Hany Mahana

I have over 20 years of experience in the hospitality industry, with pre-opening experience at various major hotel brands in Egypt and GCC cities. I am certified in food and beverage training skills and knowledge.

I have fully managed and evolved all F&B departments, including:

• Fine and casual dining restaurants
• In-room dining
• Bars and lounges
• Managing clubhouses with golf course service bars
• All types of banquet events, including the largest private parties.


I am looking forward to improving my skills, increasing my knowledge, and enhancing my career path. I always face my challenges positively and focus on my goals.

Hospitality is my passion. I believe that being surrounded by talented, creative, honest, and transparent people is the secret to inspiration...

The secret impacts of creating value of the quality products, increases the profits, saves time, and reduces costs..

I believe that working in a healthy environment leads to consistent success, making people brand loyal and inspiring them to perform the level of productivity...

Efficient productivity results come from dedication, proactivity, and advanced ideas. Appropriate planning, creativity, empowerment, and task delegation lead to great achievements...

One of my favorite learning tools is facing challenges. Every challenge is an opportunity for self-reflection and improvement, and overcoming challenges is the only way to become the best version of oneself...

Always be ready to move, learn, and improve. Have a goal, plan, and build a strong career path to reach it...

MOVE TOWARDS TO YOUR GOALS. WE ARE NOT TREES . 🌲

Retained to spearhead the comprehensive F&B strategy and 360-degree daily
operations for a premier flagship luxury resort featuring 1, 310 rooms and a specialized, high-end Adult-Only
Hotel Concept. Direct operational and asset oversight of a massive, high-volume multi-outlet portfolio
encompassing 21 distinct culinary and nightlife operations, extensive premium banqueting, and dual
location in-room dining systems.

Scope: Assumed full operational responsibility for the critical pre-opening phase of a landmark luxury resort property. Managed the layout, workflow design, and launch logistics for a large-scale portfolio, including an all-day dining restaurant, 3 distinct bar concepts, banquet facilities, and premium night venues. Pre-Opening Launch: Successfully orchestrated the operational planning, simulation runs, and launch for high-capacity venues designed to host elite private events exceeding 2, 000 guests. Standard Setting: Established premium brand service standards, built detailed staffing matrixes, and structured cross-functional workflows from the ground up. Team Building: Recruited and onboarded the initial service and management teams, ensuring complete alignment with luxury hospitality expectations prior to inauguration.

Assumed full operational responsibility for the critical pre-opening phase of a landmark luxury resort
property. Managed the layout, workflow design, and launch logistics for a large-scale portfolio, including an
all-day dining restaurant, 3 distinct bar concepts, banquet facilities, and premium night venues.
• Pre-Opening Launch: Successfully orchestrated operational planning, simulation runs, and launch for
high-capacity venues designed to host elite private events exceeding 2, 000 guests.
• Standard Setting: Established premium brand service standards, built detailed staffing matrixes, and
structured cross-functional workflows from the ground up.
• Team Building: Recruited and onboarded the initial service and management teams, ensuring
complete alignment with luxury hospitality expectations prior to inauguration.

Assumed full P&L and operational responsibility for the historic La Gourmandize French fine-dining
restaurant (150+ seats), a classic Mixology Bar, and a Sports Bar.
Preserved and modernized the legacy of Egypts oldest French cuisine while enhancing profitability.
Focused on team mentoring, service refinement, and implementing innovative guest experience initiatives. \[IMAGE\]

Managed the daily operations and service delivery of multiple high-volume restaurants and bar outlets.
Improved service efficiency and guest satisfaction scores through targeted staff training and process
optimization.
Handled scheduling, inventory management, and resolved guest concerns promptly. \[IMAGE\] \[IMAGE\]

Directed the entire beverage operation across the property: Lobby Bar, Night Live Bar, Pool Bar, Club
House/Golf Course Bar, and in-room mini-bars.
Created and priced beverage menus, managed supplier relationships, and implemented strict inventory
controls.
Trained staff in mixology, responsible service, and upselling techniques to drive revenue.

Key member of the pre-opening team for two luxury concepts: a fine-dining Italian restaurant and a high-end
seafood restaurant.
Responsible for recruiting the opening team, developing all service protocols, and setting quality standards.
Managed operational costs, prepared financial reports, and ensured compliance with all safety and sanitation
regulations.

Assisted in managing a fast-paced, high-volume restaurant and lounge environment.
Conducted frequent quality checks in dining areas, kitchen, and lounge.
Supported staff development, managed shift schedules, and coordinated between front and back-of-house
teams to ensure smooth service.

Supervised daily bar operations, staff performance, and guest service standards.
Managed stock levels, placed orders, and controlled beverage costs.
Stepped in as Bar Manager, handling administrative duties and complex customer service issues.

Contributed to the pre-opening team in Riyadh, assisting in setting up F&B operations and training new
staff.
Ensuring all preparations met the brands luxury standards before the hotels launch.

Served as a team leader during the pre-opening phase, training new service staff.
Ensured impeccable service standards were met from the first day of operations.

Led service teams in assigned sections, ensuring efficient and elegant service.
Handled guest relations and resolved service issues promptly.

Supervised the team, coordinated the service, and maintained high guest satisfaction.

Delivered exceptional service within an ultra-luxury hotel environment, focusing on continuous personal
development and the mastery of premium brand standards.

Managed hospitality service standard, leading service team aligned with luxury major
Ensured passenger safety, comfort, and satisfaction.

Provided fast-paced, high-energy service in a popular branded restaurant.

Supported the pre-opening team with back and all over
• - basic service support.
Learned foundational aspects of restaurant operations and teamwork.