Karim Elkholy

Hands-on hospitality operator with 10+ years leading F&B, accommodation and event-staffing businesses in London. Founder of a premium mobile catering company — a self-contained galley operation with full ownership of HACCP, food safety, allergen management and stock control. Proven leading multicultural teams to five-star guest-experience standards under time pressure.

Seeking an F&B management or senior supervisory role at sea; passport-ready and available for immediate embarkation from the UK.

Founder & Operations Director - Heavenly Crepes Ltd - London

(2015-01)

Run a compact, self-contained galley — the closest land-based equivalent to shipboard F&B — delivering 200+ covers per service window for blue-chip corporate clients, weddings and private events.

• Own end-to-end food safety and EHO-inspection readiness; zero food-safety incidents across the operation's history.
• Manage full P&L: portion costing, GP margins, supplier negotiation and stock control.
• Recruit, train and brief service teams to grooming and guest-interaction standards comparable to cruise-line brand requirements.

Founder & Director - Heavenly Crew - London

(2023-01)

Built full operating framework — staff handbook, compliance policies, training standards — across hospitality and technical desks.

• Roster and supervise multicultural teams across simultaneous venues; manage right-to-work, PAYE and agency-worker compliance.

Operations & Guest Experience - Hotel 63 - Bayswater Road, London

(2018-01 - 2019-12)

• Front-of-house and accommodation operations: check-in/out flow, housekeeping standards, occupancy and guest satisfaction.

Creative Director - THE 1980 Productions - London

(2007-01 - 2014-12)

• Directed live events under fixed showtimes; confident presenter/performer, comfortable with guest-facing entertainment duties.

MA - International Music Management - University for the Creative Arts (2024-01)

BA (Hons) - Contemporary Media Practice - University of Westminster (2004-01)

Level 2 - Food Safety & Hygiene in Catering - High Speed Training (2024-01)