Operations Manager

Position Title: Corporate Operations Manager

Reports To: Chief Operating Officer

Company: The Quorum

Experience: 1015 years (Luxury hospitality and F&Bled environments preferred)

Role Overview

The Corporate Operations Manager is responsible for driving operational excellence, service consistency, and financial discipline across all Quorum locations, with strong ownership of Food & Beverage performance.

This role provides multi-unit oversight across F&B, Community, Culinary, Programming and Facility functions, ensuring that every club operates in line with brand standards, SOPs, and our hospitality philosophy. The position balances strategic oversight with hands-on operational engagement, with a sharp focus on dining experience, service quality, cost controls, and execution discipline.

The ideal candidate brings deep multi-unit hospitality experience, a strong F&B lens, and the ability to translate data and on-ground observations into meaningful operational improvements.

Key Responsibilities

1. Multi-Unit Operations Leadership

• Oversee day-to-day operational alignment across all units, ensuring adherence to corporate SOPs, service standards, and brand benchmarks.
• Provide central oversight for F&B and Culinary operations , ensuring consistency in food quality, service delivery, kitchen coordination, and floor execution.
• Conduct regular club visits, operational audits, and structured review meetings with General Managers and Unit Heads.
• Act as the primary operations interface between unit teams and corporate leadership for coordination, alignment, and escalation.

2. Quality & Performance Management

• Establish structured mechanisms to track and analyse operational gaps, service failures, guest complaints, and process breakdowns across departments.
• Own F&B quality tracking , including food quality issues, service delays, hygiene observations, wastage trends, and repeat guest feedback.
• Consolidate data across units to identify recurring inefficiencies and improvement opportunities.
• Drive weekly and monthly performance reviews with unit leadership to track corrective actions and closure timelines.
• Maintain a corporate operations dashboard covering service quality, F&B performance, audit findings, and process adherence.

3. Guest Experience & Service Excellence

• Own the end-to-end guest and member dining experience across all clubs.
• Review guest feedback, dining reviews, and social sentiment to identify patterns and proactively address gaps.
• Partner with Culinary and F&B leaders to refine menus, service rituals, pacing, and guest touchpoints.
• Work closely with the Programming team to ensure seamless execution of events, activations, and dining-led experiences.

4. Cross-Functional Collaboration

• Partner with Community, Culinary, F&B Service, Programming, Membership Sales, and Private Hire teams to ensure coordinated planning and execution.
• Align operational readiness with HR and Finance teams to ensure consistent implementation of policies and standards.
• Enable cross-location sharing of best practices in food, service, operations, and guest experience.

5. Financial & Process Oversight

• Support annual budgeting, cost reviews, and P&L discussions for all units.
• Drive F&B financial discipline , including food cost, beverage cost, wastage control, inventory practices, and vendor performance.
• Review menu engineering, pricing logic, and contribution margins in collaboration with Culinary and Finance teams.
• Monitor key ratios such as cost of sales, labour costs, and service charge utilisation.
• Recommend process improvements and system enhancements to improve efficiency and control costs.
• Ensure compliance with statutory, audit, hygiene, and safety requirements across all locations.

6. People Development & Culture

• Mentor General Managers and department heads on operational excellence, service leadership, and accountability.
• Coach F&B and Culinary leadership teams including Restaurant Managers, Bar Managers, Executive Chefs, and Sous Chefs.
• Partner with HR and L&D to design and deliver operational and service-focused training interventions.
• Reinforce a culture of ownership, collaboration, and continuous improvement across teams.
• Recognise and reward teams that demonstrate service innovation and problem-solving.

7. New Projects & Expansion

• Partner with leadership on new club openings and expansion projects.
• Oversee operational readiness, vendor onboarding, service trials, and dry runs during pre-opening phases.
• Standardise F&B, service, and operational processes for new units to ensure brand consistency from day one.

Success Metrics

• Reduction in recurring service failures and operational inefficiencies.
• Improved guest satisfaction, dining experience scores, and member retention.
• Stronger F&B quality consistency and cost control across units.
• Timely and accurate operational reporting and action tracking.
• Visible alignment and consistency in standards across all locations.

Key Skills & Qualifications

• Graduate or Postgraduate in Hospitality Management or Business Administration.
• 1015 years of experience in luxury hotels, private clubs, or premium F&B-led environments.
• Proven multi-unit operations experience with deep understanding of F&B and Culinary operations .
• Strong grasp of service quality, kitchen operations, cost controls, and guest experience design.
• High analytical ability with strong leadership and communication skills.
• Comfortable working on ground and travelling frequently across locations.

Preferred Attributes

• Strategic thinker with hands-on operational judgement.
• Strong instinct for F&B-led hospitality , balancing creativity with commercial discipline.
• Detail-oriented, decisive, and calm under pressure.
• Collaborative leader who can influence without direct authority.