Abdel Razik Abd Allah Mohamed Aly is a hospitality professional with extensive experience, currently serving as Operations Manager at Royal Catering in Abu Dhabi. He has managed various high-profile projects and is focused on developing a collaborative work environment while ensuring excellent service quality. His educational background includes a Bachelor's in Hospitality Management from Cairo University, and he has undergone extensive training related to food safety and operations management.

1. : Email: abu.kareem@ymail.com
abdelrazika@royalcatering.ae
Mob: + 971506145228
Dear Sir/Madame:
I would like to introduce myself as enthusiastic and eager individual in search for better
opportunities in your reputable Facility.
With over the years experience in Hospitality Industry, attached is my resume for your
reference. I am currently employed in Royal catering LLC as Operations Manager – Projects, and I
would be very pleased to provide further information once required.
Thank you very much.
BIO-DATA
NAME : Abdel Razik Abd Allah Mohamed Aly
ADDRESS : Giza, Egypt
DATE OF BIRTH : 20th July 1984
CIVIL STATUS : Married
ACADEMIC QUALIFICATIONS : Bachelor of hospitality& hotels management
Cairo University – Egypt 2005
TRAINING & DEVELOPMENT
Hospitality Industry (Hotels Management)
Food & Beverage Production
Cairo University
HACCP & Food safety management system
Cairo University

2. WORK EXPERIENCE
Operations Manager- Projects
: 01/11/12 Royal catering Abu Dhabi
To date ABU DHABI UAE
www.royalcatering.ae
Objectives:
- Take a challenge to develop a new & totally fresh environment to work for all
employees, Train them all, where all the employee have confidence to work together.
- To provide very best service to all our guests.
Projects Under my management:
1- Ferrari world Abu Dhabi - 500 pax (Breakfast , Lunch , Dinner , Midnight )
2- Water world - 400 pax (Breakfast , Lunch , Dinner , Midnight )
3- Crown plaza & Staybridge Yas Island - 250 pax (Breakfast , Lunch , Dinner, Midnight )
4- Rotana & Centro Yas Island - 250 pax (Breakfast , Lunch , Dinner)
5- Radisson Blu & Park Inn Yas Island - 250 pax (Breakfast , Lunch , Dinner , Midnight )
6- National …… Authority ( five locations ) - 400 pax (Lunch )
7- National Marine dredging company (NMDC) - 200 pax (Lunch )
8- NMDC guest house - 100 pax (Breakfast , Lunch , Dinner )
9- Abu Dhabi Golf club - 100 pax (Breakfast , Lunch , Dinner )
10- Saadiyat Beach Golf Club - 100 pax (Breakfast , Lunch , Dinner )
11- ECSSR - 200 pax (Lunch )
Main Responsibilities:
- Setting the action plans , manning , logistics for each and individual project
- Coordinating with Kitchen, Stewarding and transportation department for each project
- Monitor and ensure smooth operations of each project.
- Observes staff individual performance ,grooming , punctuality, staff appraisals and
disciplinary actions if required
- Leasing with Stewarding department on quarterly inventory taking and breakage reports
- Monitoring and ensure smooth operations of all projects appointed
- Maintaining consistency in quality of food / beverage / service / cleanliness of all projects
appointed

3. - Constantly obtaining the customer feedback during operations to ensure satisfaction
- Proper and tactful handling of verbal complaints from customers
- Ensuring effective communication within sections appointed and with Operations
divisions
- Ensuring that staff are aware of and applies the procedures concerning RC, fire and life
safety, emergency procedures.
- Ensuring that staff applies the necessary precautions with regards to food safety and
hygiene standards (refer to RC standards indicated in the operations Manual)
- attending operations and departmental meetings as required
- Ensuring that all staff are correctly and smartly dressed at all times.
- Ensuring effective briefing of waiting staff before the service commences.
- Coordinating with the production team for the menu planning, and food quality of each
project.
Banquet Operations Manager
: 24/12/10 Royal catering Abu Dhabi
30/10/12 ABU DHABI UAE
www.royalcatering.ae
Objectives:
- Our commitment to servicing the high demand of our growing economy is evident across
our expansion strategy. With the launch of our state of the art central production hotel in
Abu-Dhabi, the development of strategic relationships with key market leaders, and the
clear focus on innovation has made us pioneers within the industry and a leading
hospitality solutions provider in the U.A.E.
Responsibilities:
- To assist the BQT Manager of BQT events as required.
- To supervise the day to day operation of the assigned area ensuring a smooth running of the operation
- To ensure that set ups and venues are prepared as per the BEOs
- To ensure the prompt and efficient service in the assigned area of all meals, snacks, coffee breaks,
beverages, etc. to the required standards.
- To ensure that stations have their correct mis-en-place.
- To ensure regular stocktaking of all operating equipment as needed

4. - To Attend and contribute to weekly Departmental meetings in the absence of the BQT Manager
- To ensure effective communication by attending other meetings as required.
- To correctly fill in the outlet logbook with all the required data as well as to report in it anything
unusual, out of ordinary or related to staff, guest or the venue/s itself
- To ensure compliance with ADFCA regulations
Banquet operations Supervisor
: 04/04/08 Shangri-la ABU DHABI,
14/11/10 ABU DHABI UAE
www.shangri-la.com
Objectives:
- With an exceptional track record in providing clients with turn-key hospitality solutions
for nearly a decade, Shangri-la's imprint on the hospitality industry is one based on
innovation, quality and incomparable customer service.
Responsibilities:
- Achieving quality and service delivery standards
- Dynamic approach towards tasks
- Eye of details
- Working within budgets and achieving targets
- Coaching and motivating associates
- Maximize performance of associates
- Leadership and delivering total guests satisfaction
- Assisting the Manager through day to day operation,
SEMINARS & TRAINING
- Risk management – HSE responsibility, authority, accountability & legal compliance
(Royal catering – 2015)
- Advanced Food safety management system level 4 ( Royal Catering – 2014 )

5. - Stakeholder relationships (Royal Catering – 2014)
- Organizational and National culture ( Royal Catering – 2014 )
- Total Quality Management for Hotel sector (Cairo University – 2013 )
- HACCP and food Hygiene.( Royal Catering – 2012 )
- Professional Development seminar for Hospitality Managers (Shangri-La Hotel – 2010)
- How to develop yourself (Shangri-La Hotel – 2010)
- First Aid course (Shangri-La Hotel – 2009)
- How to handle the problems of absenteeism at work (Shangri-La Hotel – 2009)
- How counseling helps to overcome the problems(Shangri-La Hotel – 2009)
- Shangri-La Care program 4 ( Taking Ownership) (Shangri-La Hotel – 2009)
- How to handle Guest Complaints (Shangri-La Hotel – 2009)
- How to negotiate (Shangri-La Hotel – 2009)
- The Disciplines of Team Motivation (Shangri-La Hotel – 2009)
- Shangri-La Care program 1, 2 &3 guest problem resolving (Shangri-La Hotel – 2009)
Character Reference:
- Mr. Hubertus Meier-Kulenkampff (VP – Operations)Royal
Catering -050-6120610
- Mr. Hussein Hamiah (VP – business development &
commercial) Royal Catering -050-6127552
- Mr. Omar al Ghazawy ( Banquet Manager) Shangri-la
Hotel Qaryat al Bari –Abu Dhabi-0566160908
Driving License available

9. `
Thanks for Your Interest