Assistant Hospitality Manager

Job Description: Assistant Hospitality Manager

Qualification Required:

• Graduation / IHM (Hotel Management)

Role Overview:

The Assistant Hospitality Manager will support the Unit Manager in overseeing daily operations, ensuring exceptional service delivery, adherence to quality standards, and smooth functioning of the hospitality unit. This role requires strong leadership, operational expertise, and the ability to coordinate effectively with staff and clients in a corporate or high-volume food service environment.

Key Responsibilities:

• Assist the Unit Manager in supervising day-to-day hospitality operations, ensuring seamless service delivery.
• Coordinate and monitor staff performance, including scheduling, task allocation, and on-ground supervision.
• Maintain high service standards by ensuring compliance with food safety protocols, hygiene norms, and QHSE standards.
• Support inventory management, including stock monitoring, procurement coordination, and cost-control measures.
• Address and resolve operational issues promptly to ensure client satisfaction.
• Collaborate with cross-functional teams to ensure efficient workflow and operational excellence.
• Assist in training and onboarding new team members, fostering a positive and productive work environment.
• Maintain accurate reports related to operations, inventory, staff performance, and incident logs.
• Act as a point of contact for client queries and feedback, ensuring timely and professional communication.
• Contribute to continuous improvement of service quality and operational processes.

Required Skills & Experience:

• Graduation / IHM with strong academic foundation in hospitality or related fields.
• Proven experience in a supervisory or managerial role within a corporate or high-volume food service environment.
• Strong organizational and leadership skills with experience in staff coordination and performance management.
• Knowledge of inventory management, cost control, and operational efficiency practices.
• Understanding of health & safety regulations, food safety protocols, and QHSE standards.
• Excellent communication and interpersonal skills for effective staff and client interaction.
• Proficiency in food service management software and MS Office suite.
• Ability to work collaboratively and support the Unit Manager in achieving operational goals.