Assistant Manager

Embitel Technologies; Bengaluru; On-site; INR 900,000 - 1,500,000; Full time

Job summary

Embitel Technologies invites applications for an Asst Manager Workplace Experience to lead workplace administration and soft services. The role focuses on delivering hospitality-driven operations, coordinating with internal teams and external vendors, and ensuring a seamless office experience during events and daily activities.

Preferred background includes hotel/hospitality exposure with hands-on F&B experience and strong stakeholder management, reporting to the Sr.

Qualifications

• Bachelor's degree in Hotel Management or 3–4 years F&B/banquet experience.
• Experience in corporate facilities management.
• Hands-on experience in F&B and cafeteria operations.
• Experience in handling corporate events, VIP visits and hospitality arrangements.
• Experience in managing soft services and coordinating with service providers.

Responsibilities

• Manage end-to-end workplace administration and soft services operations to ensure a seamless, safe, hospitality-driven workplace experience.
• Act as the Single Point of Contact (SPOC) for the assigned office floor, coordinating with employees, stakeholders and service providers.
• Oversee F&B, cafeteria operations, events, and employee visits with a strong hospitality orientation.
• Coordinate with security, engineering, IT and facilities teams to meet operational requirements.
• Monitor housekeeping, pantry services, hygiene standards and vendor performance.

Skills

Hospitality

F&B operations

Event management

Stakeholder management

MS Office & Excel reporting

Education

Bachelor's Degree in Hotel Management (BHM)

Job description

Asst Manager Workplace Experience

Job Description

The position should combine three important dimensions:
Workplace administration and facilities management: Being the SPOC for the floor, ensuring seamless day-to-day floor operations
Hospitality and customer experience: Leveraging a hotel-management background to deliver high-quality services related to client visits
Events and stakeholder management: Managing employee engagement activities, leadership visits, customer visits and corporate events.
Experience: 810 years
Preferred education: Bachelor's Degree in Hotel Management (BHM) / (IHM)
Individual contributor with service-provider coordination and operational oversight
Reporting to Sr. Director, Admin & Facilities
Role

1. Will be responsible for managing end-to-end workplace administration and soft services operations, ensuring a seamless, efficient, safe and hospitality-driven workplace experience.
2. The individual will act as the Single Point of Contact (SPOC) for the assigned office floor, coordinating with employees, business stakeholders, internal support functions and external service providers to ensure timely resolution of operational requirements.
3. The role requires a strong hospitality orientation, preferably with experience in the hotel industry, coupled with hands‑on expertise in Food & Beverage (F&B), cafeteria management, event management, customer visits and administration of various soft services under FM.
4. Bring a strong service mindset, stakeholder Management/excellent interpersonal skills, operational discipline & ability to independently manage multiple priorities.

Key Roles & Responsibilities

1. Workplace Administration & Floor Management
2. Act as the primary floor SPOC for all administrative, soft services related requirements
3. Responsible for all events, client visits within the office Streamline and define process
4. Ensure smooth day-to-day functioning of the workplace and maintain high standards of employee experience during events
5. Coordinate with internal teams, service providers for timely resolution of employee concerns
6. Monitor housekeeping stds, workplace hygiene, pantry services and overall floor upkeep etc
7. Conduct periodic floor inspections and service‑quality audits
8. Workplace seat Mgmt, meeting room readiness and general workplace requirements.
9. Ensure adherence to defined SOPs, service standards related to administrative, event, F&B
10. Maintain effective coordination with security, engineering, IT and other facilities teams.

Soft Services Management Facilities Management

Soft services, Key responsibilities

1. Housekeeping: Cleaning, hygiene, washroom maintenance, floor upkeep and deep cleaning
2. Pantry services: Pantry upkeep, consumables, beverage services and replenishment
3. Cafeteria management: Head count projection, menu planning, vendor coordination, hygiene & service standards
4. F&B operations: Food service & Quality, catering, customer satisfaction
5. Front Office/Reception: Visitor handling, guest experience and front-desk coordination
6. Security coordination: Access control, visitor management and coordination with security
7. Hygiene & sanitation: Periodic inspections, compliance & maintenance of hygiene standards.

F&B and Cafeteria Operations (Preference for a Hotel Management background or with hotel experience)

1. Manage day-to-day cafeteria and food service operations.
2. Coordinate with catering vendors to ensure food quality, hygiene, count projection etc
3. Monitor food presentation, service etiquette and overall dining experience.
4. Coordinate menu planning, food tasting, employee feedback, Cafeteria committee meetings
5. Monitor food wastage, consumption patterns and operational efficiency.
6. Ensure compliance with applicable food safety and hygiene requirements.
7. Conduct periodic vendor performance reviews and food-quality assessments.
8. Handle employee feedback, complaints and escalations relating to cafeteria services.

Events & Corporate Hospitality Management

1. Independently plan, coordinate and execute corporate events, business meetings.
2. Manage end-to-end arrangements for customer visits, leadership visits, VIP visits
3. Coordinate venue arrangements, seating, catering, hospitality, logistics venue and cab bookings.
4. Ensure meeting rooms and event spaces are appropriately set up before scheduled meetings.
5. Coordinate with internal stakeholders, external vendors and service partners.

Vendor & Stakeholder Management

1. Manage day-to-day interactions with Cab, Housekeeping, catering, pantry and other soft-services vendors.
2. Monitor vendor performance against agreed SLAs and KPIs. Conduct periodic vendor reviews and operational performance assessments.
3. Identify opportunities for service enhancement, cost optimisation and process improvements.
4. Maintain strong working relationships with internal stakeholders across business functions.
5. Demonstrate ownership, accountability and responsiveness in addressing concerns.
6. Maintain high standards of professional etiquette and customer service.

Educational Qualifications & Experience

1. Bachelor's Degree in Hotel Management (BHM) or at least 3-4 years experience in F&B Service / Banquets with an overall 810 years of overall professional experience.
2. Prior experience in the hotel-hospitality, including corporate facilities management function
3. Hands‑on experience in F&B and cafeteria operations.
4. Experience in handling corporate events, VIP customer visits and hospitality arrangements.
5. Demonstrates experience in managing soft services and coordinating with service providers.
6. Experience in independently managing floor-level administration and workplace operations.

Key Competencies & Skill Sets

1. Excellent verbal and written communication
2. Stakeholder management: Ability to interact confidently with senior leadership, employees, customers and vendors
3. Strong customer‑centric mindset and professional etiquette
4. Good proficiency in data management, reporting, pivot tables, lookups and MIS
5. Ability to prepare professional presentations, event plans and management reports
6. Documentation, SOP preparation and formal communication
7. Vendor management, Event management, Planning, budgeting, execution, and coordination
8. Problem‑solving: Ability to independently resolve operational challenges
9. Multitasking: ability to manage multiple priorities simultaneously
10. Team coordination: Effective coordination with cross‑functional teams and service providers
11. Attention to detail: High standards of workplace presentation, hygiene and service delivery
12. Specific Technical Skills MS Office & Excel reporting

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