How did you start your career at Kempinski?
“As a Pre-Opening team member, Walid joined Kempinski Nile Hotel 11 years ago as Fine Dining Assistant Manager, then steadily moved up the management ladder to All Day Dining Restaurant Manager, Banquet & Catering Manager, Assistant Food & Beverage Manager, Food & Beverage Manager, and now Director of Food & Beverage.” – Ayman Farouk, Human Resources Manager at Kempinski Nile Hotel, Cairo
I started as Assistant Outlet Manager and moved around, experiencing all other aspects within the F&B Department, and helped launch the banquet and external catering concept at the hotel.
“Walid lives our Entrepreneurial Performance value. He successfully took the initiative in assuming responsibility for operating the Food and Beverage experience at Madinaty Golf Club in addition to the overall food and beverage experience at Kempinski Nile Hotel. He leads all aspects of the operation’s activities, including business development, revenue growth and the continued development of products and services.” – Ayman Farouk, Human Resources Manager at Kempinski Nile Hotel, Cairo
Any unknown facts about your property?
Our hotel used to be a residential compound for army troops during the Suez Canal war of 1955–1956. In 1965, the building was sold and converted into a hotel, only then to be abandoned after The Six-Day War in 1967. After some time, it is now this beautiful building of what is known as the Kempinski Nile Hotel! Our hotel car park is a historical building built 100 years ago and cannot be renovated due to government regulations. It was designed by Georges Parcq, a French architect that worked in Cairo from 1910 to 1939. Among his famous works are the Sednaoui Emporium department store in Cairo, the Alexandria Opera House and the Cairo Stock Exchange, and most definitely, ours.
What is your favourite Guest Moment?
During the opening of our Turkish restaurant, our cuisine was very trendy, and one day the restaurant was fully booked. A young couple approached the restaurant asking for a table for two, excited to celebrate the lady’s birthday. Unfortunately, since we were fully booked, we had to offer an alternative restaurant option. They sadly left the hotel, when I noticed that one table decided to leave suddenly. I ran outside all the way into the street while their car was pulling out to tell them we had a table, hence creating much happiness.
My favourite thing about my job is getting a great review, and guest feedback. At the hotel, we can spend a lot on tangible aspects, but what makes things different is the experience. And I am able to make that experience different and unique through the Food and Beverage Department.