This document provides a summary of Gil Maia Santos's career experience in hotel and hospitality management. It lists his roles and achievements as Acting Hotel Manager and Director of F&B and Rooms at the Crowne Plaza Bangkok Lumpini Park from 2012-2013, Restaurants Manager at MGM Grand Macau from 2007-2010, Operations Manager at Hard Rock Cafe Lisboa from 2005-2006, Catering Manager at Macau Tower Convention and Entertainment Center in 2004-2005, and Hotel Manager at Omali Lodge in 2003-2004. His experience spans multiple continents and includes turning around underperforming departments, leading rebranding efforts, and managing multi-outlet food and beverage operations.

1. Gil Maia Santos
Epicurean Hospitality Business Leader …
Career Objective
Take every opportunity to enrich my growth as a professional
but, above all, as a person.
Career Summary
An hotelier by heart whose passion and dedication for
gastronomy is incontestable. Worked in three different
continents, carrying a fusion of knowledge, experiences and
cultures. Comfortable in managing and working with people
from the 5 different continents with the purpose of achieving
service of the highest caliber.

2. Acting Hotel Manager and
Director of F&B and Rooms
May 2012 – January 2013
CROWNE PLAZA BANGKOK LUMPINI PARK www.ihg.com
Key Achievements
City Hotel in the business center of bustling Bangkok, with 241 rooms, 6
 Turn around from Loss to outlets and banqueting. Signature specialty restaurants of Japanese cuisine,
Profit Cantonese, Patisserie and award winning open Kitchen Grill restaurant.
 2012, is 30% ahead of
Budget and 160% ahead of Accumulating the 2 main revenue generating areas of the hotel and assisting
last year. the General Manager to manage the overall operations of the hotel.
Started as Director of F&B and transformed a loss making F&B department in
 Number one in REVPAR
2009, to profitable in 2010 after 6 months of operation, doubled the GOP in
from a competitive set
2011, even though there 2 major natural disasters affecting directly the
 2012 IHG award for best
market;
New Hotel or Conversion
 In 2010 led the rebranding In the Rooms Division Management overseeing the revenue strategy, the
of two properties guest service experience work flow, the housekeeping operations and
 Event space that was used Engineering by driving a preventive maintenance management system.
as pilot and template for Number one in REVPAR from a competitive set that includes: Conrad, Le
the world’s leading Meridien, Banyan Tree, Dusit Thani and Sofitel
Upscale Meeting Hotel Directly responsible for renovation programs and project management of
Brand. Conference and Events floor, Club Lounge, Lobby, Deli, Outdoor Café and
 Spearheaded a Corporate Employee locker rooms and other staff areas.
F&B program to re-design
In 2010 led the rebranding of two properties, one major Resort Golf Hotel in
the Cocktail and wine
the leading Asian Resort Island of Bali and the current property in Thailand.
offerings
Developed all new concept statements for both properties, including All day
 Cluster negotiation of
Dining, Specialty Cuisine - Asian and Western concepts, Kids Club, Deli, Golf
beverage contracts for 12
Club House, signature Bars and the creative Conference Banqueting venues –
properties, achieving 7% That was used as pilot and template for the world’s leading Upscale Meeting
savings in cost of Sales. Hotel Brand.

Restaurants Manager
June 2007 – May 2010
MGM GRAND MACAU www.mgmmacau.com
Key Achievements
Casino Resort Hotel with 600 luxurious rooms, convention/banquet facilities, spa
 Pre-Opening Team and 20 Food and beverage outlets, a Forbes Five star Casino resort, recognized
 Super premium service worldwide.
delivery
 Multi Outlet Operation Pre-opening member of MGM GRAND Macau opening team of Food and
 Michelin Star Chefs Beverage operations. In charge of a multi-outlet complex operation including one
 Spearheaded MGM Cooking French Brasserie that was under the culinary guidance of acclaimed Michelin
and Wine Academy stared French chef Phillippe Marc, a Champagne Bar and wine cellar that
 Complex Wine comprises of over 10.000 bottles of wine and 1.200 labels, Caviar Bar offering a
Management, 1000+ Labels wide range of vodkas and premium caviars, Whisky and Cigar Bar: and the
 Premium products sales and Patisserie/Deli. Also spearheaded, organized and created the MGM GRAND
management Cooking and Wine Academy that features master classes of an array of different
cuisines and wine regions. Responsibilities include sales and marketing activities,
profit and loss accountability and human resources management.

3. Operations Manager
2005 – 2006
HARD ROCK CAFE LISBOA - PORTUGAL www.hardrock.com
A full service restaurant with over 220 seats, 2 kitchens, 2 bars, merchandise
Key Achievements retail store, live concert facilities and on and off premises catering provider.
High volume restaurant doing over 1.000 covers a day.
 High Volume Covers, 1.000+
 Hard Café of the Year Reporting to the GM, responsible for running the operations of all the areas of
Award the restaurant: Kitchen, Bar, service and retail. In charge of HACCP, Health
 Top Management Training and Safety procedures and implementation. Dealing directly with over 100
Institution permanent staff members and responsible for handling guest suggestions,
problems and complaints. Everything had to comply with the very strict and
 Team of 100+ employees
formalized corporate procedures and standards – trained in a 12 week
 High volume retail sales
managers training program in Hard Rock Café Barcelona and Corporate
Headquarters in Orlando, Florida.
Also responsible for recruiting, training and staff development. Weekly P&L
demanding responsibilities that were reported to Vice-President of
Operations for Europe.
Catering Manager
2004 – 2005
MACAU TOWER CONVENTION AND ENTERTAINMENT CENTER
www.macautower.com.mo
Key Achievements
Leading convention center with two ballrooms, one exhibition hall and 7 F&B
 Major International events,
like PATA annual outlets: One buffet restaurant, one western a-la-carte restaurant and bar, one
conference Café, one French Pastry Shop, one Portuguese a-la-carte restaurant and 2
 Super VIP events including Chinese restaurants.
State Banquets for heads of In charge of all the Banqueting, Convention, Outside Caterings and Exhibitions
state events. Responsible for maintaining, look after and train the staff to keep the
 2005 with 25% over budget facilities up-to-standard. A very busy Convention Centre that caters to over 4000
and 150%over previous year
persons. Managing a team of two banquet managers, 30 permanent staff and
casual staff that could go up to 300. Dealing closely with Director of sales in order
to achieve a smoother operation and explore and attract more market share.
Hotel Manager 2003 – 2004
Key Achievements OMALI LODGE ww.africas-eden.com/Omali-Lodge.asp
 VIP Catering events A boutique Hotel in a unique resort setting, with 38 Island exquisite Rooms and a
 F&B Cost of Sales reduced Luxury Villa with private pool, 4 rooms and private chauffer with Limousine. Four
by 25% F&B outlets and outside catering. In charge of all hotel operation with a very
 YOY revenue increase of hands-on approach. With main focus in Operations, F&B and Maintenance
35% management. Main Caterer in the island – including functions for Presidents,
 Project Management of Senior Government Officials, Senators and VIPs. Developed the Marketing and
Rooms renovation and
promotion strategy as well as establish and negotiate programs and rates with
refurbishment
travel agencies and tour operators.

4. Academic Data Professional Training
Cornell Nanyang Institute of Shangri-la Hotel Shenzhen – P.R. China 2003
Hospitality Management www.shangri-la.com
CONSULTING F&B Management Trainee – Management training all around F&B
Singapore 2009
SALES management operations
www.cni.ntu.edu.sg
STAFFING
Strategic Hospitality
CUSTOM SOLUTIONS Management
SUPPORT Tivoli Hotel Lisbon - Portugal 2002
www.tivolihotels.com
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Advanced and Intermediate Dom Pedro Hotel Lisbon - Portugal 2001
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gemino et tincidunt humo sed ut. Personal Information
Estoril Higher Institute for Hotel and
Tourism Studies, Estoril, Portugal Torqueo, qui lorem ipso utinam immitto vero sino. Appellatio, rusticus decet amet allapa
Date of Birth: December 22, 1981
www.eshte.pt simplifying IT
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Nationality: Portuguese
EBUSINESS SOLUTIONS
Bachelor Degree (2002) and aptentillum.
Post-Bachelor Degree in Hotel Macau ID holder number: 1407585(7)
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Management (2005) MarriedMos ventosus feugiat blandit turpis vero abigo.
with one child born in 2009
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vicis feugiat valetudo quadrum quidem Languages: Portuguese, English, French and Spanish
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san melior, plaga cogo esse len eum. Started Ullamcorper quibus, velit distineo oppeto.
 cooking at 12 and ran small catering/baking business from home,
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Management and was invited lecturerduis facilisi.
Portugal, ESHTE www.eshte.pt. An avid swimmer that used to hold
national records and be the team captain that till today swimming
remains his main hobby. Father of a 3 year old boy and married to a
passionate and talented South American restaurateur.
TECHNOLOGY CONSULTING
5432 Any Street West
Townsville, State 54321 Contacts
Mobile :+66879885316
555.543.5432 ph
555.543.5433 fax
Email: gilmaia@gmail.com
Skype : gilmaia
Adress(permanent): Rua Ilha de Santa Maria, n9-1, 2790-360
www.adatum.com. Queijas, PORTUGAL simplifying IT
Tel (permanent home): +351 214184518