Reporting to the General Manager, the Operations Manager is a key member of the Club’s leadership team, 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 F&B management, ideally within 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.

Responsibilities:

• Ensures smooth operations of the outlet and deliver excellent customer service at all times
• Handle feedback from members professionally and follow-up with the Outlet Manager on members’ feedback and suggestions
• Assists in monthly inventory checks on operating equipment and supplies
• Maintains the cleanliness of the restaurant
• Ensure compliance to food safety and hygiene standards
• Other ad-hoc operational duties and responsibilities as and when assigned

 
Requirements:

• Diploma / Certificate in Hospitality or Tourism Management with at least 3 years’ relevant work experience in a supervisory role. Candidates with lesser experience will be considered as Service Assistant role
• Team player with excellent communication and organization skills
• Able to communicate effectively with all levels of staff
• Willing to work weekends and public holidays
• Immediate availability

Responsibilities:
Prepare and serve food within the food preparation standards for functions and à la carte service. Maintain clean and safe kitchen in compliance with various health codes. Work closely with seniors to ensure Members' satisfaction. Carry out other kitchen-0related duties as and when may be assigned by the Executive Chef and Management.
 
Requirements:

• At least 2 years of work experience in Asian and Western cuisines, as well as food preparation.
• Able to communicate clearly and concisely in simple English
• Initiate food requisitions for sufficient but not excessive supply
• Possess basic knowledge of menu costing
• Establish and maintain effective working relationships with those encountered during work
• Able to work shifts, weekends and public holidays

Responsible for preparing and cooking menu items, maintaining kitchen cleanliness and food safety, working efficiently during busy shifts and collaborating with the team to ensure high-quality food.
 
Requirements:

• At least 1 year of experience preferred, but training is available for motivated candidates with no experience.
• Able to communicate in simple English
• Able to do shift work, weekends and public holidays

Responsibilities:

• Responsible for the daily operations and driving sales for the Windsor Shop
• Introduce, recommend products and promoting sales by upselling
• Be consistent in product presentation and display
• Verifying the quality, quantity and price of the products received
• Records all movements of items e.g. receipts, transfer, sales, on loan, disposal, etc.
• Records and submit all sales to Finance department on a daily basis
• Assist in preparing monthly inventory summaries to facilitate Finance Department in conducting monthly stocks take
• Ensure excellent level of customer service is provided in the shop

 
Requirements:

• At least 2 years’ experience in a similar capacity and candidates with hospitality, Food & Beverage or retail background will be an advantage
• Sales oriented and able to drive performance within the team
• Fluent spoken English with good interpersonal and organizing skills
• Able to work on weekends and public holidays

 
We regret that only shortlisted candidates will be notified
 

Responsibilities

• Provide food & beverage service in the outlets and banquets
• Attend to members' requests, taking orders and serving of food and drinks
• Maintain cleanliness of the outlets at all times
• Ad-hoc tasks as assigned by the Management

Requirements

• Basic Food and Hygiene Certificate will be an advantage
• Good communication and interpersonal skills
• Ability to work well under pressure in a fast paced environment handling multiple tasks
• Excellent interpersonal and communication skills
• Team player and service oriented
• Able to work weekends and public holidays

Only shortlisted candidates will be notified.