Job Description

Company Description Grand Mercure Bangalore offers 126 suite style rooms with in-built kitchenettes. Our rooms offer the privacy you want but with the luxury and indulgence of a hotel. These suites are modern, tasteful and relaxing, suiting purposes of both leisure as well as business. Bright and spacious, they also include flat screen televisions, DVD players, music systems, Wi-Fi and 24 hour room service. Grand Mercure is known for its passion for food and wine. Dining is always a culinary experience with \'The Verandah\', our Global Cuisine restaurant and \'By The Blue\', our poolside RestoBar which offers inspired Indian cuisine. Supervision of Receiving Clerk, handling of Food and Beverage requisitions, preparation of Sales Analysis and Standard Recipe Costing, preparation of Cost Reports, monitoring and control of non food purchases against budget, pre-cost of all restaurant and banquet menu, inventory of Food and Beverage and general items and management of minimum and maximum par level of all store items. To ensure the smooth and efficient operation of Cost Control, Store rooms and Receiving and to assist Management in keeping the cost of food, beverage and other supplies to the minimum. Assist the Director of Finance for all the reports Finance Planning Ensure to perform the various activities like menu costing, menu pricing and introducing or changing of menus according to the Food and Beverage Department\'s requirements. Prepare monthly listing of slow moving and obsolete items and recommend further action People Management Establish and maintain seamless co-ordination & co-operation with all departments of the hotel to ensure maximum cooperation, productivity, and guest service. Respond to queries, by resolving issues in a timely and efficient manner to ensure customer satisfaction. Ensure that all personnel are kept well informed of department\'s objectives and policies. Financial Management Identify optimal, cost effective use of the resources and educate the team on the same. Operational Management Carry out all Food and Beverage inventories. Supervise all operational functions of Cost Controlling such as. Checking of KOTs/BOTs. Spot Checks. Finalize all cost related accounts for Food and Beverages. Compare the monthly food and beverage purchases with the Account Payables. Ensure to submit all Food and Beverage cost related details to the Accounts Department. Conduct monthly inventory of food, beverage and other storeroom items. Hygiene / Personal safety / Environment: Ensures that the workplace and storage areas remain clean and tidy Respects the instructions and safety guidelines for the equipment (s)he uses Applies the hotel\'s security regulations (in case of fire etc) Respects the hotel\'s commitments to the \'Environment Charter\' (saving energy, recycling, sorting waste etc).

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