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Position Title:Corporate Operations Manager Reports To:Chief Operating Officer Company:The Quorum Experience:10–15 years (Luxury hospitality and F&B–led 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 Responsibilities1. Multi-Unit Operations Leadership Oversee day-to-day operational alignment across all units, ensuring adherence to corporate SOPs, service standards, and brand benchmarks. Providecentral 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. OwnF&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 theend-to-end guest and member dining experienceacross 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 withCommunity, Culinary, F&B Service, Programming, Membership Sales, and Private Hire teamsto 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. DriveF&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. CoachF&B and Culinary leadership teamsincluding 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. 10–15 years of experience in luxury hotels, private clubs, or premium F&B-led environments. Proven multi-unit operations experience withdeep 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 forF&B-led hospitality , balancing creativity with commercial discipline. Detail-oriented, decisive, and calm under pressure. Collaborative leader who can influence without direct authority.