Chief Operating Officer (COO) – Hospitality

Job PurposeWe are looking for an accomplished and highly experienced Chief Operating Officer (COO) – Hospitality to lead and oversee the overall operations of the Group’s hospitality businesses.The ideal candidate should have extensive senior management experience in the hospitality industry, with proven exposure to multi-unit and multi-outlet operations. Candidates with multidisciplinary experience across hotels, resorts, restaurants, clubs, F&B operations, leisure businesses, or related hospitality verticals will be preferred.The role requires strong leadership, commercial acumen, operational expertise, and the ability to manage multiple business units while ensuring profitability, service excellence, operational efficiency, and sustainable growth.Key ResponsibilitiesProvide strategic and operational leadership for the Group’s hospitality businesses.
Oversee multiple hotels, resorts, restaurants, clubs, F&B outlets, and other hospitality units under the Group.
Ensure consistent operational standards, guest experience, service quality, and brand compliance across all locations.
Develop and implement operational strategies aligned with the overall business objectives of the Group.
Drive revenue growth, profitability, cost optimisation, and operational efficiency across business units.
Monitor P&L performance, budgets, revenue, food cost, manpower cost, operating expenses, and other key financial indicators.
Establish and monitor KPIs for individual properties, outlets, departments, and senior management teams.
Lead General Managers, Operations Managers, Restaurant Managers, departmental heads, and other senior operational teams.
Review manpower planning, organisational structure, productivity, and succession requirements across units.
Coordinate effectively with Finance, HR, Sales & Marketing, Purchase, Projects, Engineering, IT, and other corporate functions.
Strengthen procurement, inventory management, vendor management, and cost-control systems.
Ensure effective food cost, beverage cost, wastage, inventory, and yield management across F&B operations.
Drive improvements in guest satisfaction, online ratings, customer retention, and complaint-resolution mechanisms.
Develop and standardise SOPs, operational policies, audit mechanisms, and reporting systems across units.
Conduct regular operational and financial reviews of properties and outlets.
Identify underperforming business units and implement corrective and turnaround strategies.
Evaluate opportunities for expansion, new properties, new outlets, partnerships, and new hospitality concepts.
Support feasibility studies, budgeting, pre-opening activities, property launches, and operational stabilisation of new units.
Ensure compliance with statutory requirements, licences, food safety standards, hygiene requirements, labour regulations, and company policies.
Develop a strong performance-oriented culture with accountability at all management levels.
Present operational performance, challenges, forecasts, and strategic recommendations to the Group CEO / Board / Senior Management.
Candidate ProfileMinimum 20 years of overall professional experience, with substantial experience in the hospitality industry.
Significant experience in senior management / leadership positions such as COO, Vice President – Operations, Regional Head, Cluster Head, General Manager, or equivalent.
Proven experience managing multiple properties, multiple outlets, or multi-unit hospitality operations.
Strong exposure to hotel, resort, restaurant, F&B, club, leisure, or related hospitality operations.
Multidisciplinary hospitality experience is strongly preferred.
Demonstrated experience in managing large teams and senior management professionals.
Strong knowledge of P&L management, budgeting, cost control, revenue optimisation, and operational planning.
Experience in developing SOPs, performance standards, management systems, and operational controls.
Exposure to business expansion, new property openings, restaurant launches, or hospitality project development will be an advantage.
Strong commercial understanding and ability to balance guest experience with profitability.
Excellent leadership, decision-making, analytical, negotiation, and stakeholder-management skills.
Ability to manage geographically dispersed business units and work in a fast-paced group environment.
Candidates with significant professional exposure to the Kerala hospitality market will have an added advantage.
Educational QualificationBachelor’s degree in Hotel Management, Hospitality Management, Business Administration, or a related discipline.
MBA / Postgraduate qualification in Hospitality Management, Business Administration, Operations, or a related field will be preferred.
ExperienceMinimum: 20 yearsPreferred: Extensive senior leadership experience in multi-unit / multi-outlet hospitality operations.LocationKeralaReporting ToGroup CEO / Managing Director / Board of Directors

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