This document is a resume for Taher Hamza Ali, an Egyptian national seeking a managerial position in events sales and catering. It summarizes his 20 years of experience in director level roles with top hotels in Cairo, including Four Seasons and Kempinski, where he was responsible for multi-million dollar catering revenue targets. It also lists his skills in languages, computer systems, communication, and hotel operations. His education includes a degree from the Institute of Hotels & Tourism in Cairo.

1. EL TAHER HAMZA ALI
20. El Selhdar St. Heliopolis,Cairo,Egypt | (202) 7419845 - (012) 22189138 |
taher.hamza@gmail.com
OBJECTIVE I Keenly continue seeking a managerial position wherebyI continue to learn, gain experience and
develop my creative, intellectual and interpersonal skills.Ilook forward to expand my area of
knowledge in the practice of events sales and catering as Ipass on my gained experience to my team
and be of an added value to the entire organisation.
SKILLS & ABILITIES Language Skills:
Excellent command ofspoken and written Arabic and English.
Computer Skills:
 Good command ofMS Word, Excel and Power Point
 Fair knowledge ofAuto Cad, Access
 Micros Fidelio System (Sales & Catering Applications)
 Delphi system
 Lotus notes email system
 Internet
Communication Skills:
Having worked and managed large teams for years and considering the nature ofmy job that requires
timely, accurate and transparentcommunication,Ihave mastered excellentcommunication skills
within my team and one that guarantees proper coordination with other operational departments;to
assure the success ofevery event; from planning to execution.
Other Skills:
 P&L Statement/ Critique
 Budgeting & Forecasting
 Month End Critique and Business Analysis
 Administration Skills
 Coaching Skills
 Sense of Urgency
 Time Management
 Leadership
 Pro activity

2. PAGE 2
EXPERIENCE DIRECTOR OF EVENTS, ROYAL MAXIM PALACE KEMPINSKI CAIRO HOTEL
1 OCTOBER 2014 – PRESENT – MEMBER OF THE PALACE’S PREOPENING TEAM
Accountable for achieving a target of $ 8 million in Catering (Food & Beverage) revenue
annually.
• Actively solicited and managed large events including VIP elite social events, weddings,large
corporate and associations’ business events,whilstmaximizing all revenue potential by upselling in all
revenue producing areas ofthe hotel
• Conductweekly meetings with Catering Team including supportdepartments to review all events for
the upcoming week and ensuring strong preparation and events success
• Conductdaily communication meetings in timelyfashion with Banquet& Kitchen to ensure the
effective revision of daily events and highlightimportantupcoming functions
• Working closelywith Director of Sales and Marketing as well as PR to develop and coordinate
marketing and sales efforts for catering promotions and activities
• Ensured achievementofaggressive yearly personal sales booking goals,as well as managing and
coaching of the catering team members to achieve target sales goals and objectives and conduct
annual performance evaluations
• Partnered with Director of Food & Beverage and Executive Chefto develop new banquetmenus and
pricing structures based on local competitive analysis and marketdemand
• Managed and maintained a low credit balance through effective securing ofdeposits and monitoring
catering team efficiency based on set policies and procedures
• Prepared and presented weeklyand monthlyforecasts and annual budgetreports
• Actively participated in the annual business plan by setting departmental goals,strategies and action
plans
• Developing all the team members to be ready for the next level through proper coaching

3. PAGE 3
DIRECTOR OF CATERING & CONFERENCE SERVICES, FOUR SEASONS CAIRO NILE PLAZA 1
FEBRUARY 2014 – 30 SEPTEMBER 2014
Accountable for achieving a target of $ 7 million in Catering (Food & Beverage) revenue
annually.
• Successfullyover achieved annual departmental budgeted goal by12.5%
• Awarded EMEA Catering Hotel of the year 2014
• Actively solicited and managed large events including VIP elite social events, weddings,large
corporate and associations’ business events,whilstmaximizing all revenue potential by upselling in all
revenue producing areas ofthe hotel
• Conductweekly meetings with Catering Team including supportdepartments to review all events for
the upcoming week and ensuring strong preparation and events success
• Conductdaily communication meetings in timelyfashion with Banquet& Kitchen to ensure the
effective revision of daily events and highlightimportantupcoming functions
• Working closelywith Director of Sales and Marketing and PR Manager to develop and coordinate
marketing and sales efforts for Catering promotions and activities
• Ensured achievementofaggressive yearly personal sales booking goals,as well as managing and
coaching of the Catering Team members to achieve specified sales goals and objectives and conduct
annual performance evaluations
• Partnered with Director of Food & Beverage and Executive Chefto develop banquetmenus and
pricing structures based on regular, local competitive analysis and marketscan
• Managed and maintained a low creditbalance through effective securing ofdeposits and monitoring
Catering Team efficiency based on Four Seasons creditpolicies
• Prepared and presented weeklyand monthlyforecasts and annual budgetreports
• Actively participated in the annual Marketing plan by setting departmental goals,strategies and
action plans
• Prepared two Catering Managers to take on higher responsibilities ofthe next level
• Modified and updated office procedures and monitored the Catering Team to ensure effective
implementation
DIRECTOR OF CATERING, FOUR SEASONS CAIRO FIRST RESIDENCE
1 JANUARY 2011 – 31 JANUARY 2014
Accountable for achieving a target of EGP 10 million in Catering (Food & Beverage) revenue
annually.
• Successfullyover achieved annual departmental budgeted goal for 2012 despite challenging political
situation in the country
• Actively solicited and managed large events including VIP elite social events, weddings,small and
medium corporate and associations’ business events,whilstmaximizing all revenue potential by
upselling in all revenue producing areas ofthe hotel
• Conductweekly meetings with Catering Team including supportdepartments to review all events for
the upcoming week and ensuring strong preparation and events success
• Conductdaily communication meetings in timelyfashion with Banquet& Kitchen to ensure the
effective revision of daily events and highlightimportantupcoming functions
• Working closelywith Director of Sales and Marketing and PR Manager to develop and coordinate
marketing and sales efforts for Catering promotions and activities
• Ensured achievementofaggressive yearly personal sales booking goals,as well as managing and
coaching of the Catering Team members to achieve specified sales goals and objectives and conduct
annual performance evaluations
• Partnered with Director of Food & Beverage and Executive Chefto develop new banquetmenus and
pricing structures based on local competitive analysis
• Managed and maintained a low creditbalance through effective securing ofdeposits and monitoring
Catering Team efficiency based on Four Seasons creditpolicies
• Prepared and presented weeklyand monthlyforecasts and annual budgetreports
• Actively participated in the annual Marketing plan by setting departmental goals,strategies and
action plans
• Modified and updated office procedures and monitored the Catering Team to ensure effective
implementation

4. PAGE 4
ASSISTANT DIRECTOR OF CATERING, FOUR SEASONS CAIRO NILE PLAZA
1 JANUARY 2009 – 31 DECEMBER 2010
Accountable for achieving a target of $3.5 million in Catering (Food & Beverage) revenue
annually.
• Worked as a liaison between all in house groups,conventions,meetings,and all departments ofthe
hotel to provide efficient operation of the Catering Department.
• Awarded EMEA Catering person ofthe quarter of the year 2010
• Re-aligning the sales activities within the organization to ensure achievementofambitious sales
targets while improving profitabilityand alignmentwith the core business
• Maintaining strong relationships with all major productive local and international accounts
• Successful handling oftop elite big weddings
• Work closelyto the Director of Catering to enhance the quality and increase profit
• Successful handling oftop corporate accounts in terms of event management,pricing,contracting,
logistics planning and deliverythrough successful collaboration with the operations team providing
exceptional customer service and clientsatisfaction with maximum possible revenue
• Handling local and international corporate accounts in terms ofcontracting,pricing & operation
ensuring maximum possible level of clientsatisfaction
• Negotiate with clients /accounts and achieving maximum revenue/profitpotential
• Prospect,evaluate, solicit,sell and confirm business as required to meetindividual goals and overall
budgeted departmental goals and profitability
• Using extensive knowledge ofdifferentindustries and organizations including their key personnel to
meetclientrequirements
• Coaching new team members to achieve their goals
• Participating in the preparation ofthe Departmental Marketing Plan
CATERING SALES MANAGER, FOUR SEASONS CAIRO NILE PLAZA
1 JUNE 2005 – 31 DECEMBER 2008
Accountable for achieving a target of $3 million in Catering (Food & Beverage) revenue
annually.
• Awarded EMEA Catering person ofthe year of the year 2007
• Re-aligning the sales activities within the organization to ensure achievementofambitious sales
targets while improving profitabilityand alignmentwith the core business
• Maintaining strong relationships with all major productive local and international accounts
• Successful handling oftop corporate accounts in terms of event management,pricing,contracting,
logistics planning and deliverythrough successful collaboration with the operations team providing
exceptional customer service and clientsatisfaction with maximum possible revenue (e.g.
ExxonMobil, British Petroleum,Schlumberger,Arab African International Bank,Citi Bank, DHL,IIFE
Germany, FOX, American Chamber ofCommerce,IDC Middle Eastand IQPC)
• Handling local and international corporate accounts in terms ofcontracting,pricing & operation
ensuring maximum possible level of clientsatisfaction
• Negotiate with clients /accounts and achieving maximum revenue/profitpotential
• Prospect,evaluate, solicit,sell and confirm business as required to meetindividual goals and overall
budgeted departmental goals and profitability
• Using extensive knowledge ofdifferentindustries and organizations including their key personnel to
meetclientrequirements
• Coaching new team members to achieve their goals
• Participating in the preparation ofthe Departmental Marketing Plan
CATERING SALES MANAGER, GRAND HYATT CAIRO
APRIL 2005 - MAY 2005
CATERING SALES EXECUTIVE, GRAND HYATT CAIRO
MAY 2004 - MARCH 2005

5. PAGE 5
CATERING COORDINATOR, CONRAD CAIRO
AUGUST 2002 - APRIL 2004
CATERING SALES ASSISTANT, CONRAD CAIRO
AUGUST 2001 - AUGUST 2002
WAITER, CONRAD CAIRO
OCTOBER 1999 - AUGUST 2001
WAITER, LE MÉRIDIEN CAIRO
SEPTEMBER 1997 - SEPTEMBER 1999
EDUCATION INSTITUTE OF HOTELS & TOURISM, CAIRO
[DEGREE]
Course Work included: Hotels Managements,Tourism,Kitchen,Service, History, Arts, Geography,
Management,General Health,& Accounting.
SECONDARY SCHOOL DIPLOMA, EL ABASSIA MODERN SCHOOL FOR HOTELS & TOURISM
TRAININGS With great beliefin training and out of keenness for personal developmentand expanding my
knowledge,below are a few training that I have enjoyed attending and benefiting from
 Effective listening
 Time management
 Handling guestcomplaints
 Converting features into a guestbenefits
 Total quality management/Zero defect
 Anticipating guestneeds
 Maximizing banquetrevenue
 Up-selling
 Smartselling I
 Smartselling II
 Presentation skills
 Mastering Sales Productivity (Master Connection Associates)
PERSONAL DATA Date of Birth: 6 October 1974
Nationality: Egyptian
Religion : Muslim
Marital Status: Married
Number of dependents: Four Children
Military Service: Exempted
REFERENCES REFERENCES AVAILABLE UPON REQUEST