Job Description

Company Description Grand Mercure Vadodara Surya Palace , a premier hotel boasting 146 luxurious rooms and a prime location at the heart of city. Grand Mercure Vadodara Surya Palace is Accor's first luxury business hotel in the heart of Vadodara. The hotel boasts of the largest number of rooms and flexible banquet space of up to 19,000 sq. ft. totally with multiple breakout halls. The Grand Mercure Vadodara Surya Palace hotel is ideal for big weddings and corporate events and conferences alike. The hotel is a mere 2 min drive from the railway station and 10 min drive from the airport. The world's tallest statue - Statue of Unity is a 90 min drive. UNESCO site - Champaner is 50km. The hotel is strategically located at Sayajigunj & is well connected with major industrial zones in Halol, Savli, Makarpura, Jambusar, Karjan, Nandesari. UNESCO world heritage site - Champaner & Pavagadh is 50km and Laxmi Vilas Palace is a 5 min. drive. Street shopping areas like Juna bazaar and Khanderao market within a close drive from the hotel. Well-known hospitals like Sterling, HCG Cancer Centre, Sunshine Global, Baroda Heart and others are within 15 mins driving distance from the hotel.


For More details please visit : Hotel in Vadodara - Grand Mercure Vadodara Surya Palace - ALL (accor.com)

Key Responsibilities:

•People Management •

• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure to exceed guest expectations in quality and service of the food products.
• Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
• Maintain personal grooming and hygiene to ensure standards are maintained.
• Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

•Financial Management •

• Identify optimal and cost effective use of the resources.
• Facilitate the stock take and stock rotation for the assigned section.
• Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

•Operational Management •

• Adhere to all recipes, methods and instructions from the Executive Chef.
• Ensure that company and statutory hygiene standards are maintained.
• Ensure that the preparation and presentation of food complies with the standards.
• Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
• Ensure to maintain appropriate grooming standards, hygiene and code of conduct.
• Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
• Ensure to to prevent the use of contaminated products in any process of food preparation.
• To ensure that the assigned Kitchen areas, equipment and utensils are always kept as per the standards.
• Ensure to adhere to Hotel policies and procedures at all times.
• Handle additional responsibilities as and when delegated by the Management.

•Hygiene / Personal safety / Environment: •

• Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment (s)he uses
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) and meets Novotel' ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme.



Qualifications

• Bachelors Degree or Equivalent Degree is a must.
• Must have min of 1 year experience in similar role.