidates; train and manage 40 staff in the outlet
- Launching delivery department and C&G catering, closing the 2 years with a sales revenue 4% over the budget.
Education
Master Degree in Hotel Management -
Sagesse University
Beirut, Lebanon 01.2000 - 2003.01
Degree in Hotelier School-Service -
Hotelier School
Beirut, Lebanon 01.1997 - 2000.01
Skills
Concept Creation
Timeline
Director, Food and Beverage
CONRAD CAIRO
02.2021 - Current
Assistant Director, Food and Beverage
FAIRMONT NILE CITY
01.2016 - 01.2021
Director of Operations
IGSR- INTERNATIONAL UNITED GROUP FOR SPECIALIZED RESTAURANTS
12.2011 - 12.2015
Restaurant Manager
LE MERIDIEN PYRAMIDS HOTEL & SPA
12.2010 - 11.2011
General Restaurant Manager
WAGAMAMA
10.2009 - 09.2010
Head of Operations
CASPER & GAMBINI'S
08.2006 - 09.2009
Master Degree in Hotel Management -
Sagesse University
01.2000 - 2003.01
Degree in Hotelier School-Service -
Hotelier School
01.1997 - 2000.01
Kids
One daughter
Personal Information
- Date of Birth: 03/06/1981
- Nationality: Lebanese
- Marital Status: Married
References
Available upon request
Hobbies
Tennis, Hunting, GYM
Personal Information
- Date of Birth: 03/06/1981
- Nationality: Lebanese
- Marital Status: Married with one daughter
References
Available upon request
Hobbies
Tennis, Hunting, GYM
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