Director, Food and Beverage Operations

Journey with us! Combine your career goals and sense of adventure by joining our incredible team of employees at Royal Caribbean Group. We are proud to offer a competitive compensation and benefits package, and excellent career development opportunities, each offering unique ways to explore the world.

We are proud to be the vacation-industry leader with global brands — including Royal Caribbean International, Celebrity Cruises and Silversea Cruises — the most innovative fleet and private destinations, and the best people. Together, we are dedicated to turning the vacation of a lifetime into a lifetime of vacations for our guests.

 

Royal Caribbean Group’s Silversea Cruises brand has an exciting career opportunity for a full time Director, Culinary Operations and Innovation on the Transformation Team reporting to the Vice-President, Head of Transformation.

 

This position will work onsite in Miami, Florida

 

 

Position Summary:

 

In this position, you would be responsible for overseeing the creative development and quality assurance of Silversea culinary operations. This includes directing product conceptualization, strategy, menu engineering, recipe development, item costing, concept testing, specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems.

 

 

Essential Duties and Responsibilities:

 

• Oversees the culinary research and development process from product creation through implementation.

• Supports the overall operation through creative development of and launch of new culinary concepts.

• Devises innovative product offerings for a variety of venues including main dining room, buffet restaurants, branded outlets, room service, specialty restaurants and themed/special events.  

• Formulates and implements procedural guidelines, policies and standards pertaining to the overall food and beverage operations.  Included in this are menu design, product specifications, recipe formulation, systems and procedures documentation, cleanliness and sanitation, and cost control.  

• Leads the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.

• Maintains direct responsibility for food cost containment as well as culinary guest satisfaction ratings.

• Proposes incorporation of new culinary technologies or systems to enhance operations.

• Stays ahead of the curve regarding new trends in the global culinary arena.

• Monitors and develops the fleet special dietary request program.

• Liaises with the digital team to implement the use of artificial intelligence software to enhance revenues and reduce costs.

• Oversees and is responsible for overtime and ILO violations.

• Oversees and is responsible for USPH and related scores.

• Collaborates with Supply Chain Management in identifying, sourcing and implementing required products.

• Develops standards, processes and tools to assist in delivering a consistent culinary product fleetwide.

• Connects with marketing to affect culinary activations worldwide.

• Acts as the F&B liaison for any activations onboard as they relate to new F&B partnerships.

• Guides and supports the onboard and shoreside culinary staff in company standards, processes and systems.

• Monitors guest, partner and internal feedback and takes corrective action as required to ensure highest level of guest satisfaction. 

• In partnership with the AVP, Food and Bever