Grand Mercure Bengaluru  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 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

Bachelor’s degree or diploma in Hospitality Management

Customer service-oriented mindset
Leadership and team coordination skills
Ability to work in a fast-paced environment and handle pressure