Guest Service Executive / Operations Executive - Mumbai

Vatika group is hiring for Guest Service Executive / Operations Executive for Mumbai location.

Role :- Guest Service Executive / Operations Executive

Skills :- Client handling, Center Operations, Admin work, Guest Service

Experience :- 1-5 Years

Salary :- 2-4 Lakhs (per annum)

Job Description for Guest Services Executive:-

Client Management:

To effectively execute day to day office & administrative activities of clients as per their requirements in order to satisfy clients expectations.
To serve as single point contact for clients.
To generate billing invoice numbers at the end of the month.
To generate bills for all clients.
To check vouchers & bills generated by all other executives in order to ensure complete accuracy of the same.
To follow up with clients on outstanding payments.
To solve the clients queries / issue.
To provide services to clients.

Vendor Management:
Courier, Florist, Plant Maintenance, Cabs, Projector, IT and any other vendors used for procuring equipment hire for clients and ensuring smooth service to clients.

Housekeeping:
To ensure implementation of good housekeeping practice within office premises in order to maintain high standards of hygiene & cleanliness.
To supervise functioning of housekeeping staff in order to ensure that god work practices is followed to meet clients requirements and satisfy customer expectations.

Pantry Management:
Assess monthly, weekly and daily order of items sold at the pantry.
Cater to any special requests from clients on daily basis like birthdays, special lunch etc., introduce new items in the pantry.
Maintenance of various registers like sales, purchase, cash & credit sales, daily stock issue register, Fixed Inventory (Cutlery).
Accurately maintain various records pertaining to pantry.
Training and grooming of pantry boys, Pantry staff roster, Client wise record updation, Pantry communication, Bill Checking.
Compilation and preparation of the monthly Income & expenses sheet for the pantry.
Decide on pantry menu with consensus with operations head, work out and maintain standard mark ups on items sold.