Soft Service Manager

Jones Lang LaSalle (JLL); Hyderabad; On-site; INR 700,000 - 1,300,000; Full time

Job summary

Jones Lang LaSalle (JLL) in Hyderabad is seeking an experienced Food & Beverage Manager to lead on-site operations. You will oversee guest services, menus, and vendor relationships while ensuring adherence to SOPs and safety standards.

The role requires 5–7 years in hotel/F&B management, strong communication, and proven budgeting skills. You will manage a 48-hour week on-site and drive service excellence across the team.

Qualifications

• Degree or diploma in hotel management with 5-7 years of relevant experience.
• Proven food and beverage management experience.
• Proficient with MS Office, POS, and restaurant management software.
• Strong problem-solving and delegation skills.
• Excellent communication and leadership abilities.
• Knowledge of current F&B trends and cost controls.
• Ability to meet financial targets and manage staff.

Responsibilities

• Inspect work to ensure it meets specifications and standards.
• Oversee SOP adherence at site for smooth operations.
• Plan and assign work to supervisors and teams.
• Conduct regular briefings for ground staff.
• Manage vendors and resolve site issues with vendors.
• Implement SOPs to ensure service quality and safety.
• Close complaints about services and equipment and take corrective action.
• Maintain records of work hours, budgets, and information.
• Perform regular rounds to assess facilities and plan work.
• Check and maintain equipment to ensure functionality.
• Brief and de-brief supervisory staff regularly.
• Provide ongoing training on policies and procedures.
• Maintain inventory of consumables and supplies.
• Order new equipment, supplies, or furnishings as needed.
• Prepare site reports (DMR, MMR, QBR) and related documents.
• Recommend changes to improve services and efficiency.
• Handle financial tasks like budgeting and cost estimation.
• Plan quarterly beautification and festival-related changes.
• Manage FB operations within budget and uphold service standards.
• Ensure high internal and external customer service levels.
• Design menus, source goods, and drive improvements.
• Identify customer needs and address concerns proactively.
• Lead FB team through recruitment, training and evaluations.
• Set targets, KPIs, schedules, policies, and procedures.
• Foster two-way communication and ownership mindset.
• Ensure health and safety regulations are followed.
• Report on management about sales results and productivity.

Skills

F&B Management

Leadership & Delegation

Customer Service

Effective Communication

Cost Control & Budgeting

Staff Training

Education

Degree/Diploma in Hotel Management

Culinary degree or related field

Tools

MS Office

POS Systems

Restaurant Management Software

Job description

Responsibilities

• Inspect work performed to ensure that it meets specifications and established standards.
• Ensure the upkeep of the assignment/task as per set SOP.
• To make plans/ schedules and inspect/assigns work to subordinate supervisors and/or teams.
• Conduct regular briefing for ground staff.
• Vendor management, regular meeting with respective vendors for resolution of site related issues.
• Implementation of all standard operating procedures at site to ensure smooth site operations.
• Ensure closure of complaints about services and equipment and take corrective action.
• Maintain required records of work hours, budgets, and other information.
• Regular/ frequent rounds to be taken to inspect and evaluate the physical condition of facilities to determine the type of work required.
• Check and maintain equipment to ensure that it is in working order.
• Brief and de-brief all supervisory staff.
• Conduct training on regular basis for work policies and procedures.
• Maintain inventory of consumable stock to ensure that supplies and other equipment are available in adequate amount.
• Select and order or purchase new equipment, supplies, or furnishings.
• Prepare reports Like DMR, MMR, QBR and other related reports at site
• Recommend changes that could improve services and increase operational efficiency.
• Perform financial tasks, such as estimating costs and preparing/managing budgets.
• Plan arrange for change in beautification of certain areas every quarterly and for festivals events.
• Manage all FB and day-to-day operations within budgeted guidelines and to the highest standards.
• Preserve excellent levels of internal and external customer service.
• Design exceptional menus, purchase goods and continuously make necessary improvements.
• Identify customers needs and respond proactively to all of their concerns.
• Lead FB team by attracting, recruiting, training and appraising talented personnel.
• Establish targets, KPIs, schedules, policies and procedures.
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.
• Comply with all health and safety regulations.
• Report on management regarding sales results and productivity

Reporting

You will be reporting to Campus Lead.

Qualifications

• You will have a Degree / Diploma in hotel management / hospitality with minimum 5-7 years of work experience, Effective communication skills and knowledge of processes for providing customer service would be an added advantage.
• Proven food and beverage management experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Ability to spot and resolve problems efficiently.
• Mastery in delegating multiple tasks.
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets.
• Guest-oriented and service-minded
• Culinary school diploma or degree in food service management or related field

Location & Hours

Location: On-site, Hyderabad, TS

Scheduled Weekly Hours: 48