Food and Beverage/ Hotel Business professional with experience within luxury sector in different areas such as reception and reservations, food and beverage, events and banquets, housekeeping, sales, marketing, experience in staff management and training. I consider myself as a working and proactive person disposal all of my professional and humanistic potential. More than 10 years of hospitality achievement fueling next-level operations in multi-sites environments. Lived in 5 countries and conducted business in 3 languages I have worked for some of the most awarded worldwide venues in the world as: Zuma Dubai(Japanese Restaurant), Marco Pierre White (Fine Dining), Fantasy (Disney Cruise Lines) ; along with luxury hotel brand as Conrad (Hilton group) and Melia Hotel Group. Positive, courageous, enthusiastic, very dynamic and the desire to make things better, I can play in the functions entrusted to me no matter what it is about, desire to exploit what has already been done in a better position. Starting business and building them into a successful entity operating to their full capacity in order to maximize the value of the investment. Passion for music, travelling and nature Kind regards, Diogo Matos

* 2005 - 2009: INSTITUTO SUPERIOR TÉCNICO Bachelor Of Tourism, Hospitality Administration/Management * 2009 – 2010: UNIVERSIDAD DE VIGO Master's degree, Music Therapy/ Therapist

• Food and Beverage/ Hotel Business professional with experience within luxury sector in different areas such as reception and reservations, food and beverage, events and banquets, sales, marketing, experience in staff management and training. • He consider himself as a working and proactive person disposal all of his pro- fessional and humanistic potential. More than 10 years of hospitality achieve- ment fueling next-level operations in multi-sites environments. Lived in 5 coun- tries and conducted business in 3 languages. • He has worked for some of the most awarded worldwide venues in the world as: Zuma Dubai (Japanese Restaurant), Marco Pierre White (Fine Dining), Fantasy (Disney Cruise Lines); along with luxury hotel luxury hotel brand as Conrad (Hilton group) and Melia Hotel Group. • Positive, courageous, enthusiastic, very dynamic and the desire to make things better, He can play in the functions entrusted to me no matter what it is about, desire to exploit what has already been done in a better position. Starting busi- ness and building them into a successful entity operating to their full capacity in order to maximize the value of the investment.

* 02/2017 – Present: KAS FOOD AND BEVERAGE General Manager * 11/2015 – 02/2017: CAPPELA ENTERTAINMENT Operations Director Chill Skybar & Air 360 * 2014 – 2015: ZUMA RESTAURANTS Operations Supervisor * 2012 – 2014: HILTON WORLDWIDE Assistant Restaurant Manager * 2011 – 2012: HOSTELLING INTERNATIONAL Front Office Manager * 2010 – 2011: DISNEY CRUISE LINE Food and Beverage Attendant * 2005 – 2009: MELIÁ HOTELS INTERNATIONAL Hospitality Management Trainee