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:
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,
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
Unlock your global career with Vatel Rwanda. Just as the Olympics celebrated excellence, Vatel Rwanda sets the standard in hospitality education, preparing students to excel on the world stage. Discover your path to success with us.
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Aurélie Ponce - Operations manager for the Cheval Blanc Paris Hotel / 2006 Alumnus
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