Description

The Assistant Hospitality Operations Manager in Hyderabad will oversee all hospitality services, including cafeteria, pantry, events, and front‑office operations. Reporting to the Head of Hospitality Services, the role ensures seamless delivery, operational excellence, financial accountability, and exceptional customer experience across all service lines.

Key duties span managing full‑cycle café operations, kitchen production, SmartQ technology, and menu engineering while tracking revenue, vendor P&L, staffing, and billing. The manager also leads event execution, catering menu development, pantry consumption analysis, and front‑office supervision, ensuring compliance with hygiene standards, food safety regulations, and vendor contracts.

Strategic responsibilities include developing KPIs, preparing monthly and quarterly business reviews, engaging clients through regular touchpoints, and managing budgets, training programs, and risk governance frameworks. The role drives sustainability initiatives, digital transformation, and continuous service improvement while fostering team engagement and strong client relationships.

• Oversee kitchen production, food displays, and SmartQ technology.
• Manage transaction records, revenue tracking, vendor P&L, purchasing, staffing, and billing.
• Lead menu engineering and café enhancement initiatives.
• Prepare client reports with ESG metrics, KPIs, monthly management reports, and quarterly business reviews.
• Drive employee engagement and vendor relationship management.
• Collect and act on customer feedback for service improvements.
• Manage equipment procurement, repair scheduling, and maintenance.
• Enforce hygiene standards and food safety compliance.
• Control inventory, storage optimization, and vendor compliance tracking.
• Oversee daily event execution and meeting services.
• Develop and update catering menus through strategic engineering.
• Implement invoice tracking and reconciliation for events.
• Coordinate planning for upcoming events and improve meeting spaces.
• Manage pantry operations, track consumption patterns, and control costs.
• Implement data‑driven decisions for pantry management.
• Supervise front‑office operations, visitor management, and incident reporting.
• Develop and track KPIs for all service areas and present regular performance reviews.
• Manage invoicing accuracy, departmental budgets, and staff training programs.
• Lead sustainability initiatives, digital transformation, and change management within hospitality services.

Requirements

Benefits

• Direct full café operation covering breakfast, lunch, snacks, dinner, and midnight meals.

Training + Development

Interview process

Visa Sponsorship

Security clearance