curriculum vitae

Personal informationSurname(s) / First name(s) FRANCIS J DIAS

Address(es) The Anchorage ,504 .Road # 6 .I.C.Colony .Borivili .West Mumbai .400103 Telephone(s) Resi : 00 91 222 8925727

Mob: 00 91 9833529141 Skype: francisatsea1

Mobile: 00 1 321 394 6283 .USA

Fax(es)E-mail(s) janedias_2008@yahoo.co.in

Nationality Indian

Date of birth 21 August 1965

Gender MALE

Summary:: Francis has a comprehensive knowledge of Hotel and Food and Beverage Operations, skilled at taking projects from conception through implementation, to successful completion; a seasoned food and beverage professional with an accomplished track record in the cruise industry, restaurants and hotels, in managing of High Quality and Volume producing operations and Start Up experience, gathered from his many years in the industry. A self made man who worked his way up the corporate ladder, open minded and positive management style. He uses his experience and knowledge to accomplish change.

Through his career, Francis worked for three main employers: Taj Group of Hotel ( Mumbai) – Hersey Executive Club ( Harrisburg )Carnival Cruises Lines as an active member of the Food and Beverage Department operations and development. In Carnival Cruise Lines, he worked as Senior Restaurant Manager, successfully finishing several achievements, when it came to focus on controlling (Profit & Loss Management) and guest quality service satisfaction perspective, setting-Up profitable Event Catering, Restaurant & Bar operations for the upscale market. A Customer-driven Manager and a leader, has the proven ability to work effectively with a team of truly multinational Managers and employees, with a track record of excellence. Francis possesses that rare talent of managing "upward" exactly the same way he does with those who report to him, treating everyone around him with great respect. Francis is fluent in English, Spanish and Indian language ( Hindi / Marathi )

During this time, has established a vast resource network within the industry with guests, management, suppliers/vendors and employee recruiters; carries a wealth of knowledge and expertise in the field which would be extremely valuable to any operation.

Managed successfully operations with up to 390 Staff contained in High Quality and Multinational environments. Effectively brought together strong Teams, in order to secure an Exceptional Service. Introduced and monitored standard operational procedures on a High Quality Level. Trained Employees, in order to guarantee consistent Quality and/or to ensure successful operations “Start

Ups”. Exceeded the Expectations of various well-established Firms.

Profile / Skills and Expertise

Hospitality , Food Industry , Wine Knowledge , Marketing Management , Hotel Management ,Restaurant Management, Restaurant Design , Hotel Design ,Food & Beverage ,Maintenance Management, Inventory Management ,Public Relations, Public speaking ,Budgeting ,Team Building, Business Planning ,Business Management, Budget Management, New Business development, Food & Hospitality Management , Revenue Management, Pre-opening Restaurant Management, Revenue Analysis, Budgets contracts Negotiation ,Wine Cellars ,USPH , HACCP, HESS Auditing, Menu Development , Tourism , Customer Satisfaction, Catering , Wine , Room Division ,Fine Dining , Banquets , Event management , Pre-opening of ships experience and Yield Management

Desired employment / Occupational field

Food & Beverage Manager

Work experience

Company / Dates Grand Circle Cruise Lines ,10th January 2014 – 15th September 2014.

Position Held Food & Beverage Manager

Company /Dates Carnival Cruise Lines .

Last Position Held Food & Beverage Manager . May 2001 – 25 August 2013

Maitre d’ Hotel ..July 1995 – May 2001

Asst Maitre d’ . January 1992 – July 1995

Busby / Team Waiter .May 1991 –January 1992

Main activities and responsibilities Supervising the overall operation of Food & Beverage areas ,Including Dining room /Lido / room Service and Officers Dining areas.Following the policy of 100% total guests satisfaction,Supervising the Restaurant Manager in regards to Organizing table reservations ( groups, families, special requests ) for 1600/3400 (depends from size of the ship,Supervising Restaurant Manager in regards to Paper work ( assigning duty for restaurant personnel ),Supervising regular day to day operations buffet and midnight buffet operation,Solving Coordinating operation between the restaurant and galley.Fully in charge for rating, revenue and costs.Follow United States Public Health Standards (USPH )

Name and address of employer Taj Mahal Intercontinental Hotel .Apollo Bunder ,Colaba.Mumbai .India

Type of business or sector Five Star Hotel .Dates May 1983 – March 1989

Occupation or position held Restaurant Manager

Main activities and responsibilities Supervising Exclusive speciality Restaurants.Conducting meetings with the staff to implement new procedures and products,Communicates with the employees to keep them informed about procedures,Communicates with managers to evaluate work, procedures, review the standards,Ensure the employees files are complete, Monitor and coach employees on performance,Ensure the employees follows the correct service procedures and standards .Conduct table visit for guest’s satisfaction,Ensures the restaurant is ready to open according to standards.

Name and address of employer Hilton Dubai . UAEDubai UAE

Type of business or sector Room Service / Speciality Restaurant Manager Dates October 1989 – March 1991

Occupation or position held Restaurant Manager Main activities and responsibilities Basically focus on the Daily events in the Speciality Restaurants .

Assign duties and special tasks .Follow up on cost and revenue for the responsible areas .Ordering product required in the operation .Training and coaching on service procedures on regular basis .Co-ordinate with the Food Manager for daily activities .

Name and address of employer Herseys Exclusive VIP Club .Hersey Choclates .Harisberg .Pennisivania

Type of business or sector Exclusive Exective ClubDates October, 1998 – March 1999

Occupation or position held Food Operation ManagerMain activities and responsibilities Supervising the overall Club Operation

Following the policy of 100% total guests satisfaction,Organizing table reservations on the daily basis In charge of Cost and Revenue for the Dining areas .

Education and trainingDates 1970 - 1983

Higher secondary school College/Catering School /

Management Courses

St Anthony High school . X Grade .Goa ,Daman & Diu Board of Secondary & Higher Secondary Education ,St Estevam , Ilhas Goa .India. Burhani college of Arts St Mary’s Road.Byculla .Mumbai ,India

Goa Catering College .Diploma in Hotel Management.Porvorim , Goa

India

Johnson & Wales Coaching The champions . Carnival College Management Training ProgramEntrance Date Course of study Completion Date June 1,1994 Coaching the Champions I August 30,1994May 24,1996 Coaching the Champions III August 30 ,1994June 15,1998 Coaching the Champions V June 19,1998 July 14 ,2003 Coaching the Champions VI July 16 ,Summer 2005 Coaching the champions VII United States Public Health course conducted by Carnival Cruise Lines .

Certificate of Training “ Vessel Familiarization “ Train the Trainer For Qualified Persons Crisis Management and Human Behaviour Course “National Apprenticeship “ Goverment of Maharastra .Provisional Certificate . Training Under the Apprentices Act 1961 at M/s Taj Mahal Hotel. Taj Group of Hotels. Mumbai .India

Mother tongue(s) Specify Mother Tongue : English

Other language(s)Self-assessment Understanding Speaking Writing European level (*) Listening Reading Spoken interaction Spoken production

Language ENGLISH ENGLISH ENGLISH ENGLISH ENGLISH

Language SPANISH SPANISH SPANISH SPANISH

(*)

Language HINDI HINDI HINDI HINDI HINDI

Language SPANISH SPANISH SPANISH