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Club Operations
1. Operational targets
  • To have proper co-ordinations among all the departments (F&B Service & Production, Recreations, Housekeeping, Engineering, Security, Accounts, HR, Customers Relations, Concierge, & IT) within the Club to ensure that all operations run smoothly & in harmony
  • To maintain PR with all the residents (tenants or owners), and take feedback from them from time to time & convey the same to higher management.
  • To take necessary steps to ensure immediate service recovery in case of any negative feedback
  • To improve on profitability by controlling material, expenses, production & team members. Please refer to Annexure A
  • To review manpower strength and performance of all the subordinates & staff members
  • To assign responsibilities to Club executives, control & monitor their work and provide opportunities for their training and development
  • Review all changes in menus, merchandiser and pricing of food, beverage & recreations sales
  • Maintain and enforce all existing systems and methods prescribed by the organization
  • Recommend changes for the improvement of the overall control and advise Sr. VP Operations in developing improved Management information systems.
  • Market surveys to be conducted every quarter for all departments
  • Proper control measures to be taken to ensure that there is no pilferage & misuse of the club consumables
  • Weekly checks of stores to be done by regularly and ensure that there are no expired items
  • To ensure that we meet the requirements of the government regulatory bodies
  • To ensure the proper daily operations are monitored closely so that we do not deviate from the standard operating procedures developed for various departments of the Club
  • To ensure that receiving of materials is done properly under correct & responsible supervision
  • To ensure that proper inventory system is maintained by all departments with par stocks maintained
  • To ensure that proper records are maintained of breakages and breakages are minimized
  • Annual review of suppliers to be done periodically
  • To ensure timely preventive maintenance of all equipments is carried out by Engineering.
  • Oversee special events
  • Monitor standard operating procedures from time to time for all the departments
  • Monitor training schedules & implementations in all departments
  • Takes steps to ensure that all outstanding related to the Club fee / F&B are recovered on time
  • Maintains comprehensive product knowledge including consumables, equipment, suppliers, markets and current trends and make appropriate adjustments to Club operations accordingly.
  • Develops strategies procedures and policies
2. Financial targets
  • Various cost report to be made at the end of the month
  • All expenses to be monitored as per budget
  • To review all performances reports pertaining to the revenue generating areas and direct corrective action wherever necessary through the following personnel
    • Through the Chief Accountant on all matters concerning Accounts and control
    • Through F& B Manager & Head Chef on all matters pertaining to Food & Beverage production and service
    • To scrutinize all major expenses heads with a view to cutting down operational costs
  • Equipments having high consumption of electricity should be optimally used.
  • To periodically review maintenance costs with the F&B Manager, Head Chef, Chief Engineer, Executive Housekeeper and the Chief Accountant.
  • Improve sales and reduce costs by constant vigilance over these aspects.
  • Review with, and give guidance to the F& B & Recreations promotional activities for the club with a view to maximizing sales.
  • To ensure that the expenditures are within the budget provisions.
  • To monitor on a continuing basis revenue and expenditures are to ensure that profitability objectives are fully met.
  • To develop on a continuing basis methods of reducing operating costs.
3. Ensuring Team development
  • To ensure 75 number of man-hours of training per employee. More one to one coaching.
  • Social interaction in small groups
  • Departmental competitions to be held once a year
  • To enhance the level of team spirit
  • To ensure proper training to the Club team
  • HRD tools and practices to be implemented regularly
  • Recruit the right people. We look for attitude and values, they are trained for skills. We need to recruit the people on this understanding
  • To develop special team members for VVIP operations
  • Be familiar with safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
4. To achieve excellence in guest satisfaction and product
  • Increased guest interaction in the Club
  • Complaint handling to be done personally
  • International standards of sanitation and hygiene to be maintained.
  • Increased customer delight by constant innovation and more creativity
  • Guest complaint investigation to be done thoroughly. The revert must also pinpoint corrective action taken
  • To ensure guest satisfaction 90% of guest feedback to exceed expectation
  • To take rounds with the concerned department heads and ensure that the observation are resolved in a structured manner without delay.

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