, "serverDownMessage":"Internal server error, please try again after some time"
Associate Director with Operations and Projects Department
Name of the Job Holder:
To be Hired
Reports to position:
Director - Operations
Reportees to Position:
The post holder will lead the Hospitality, soft services and general administration function of the Hyderabad campus. He/she will be the Point of contact for all Faculty and Student needs regarding housing and any other needs within the framework of the School’s policy. The role includes
Liaison with all departments of the Academic center to meet their facility needs.
Office Space Management
Faculty and student accommodation allotment and management.
Facility and hospitality management of Permanent faculty housing, housing tower, Visiting faculty housing, Executive Housing
Supervise and ensure the service delivery of all soft services, F&B and other non-engineering services providers.
Manage the upkeep of all amenities provided by the school for the benefit of ISB community.
Administer the Recreation center facility and ensure maximum uptime of the fitness equipment provided.
Coordinate with the Engineering service line head and ensure the smooth functioning of the campus facility
Coordinate with the Project team and be an enabler for the team to function effectively.
Coordination and collaborative working skills form the most essential skill set required for this position.
The person should have good liaison capabilities when it comes to dealing with Government and other statutory authorities.
A good network with the FM fraternity is an added advantage for this position.
Financial acumen, and the ability to prepare, monitor, and control the budget of the department within the set limits are key functional deliverables of this role.
Manage accommodation of faculty, students and visiting faculty and any other guest upon receiving request from various Academic department.
Monitor availability and utilization of classrooms.
Ensure 100% uptime of classrooms.
The person will report to the Director of Operations – ISB Hyderabad and Mohali.
Hyderabad campus of ISB is LEED- Platinum rated and spread across 260 acres with Approx 80 Acres of built-up area (13.20 Lakh Sqft) with many operational buildings at present and expanding further.
Responsible for all F & B Operations at various locations.
To ensure that Executive Education Program participants boarding and lodging needs are met efficiently and meet target feedback ratings
Responsible for Event Management of ISB flagship events like PGP graduation day, PGP modular program graduation, AMPBA graduation, EE program graduations, Mirror pool events, Alumni events like Mfabulous, Solstice, PGPMAX reunion, Annual conferences and DLABS events.
Ensure classroom availability for PGP, PGP modular and EE programs.
Ensure 100% uptime of Khemka Auditorium
Bar operations and on-time License renewal.
Facilitating Campus Tours for delegates and other visitors.
Ensuring HACCP standards are always maintained.
Management of all dining rooms.
Ensure proper Performance evaluation based on audits sheets and users feedback, shortcomings rectifications and strict compliance with SLA’s.
Coordinate with the PGP OSC team for improving the food quality, and various options for different food items.
Conduct fire drills and evacuation programs as per NBC norms and as per Fire NOC Conditions.
Administer the security of the campus and ensure good user experience for gate entries.
Work in close coordination with the Engineering team to ensure 100% availability of CCTV surveillance and technology-enabled MANTECH security services.
Bachelor’s degree in Hotel Management
Data Analysis and MIS
Decision making and problem solving.
Time management and organizational abilities.
Excellent communication and collaboration skills.
Good planning and organization skills.
Experience of developing and standardizing existing systems and procedures.
Need to engage with the service providers and ensure quality check on an ongoing basis in his respective stream.
Generate a consolidated complaint matrix and discuss the action plan with HOD/Reporting Manager on the long pending issues periodically.
Must identify wastage and find ways to reduce costs. Should be able to control the inventory and optimise the procurement process, and optimise the R&M cost.
Equipment Health & Safety
Implement and adhere to the periodical audits at Kitchen with prescribe check lists and close if any technical issue in a minimum time.
For the existing/new projects she/he must ensure that the vendor carries the specific tools and tackles for any repairs and modifications in any awkward environments
The incumbent to coordinate with multiple vendors in coordination with commercial on operations procurement and work execution.
The incumbent should guide and mentor the respective Service Providers Team members to improve their performance and competencies on job in the respective stream.
% Time Spent
Complaint management system in respective stream.
Operation & F & B Service System
Maintaining the Kitchen upkeep
Cost Reduction Method
Innovation & Implementation of Mechanized process If any
Implementation of Sustainability Measure
Kitchen assets Management & Uptime
Food & Beverage
Food & Beverages:
1. Implementing all improvement points.
2. Quarterly audit of all other food outlets
3. Monthly Audits in main F&B area
4. Meeting OSC F&B Coordinator once in a month to discuss the feedback & improvement plan
5. Work with the food vendor to organize at least one Food festival / Special Lunch or Dinner in a month
6. Quarterly F&B Crockery, Cutlery etc. inventory and report to be sent to manager by 15th of next month after every quarter
8. Improve overall customer feedback on all F&B offerings on campus
9. Coordinate for day-to-day Bar operations & Liquor stock management
10. Collect required Statuary documents monthly and file it
11. Collect Food Test report on monthly basis.
12. Collect all health & safety related documents by 5th of every month
13. Bring in new Food Vendor/s to increase the offering and Food variety on campus
14. Involved & assisted in creating Department Budget
15. F&B compliances HACCP & FASSI
16.Oversee all the F&B operations of Tea Pantries SDR, EDR & Gala Dinners
17. Coordinate with kitchen vendors to resolve & rectify issues
Work with vendors to organize and support for big events.
Application of creativity and optimizing cost in the delivery of conduct of events. Supporting, coordinating, and monitoring other departments to successfully conduct events with finesse.
Audits & Tea Coffee
Conducts weekly of Main Kitchen & VF
Weekly Verification of Tea & Coffee counts at various locations
Kitchen equipment’s AMC and uptime
Responsible for EH Bar operations.
Timely placing orders and audit of KOT’s
Campus Tours & Other’s
Handling VVIP’s & Delegates during various campus tours.
Co ordinating with other Dept’s for various needs during placements, Solstice,, ISB Day, Artha, ILS etc.