Job Description

Company DescriptionGrand Mercure Bengaluru at Gopalan Mall managed by Accor is located near the heart of Bengaluru with close proximity to major techparks and key commercial & residential bubbles 212 Modern & Lavish rooms including 29 one and two bedroom suites with private terrace 10 elegant meeting spaces including a quaint alfresco and open terrace that can cater from 20 - 400 guests.Features an all-day dining restaurant, cafe & alfresco, a fitness
centre, spa, swimming pool, an entertainment zone, library
lounge, art gallery and business centreAssign in detail, specific duties to all employees under his supervision and instructs them in their work inclusive of external contracted employeesPrepare work schedule with computerized schedule planners and obtain advance approval of overtime and vacation on a weekly basisSubmit weekly payroll and overtime report to the Executive Chef for approvalEnsure personal cleanliness and proper deportment of all employees under his supervisionHold trainings and meetings with the Training Managers and Chemical SuppliersPrepare operating equipment provision budget for glass, silver and chinaware in coordination with breakage and theft itemized cadesBring to attention of any non-usable products to the Executive Chef, record them as breakage and insures that par levels of equipment are kept up to datePrepare and maintain all outlet par stocks with the Restaurant Managers and prepare coat breakage reports for sectionPrepare expense forecasts for cash payroll, detergent cleaning suppliers, energy costs etc. during Annual Profit & Loss BudgetEnsure proper sanitation standards are met through maintenance of local health and sanitation codesMaintain contracts with vendors and supplier such as Garbage Disposal, Chemical Suppliers, Exterminator, Night Cleaning Contracts if applicable, and arranges special cleaning schedule when applicableEnsure that all Food & Beverage garbage are properly sorted and removed from all areas and transferred to the garbage roomCoordinate maintenance of all back of the house equipment with the Executive Chef and Chief Engineers and schedule weekly kitchen cleaningCoordinate with the Food & Beverage Manager and Banquet Manager on all equipment pertaining to festivals, promotions and V.I.P. Banquet set upSubmit a Monthly Report to the Executive Chef pertaining to the status of the Stewarding DepartmentEnsure a healthy and safe working environmentProvide training to team members and casual labor on all aspects of Stewarding operations according to the requirements in the departments StandardsObserve, coach, motivate and counsel team, performs staff appraisals/disciplinary actions if requiredMaintain department communication logbook and update notice boardQualificationsSecondary / High school educationMinimum 2 years of relevant experience in a similar capacityGood reading, writing and oral proficiency in English languageAbility to speak other languages and basic understanding of local languages will be an advantageAdditional InformationMinimum of 6-7 years of Experience

Accor