DIRECTEUR ADJOINT DE LA RESTAURATION

1  To carry out any reasonable additional duties as may be required by your department meetings. 

2  To ensure a high level of liaison and communication is maintained between other departments within the Hotel.

3   At all times maintain the highest standard of personal hygiene and appearance. 

4 To ensure that your uniform is smart, regularly laundered and correctly worn at all times. 

5 To have due consideration for any Health and Safety and employee welfare issues relating to your team and act on their behalf. 

6 To attend the daily briefing and department meeting in the absence of the Food and Beverage Manager. 

7 To actively encourage your team to use guest names and to up-sell at any opportunities. 

8 To ensure all information and documentation (both written and computerised) is kept confidential and to maintain discretion. To ensure that the service complies with the Data Protection Act  

9 To comply with all Hotel and Company policies and procedures. 

10 To comply with statutory requirements governing the work place such as employment law, health and safety, hygiene, fire prevention etc. 

11 To be responsible, whilst liaising with Senior Management, for your own development and contribute to the learning of others. 

12 To carry out any other reasonable duty to assist in the smooth running of