Ayman Ekladious
Eagan,MN
Summary
25 Years of experience in the multinational hospitality industry, I have excelled in building high-performance cross-functional teams and implementing large-scale projects in hotel operations to meet sophisticated business needs for customers and associates. I possess advanced technology knowledge and stay updated on the latest developments. I excel in maximizing bottom-line performance through associates and guests’ satisfaction, P&L analysis, implementing cost control measures, and ensuring operational quality control without compromising guests’ experience. Contributed to the opening and renovation of four different hotels. Skilled trainer and developer with a proven track record of achievements. Well-known for leading the hospitality industry
Results-oriented professional with strong background in regional management, adept at driving growth and operational excellence. Proven track record in leading cross-functional teams and implementing strategic initiatives that align with organizational goals. Known for fostering collaborative environments and adapting to changing business needs, while emphasizing strategic planning and resource allocation.
Overview
18
18
years of professional experience
Work History
Regional Director of Food & Beverage
Omni Hotels & Resorts
09.2024 - Current
- Overlooking and mentoring the F&B operation of 26 city properties in US and Canada while A-Z operation of the Omni Viking lakes hotel.
- Strong relationships with ownerships, investors and major head quarters of leading companies
- Regional Trainer – Omni Hotels & Resorts
- Established strong partnerships with industry stakeholders, enhancing the company''s reputation and creating mutually beneficial collaborations.
- Improved customer satisfaction ratings by developing initiatives focused on enhancing service quality and responsiveness.
- Developed and executed successful business plans, resulting in increased market share and profitability.
- Increased employee retention rates with implementation of structured career development and reward system.
Hotel Operations Assistant D / Director of F&B
Omni Viking Lakes. MN
07.2020 - 09.2024
- Responsible of the Midwest region for all aspects of MOS managers training/ properties operation audits and “power of engagement training”
- Opening team of the property
- A-Z hotel operations, including Rooms division, F&B, Spa and LP
- Maintaining Medallia #1 guest’s satisfaction in the company for four consequence years in all operation aspects.
- Strong F&B operation with James Beard Award Chef's restaurant Kyndred Hearth. Home for the legendary Viking team with strong banquets operation.
- Ranked #1 F&B performance nationwide for 5 consecutive years.
- Maintaining the restaurant of choice award for 3 consecutive years.
- Top 3 properties maintain associates’ retention for 2023/2024
- Regional Trainer – Omni Hotels & Resorts Corporate (September 2022-current)
Assistant Director of Food & Beverage
Omni Louisville. KY
07.2018 - 07.2020
- Increased retention level from 62% to 85%
- Running overall F&B operation, including heavy banquets venue and strong F&B outlets and upscale market concept.
- Streamlined inventory management processes, reducing waste and optimizing resource allocation.
- Implemented training programs for staff, improving service consistency and efficiency across departments.
Assistant Food and Beverage Director
Gansevoort Hotel - Providenciales, Turks and Caicos Islands
03.2015 - 03.2017
- A to Z operation of the food & beverage and recreations.
- Maintaining highest level of Service quality, implementing Forbes AAA
- Rebuilding all F&B expenses, P&L analysis, merchandising and the division development.
- Developed customer and third parties relationship that helped us to enhance our guests experience and moved the hotel ranking from 30th to #2 in the entire island.
- Operation of Stelle Restaurant which is known as the top luxurious restaurant in the island (capacity of 180 Guests), Zest restaurant, beach bar (Capacity of 120 guests), Banquet and event operation, room service, the Beach and pool. Total annual income of 11M
- Created two unique menus for desserts which were recognized by Forbes Magazine and USA today Magazine
- Created new frozen wines desserts which was highlighted by Chilled magazine
- Implemented couple theme nights which drove the F&B revenue to an increase of 17%
- Highest record in Beverage cost since the opening of the hotel (25% beverage cost) versus 31% Budget and 36% Lowest record, average of 27% YTD 2016.
Senior Food & Beverage Manager
AAA Five Diamonds, Four Seasons Resort Nevis - West Indies (St.Kittes & Nevis)
10.2013 - 03.2015
- Responsible of the Italian Restaurant, Lobby Lounge, the Library Bar, Hideaway Grill And All Beach & Pools operation
- Maintains high quality service and meeting the standard targets, LQA scores, five diamonds (AAA) and exceeding over all guest satisfaction.
- Highest LQA score for 2014 (93% B&P and 92% Restaurants
- Developed a new seating and registration system in the B&P which increased the annual guest satisfaction to 94%
- Created a unique “blue water idea”, Amenity Models for Beach and pool.
- Scored +3.2% above the North America benchmark of the guest’s satisfaction for 2014 (Medallia report)
Director of Banquets
Five Diamonds, Four Seasons Resort Nevis - West Indies
04.2012 - 10.2013
- Managing all aspects of the banquets operations / AV operation that accommodate the high level of demanding conference and events, 22M banquets revenue.
Catering Sales Manager / Banquets director
Four Seasons Resort Sharm El Sheikh
10.2010 - 03.2012
- Managing both Catering sales and the banquets operation
- Responsible of all the wine and Beverage importing and menu engineering, development of the beverage operation in the hotel in terms of costing, Brands, quality and training
- Driving intensive wine training program for the F&B division.
- Cultivated strong business relationship with costumers and high-profile families of potential events and functions in order to drive the business development
- Executed a database of local and international business providers and maintained connectivity to maximize productivity and communications with 02nd and 03rd parties.
- Designed 10 different them nights and restaurants / Buffet style for the F&B division and implemented two unique restaurant concepts
Restaurants & Bars Manager / Director of Beverage
Four Seasons Resort Sharm El Sheikh
09.2009 - 09.2010
- Managing the two meals steak house restaurant and the three bars of the pool and beach area
- Responsible for the F&B division expenses and P&L controlling.
- Annual goals and objectives, action plans and business recap.
- Strong cost control and expenses analysis.
Restaurant Man- Il Frantoio Fine Dining Restaurant
Four Seasons Resort Sharm El Sheikh
08.2007 - 09.2009
- Department head responsible for the day-to-day operation of the high profile Italian Fine Dining Restaurant (Il Frantoio). Serving the highest VIP guests in the world and hosting the most prestigious events and meetings, capacity of 180 seats plus 3 private dining rooms.
Cross Exposure
Four Seasons Prague – Czech Republic
11.2008 - 12.2008
- Cross exposure training in all F&B operation aspects
Education
Hotel Management & Tourism Institute - Hotel Management
Helwan University
EgyptSkills
- Advanced knowledge of the wine and beverage
- Well knowledge of the rooms operation
- Strong trainer, influencer and well-known team leader with highest guests and associates’ satisfaction
- Developing others and help the team to maximize their skills and productivity
Language
English / Arabic (Excellent speaking and writing)
Timeline
Regional Director of Food & Beverage
Omni Hotels & Resorts
09.2024 - Current
Hotel Operations Assistant D / Director of F&B
Omni Viking Lakes. MN
07.2020 - 09.2024
Assistant Director of Food & Beverage
Omni Louisville. KY
07.2018 - 07.2020
Assistant Food and Beverage Director
Gansevoort Hotel - Providenciales, Turks and Caicos Islands
03.2015 - 03.2017
Senior Food & Beverage Manager
AAA Five Diamonds, Four Seasons Resort Nevis - West Indies (St.Kittes & Nevis)
10.2013 - 03.2015
Director of Banquets
Five Diamonds, Four Seasons Resort Nevis - West Indies
04.2012 - 10.2013
Catering Sales Manager / Banquets director
Four Seasons Resort Sharm El Sheikh
10.2010 - 03.2012
Restaurants & Bars Manager / Director of Beverage
Four Seasons Resort Sharm El Sheikh
09.2009 - 09.2010
Cross Exposure
Four Seasons Prague – Czech Republic
11.2008 - 12.2008
Restaurant Man- Il Frantoio Fine Dining Restaurant
Four Seasons Resort Sharm El Sheikh
08.2007 - 09.2009
Hotel Management & Tourism Institute - Hotel Management
Helwan University
Training/courses
- Completed EID program (executive in development) this program is to prep executives to take the next role as GM or corporate, Omni hotels and resort
- Food & Beverage Cross Exposure - Four Seasons hotel Prague (Czech Republic)
- The 7 Habits for highly effective people program
- HASAP advanced program.
- Conflicts resolution (Harvard)
- Behavior based interview (FS)
- Coaching fundamental (FS)
- Delegate effectively (Harvard)
- Writing smart Goals (Harvard)
- Progressive Discipline (FS)
- Reviewing performance (FS)
Systems Experience
- Excellent computer and system skills, includes advanced level in Symphony
- Opera, Salesforce, Work records, Workday, Birchstreet, Kronos, Opentable, Filebound, OneStream, Kronos, Ultipro & Invision.
- Overlooking some of the IT operation in the current property.