ELIE ABOU ZAKHEM
Cairo
Summary
Results-driven Director specializing in project management and strategic decision-making. Proven ability to foster collaboration and cultivate an engaged work culture. Expertise in building and maintaining relationships with diverse stakeholders in fast-paced environments.
Overview
19
19
years of professional experience
Work History
Director, Food and Beverage
SOFITEL CAIRO DOWTOWN NILE
Cairo
01.2025 - Current
- I was actively involved in the strategic and operational rebranding of the property from Conrad Cairo to Sofitel Cairo Downtown Nile.
- Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.
- Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
- Implemented sustainable practices in line with corporate social responsibility guidelines, reducing environmental impact while maintaining quality standards.
- Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
Director, Food and Beverage
CONRAD CAIRO
Cairo
02.2021 - 12.2024
- Working closely with a third-party company assigned to reevaluate our restaurants, and to present a full market survey, providing the hotel management clear advices and directions in terms of repositioning our restaurants with new concepts.
- Working closely on a full renovation of the Lobby lounge, 8 meeting rooms and 2 ballrooms, preparing the pre-opening expenses, handling OS&E, branding, professional uniform design / production and ROI.
- Being responsible in the renovation of Levantine restaurant and pool area; preparing the ROI, pre-opening expenses, branding and OS&E.
- Overseeing the development and implementation of departmental strategies.
- Guiding and developing the F&B team average of 350 Employees.
- Focusing on revenue growth in the F&B department and maximizing the financial performance of the department.
- Preparing yearly budget, quarter business reviews and reviewing monthly forecast.
- Actively supporting all green initiatives on property, managing and tracking the food waste and donation.
- Kept up-to-date knowledge of current trends in the food and beverage industry which resulted in innovative ideas being introduced in the establishment.
- 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 8 restaurants and 5 banquet rooms.
- Handling full renovation of 2 restaurants, which required launching new F&B menus, new uniforms design and service training.
- Preparing yearly budget and monthly forecast.
- Planning strategically to achieve monthly forecast and managing cost and expenses.
- Creating and launching two concepts: Italian cuisine and Deli shop.
- Increasing yearly revenue by 18%, while controlling F&B 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 F&B revenue by 10%.
- Trained and mentored new employees on industry practices and business operations.
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 and company policy.
- Establishing business and yearly financial plan for company.
- Creating and implementing yearly marketing agenda for company.
- Performing outlets yearly P&L, installing Sun, Material Control, HR and micros system for all departments and outlets at head office.
- Launching Harris café new image and design, new menu with all recipes and costing; as well as working on brand awareness.
- Minimizing food cost from 45% to 31%.
- Minimizing beverage cost from 26% to 17%.
- Increasing sales revenue from 5% to 7%.
Restaurant Manager
LE MERIDIEN PYRAMIDS HOTEL & SPA
Cairo
10.2010 - 11.2011
- Launched, managed and branded the first location of latest recipes restaurant in Africa and Europe and the fourth 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 a sales revenue 4% over the budget.
Education
Master Degree - Hotel Management
Sagesse University
Beirut, Lebanon01.2003
Skills
- Concept creation
- Financial management
- Strategic planning
- Project management
- Staff management
- Strategies and goals
- Business administration
- Business planning
- Menu development
- Operational strategy
- Budget management
- Brand positioning
- Staff development
- Multitasking and organization
Hobbies and Interests
- Tennis
- Hunting
- GYM
Personal Information
- Date of birth: 06/03/1981
- Nationality: Lebanese
- Marital Status: Married with two daughters
Languages
English
Proficient (C2)
C2
French
Proficient (C2)
C2
German
Beginner (A1)
A1
Arabic
Native
Native
Timeline
Director, Food and Beverage
SOFITEL CAIRO DOWTOWN NILE
01.2025 - Current
Director, Food and Beverage
CONRAD CAIRO
02.2021 - 12.2024
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
10.2010 - 11.2011
General Restaurant Manager
WAGAMAMA
10.2009 - 09.2010
Head of Operations
CASPER & GAMBINI'S
08.2006 - 09.2009
Master Degree - Hotel Management
Sagesse University
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