Jose Xavier Dias
Ronse
Summary
Customer-oriented Hotel Manager focused on details, associates development and exceeding performance expectations. Adaptive and deadline-oriented with capacity to execute and complete multiple projects in high-stress and different cultural environments. Meticulous leader and strategic planner with comprehensive managerial acumen, offering deliver hotel budget goals and ensuring guest satisfaction targets are met and exceeded.
Overview
21
21
years of professional experience
Work History
District Manager
Group-F
01.2023 - Current
- At Group - f we offer end-to-end outsourcing solutions for the hotel industry, with a special focus on the successful performance of the tasks related to guest well-being
- We can outsource top-quality all related to housekeeping operations, from cleaning of rooms, Hotel stewards, public areas and linen service to valets and supervisors so that hotels can offer a full range of quality services
- Hotel portfolio: 22 Hotels in Brussels: Steigenberger Hotels & Resorts, Accor Hotels, Louvre Hotels, PentaHotels, Numa Hotels, etc
- Number of Team Members coaching: 280 Team Members
Hotel Manager
Scenic Luxury Cruises & Tours
02.2022 - 07.2022
- To manage the Hotel Operations by maintaining an efficient administration system and by creating a friendly and guest-orientated environment to ensure guest satisfaction and repeat business, which in turn will increase revenue and profitability of the company
- To provide at all times an excellent guest service, maintaining high standards and consistency of Food & Beverage quality, Shorex experience, and outstanding customer service, while supervising and coaching the entire staff on board
- Stock ordering for the hotel department (F&B, Housekeeping, equipment, etc.) Ensuring professional, transparent and efficient flow of communication with all crew (including the nautical department) and the Head Office Basel
- Ensuring departmental training according to requirement profiles
- Responsible for cost control and adherence to all set budgets
- Daily analysis of debtors in accordance with Guest Services Department
- Conduction of stock takes; inventory according to company procedures
- Interaction with guests during meal hours in accordance with PSO
- Number of Team Members coaching: 70 Team Members
General Resort Manager
Plataran Hotels & Resorts
01.2020 - 05.2021
- My role was to function as the primary strategic business leader of the Resort & SPA with responsibility for all aspects of the operations, including guest and employee satisfaction, human resources, financial performance, sales and revenue generation and delivering a return on investment
- Verifies implementation of service strategy and initiatives with the objective of meeting or exceeding guest expectations, increased profit and market share
- Holds property leadership team accountable for strategy execution, and guides their individual professional development
- Working closely with Sales and Marketing team to develop revenue generating strategies for the Resort
- Building owner loyalty through proactive communication, setting and managing expectations and delivering solid business results
- I was involved actively with the local community and build strong relationships with local officials, businesses, and customers
- Landscape project Management; Successfully, increased direct bookings by 200 % and increased OTA business 100% through the use of google ads, & leveraging social media
- Responsible for maximizing hotel revenues, driving guest experience & satisfaction
- Preparation of the budget forecast, identify and seek out potential business in the market
- Number of Team Members coaching: 10 Hod's +160 Team Members
- Reason for leaving: Resort closed due to Covid-19 and I was retrenched from my position.
Resident Manager
Eden Bleu Hotel & Villas
01.2019 - 01.2020
- Provide strategic support to the General Manager and supervise all teams (not limited to HR, ADM, ENG, S&M, F&B teams) and operations
- Identify key trend directions, establish promotion and distribution strategies, and execution plans to achieve KPIs and objectives
- Formulate, review and manage existing policies, guidelines and procedures to develop a high quality management team
- Monitor business plans and budget; effective management of resource utilization/allocation
- Develop and manage social media pages and work with teams to create content on those pages
- Responsible and creator of graphics contents for ads and promotions
- Established all standard SOPs for the residential management of villas
- Maintain cost effectiveness and identify ways for continuous improvement
- Evaluating performance and productivity
- Researching and identifying growth opportunities
- Ad-hoc requirement from top management
- Provide inspiring leadership and direction for environment, conservation, safety and social responsibility initiatives
- Number of Team Members coaching: 93 Team Members
- Reason for wanted to leave: I was ready for another stage in my career (continue challenging myself and grow).
Multi-Property Director of Food & Beverage
Savoy Resort & Spa and Coral Strand Seychelles
01.2018 - 01.2019
- Responsible for managing the operational Heads of Department of the both property's food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering and directly report to the Cluster GM
- Oversees the development and implementation of departmental strategies
- The position ensures the food and beverage/culinary operation meets the brand's target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department
- Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of customer and both property employees
- Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with Hotel business strategy
- Menu engineering
- Achieved record-high revenues and steady growth while concurrently reducing costs and increasing efficiency
- Project management for a Chinese Restaurant and Teppanyaki restaurant
- Number of Team Members coached: F&B Director + F&B Manager + 2 executive Chefs + 70 Team Members
- Reason for leaving: For a professional growth opportunity as Resident Manager.
Director of Food & Beverage (Acting E.A.M.)
Kurumba Maldives
04.2017 - 12.2017
- Assist the General Manager and assume responsibility in his absence
- To oversee the day-to-day operation of Food & Beverage ensuring they are adequately staffed and supervised and a high standard of service is delivered
- To develop and maintain standards in the premises
- To ensure inventory stock takes are carried out and all stock including wines, beverages and equipment are controlled
- To oversee the smooth running of all events in association with department managers
- Recruitment of team and ensure all employees receive adequate training
- To work closely with Senior Management in achieving required targets in relation to payroll and gross profit percentages
- Enforce HACCP procedures for sanitation and cleanliness in all food production & service areas
- Managing budgets, forecasts and financial plans as well as controlling expenditure and labour costs
- Menu engineering (new designs for all outlets every year) & Project management and rebranding 2 outlets (Chinese to a Thai Restaurant and Night club to a Shisha Lounge)
- Number of Team Members coached: F&B Manager + Executive Chef + 90 Team Members
- Reason for leaving: Contract offer and sign with Sofitel as Deputy GM (Breach because of internal issues).
Director of Food & Beverage
Radisson Hotel Trinidad
04.2016 - 04.2017
- Radisson Hotel Trinidad places guests a five-minute walk from the city's beautiful waterfront
- The Radisson turns any Port of Spain business trip into a pleasurable experience by offering the most spacious hotel rooms in the city and beautiful views of Port of Spain, the Northern Range and the Gulf of Paria
- We're also home to the only revolving, Rooftop restaurant in the Caribbean, where you can enjoy outstanding views
- Olympia Restaurant 'a la carte & Buffet', 360 º revolving Rooftop Restaurant, Café Paris, Maple Bar & Terrace, Pool Bar & Lounge, 24 hours In-Room Dining, Conference & Events facilities for up to 550 persons
- Reason for leaving: career growth with a reputation Resort Company with higher salary.
Food & Beverage Manager
Georgia Palace Hotel & Spa
03.2014 - 03.2016
Meetings & Events Manager
Conrad Brussel
04.2003 - 12.2013
Education
Quality, Security&Enviroment Management -
Bruxelles Formation MNG
Project Management Course -
Vlaamse Dienst voor Arbeidsmiddeling en Beroepsopleiding
E-Commerce Marketing Course -
Vlaamse Dienst voor Arbeidsmiddeling en Beroepsopleiding
Customer selling focus Course -
Hilton Worldwide Rotterdam
F&B Management advance Course -
Hilton Worldwide Prague
Faculty of Operational Finances -
Conrad International
F&B Management Certificate -
School of Administration PDP
Hospitality Management Degree -
Vancouver Island University
Skills
- Leadership skills
- Recruiting and Hiring
- Strategic Planning
- Customer Service
Languages
ENGLISH
FRENCH
PORTUGUESE
DUTCH
SPANISH
Timeline
District Manager
Group-F
01.2023 - Current
Hotel Manager
Scenic Luxury Cruises & Tours
02.2022 - 07.2022
General Resort Manager
Plataran Hotels & Resorts
01.2020 - 05.2021
Resident Manager
Eden Bleu Hotel & Villas
01.2019 - 01.2020
Multi-Property Director of Food & Beverage
Savoy Resort & Spa and Coral Strand Seychelles
01.2018 - 01.2019
Director of Food & Beverage (Acting E.A.M.)
Kurumba Maldives
04.2017 - 12.2017
Director of Food & Beverage
Radisson Hotel Trinidad
04.2016 - 04.2017
Food & Beverage Manager
Georgia Palace Hotel & Spa
03.2014 - 03.2016
Meetings & Events Manager
Conrad Brussel
04.2003 - 12.2013
Quality, Security&Enviroment Management -
Bruxelles Formation MNG
Project Management Course -
Vlaamse Dienst voor Arbeidsmiddeling en Beroepsopleiding
E-Commerce Marketing Course -
Vlaamse Dienst voor Arbeidsmiddeling en Beroepsopleiding
Customer selling focus Course -
Hilton Worldwide Rotterdam
F&B Management advance Course -
Hilton Worldwide Prague
Faculty of Operational Finances -
Conrad International
F&B Management Certificate -
School of Administration PDP
Hospitality Management Degree -
Vancouver Island University
Documents
EU Digital COVID -19 Vaccine Passport
Personal Information
Nationality: Portuguese
Documents
EU Digital COVID -19 Vaccine Passport
Personal Information
Nationality: Portuguese
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