Team Leader - F&B Service

Accor Hotels; Mumbai; On-site; INR 4,50,000 - 6,75,000; Full time

Job summary

A leading hotel chain in Mumbai is seeking an operations staff member to ensure the smooth functioning of daily activities. Responsibilities include maintaining departmental manuals, planning work schedules, and ensuring exceptional customer service standards. Ideal candidates will have strong organizational and communication skills, with an emphasis on rapport-building with guests.

Qualifications

• Strong organizational skills.
• Excellent communication skills.
• Ability to handle guest requests and enquiries.

Responsibilities

• Ensure departmental operations manuals are updated annually.
• Maintain daily log book and submit required reports.
• Plan weekly roster and work schedules for the outlet.

Job description

Company Description

Novotel Mumbai Juhu Beach is Accor's breathtaking beachfront property located in the financial capital of India. Offering an inventory of 204 guest rooms and suites along with 6 dining options serving Chinese, Indian, Italian and Continental cuisines.

Located 3.2 mi from Chhatrapati Shivaji Airport and overlooking the Arabian Sea Novotel Mumbai Juhu Beach is a beach front property.

Job Description

• To ensure that all departmental operations manuals are prepared and updated annually.
• To maintain the daily log book.
• To submit to Food and Beverage office the following: monthly outlet report, monthly objective review, trainer’s report and promotions analysis.
• To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
• To maintain outlet communication board.
• To submit all guest / staff incident reports.
• To report “Lost & Found” items, and handle them in accordance to the Policy & Procedures.
• To attend weekly Food & Beverage meeting and daily operations meeting.
• To control requisitioning, storage and careful use of all operating equipment and supplies.

Customer Service

• Ensure that all employees establish a rapport with guests. Handle all guest requests and enquiries on food, beverage and service.
• To be demanding and critical when it comes to service standards.
• To ensure that the outlet team projects a warm, professional and welcome image