Company Description

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 Contemporary & 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

Job Description

- Assign in detail, specific duties to all employees under his supervision and instructs them in their work inclusive of external contracted employees

- Prepare work schedule with computerized schedule planners and obtain advance approval of overtime and vacation on a weekly basis

- Submit weekly payroll and overtime report to the Executive Chef for approval

- Ensure personal cleanliness and proper deportment of all employees under his supervision

- Hold trainings and meetings with the Training Managers and Chemical Suppliers

- Prepare operating equipment provision budget for glass, silver and chinaware in coordination with breakage and theft itemized cades

- Bring 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 date

- Prepare and maintain all outlet par stocks with the Restaurant Managers and prepare coat breakage reports for section

- Prepare expense forecasts for cash payroll, detergent cleaning suppliers, energy costs etc.



during Annual Profit & Loss Budget

- Ensure proper sanitation standards are met through maintenance of local health and sanitation codes

- Maintain contracts with vendors and supplier such as Garbage Disposal, Chemical Suppliers, Exterminator, Night Cleaning Contracts if applicable, and arranges special cleaning schedule when applicable

- Ensure that all Food & Beverage garbage are properly sorted and removed from all areas and transferred to the garbage room

- Coordinate maintenance of all back of the house equipment with the Executive Chef and Chief Engineers and schedule weekly kitchen cleaning

- Coordinate with the Food & Beverage Manager and Banquet Manager on all equipment pertaining to festivals, promotions and V.I.P. Banquet set up

- Submit a Monthly Report to the Executive Chef pertaining to the status of the Stewarding Department

- Ensure a healthy and safe working environment

- Provide training to team members and casual labor on all aspects of Stewarding operations according to the requirements in the department’s Standards

- Observe, coach, motivate and counsel team, performs staff appraisals/disciplinary actions if required

- Maintain department communication logbook and update notice board

Qualifications

- Secondary / High school education

- Minimum 2 years of relevant experience in a similar capacity

- Good reading, writing and oral proficiency in English language

- Ability to speak other languages and basic understanding of local languages will be an advantage

Additional Information

Minimum of 6-7 years of Experience

📌 Stewarding Manager (Bengaluru)
🏢 Leading
📍 Bengaluru