My role consisted in spearheading hotel operations of the Sofitel Cairo E Gezirah, with over 400 rooms and multiple restaurants, steering sales & marketing strategy, and developing revenue management policy. I analyzed point of sales concepts and identified opportunities to revenue growth.In the regional level, I implemented safety procedures, tracked performance of managed hotels, and ensured Sofitel standards were being met. I also build strong relationships with hotel owners, and facilited hotels management contract renewals.My key accomplishments included:- Increased RGI from 90% to 110%- Expanded restaurant's seating area and reviewing menu pricing, leading to up 20% annual revenue growth.- Transformed lost space into restaurant extention, creating additional 60 seats and 30% growth in revenue. - Launched new restaurant concept in collaboration with Michelin star chef Laurent Peugeot, boosting guest satisfaction and resulting in 40% increase in average per cover.- Optimized account operations and overhauled organization, delivering 95% Accor financial Audit score, ranking in top 3 hotels in the region and driving cost efficency.- Grew hotel revenue by more then 300% in 6 years.- Consistently maintained 90% guest satisfaction.- improved employee benefits, recording at least 85% score in employee satisfaction survey and demonstrating strong leadership skills.- Successfully managed Covid crisis by reducing manpower, cancelling expat. contracts with appropriate compensation, and closing half of the hotel, resulting in maintening a positive cash flow.

During this tenure I directed daily operations, examined hotel strategy as well as positioning, boosted guest experience, and drove employee satisfaction.- Rebranded hotel from Sofitel Maria Dorottya to Sofitel Chain Bridge (Budapest), improving understanding of hotel's location, boosting hotel exposure, and increasing online presence by over 15%.- Renewed past corporate & leisure contracts, significantly increasing revenue threw new costumer acquisition and recording GOP of 40%.- Improved point of sales concept and conducted restaurant menu review, delivering 5% increase in average per cover, 15% growth in number of covers, and driving 20& revenue growth.- Enforced controls and terminated employees owning personal businesses, increasing bar revenue by 15%.- Optimized cost of sales through enhanced control on purchasing and receiving.- served as a coach to General Managers in Poland & Turkmenistan, playing a key role in their professional development.- Contributed to project in Russia and Ukraine encompassing space distribution, point of sales design & concepts, and pre-opening budget.

In this role, I administred budget and strategic planning over 733 rooms hotel, controlled renovation project, defined point of sales concepts, and redefined the distribution of all the public aera, I revised the sales strategy with a repositioning of the hotel, maximized market share, implemented revenue management policy, and monitored ROI.My key accomplishment included:- Successfully led hotel refurbishment and rebranding from Forum to Novotel with zero service disruption.- Launched restaurant in the dark initiative serviced by blind people, gaining substancial media exposure and increasing hotel visibility.