Food & Beverage Manager - Grand Mercure Dehradun Mall of Dehradun

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• Assist the General Manager to plan, forecast and budget the revenues and costs for department.
•  Ensure that the company and statutory hygiene standards are maintained in all areas of the department.
•  Organize food festivals and also develop guest loyalty and retention programmes.
•  Ensure to be fully conversant with all statutory requirements regarding food and beverage operations.
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post promotion report to General Manager upon completion of promotion.
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the department is in line with budget.
• Supervise team members to ensure that all tasks assigned/required in the department are carried out on time and according to instruction and departmental standards
• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service
• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
• Check all the F&B areas/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Ensure that health, safety and security procedures are in place in the outlet
• Attend all briefings, meetings and trainings as assigned by management
• To provide cost effective and customer focused Food and Beverage service
• Ensure that the standards of food and beverage meet/exceed expectations
• Prepare standard menus, maintain the required standard of food production and meet agreed budget targets for food margins.
• To ensure that room service orders are executed promptly and that they comply with the required standards.

The hotel will feature:

• 98 well-appointed guest rooms
• 74-cover all-day dining restaurant
• 31-cover bar and lounge
• 142 sqm of meeting space
• Swimming pool and fitness centre