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Experienced in Sales and fluent in five languages, I have worked in several luxury hotels around Europe gaining insights into different working cultures. As a Swiss hospitality management graduate, I am a disciplined professional with savoir-faire and a strong desire to serve others, thriving in fast-paced environments.
Event Sales Associate
The Landmark London - London, United KingdomSales & MarketingMarch 2018 - Now · 9 months
Sales Management Trainee
Kempinski Hotels San Lawrenz - San Lawrenz, MaltaSales & MarketingOctober 2017 - March 2018 · 6 months
Planning, negotiating, contracting and billing Groups and associated MICE Analysis of portfolio and design proposals fitted to the client's needs and budget limitations. Maintain close relationships with suppliers (DMCs and event planners). Conduct site inspections; follow up on leads and VIP clients in-house. Execute revenue optimization strategies with the Reservations department.
F&B Management Trainee
Kempinski Hotels San Lawrenz - San Lawrenz, MaltaF&B serviceMarch 2017 - October 2017 · 9 months
Acting Supervisor, in charge of L'Ortolan (all-day dining restaurant) staff and its guests. Room Service duties as well as involved in Banqueting & Events operations. Support in the Il-Baldakkin Lounge Bar.
Business & Brand Development
Your Own Revolution (start-up) - Brussels, BelgiumAdministration & GeneralAugust 2016 - February 2017 · 7 months
Y.O.R is a startup offering coaching and mentoring services to Millennials. My role was to study financing methods, create a social network platform, and solidify the brand by developing new business in the Belgian market.
External Sales Trainee
W Barcelona - Barcelona, SpainSales & MarketingAugust 2015 - July 2016 · 12 months
Analyze and study the trends in various segments: Corporate Travel, Wholesale, Travel Management Companies and Luxury Consortium. Focus on incrementing Corporate Contracted production and identifying new Business Development opportunities. Respond to Request To Bid and Request For Proposals. Savvy in the use of Smart Contracting and other tools and familiar with the budget and Stratalign (budget). Support of the Marketing department with the creation and design of several promotional tools for national and international markets, implementing new brand communications standards. Conduct “Insider Tours” (or Site Inspection) and introduce W's European flagship property to potential prospects and guests. Assist in the planning of Pre and Post Sales Trips to USA and EAME countries, including estimation and backup of travel expenses. Follow up on leads and VIP clients in-house. Update of EAME and USA contact database, registration of new contracted accounts and other administrative duties.
F&B Professional Trainee
Penha Longa Hotel SPA & Golf Resort - Sintra, PortugalF&B serviceOctober 2013 - March 2014 · 6 months
In the In-Room Dining Department where I was involved in the Mini-Bar and the F&B service, working closely with the Front Office, Housekeeping and Guest Relations department. During the night-time, I was entirely responsible for the preparation and service delivery of any beverages and/or food in this 194-room Resort & Golf hotel. Helped during breakfast/lunch/dinner service at Il Mercato, Midori and Arola restaurant and also participated in various banqueting events. Worked in the B-Lounge (Bar) for three months, where I gained knowledge in cocktails, cigars and Portuguese wines and spirits. I attended a training seminar from Nespresso Business Academy: " The Experience of Perfect Coffee".
AccorHotels - Leysin, SwitzerlandF&B serviceMarch 2013 - July 2013 · 6 months
Contributed to events of various types in different F&B roles in this 4* Accor ski-resort (located in the Vaudoises Alps) besides pursuing university studies.
Mandarin Oriental Paris - Paris, FranceF&B serviceMarch 2012 - July 2012 · 6 months
Part of the first team of interns of this newly opened property (July 2011). I was assisting the Banquet Manager, Mr. Romain Carré, and was the only full-time employee in this department. I prepared the set-up of the various events and was responsible for the F&B service inside the four intimate spaces (Jasmine, Darjeeling, Oolong, Ginseng) and the hotel's unique suites. I wrote Standard Operating Procedures for the lunch and dinner service. I was a Commis de Rang in the all-day dining restaurant Camélia (Executive Chef: Thierry Marx). My internship finished with culinary training in Pastry and in the kitchen of Camélia, where I was able to see both components of the F&B operations.
Commis de Rang
Grand Hotel Kempinski Geneva - Geneva, SwitzerlandF&B serviceMarch 2011 - July 2011 · 6 months
First work experience where I learned the basics of luxury restaurant operations. I was a Commis de Rang in the Restaurant Le Grill, part of the distinguished Grand Hotel Kempinski Geneva, and was quickly given additional responsibilities. I acquired different skills related to service and food preparation techniques such as: to prepare the Beef Tartare, to cut smoked salmon, to debone fish, flambé... The Head Sommelier for the hotel, Julien Authier, educated me on the wine tasting process and I deepened my knowledge in Swiss and French wines.
Master of Business Administration (MBA)
EU Business School - Barcelona, SpainOctober 2014 - October 2016
Major in Leadership. Subjects completed: Innovation & Leadership, Business Ethics, Business Policy & Strategy, Coaching & Mentoring, Strategic Supply Chain Management, Finance, Human Resources Management, Strategic Management, Quantitative Business Methods, Marketing, Negotiation, Business Law, Managerial Accounting, Global Economics, Business Law.
Bachelor of Arts (Hons) in International Hospitality Management
The University of Derby Centre for Contemporary Hospitality and Tourism Management - Buxton, United KingdomFebruary 2013 - January 2014
Main subjects completed: Human Resources & Business Strategy, Strategic Management, Leadership across Cultures, International Resort & Spa Management, F&B Development. My thesis analysed the use of emotional intelligence (EQ) in the recruitment and selection process of luxury hotels in Brussels, Belgium.
Swiss Higher Diploma, Hotel Operations and Hospitality Management
SHMS Swiss Hotel Management School - Leysin, SwitzerlandSeptember 2010 - January 2013
The course consisted of three academic semesters and two professional internships. Main subjects completed: Financial & Managerial Accounting, Information Systems, Wine & Bar, F&B Management, Banqueting & Events, Housekeeping Operations, Front Office & Rooms Division Management, MICE Markets, Human Resources Management, Facilities Design & Management. As an active member of the school community, I was involved as a "World of Hospitality" volunteer, a student advisor (teaching French), a Fire Marshall (October 2012), and as the captain for the soccer team (winning the 2012 inter-campus competition). I received a recognition as an "Ambassador of Leysin".
FrenchNative or fluent100%
PortugueseNative or fluent100%
EnglishNative or fluent100%
SpanishNative or fluent100%
- Banqueting and Events
- Banqueting Sales
- Banquet operations
- Competitors analysis
- Event coordinator
- Event design
- F&B sales
- F&B service
- Improvement and quality
- Intercultural Skills
- Microsoft Excel
- Opera System
- Private events
- Room service
- Strong supervisory skills
- Telephone sales skills
Video Interview in the Extreme Wow Suite, W Barcelona
Video Interview in the Extreme Wow Suite, W Barcelona