A. Reception & Front Office Management
- Serve as the first point of contact for all visitors and incoming callers, projecting a qualified and welcoming image of the organisation.
- Maintain the visitor register diligently, ensure visitor entry protocols are followed and notify the concerned person promptly.
- Handle and route all incoming calls efficiently; take and relay messages accurately.
- Ensure the reception and front office area is neat, tidy and professionally presented at all times.
B. Guest & Visitor Hospitality
- Arrange visitor seating and refreshments promptly and courteously.
- Coordinate with the concerned department for visitor management and ensure the guest's time is well managed.
- Attend to the comfort and requirements of all guests calling at the Head Office.
C. Courier & Dispatch
- Manage all inward and outward courier — receipt, dispatch, acknowledgements and courier log maintenance.
- Follow up on pending inward items and outward dispatches and keep the concerned team informed.
- Maintain accurate courier records for reference and audit purposes.
D.
Meeting Room Management
- Coordinate meeting room bookings and maintain an accurate room booking log.
- Ensure each meeting room is set up with water, tea / coffee, stationery and appropriate seating before the meeting commences.
- Carry out a cleanliness and readiness check of all meeting rooms before and after use.
E. Housekeeping Coordination & Office Upkeep
- Supervise the cleanliness and upkeep of the office, washrooms, meeting rooms, pantry and all common areas.
- Direct office boys for housekeeping tasks on a daily basis; ensure tasks are carried out properly and on time.
- Escalate housekeeping deficiencies or recurring issues to the Deputy Manager.
- Maintain overall office environment standards in line with company expectations.
F. Pantry Administration
- Manage pantry stock of tea, coffee, sugar, milk and related materials.
- Control issue and ensure timely replenishment so th
📌 Admin and Receptionist (Pune)
🏢 Workforce Woven
📍 Pune
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