Food & Beverage Manager

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

Prime Function:

• To supervise all Restaurants, Bars, In Room Dinning and Banquets to achieve guest satisfaction and organizational profitability through effective utilization of all resources.
• Assist the General Manager and the Executive Chef with the development of new menus and prices.
• Continuously delight the customers by offering trend setting and innovative products and services.
• Ensure to assist the General Manager to supervise and control all outlets in the hotel as per the required standards and also within agreed budgetary limits and parameters of the law.
• Any matter which may affect the interests of Novotel Imagicaa Khopoli should be brought to the attention of the Management.

Key Responsibilities:

Food & Beverage Planning

•  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.
•  Assist the General Manager to 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.

People Management

•  Ensure that the team offers professional and courteous service to the guests as per the standards.
•  Ensure that the team has been trained for all safety provisions.
• Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.
• Establish and maintain seamless co-ordination & co-operation with all departments of Novotel Imagicaa Khopoli to ensure maximum cooperation, productivity, and guest service.
• Achieve guest satisfaction and organizational profitability through effective utilization of all resources.

Financial Management

•  Assist the General Manager to ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems.
•  Prepare and submit in the required format all information necessary for budgeting timeously and accurately.
•  Insure that all expenses: food cost, beverage cost, labour cost and other expenses are within budgetary limits

Operational Management

• Assist with the selection of condiments, linens and decors used within department and also with the development of quality control procedures and assure such procedures are followed.
• Co-ordinate work assignments, departmental planning, and scheduling between General Manager and the Departmental Heads.
• Ensure and maintain high standards of service delivery, safety, hygiene, security, discipline and compliance with the organization’s policy.
• 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.

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.

Knowledge and Experience 

• Diploma in Hospitality Management/Food & Beverage preferred
• Additional certification(s) in Food & Beverage will be an advantage
• Experienced in all aspects of banquet service, especially in local function styles
• Minimum 2-3  years of relevant experience in a similar role.
• Excellent reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage
• Good working knowledge of MS Excel, Word, & PowerPoint