Leveraging his expertise in menu engineering, cost optimisation, and strategic business planning, he will lead end to end food and beverage operations at Grand Mercure Mysore, focusing on service excellence, guest satisfaction, and business performance. He will oversee the hotel’s signature outlets La Uppu, By The Blue, and Silk Bar, curating distinctive dining experiences defined by quality and consistency.Leveraging his expertise in menu engineering, cost optimisation, and strategic business planning, he will lead end to end food and beverage operations at Grand Mercure Mysore, focusing on service excellence, guest satisfaction, and business performance. He will oversee the hotel’s signature outlets La Uppu, By The Blue, and Silk Bar, curating distinctive dining experiences defined by quality and consistency.
Leadership appointment at Grand Mercure Mysore as Suresh Kumar takes charge as food and beverage manager
