احمد حسن

Spearheaded F&B operations for a fleet of 26 luxury cruise ships, driving brand consistency
and delivering exceptional guest experiences across multiple premium brands.
• Led the successful launch of Tui Blue exclusive cruise, resulting in securing two additional ship
contracts due to outstanding pre-opening success.
• Improved operational efficiency, boosting guest satisfaction scores by 15% through streamlined
processes and enhanced guest service protocols
• Worked closely with bartender teams to develop and implement seasonal customized beverage
programs and activities, resulting in a 20% increase in onboard beverage revenue while exceeding
guest expectations.
• Strengthened event management capabilities, enhancing brand reputation and guest loyalty.

Developed and executed operational strategies for this premier hospitality group, leading to
significant revenue growth and improved customer experience.
• Increased revenue by 26.3% in the first year through menu innovation and cost optimization
strategies.
• Negotiated with vendors to reduce food cost margins by 15%, while maintaining high-quality offerings.
• Led the transformation of key establishments into top culinary destinations, growing the customer
base by 18%.
• Implemented cost-saving initiatives, reducing monthly staff welfare costs by 5% while maintaining
operational efficiency.

Oversaw sales performance and inventory management for retail shop and 22 on-trade
accounts, driving revenue growth and optimizing stock levels to meet demands.
• Increased revenue by 12% through targeted sales and marketing strategies, securing an exclusive
supply contract, and fostering strategic partnerships for special events and account management.
• Developed and executed SKU forecasting and pricing strategies, enhancing profitability and
expanding market share.
• Analyzed sales data to forecast demand, optimizing inventory levels by ensuring product availability
and timely stock replenishment.

Successfully managed pre-opening F&B outlets and optimized operations across multiple
dining venues.
• Transformed the Irish Village into McGettigans, driving a 10% revenue increase post-launch.
• Successfully pre-opened Cho Gao Asian Fusion Restaurant, elevating guest satisfaction and
expanding the brand presence in the airport.
• Enhanced team performance through effective coaching, achieving a 30% improvement in service
efficiency and guest feedback scores.
• Managed departmental budgets and reduced operational costs by 5% through strategic cost controls.

Supported the pre-opening of Emporium, contributing to a high-profile collaboration with LVMH and
Diageo.
• Exceeded sales projections by 15% for luxury retail and bar outlets post-launch.
• Managed operational setup for Concourse A outlets, ensuring compliance with operational protocols.

Led the pre-opening of Concourse B outlets, focusing on training and operational efficiency.
• Developed service manuals and conducted staff training, ensuring smooth outlet openings and
maintaining high guest satisfaction from day one.
• Coordinated with teams to maintain consistency in service quality, reducing service time by 12%.

• Increased beverage sales by 15% through personalized service and up-selling techniques.

Led pre-opening activities for the Seasons all day dining restaurant, contributing to the
establishments successful launch.
• Directed and facilitated pre-opening team training, ensuring seamless integration into Four Seasons
service culture and operational standards.
• Developed operational manuals and trained staff to deliver superior service, resulting in a 25%
increase in first-month sales.