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.

• Administration: To discharge the duties effectively and efficiently.

• Customer Service: Responsible for efficient liasoning with internal customers like Executive Chef, F & B Manager, Materials Manager and its team members, Bar Tender for effective controls.
• Maintain good relationship with suppliers.

• Financial:
• Ensure movement of goods within hotel is properly supported and documented.
• To ensure all stocks of the hotel is monitored and is controlled.
• To prepare and issue various cost reports for Management analysis.
• To ensure all stores are reconciled on regular intervals.

• Operational : To study, analyze and report on all variances pertaining to costs and inventory management.
• To verify duty meals and entertainment checks in line with hotel laid down procedures and prepare a daily audit report for approval of FC, Director of F & B and General Manager.
• Verify daily void checks report and prepare for approval of FC, Director of F & B and General Manager.
• Perform daily and monthly food and beverage sales reconciliation against POS Sales report and ensure all deviations are explained by concerned department head.
• Perform daily BEO Audit and highlight the deviations to Financial Controller and Director of Sales and Marketing.
• Coordinate closely with Chef for obtaining all Inter departmental transfers.
• To manage the hotel monthly inventory process in the strict respect of the hotel policies
• To supervise the daily receiving and storekeeping activities.
• To ensure that all goods movements in/out the hotel and stores are accounted for and properly supported
• To ensure the implementation of and compliance with all prevailing cost control policies and procedures by all departments.
• To prepare and issue various cost reports.
• Ensure all recipes are updated in the system and maintain records of all recipes then approve for new menu creation.
• Monitor liquor Inventory on daily basis and conduct surprise audits.
• Ensure all cost is allocated appropriately.
• Responsible for asking wastage/shrinkage reports form various operational departments.
• Maintain all Excise Records as per local law requirement.
• To report on the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances, trend of cost of sales ratios, slow moving items, breakage & loss, etc…
• Monitor Mini Bar stocks , consumption vs revenue.
• Conduct buffet costing on regular intervals.
• Maintain Par Stocks in Materials and review Slow Moving items along with Materials to avoid loss at later date.