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 hands-on 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 property-level teams to maintain high performance, guest satisfaction, and brand consistency.

ESSENTIAL RESPONSIBILITIES

On-Site Operational Support

• Assist F&B operations across multiple outlets including restaurant, bar, poolside, in-room 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 brand-wide 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 field-level perspectives during strategic planning and post-implementation evaluations.
• Contribute operational feedback and data insights to help refine company-wide F&B policies.

Communication & Alignment

• Act as liaison between the corporate F&B team and property-level 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 follow-through.

Innovation & Trend Forecasting

• Identify new industry trends and support the development of forward-thinking 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 company’s portfolio of properties, sometimes on short notice. The Corporate F&B Operations Manager will frequently be assigned to long-term task force deployments, supporting properties on-site for extended periods—ranging from several weeks to several months—depending on operational needs.

Assignments may include, but are not limited to:

• Leadership support during pre-opening, 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 Hospitality’s 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 well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced 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, 10-key adding machine, multi-line 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.
• Self-motivated and able to work independently.
• Strong problem-solving and decision-making capabilities.
• Familiar with federal, state, and local labor laws (e.g., Title VII, ADA, FLSA, OSHA, etc.).
• In-depth knowledge of food products, preparation techniques, and quality standards.
• Capable of evaluating food presentation, taste, and consistency.
• Experience conducting pre-service meetings and communicating effectively across departments.

EDUCATION

• High school or equivalent education required.
• Bachelor’s Degree preferred.

EXPERIENCE

• 5-10 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 driver’s license required if operating motorized vehicles.

GROOMING

All Staff Members must maintain a neat, clean and well-groomed 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 hotel’s 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.