1. curriculum vitae
Personal information
Surname(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.

2. 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 .

3. 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 . UAE
Dubai
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 Club
Dates October, 1998 – March 1999
Occupation or position held Food Operation Manager
Main 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 .

4. Education and training
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
Dates 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 Program
Entrance Date Course of study Completion Date
June 1,1994 Coaching the Champions I August 30,1994
May 24,1996 Coaching the Champions III August 30 ,1994
June 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