                            Customer relations
Enhances guest satisfaction through his/her warm and friendly manner, availability and frequent presence in the hotel
Handles guest comments and complaints, ensuring follow-up
Develops strong relationships with guests with the aim of gaining their loyalty
Ensures the quality of service provided for guests, that they are comfortable and receive a warm and personal welcome
                            Professional techniques / Production 
Steers and promotes all the F&B points of sale
Ensures that all information is duly passed on to the applicable departments
Organises and supervises the preparation of points of sale according to activity forecasts and product information
Ensures the brand's reference standards are properly applied
Ensures that sales materials are of good quality and ensures that pricing is in line with strategy
In conjunction with the Head Chef, prepares the menus, organises purchases and updates the cooking instructions
Plans changes in the menu, sets prices and organises the work for the day in coordination with the Chef
Is responsible for keeping equipment and furniture in good condition, for keeping machinery and appliances in reliable working order, and for following up technical maintenance.
Assures hotel management cover early mornings, evenings, weekends and on bank holidays
Attends meetings for Heads of Department
Passes on the management team's decisions
Knows how all the hotel's departments operate and is able to replace another Head of Department in case of absence
May occasionally be asked to replace the General Manager
                            Team management and cross-departmental responsibilities    Evolves working methods in line with brand philosophy
Develops team spirit and motivation by creating a good working atmosphere
Supervises recruitments in conjunction with the Points of Sale Managers
Organises the welcome of new employees
Carries out annual performance appraisals on managers under his/her responsibility, sets targets and ensures that appraisals are conducted for employees
Prepares the training plans in conjunction with the managers under his/her responsibility
Ensures that work schedules are consistent with activity forecasts for the hotel
Leads working and information meetings and team discussions
Involves and motivates the managers and employees under his/her responsibility to meet the department's quantative targets
Ensures compliance with labour legislation in the F&B department
Trains and motivates the team to use the sales pitches and ensures they are put into practice
                           Commercial / Sales   Establishes excellent relations with guests
Prepares the commercial action plan for the department and ensures its implementation
Sets daily sales targets to be met by the team
Is familiar with all the hotel's services and informs guests about them to encourage use
Analyses guests' comments and implements any corrective actions as required
Launches and deploys marketing initiatives in the local area in order to increase revenue
Works in close collaboration with the sales department to ensure high standards of service and satisfaction for meetings customers
Is actively involved in the local area to keep up-to-date with specific issues and needs
Keeps close track of what the competition is doing
Uses creativity and innovation to facilitate commercial operations
                           Management and administration   Draws up the annual budget for the department and implements any corrective actions required
Ensures that the management results for the department are in line with the hotel's targets
Guarantees the respect of procedures governing cash operations, administration and audits, in line with the brand's internal audit guidelines
Adapts department organisation as required and manages headcount for optimum "prime cost"
Draws up, implements and ensures that internal checks are carried out
Supervises F&B purchasing and manages stocks
Supervises purchasing for the restaurant and kitchen, manages stocks and checks that AccorShop purchasing targets are met as decided by the brand
Checks inventories that have been carried out
Ensures that food and beverage costs comply with requirements defined by the hotel and the brand
Takes part in "Debtor" meetings and implements actions to recover debt
                           Hygiene / Personal safety / Environment   Ensures that restaurant areas are kept clean
Ensures that the equipment and cultural assets of the department remain in good condition and working order
Sets up an action plan based on the hygiene analysis results and tracks implementation
Applies the hotel's security regulations (in case of fire etc) and ensures they are respected
Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) and ensures they are fulfilled
Is responsible for the security of people and property in the area under his/her remit
 
