Corporate F&B Operations Manager ("Manager de Operaciones de Alimentos y Bebidas")

POSITION PURPOSE

The Corporate F&B Operations Manager plays a vital role in ensuring operational continuity and excellence within the Food & Beverage division across assigned properties. This position provides temporary leadership and handson operational support during times of transition staff shortages or special projects. The role also collaborates with the corporate office to implement strategic initiatives and brand standards while working closely with propertylevel teams to maintain high performance guest satisfaction and brand consistency.

ESSENTIAL RESPONSIBILITIES

OnSite Operational Support

• Assist F&B operations across multiple outlets including restaurant bar poolside inroom dining and banquets/events.
• Serve as an interim leader or supplemental manager during property leadership vacancies or peak periods.
• Ensure the consistent implementation of Standard Operating Procedures (SOPs) health and safety regulations and service quality benchmarks.
• Drive team engagement and elevate service performance by coaching managers and frontline staff.
• Deliver or facilitate onboarding and ongoing team training programs.
• Troubleshoot and resolve guest complaints and operational challenges promptly.
• Assist property leadership with labor compliance and scheduling optimization based on business volumes.

Corporate Project Collaboration

• Collaborate with the VP of F&B on brandwide initiatives including:
  • F&B concept development
  • Menu design standardization and costing
  • Launch of new tools platforms or technologies (POS systems inventory management digital menus etc.)
  • Training material creation and rollouts
  • Implementation of signature service programs
• Represent fieldlevel perspectives during strategic planning and postimplementation evaluations.
• Contribute operational feedback and data insights to help refine companywide F&B policies.

Communication & Alignment

• Act as liaison between the corporate F&B team and propertylevel management.
• Maintain consistent and proactive communication with General Managers Directors of F&B and department leaders.
• Participate in project meetings and property updates sharing relevant reporting with corporate leadership.
• Encourage the adoption of best practices and alignment with organizational goals.

Performance Monitoring & Reporting

• Track and analyze F&B KPIs including guest satisfaction revenue labor and food cost.
• Prepare operational reports and performance reviews for executive leadership.

New Property Openings & Transitions

• Assist F&B setup hiring training and activation during new hotel or outlet openings.
• Oversee transition support during rebrands or management changes.

Vendor & Product Standardization

• Ensure compliance with approved vendor lists cost targets and purchasing policies.
• Support procurement team in maintaining consistent product quality and availability.

Audit & Compliance Oversight

• Conduct internal audits to evaluate SOP compliance cleanliness and health code adherence.
• Support teams in corrective action planning and followthrough.

Innovation & Trend Forecasting

• Identify new industry trends and support the development of forwardthinking service and culinary concepts.
• Lead test pilots and assist with scaling successful innovations across properties.

Travel & Task Force Commitment

This role requires a high degree of flexibility and availability to travel extensively across the companys portfolio of properties sometimes on short notice. The Corporate F&B Operations Manager will frequently be assigned to longterm task force deployments supporting properties onsite for extended periodsranging from several weeks to several monthsdepending on operational needs.

Assignments may include but are not limited to:

• Leadership support during preopening opening or transition phases
• Interim F&B leadership coverage during staffing gaps
• Implementation of new brand standards systems or training programs
• Turnaround support in underperforming outlets

The ideal candidate must be comfortable with extended stays at property locations and capable of quickly adapting to new teams environments and business challenges while consistently upholding Azul Hospitalitys service and performance standards.

• All other duties assigned by manager or supervisor.

SUPPORTIVE FUNCTIONS

In addition to the performance of the essential functions this position may be required to perform a combination of the following supportive functions with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems safety hazards accidents or injuries.
• Perform other reasonable job duties as requested by direct and indirect Supervisors.

PHYSICAL DEMANDS

• Environmental conditions are both inside and outside a job is considered both if the activities occur inside or outside in approximately equal amounts.
• Temperature is moderate and controlled by hotel environmental systems.
• Must be able to stand and exert wellpaced mobility for up to four (4) hours in length.
• Must be able to exert wellpaced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping writing standing sitting walking repetitive motions bending climbing listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with other staff guests and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must be able to bend stoop squat and stretch to fulfill cleaning tasks occasionally.
• Must have finger dexterity to be able to operate office equipment such as computers printers 10key adding machine multiline touch tone phone filing cabinets FAX machines photocopiers dolly and other office equipment as needed.
• Ability to work primarily with fingers to pick pinch type and carry out substantial movements (motions) of the wrists and hands as well.

SPECIFIC JOB KNOWLEDGE SKILLS AND ABILITIES

The individual must possess the following knowledge skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job with or without reasonable accommodation using some other combination of knowledge skills and abilities:

• Proficiency in English (spoken written and reading).
• Strong verbal written and electronic communication skills.
• Advanced mathematical and analytical skills.
• Excellent leadership and guest service abilities.
• High attention to detail and organizational skills.
• Intermediate computer skills (Microsoft Office PMS POS etc.).
• Budget analysis and computational skills.
• Selfmotivated and able to work independently.
• Strong problemsolving and decisionmaking capabilities.
• Familiar with federal state and local labor laws (e.g. Title VII ADA FLSA OSHA etc.).
• Indepth knowledge of food products preparation techniques and quality standards.
• Capable of evaluating food presentation taste and consistency.
• Experience conducting preservice meetings and communicating effectively across departments.

EDUCATION

• High school or equivalent education required.
• Bachelors Degree preferred.

EXPERIENCE

• 510 years of F&B operational experience required.
• Experience in the hospitality industry preferred.

LICENSES OR CERTIFICATIONS

• Must be at least 21 years of age to serve alcohol.
• Safe Server Alcohol & Food Handler certifications required.
• Valid drivers license required if operating motorized vehicles.

GROOMING

All Staff Members must maintain a neat clean and wellgroomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.

ATTENDANCE

Regular attendance in conformance with the standards which may be established by Azul Hospitality from time to time is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action up to and including termination of employment. Upon employment all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action up to and including termination of employment. Due to the cyclical nature of the hospitality industry staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.