mazen hmeidi

• Managed full-service operations in a Michelin-recommended
fine-dining concept serving 300 + guests daily, ensuring service
excellence aligned with Em Sherif brand standards.
• Supervised, trained, and evaluated a multicultural team of 25
FOH staff, fostering accountability, hospitality culture, and
performance growth.
• Collaborated with the Executive Chef and F&B Manager to
curate guest experiences reflecting brand identity and culinary
storytelling.
• Oversaw daily pre-shift briefings, table allocations, and VIP
service plans to maintain consistency and personalization.
• Analyzed sales reports, guest feedback, and reservation trends
(ServeMe & SevenRooms) to optimize seating strategy and
increase average check by 10 %.
• Controlled inventory and procurement cycles, reducing waste
and variances by 15 % while maintaining luxury presentation
standards.
• Ensured 100 % compliance with HACCP and municipality
hygiene protocols; coordinated with suppliers to uphold quality
assurance.
• Handled guest recovery with professionalism—transforming
complaints into loyalty through emotional-intelligence-based
service recovery.
• Acted as duty manager during peak periods, overseeing cash
outs, end-of-day reports, and inter-department communication
between kitchen, service, and host teams.

• Directed service operations during peak hours, ensuring top-tier guest
interactions.
• Mentored junior staff and supported training for new employees.
• Maintained hygiene and safety standards, contributing to 100% health
inspection scores.

• Delivered fast, friendly service in a high-turnover casual dining setting.
• Managed up to 10 tables simultaneously while maintaining guest
satisfaction ratings.

• Provided exceptional table service and upsold menu items.
• Handled minor guest complaints and ensured service recovery with
positive outcomes.

• Provided exceptional table service and upsold menu items.
• Handled minor guest complaints and ensured service recovery with
positive outcomes.