Operations Manager

Reporting to the General Manager, the Operations Manager is a key member of the Club’s leadership team and will oversee all aspects of the Club. The Operations Manager will be responsible for the effective oversight of daily operations with a primary focus on leading and optimizing the Food & Beverage (F&B) Department. While F&B is the central priority, this role also provides strategic and operational support across other key areas to ensure seamless, high-quality member experience.

The Operations Manager works closely with the General Manager and department heads to drive operational efficiency, uphold service excellence, and meet both financial and performance goals across the Club.

Key Responsibilities

• Lead and manage all aspects of Food & Beverage operations, ensuring exceptional quality, service, and profitability.

• Collaborate with the Executive Chef on menu development, food costing, kitchen operations, and F&B promotions.

• Provide operational oversight and support across key departments to ensure alignment with service standards and operational goals.

• Develop and implement a dynamic, year-round calendar of events and F&B-driven experiences that engage members and enhance club value.

• Monitor departmental budgets, manage costs, and identify opportunities for improved efficiency and performance.

• Ensure adherence to all health, safety, and regulatory standards throughout Club operations.

• Promote a culture of service excellence and foster continuous improvement through proactive feedback and staff development.

• Partner with the General Manager on strategic planning and assist in the execution of capital improvement initiatives.

Requirements

• Diploma or degree in Hospitality Management, Business Administration or related field (preferred).

• Proven experience in a leadership role within hospitality operations, ideally in a private club, resort, or premium hospitality setting.

• Strong leadership and multi-departmental operational management skills.

• Financial literacy with experience in budgeting, forecasting, and cost control.

• Excellent interpersonal, communication, and problem-solving abilities.

• Ability to work collaboratively and lead cross-functional teams in a fast-paced, service-driven environment.

• Solid understanding of health and safety regulations and hospitality service standards.

• Familiarity with club management systems or POS/F&B software is an asset.
  

We regret that only shortlisted candidates will be notified .