Grand 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 centre

Prime Function:

• Responsible for maintaining a strong client relationship and ensure that all banquet specifications are communicated to and executed by all departments.
• Ensure to oversee Banquet events, manage the team and allocate responsibilities to the team.
• Coordinate and supervise the execution of all banquets to ensure clients' specifications are adhered to and that the banquet runs smoothly and efficiently.
• Responsible for the overall operations of the banquets, meeting the guests to understand their requirements and supervise the banquet team to ensure guest’s requirements are met.
• Any matter which may effect the interests of Grand Mercure Bengaluru at Gopalan Mall should be brought to the attention of the Management.

Key Responsibilities:

People Management

• Ensure that the team has been trained for all safety provisions.
• 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.
• Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
• Ensure that the team is well informed of department’s objectives and policies.
• Work with internal / external representatives from different departments for executing the banquets.

Financial Management

• Prepare departmental annual budget and also ensure to control and monitor departmental expenditures.
• Maintain and update corporate database, entering delegate bookings to ensure delegate information / records are kept up to date and accurate for future events.
• Identify optimal, cost effective use of the resources and educate the team on the same.

Operational Management

• To run an efficient banquet operation with well trained and attentive staff, to provide and ensure high level of guest satisfaction in dining and beverages consumption.
• Ensure that the company policies and standards for Banquet Operations are implemented and closely monitored.
• To ensure a prompt, courteous response and follow up on all enquiries.
• Ensure that all booking details and requirements are catered to as per the standards.
• Ensure that duty rosters are adhered to and making certain that adequate number of the team will be on duty.
• To ensure that the service of food and drink is courteous and professional.
• To prepare and submit in the required format all information necessary for budgeting purposes.
• Responsible for smooth, efficient, cost effective operation of all Banquet food service functions.

Managerial Qualities

• Leadership skills that utilize persuasion and motivation to attain organizational        goals is the most desirable management quality, followed by honesty, integrity, ethical behaviour, tactfulness, openness, and cultural awareness;

• Ability to accept responsibility;
• Self confidence, motivation, drive and tenacity;
• Ability to enhance organizational performance;
• Ability to clearly delegate tasks and responsibilities;
• Ability to think strategically, inductively, and creatively;
• And the propensity to recognize and acknowledge other peoples’ ideas.

Bachelor’s degree in Hotel Management, Hospitality Management, Business Administration, or a related field.