The Restaurant Services Manager at the Bora Bora Pearl Beach Resort & Spa, Thomas Poli manages 25 to 35 staff members depending on the season and the hotel’s room occupancy rate.

“I try to be accessible and above all, be transparent and able to speak with my teams. Defining a clear vision and goals helps motivate most people.

Valuing each and every person I manage by giving him or her a front seat when dealing with clients is beneficial for everyone: my team member feels like he or she is appreciated, takes more initiatives and our guests have a less “robotic” impression. Their gestures are more certain, their exchanges more natural and everyone has a better time.

My work philosophy is steered by the values to which I’m attached and I expect the same thing from my team members:

• human warmth
• kindness
• smiling
• availability
• patience
• honesty
• respect.”

A day with an F&B Manager

7:30: he heads off to breakfast to check the tables and then tours the hotel to greet staff members

From 8:30 to 11:00: while keeping an eye on the breakfast service,

• consultation of emails and analysis of reports (finances, check-ins and outs, group reservations, etc.),
• meeting with team managers for a debriefing on yesterday’s activities, today’s activities as well as those planned for the week

From 11:00 to 3:00: lunch service

From 3:00 to 6:00: meeting with departmental heads and administrative reports

From 6:00 to 9:00: tour of the bar and restaurants in the hotel to chat with clients

Beginning at 9:00: evening service