Mahmoud Hussein, Director of F&B Operations at Emaar Hospitality, spoke to us about leading with precision, innovation, and purpose. From pioneering immersive dining concepts to advancing sustainability and celebrating regional flavours, he’s redefining luxury F&B by balancing operational excellence with creative flair—all while delivering Emaar’s signature guest experience.
Q – Can you take us through a typical day as the Director of F&B Operations at Dubai Polo & Equestrian Club?
A – My day revolves around managing the food and beverage operations across all our venues. I begin by reviewing performance reports and ensuring every team is on track with our objectives. My primary role is to guide and support staff, streamline operations, and uphold exceptional service standards. Leadership entails consistent interaction with chefs, managers, and team members to align service quality and product offerings with Emaar Hospitality Group’s vision.
Q – What are the key elements that contribute to delivering an exceptional food and beverage experience across Dubai Polo & Equestrian Club’s?
Mahmoud Hussein
Director of F&B Operations, Emaar Hospitality
A – Delivering an exceptional experience hinges on precision, reliability, and a tailored guest focus. We prioritize understanding individual preferences, achieved through staff training, creative service methods, and staying attuned to both regional and global dining trends. Excellence in service is a core part of our ethos, always striving to exceed guest expectations.
Q – What role does innovation play in the development of your F&B services, and how do you stay ahead of industry trends?
A – Innovation is vital to remain a leader in the field. We continuously explore cutting-edge culinary techniques, advancements in food delivery systems, and evolving service trends. Our chefs are given the freedom to experiment, blending traditional elements with fresh ideas to craft distinctive menus. Partnerships with culinary innovators help us stay at the forefront of the industry.
Q – Can you share any recent successful initiatives or emerging trends that you’ve implemented within your F&B operations?
A – We’ve recently rolled out initiatives to boost guest interaction and align with emerging trends. A standout effort has been the introduction of experiential dining, featuring exclusive events like chef-hosted interactive sessions, themed culinary nights, and immersive dining concepts that captivate guests in unique ways. These offerings elevate excitement and strengthen guests’ connection to the culinary experience.
Sustainability is another major focus. We’ve responded to the demand for eco-friendly dining by adopting sustainable sourcing, favoring local, organic produce, and collaborating with suppliers committed to ethical practices. Efforts to cut food waste, paired with eco-friendly packaging and energy-saving kitchen tech, reflect our dedication to responsible, high-quality dining that meets modern guest values.
Q – How do you maintain consistency in service quality and food standards across multiple properties while ensuring each venue retains its unique character?
A – Consistency comes from well-defined processes, but we also value each venue’s uniqueness. We implement thorough training and standard operating procedures while giving outlets the flexibility to showcase their personality through décor, menu design, and authentic touches—all while staying true to the overarching brand ethos.
Q – What strategies do you use to incorporate local flavours and ingredients into your menus while maintaining a global appeal?
A –We celebrate the region’s heritage by weaving local ingredients and traditions into our offerings, while ensuring broad appeal. Collaborating with local producers and using seasonal products, we craft dishes that fuse authentic Emirati influences with international tastes, catering to our diverse, cosmopolitan guests.
Q – Can you discuss any sustainability initiatives that have been integrated into your F&B operations to minimize environmental impact?
A –Sustainability is a cornerstone of our operations. We tackle food waste by repurposing excess ingredients, donating to charities, or composting where possible. Single-use plastics have been swapped for biodegradable alternatives, and we emphasize locally sourced, organic goods to lower transport emissions while supporting nearby farmers. We also choose suppliers who prioritize ethical, eco-conscious methods, ensuring our dining options are both top-tier and planet-friendly.
Q – How does Dubai Polo & Equestrian Club leverage ancillary revenue streams, such as special events, culinary experiences, and exclusive partnerships, to enhance the overall guest experience?
A – We’ve introduced unique revenue streams like pop-up dining events with fresh, temporary concepts and curated Polo experiences that pair fine dining with elite sports. These efforts boost income while creating memorable moments for guests. Collaborations with luxury brands and exclusive events further enhance the experience, blending sophistication with lifestyle appeal.
Q – How do you collaborate with other departments, such as marketing and guest services, to create a seamless and memorable guest experience?
A – Seamless guest experiences stem from strong teamwork across departments. We collaborate with marketing to promote our offerings effectively and with guest services to anticipate and meet specific needs. Regular cross-team discussions and feedback loops ensure smooth coordination, from reservations to on-site service.
Q – What are your thoughts on the future of the F&B industry within the hotel sector, and how is Dubai Polo & Equestrian Club preparing for upcoming shifts and challenges?
A – The F&B landscape is shifting toward greater personalization and tech integration. We’re adapting by leveraging tools like AI to tailor guest experiences and expanding sustainable, health-focused dining options. As preferences evolve, we’re committed to staying agile and forward-thinking in our approach.