Lead, Design Associate Catering

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

 

 

Position Summary:

Join Royal Caribbean Group and be part of shaping the future of Catering at sea. As Lead, Architectural Catering & BOH Design, you'll play a crucial role in the New Building Department, supporting the

 

Sr. Manager of Architectural Design who oversees all requirements for Catering & BOH design. The Lead, Architectural Catering & BOH Design provides a leadership role and expertise to the new build, revitalization or refurbishment projects as assigned by the SVP of Architectural Design, in collaboration with key stake holders. From advising various departments to executing projects and staying abreast of market trends, you'll contribute to create unforgettable experiences for our guests.

 

Essential Duties and Responsibilities:

• Develops team resources (people, processes, tools) to manage large scale projects.
• Independently plans, manages, guides design, and oversees projects, while cross coordinating and sharing best practices effectively between external architectural, interior design and consultancy firms, guiding the design they provide.
• Leader who ensures the design intent is apparent and credible, and that the voice of the Executive Steering Committee and Brand Think Tank is communicated clearly and consistently throughout the design process.
• Ensures that brand concepts are apparent and credible and fulfill the voice of the Corporation and each Brand, which continues our culture of design innovation.
• Applies and ensures the F&B operations best practices, brand & design standards, CADD & drawing standards, assisting Supervisor with oversight that equipment and crew venues are delivered on a timely basis.
• Plans, manages, and guides all catering and BOH design while cross coordinating and sharing best practices effectively between external architectural, interior design and consultancy firms, guiding the design they provide.
• Receives status and coordination report from Design and Product Development Manager on unusual and/or complex tasks and critical issues to be actioned accordingly.
• Thrives in an innovative, forward thinking, proactive, and collaborative environment that brings all disciplines together and creates favorable results.  Commitment to learning & growth of oneself and others.
• On site visit and project coordination at every shipyard for all New Build and Dry Dock projects.
• Regularly attends meetings with sponsors (Product Development, F&B Operations, Hotel Operations). 
• Studies, collects, shares, compare and stores statistical information, and analyze various new build projects, venues and BOH areas bringing forth observations.
• Creates presentations and reports for design management including all Lessons Learned previously aligned with Product Development and Hotel Operations.
• Assists with cost balancing along with other cost control needs, based on project budget and energy efficiencies.
• Regularly assists and occasionally conducts practicality reviews to check that operational requirements, guest experience and brand aspirations are being considered in all aspects of design. 
• Assist Sr. Associate with supporting shop drawing review process, and yard / contractor coordination meetings, mockup reviews, factory acceptance tests and all inspections during newbuilding process and drydock period
• Stays current in industry trends and innovation through research and market knowledge
• Occasionally accepts assignments for design concepts, space planning, design development, drawings & details (elevations, sections, details) of designated venues, specific projects, Catering & BOH development process.
• Performs other duties as required.  This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees will be required to perform any other job-related duties assigned by their supervisor or management.

 

Qualifications, Knowledge & Skills:

• Minimum 10 years (preferred) of professional F&B and or Hotel Operations experience, with cruise shipboard and shore-side experience preferred.
• Proven history of guiding large-scale projects from initial feasibility assessments to successful implementation, demonstrating a deep comprehension of creative objectives, risk evaluation, and logistical complexities.
• Degree in Catering/Food & Beverage / Architecture / Interior Design or related field
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