Operations Head - FMCG

- Be an inspiration to all restaurant staff to achieve luxury levels of performance development of all budgets, forecasts and schedules in line with the club business plan.

- Lead the entire team to provide the highest standard of service.

- Able to command the Front Office, Recreation, Housekeeping, Food and Beverage/culinary etc.

- To develop and implement the operations strategy and ensuring implementation of the same.

- Preparation and management of the Project Plan along with project budget.

- Project planning, site execution, and monitoring along with vendor/contractor management and logistics planning/monitoring.

- Understanding market dynamics, enterprise level objectives and important aspects of the hospitality business to identify strengths, weaknesses, anticipate opportunities and risks.

- Implements general policies established by the Board of Directors; directs their administration and execution

- Plans, develops and approves specific operational policies, programs, procedure and methods in concert with general policies.

- Controlling end to end operations and costs across all the cost heads optimizing efficiency and operations.

- Engaging with different stakeholders, vendors, property owners, local and central cross-functional teams to deliver the best operational excellence.