Prime Function:
- Responsible for overall supervision, planning, control and coordination of all activities of the team engaged in the operations of the department.
- Ensure that the beverages prepared and served in the assigned area are according to standard recipes and with excellent quality.
- Ensure to attend to guest complaints, requests or inquiries regarding the services.
- Any matter which may affect the interests should be brought to the attention of the Management.
Key Responsibilities:
People Management
- Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.
- Achieve guest satisfaction and organizational profitability through effective utilization of all resources.
- Establish and maintain seamless co-ordination & co-operation with all departments of Grand Mercure Bengaluru at Gopalan Mall to ensure maximum cooperation, productivity, morale and guest service.
- Ensure to train the team according to established procedures and also ensure that the team has been trained for all safety provisions.
Financial Management
- Identify optimal, cost effective use of the resources and educate the team on the same.
- Assist the F&B Manager to prepare and submit in the required format all information necessary for budgeting timeously and accurately.
Operational Management
- Ensure to upgrade & update with the trends, practices and equipment in food and beverage preparation and service in the bar.
- Ensure to set up the equipment and prepare mise-en-place in accordance with bar policy.
- Improve sales volume in all outlets by means of up-to-date marketing, menus (seasonal and special), festivals and special promotions.
- Ensure on a daily basis that all the amenities are properly arranged prior to service.
- Ensure to possess working knowledge of wine, cocktail and mixing all beverages.
- Ensure that daily beverage inventory journal, bar opening and closing stock are noted and initiate requisitions in accordance to the established par stock.
- Ensure that Food & Beverage Associates maintains cleanliness and mise-en-place level at bar counter, bar cabinets, shelves, floor and service pantry for smooth operation.
Key Contacts
Liaises with
Responsible for (as assigned)
F&B Manager & F&B Team
F&B Operation
Occupational Health & Safety
Employee Responsibility
All employees to safeguard their health and safety, and the health and safety of others, in the workplace.
Replacement and Temporary Mission:
Be ready and responsible for any job, which may be assigned by the Management.
Diploma or Degree in Hotel Management, Hospitality Management, or a related field.
2–3 years of experience in Food & Beverage Service, preferably in the hotel industry.
Good understanding of food and beverage operations, menu knowledge, and service standards.