F&B Manager

As the Food and Beverage (F&B) Manager for our hotel, you will be responsible for creating and delivering exceptional dining experiences that set the tone for our property. Assists in the development and implementation of business strategies for the hotel which are aligned with Merlis overall mission, vision values and strategies

Merlis Coimbatore is an elegant new luxury hotel set amidst 4 acres of serene landscapes, ideally located just 2 kilometers from Coimbatore International Airport. The hotel features 142 meticulously designed rooms,

including five premium dining outlets, and an array of world-class facilities, including two grand ballrooms, a spacious banquet lawn, six well equipped meeting rooms. For relaxation and wellness, guests can enjoy a state-of-the-art health club featuring a spa, gym, and swimming pool. Designed with versatility in mind,

Merlis Coimbatore is the perfect destination for corporate MICE functions, large weddings, and distinctive

residential-style gatherings, that promise an unforgettable experience for every guest.

Duties and Responsibilities

• Participates in the development of the hotel’s business strategies.
• Develops and implements strategies for Food and Beverage operations, marketing and sales that support achievement of the hotel’s goals.
• Monitors status regularly and adjusts strategies as appropriate.
• Assists with the development of the annual budget in conjunction with the Executive Committee, implements the approved budget; monitors revenues and costs on a daily basis, taking corrective action when necessary.
• Create F&B Road Map and F&B Event Calender for the F&B Outlets in coordination with Exec Chef.
• Interact with guests for all major Banquet events menu planning and execution.
• Introduce concepts in F&B in coordination with Exe.Chef.

Achieves revenue goals by assisting in the development and management of the food & beverage marketing, sales and product strategies.

• Analyzes sales and competition on a regular basis and develops strategies to increase market share.
• Assists with the development and implementation of the food and beverage marketing and sales plan.
• Assists with the development and implementation of the menu offerings and pricing based on competition, market trends, costs, etc.
• Takes monthly inventories for supplies and maintains optimum stock levels to meet customer demand, detect waste and avoid excess expense for optimal profit without adversely affecting hotel performance.

Maximizes profitability by managing Food & Beverage operations

• Analyzes business results on a regular basis and takes actions to improve results as appropriate.
• Ensures that there is smooth coordination between the kitchen staff/stewards and the front-house serving staff.
• Plans new and popular menus and monitors to ensure top-notch quality and prompt service.
• Promotes Food and Beverage outlets through advertising and public relations campaigns through local sources.
• Leverages system-wide expertise and resources where possible in order to incorporate best practices and deliver services on a cost effective basis.
• Determines appropriate staffing levels for forecasted business and schedules employees accordingly.
• Evaluates food & beverage service quality and service levels regularly and implements strategies to improve areas of concern.
• Sets objectives for each specified team within food and beverage and supervises the department managers.
• Ensures department adheres to Merlis, local and state health, hygiene and safety policies.
• Ensures outlets meet or exceed brand standards

Develops and implements strategies and practices which support employee engagement

• Recruits and selects qualified candidates.
• Provides employees with the orientation and training needed to understand expectations and perform job responsibilities.
• Communicates performance expectations and provides employees with on-going feedback and implement daily briefings in all F&B Outlets and led by respective managers, Also cross audit the briefings.
• Provides employees with coaching and counselling as needed to achieve performance objectives and reach their fullest potential.
• Coordinates with Executive Chef for the effective restaurant and banquet operations.
• Conduct daily meetings with F&B Outlet Managers.
• Ensure all F&B outlets follow opening and closing checklist for efficient operations

Creates 100% guest satisfaction by providing the Mer- Way experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations

• Gives personal attention, takes personal responsibility and uses teamwork when providing guest service.
• Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems.
• Provides genuine hospitality and teamwork on an ongoing basis.
• Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
• Performs other duties required to provide the service brand behavior and genuine hospitality

Adheres to hotel policies and procedures

• Keeps General Manager promptly and fully informed of all problems or unusual matters of significance.
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objective of this position.
• At all times projects a favourable image of the Hotel to the public.
• Maintains a high standard of personal grooming at all times in order to represent the Hotel in the best possible manner, reflecting the public role of the position.
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
• To be proficient in Tamil, Hindi and English languages
• Maintains a favourable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment.
• At all times projects a favourable image of the Hotel to the public.
• Perform any other reasonable duties as directed by the General Manager or his/her designate

Job Type: Full-time

Pay: ₹70,000.00 - ₹100,000.00 per month

Benefits:

• Health insurance
• Provident Fund

Education:

• Bachelor's (Required)

Experience:

• F&B Manager: 4 years (Required)

Work Location: In person