Head of Operations

Profile Summary

The Incumbent will be responsible for managing the day-to-day operations of the Club, with a strong focus on Food & Beverage service excellence, member engagement, and operational efficiency. The role requires expertise in hospitality service delivery, vendor and inventory management, and team leadership to ensure a seamless experience for members and guests.

Key Responsibilities

• Oversee overall club operations with emphasis on Food & Beverage service, ensuring high standards of quality, consistency, and guest satisfaction.
• Manage staffing, training, and performance of service teams to deliver a premium hospitality experience.
• Create and monitor F&B budgets, manage vendor coordination, and implement inventory controls in alignment with corporate procurement processes.
• Plan, manage, and oversee the events calendar, including conferences, social gatherings, dining activations, and member engagement programs.
• Coordinate with the Sales & Events teams to ensure smooth execution of events and conferences, aligning with member expectations and club standards.
• Monitor and manage revenue targets across F&B, membership, events, and allied services on a monthly, quarterly, and annual basis.
• Evaluate service performance of facility partners, including housekeeping, F&B vendors, and staff teams; ensure timely renewals, compliance, and audits.
• Maintain compliance with all statutory requirements, including FSSAI and HACCP norms, while ensuring a safe and hygienic environment.
• Track and analyze member feedback, implement service improvements, and drive initiatives to enhance member loyalty and engagement.
• Complete administrative and reporting tasks on time, ensuring compliance with company policies and operational SOPs.
• Undertake any additional responsibilities or special projects assigned by senior management.

Qualifications & Experience

• Graduate in Hotel Management, Hospitality, or related discipline (Food & Beverage specialization preferred).
• Minimum 10 years of experience in hospitality/club operations, with at least 4–5 years in Food & Beverage service leadership roles.
• Strong knowledge of F&B operations, club membership management, and event/conference handling.
• Demonstrated ability to manage budgets, vendor relationships, and inventory systems.
• Excellent communication, leadership, and problem-solving skills with a focus on guest satisfaction.
• Background in luxury hospitality, fine dining, or premium clubs is highly desirable.