Reports To: Chief Operating Officer.

Company: The Quorum.

Experience: 10-15 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:

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.

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.

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.

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.

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.

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.

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.

- 10-15 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.