Director of Operations

Q COLLECTIVE; Gurugram District; On-site; INR 450,000 - 700,000; Full time

Job summary

Q COLLECTIVE is seeking a Director of Operations to oversee performance across Gurugram, Mumbai and Hyderabad, ensuring exceptional member experiences and efficient operations. The role partners with the COO and leads GMs to execute cross-location initiatives and maintain service excellence.

The ideal candidate has deep F&B operations experience, strong commercial acumen, and a hands-on leadership style, with willingness to travel frequently between three locations.

Qualifications

• Degree in Hospitality Management or equivalent.
• MBA preferred for senior leadership roles.
• 12–15 years in hospitality operations.
• 4–5 years in a senior operational leadership position.
• Willingness to travel between Gurugram, Mumbai and Hyderabad.

Responsibilities

• Provide multi-location operational leadership across three clubs (Gurugram, Mumbai, Hyderabad).
• Oversee F&B service, culinary operations, front office, housekeeping, facilities and events.
• Ensure adherence to SOPs, hygiene, safety and compliance across locations.
• Conduct regular site visits, quality audits and performance reviews.
• Support GMs, resolve operational challenges and drive productivity to maintain service standards.
• Lead strategic initiatives, project execution and cross-functional coordination.
• Represent COO in operational meetings and ensure timely delivery and budget adherence.

Skills

Operational Leadership

F&B Management

Strategic Planning

Cross-functional Leadership

Education

Bachelor's degree in Hospitality Management

MBA

Job description

Location: Gurugram/ Mumbai/ Hyderabad (with frequent travel across all three locations)

Reporting To: Chief Operating Officer

Department: Operations

Position Overview

The Director of Operations will oversee operational performance across The Quorum's locations in Gurugram, Mumbai and Hyderabad, ensuring exceptional member experiences, consistent service standards, financial performance and operational efficiency.

Working closely with the Chief Operating Officer (COO), the Director will serve as the second-in-command for club operations, providing oversight and guidance to the General Managers and taking ownership of operational priorities, business initiatives and cross-functional projects.

The role requires a strong background in Food & Beverage operations, commercial acumen and a hands-on approach to leadership. The ideal candidate will be proactive, adaptable and execution-focused, with the ability to translate business objectives into actionable plans and drive them through to completion.

Key Responsibilities

1. Multi-Location Operational Leadership

• Provide operational oversight across all three clubs, working closely with the respective General Managers to ensure consistent performance and service delivery.
• Oversee all aspects of club operations, including F&B Service, Culinary Operations, Front Office, Housekeeping, Facilities, Engineering, Security, Private Hire and event execution.
• Ensure adherence to operational SOPs, service standards, hygiene, safety and statutory compliance requirements.
• Conduct regular operational reviews, site visits and quality audits to identify areas for improvement and implement corrective measures.
• Support General Managers in resolving operational challenges, improving productivity and maintaining high standards of member satisfaction.
• Assume operational leadership responsibilities in the COO's absence, ensuring continuity in decision-making and execution.

2. Financial Performance & Commercial Accountability

• Drive achievement of revenue, profitability and operational performance targets across all locations.
• Oversee annual operating budgets, departmental P&Ls, expenditure and cost-control measures.
• Monitor F&B revenue, private hire performance, operating costs, manpower productivity and other key financial indicators.
• Identify opportunities to improve operational efficiency, optimise resources and enhance profitability.
• Conduct regular financial and operational performance reviews with General Managers and department heads.
• Work with relevant functional teams to support revenue growth across F&B, Private Hire, Membership and ancillary services.

3. F&B Excellence & Revenue Initiatives

• Drive consistent F&B service standards, operational practices and guest experiences across all locations.
• Work closely with Culinary, Beverage, Marketing and Programming teams to plan and execute F&B activations, promotions and revenue-generating initiatives.
• Ensure successful implementation of seasonal menus, special offerings, festive activations and other F&B initiatives across clubs.
• Monitor outlet performance, menu profitability, food and beverage costs, wastage and service efficiency.
• Identify opportunities to improve F&B offerings, operational processes and overall member satisfaction.
• Ensure that approved initiatives are implemented consistently and within agreed timelines across locations.

4. Member Experience & Service Excellence

• Ensure a consistently high standard of hospitality and personalised service across all clubs.
• Monitor member feedback, complaints and service recovery processes, ensuring timely and effective resolution.
• Work closely with Community and Membership teams to identify opportunities to improve member engagement and satisfaction.
• Ensure operational readiness and seamless execution of member events, programming activities and private hire functions.
• Drive continuous improvements in service quality, ambience, facilities and the overall club experience.

5. Strategic Initiatives & Project Execution

• Support the COO in translating organisational priorities into actionable operational plans.
• Take independent ownership of assigned initiatives and projects, managing them from planning through execution and closure.
• Lead cross-location initiatives such as festive gifting, hampers, operational activations, vendor coordination and other special projects.
• Coordinate with internal departments and external partners to ensure timely delivery, quality and budget adherence.
• Drive standardisation of processes, operating practices and service delivery across all locations.
• Support operational planning and readiness for new business initiatives, expansions and future club openings, as required.
• Identify operational challenges proactively and recommend practical, commercially viable solutions.

6. People Leadership & Performance Management

• Work closely with General Managers to build high-performing, accountable and service-oriented operational teams.
• Guide and mentor unit leadership teams, strengthening operational capabilities and leadership effectiveness.
• Monitor manpower planning, staffing productivity, performance standards and succession readiness in collaboration with HR.
• Reinforce The Quorum's culture, values and service ethos across all locations.
• Establish clear operational expectations, review performance regularly and ensure accountability for agreed actions.
• Support the COO in leadership reviews, operational decision-making and resolution of escalated people or performance matters.

7. Cross-Functional Collaboration & Governance

• Work closely with corporate functions including Finance, HR, Marketing, Membership, Community, Programming, Culinary and Private Hire to ensure alignment of operational priorities.
• Facilitate coordination between locations and corporate teams to ensure timely implementation of initiatives and resolution of operational challenges.
• Review operational reports, performance dashboards and key business metrics, highlighting risks and opportunities to the COO.
• Ensure appropriate controls, documentation and compliance across operational functions.
• Represent the COO in operational meetings, reviews and discussions as required.
• Follow through on agreed decisions and action points, ensuring accountability and timely closure.
• Strong F&B Operations Expertise
• Multi-Location Operational Management
• Strategic Thinking & Execution
• Project Management & Cross-Functional Coordination
• Member-Centric Service Mindset
• Problem-Solving & Decision-Making
• Ownership, Initiative & Accountability
• Adaptability & Ability to Manage Multiple Priorities

Qualifications & Experience

• Degree in Hospitality Management, Hotel Management or Business Administration. MBA preferred.
• 12–15 years of progressive experience in hospitality operations, with substantial experience in Food & Beverage management.
• Minimum 4–5 years in a senior operational leadership position, preferably as a General Manager, Director of F&B, Director of Operations or equivalent.
• Experience in luxury hospitality, premium private members' clubs, lifestyle hospitality or high-end F&B establishments.
• Demonstrated experience managing large operational teams, financial performance, service standards and multiple revenue streams.
• Multi-property or multi-location experience preferred, though candidates with strong single-property leadership experience may also be considered.
• Excellent communication, interpersonal and stakeholder management skills.
• Willingness and flexibility to travel frequently between Gurugram, Mumbai and Hyderabad.

Additional Notes

The role requires a high degree of ownership, flexibility and hands-on involvement in operational and business initiatives. The Director of Operations will work closely with the COO and may be entrusted with additional responsibilities based on organisational priorities.

This JD is subject to review based on evolving organisational needs.