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..
• 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.

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.

• 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

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.
• 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.

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

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%.

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.

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.

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