Javier Soler Email & Phone Number

Loulé, Pt

Portugal

• Responsible for setting the overall strategic direction of the hotel. This includes developing and executing business plans, defining the hotel's positioning in the market, and driving revenue and profitability growth. Managing the hotel's financial performance as a core responsibility.• Ensuring guest satisfaction is paramount. Overseeing all guest interactions and experiences, striving to exceed guest expectations.• Leading a diverse team of professionals, fostering a culture of teamwork, excellence, and accountability.• Overseeing day-to-day operations, ensuring the efficient functioning of all departments.• Collaborating with Sales and Marketing team, playing a role in developing S&M strategies, partnerships, and promotional activities to increase revenue and brand visibility• Staying abreast of industry trends and implementing innovative practices and sustainable initiatives are becoming increasingly important in the hotel industry. Exploring ways to reduce the hotel's environmental footprint and enhance its appeal to eco-conscious traveler• Implement brand standards and establish measurable KPIs for current and upcoming operations.

Europe

• Ownership of the business plan, benchmarking, revenue projections, control lines and the GOP % levels.• Operating with all Radisson New openings in Europe.• Define the clear operating model with supporting commercial sense.• Creating Departmental Cost/sales optimization.• Identifying opportunities where there is a need for enhancement of cost management practice or complete redesign and implementation and act in conjunction with the Ops leadership team.• Drive Properties repositioning projects under assigned properties and concepts with CSO support.• Utilize creativity to offer a suite of ideas to be implemented across Area, country or in an individual hotel.• Advises CSO and AVPs on profitability opportunities or issues.• Build and maintain relationships with local and international operating partners within the field.• Implement brand standards and establish measurable KPIs for current and upcoming operations.• Establish the brand and customer experience plan including Music, Design, Strategy & Program.• Leading Graphic design guidelines and collateral brand-book.• Quarterly update on product development, brand standards, training, and concept futureproofing.• Addition of Power BI to consolidate financial data and analysis for all properties.• and formulating the concept briefs supporting PR, marketing, and internal staff training.

•Ownership of the business plan, benchmarking, revenue projections, control lines and the GOP % levels.•Define the clear operating model with supporting commercial sense•Creating and formulating the concept briefs supporting PR, marketing and internal staff training•Food & Drink costing/sales price optimization.•Uniform standards per department/role/area.•Identifying opportunities where there is a need for menu engineering, enhancement of cost management practice or complete menu redesign and implementation and act in conjunction with the Ops leadership team •Drive repositioning projects under assigned Restaurants and Bars concept with CSO support•Utilise creativity to offer a suite of ideas to be implemented across Area, country or in an individual hotel.•Contribute to CSO ideas pool.•Assists CSO transformation team•Tests F&B product (food and OPE)•Advises CSO and AVPs on profitability opportunities or issues•Build and maintain relationship with local and international operating partners within the field. •Implement brand standards and establish measurable KPIs for current and upcoming operations. •Establish the brand and customer experience plan incl. Music Strategy & Program•Leading Graphic design guidelines and collateral brand-book•Quarterly update on product development, brand standards, training, and concept futureproofing

Europe

Develop and execute all Hotel related SOP’s according to Radisson Collection Standards and deliver routine forecasts using PMI tools. Prepare budget and ensure seamless delivery of hospitality as well as F&B processes while managing Budget of €8M. Monitor day-to-day operations of all departments and brief with all head of departments and outlets regarding productivity and allocated targets. Lead Micros implementation, software update, and deploy operational excellence service in compliance with new standards of Radisson Hotel Group. Manage digital marketing function related to F&B on social media channels.Selected Contributions:•Coordinated Radisson Collection Launch, First Radisson Collection Worldwide and accomplished new brand standard implementation for Radisson Collection.•Drove revenue growth by manning re-structure with high service success and exceeding business targets |•Increased profitability and reduced operational costs by Implementing menu engineering, upsellingtechniques, and carrying strategic contract negotiations with the vendors.•Enhanced staff skills and delivered an elevation in goals completion through staff training and development.•Improved brand’s identity along residents and enhanced overall sales performance through the application of business plan for weekly and monthly promotions.•Successfully introduced Nordic Alchemist program to standardise F&B operations within The Nordics

United Arab Emirates

• Oversees the organizational and administrative functions in all areas of the Food & Beverage Department to ensure delivery of the strategy and compliance with Starwood int. standards• Participate in the preparation of the Annual Business Plan to ensure Food & Beverage operation is adequately represented• Deputises in the absence of the EAM F&B• Carries out assignments and instructions as delegated by the EAM - F & B ensuring that all company and Hotel Policies and Procedures and minimum standards are adhered to at all times• Lead the creation of flexible solutions to attract new and potential customers• Attend the Food and Beverage department briefings & monthly meetings to review the events and any other matters that need to be communicated to the departmental colleagues• To delegate to assistant managers the total accountability of their own outlets with authority to take decisions of their own to the benefit of the outlet• Interact with management of other departments within areas of responsibility and develop solid working relationships with them• To assist in Training and development of Outlet Managers so that they are able to operate independently with their own profit centre• Carries out an efficient leadership style using appraisals and performance management as main tools• Perform any other duties that management may reasonably require• Assists in the development of ideas and the increased department sales of Food and Beverage to improve productivity• To assist identifying market changes which will improve business levels from hotel guests and the local market.

Dubai

- Manning re-structure with high service success- Implementing menu engineering to increase profitability- Increase restaurant turn over and seating capacity by adjusting floor plan- Bringing the restaurant to Top #50 on TripAdvisor by delivering quality F&B - Increasing upselling through a training plan and daily follow up- Reduce staff turnover by 15%- Increase EBITDA by 5% at the budget year- Staff training and development- Business plan, forecast and budget.- Marketing plan- Cost control- Purchasing- Daily general briefing - Operational excellence - Management rota- Management of Media communication and Market target - Benchmarking - Menu engineering

Copenhagen Area, Denmark

-Reporting to F&B Director.-Overseeing 6 F&B departments along with the large conference and event department with a capacity of 5000 guest.-Training implementation to all team members.-Business development and plan for different outlets-Reaching KPI targets for 6 quarters in a row-Winning best performance hotel in Denmark-Reaching F&B Budget and cost targets for the financial year-Driving a highly motivated team of around 40 members

Scandinavia

Responsible for the smooth operations of 2 F&B outlets, managing a workforce of about 16 employees.Planning and implementing F&B promotions Preparing yearly F&B Budget forecast and Business Plan Maintaining a favorable working relationship with various departments to foster and promote a co-operative and harmonious working climate to maximize productivity and efficientlyAssisting Hotel Manager on daily routines, HR, Finacials and other operations needs.

Copenhagen Area, Denmark

Spain

Master Of Business Administration - Mba, Masters Degree

Hospitality Revenue Management, Revenue, Diploma

Bachelor On Business Management & Turism, Bachelor On Business Management & Turism