Four Seasons Hotel Las Vegas welcomes Ahmed Yacout to the position of Hotel Manager this August, arriving most recently from the brand’s sister property, Four Seasons Hotel Austin.
“I am beyond excited for this amazing assignment and my newest Four Seasons home,” says Yacout. “Las Vegas represents one of the most dynamic markets in the world, and being associated with this remarkable location is a pinnacle in a hospitality professional’s career. It is such an exciting time in this vibrant city, with a new NHL team recently establishing their footing, as well as a premier professional football team moving to town for their first season next year.”
While in Austin, Yacout oversaw an extensive, three-year, USD 35 million hotel renovation in his role as Director of Rooms. He participated actively in the design and construction phase of the guest rooms and suites, public spaces and dining outlets, working closely with contractors and the leadership team to minimise guest impact. Additional successes included implementing cross-departmental development of the Rooms team and a targeted effort on improving guest experience scores.
Prior to Austin, Yacout served in multiple leadership roles at Four Seasons Hotel Chicago, beginning as a Guest Services Manager before his promotion to Front Office Manager. He also served as Hotel Assistant Manager at the front desk at Four Seasons Hotel Washington, DC. Yacout began his Four Seasons career in 2007 as part of the pre-opening concierge team at Four Seasons Hotel Alexandria at San Stefano in Egypt. Yacout graduated with a BS in Hotel Management from the University of Alexandria in Egypt. He hails originally from Queens, New York.
Yacout will reside in Las Vegas with his wife Lina, daughters Dania and Leila, and German shepherd Brooklyn. An avid sports fan, he looks forward to supporting local Las Vegas teams, enjoying the diverse culinary scene and exploring the outdoors.
Adds Yacout, “Being steps away from so many acclaimed restaurants and just a few hours away from stunning beaches and ski slopes could not be more ideal for the foodies and outdoor adventurers we consider ourselves to be.”
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