Soft Service Manager

JLL; Hyderabad; On-site; INR 900,000 - 1,500,000; Full time

Benefits offered by this job

Total Rewards Program

Competitive pay and benefits package

Job summary

JLL's Campus Operations division seeks an experienced hospitality operations professional to oversee food and beverage services at campus venues. You will lead F&B teams, design menus with chefs, and ensure customer service meets the highest standards.

The role requires a degree in hotel management or related field and 5–7 years of F&B management experience, strong budgeting, vendor management, and proficiency with POS and restaurant management software.

Qualifications

• Degree or diploma in hotel management or hospitality is required.
• Minimum 5–7 years' experience in food and beverage management.
• Strong communication and customer service knowledge.
• Proficiency with MS Office, POS, and restaurant management software.
• Ability to manage personnel and meet financial targets.

Responsibilities

• Inspect work to ensure it meets specifications and standards.
• Plan schedules and assign work to supervision teams.
• Lead ground staff briefings and maintain discipline.
• Vendor management and site issue resolutions.
• Ensure SOPs are followed and safety regulations complied.
• Prepare reports such as DMR, MMR, QBR; manage budgets.
• Oversee F&B operations within budget and deliver service excellence.
• Hire, train, and appraise F&B staff.

Skills

Analytical

Meticulous

Problem solving

Communication

Leadership

Delegation

Guest focus

Budget targets

Education

Degree / Diploma in hotel management / hospitality

Culinary diploma or degree in food service management

Tools

MS Office

Restaurant management software

POS

Job description

• 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.
• Ensure discipline, proper attire and etiquette in subordinate 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 F&B 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 F&B team by attracting, recruiting, training and appraising talented personnel.
• Establish targets, KPI’s, schedules, policies and procedures.
• Provide a twoway 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

• 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.
• Ensure discipline, proper attire and etiquette in subordinate 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 F&B 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 F&B team by attracting, recruiting, training and appraising talented personnel.
• Establish targets, KPI’s, schedules, policies and procedures.
• Provide a twoway 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.

Sound like you? Here is what we’re looking for:

Being Analytical and Meticulous

You must pay attention to detail and have excellent problem-solving skills. You will be maintaining, supporting and validating the performance of subordinate staff. You will demonstrate the ability to manage others and communicate information effectively with the internal and external customers.

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

What we can do for you:

At JLL, we make sure that you become the best version of yourself by helping you realise your full potential in an entrepreneurial and inclusive work environment. We will empower your ambitions through our dedicated Total Rewards Program, competitive pay and benefits package.