Royal Caribbean Group

Manager, Catering, BOH

Royal Caribbean Group

full-time

Posted on:

Location Type: Office

Location: Miami • Florida • United States

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About the role

  • Serve as a liaison between the F&B team and Product Development, overseeing and managing all culinary deliverables within the project.
  • Works in partnership with Director of Culinary operations during planning and development of new and existing F&B concepts.
  • Assist the F&B team in all Newbuild and Revite projects, ensuring needs and standards are integrated into new concepts.
  • Develops and manages department resources to deliver on project timelines and budget for equipment, smallware for all new builds, drydocks and current fleet of ships.
  • Maintains and develops relationships with shoreside and shipboard functional teams on all matters pertaining to F&B Hotel wares.
  • Authority to make recommendations, lead change efforts, and help manage equipment related projects.
  • Build strategies to properly maintain equipment for galley and other F&B venues while maintaining appropriate par levels.
  • Responsible for leading the partnership with other departments to maintain, source and rollout equipment fleetwide based on operating needs of F&B.
  • Analyze usage trends and performance data to inform strategic decisions on equipment investments and standardization.
  • Optimize logistics workflows to reduce costs, improve delivery efficiency, and minimize disruptions to onboard operations.
  • Responsible for developing systems and finding strategic ways to improve equipment repairs and down time for galley equipment.
  • Manage vendor relationships, negotiate contracts, and monitor service level agreements to ensure quality and reliability.
  • Create innovative solutions to drive cost savings and improve the Equipment life cycle across the fleet.
  • Subject matter expert for existing and new culinary equipment
  • Create and recommend capital projects to address equipment needs, aiming to save on costs, improve reliability, and drive better product execution through equipment.
  • Develop and implement sustainability initiatives to reduce environmental impact and promote eco-friendly practices within the F&B department.
  • Travel as needed to equipment-related exhibits and recommend new innovations that best fit current operations based on operational feasibility, environmental impact, technical fit, cost savings, and improved life cycle.
  • Performs other duties as required.
  • Participates in the Global Culinary Demonstrations and Activations in Designated Marketing events.

Requirements

  • 5-7 years of culinary management experience, preferably in a high volume, 4- or 5-star resort, cruise line, hotel or restaurant
  • 5-7 years of experience in new Build or refit sector leading Catering and F&B disciplines
  • Strong Business Acumen
  • Shipboard or interworking similar experience preferred.
  • Demonstrated leadership capabilities.
  • Superior verbal and written communications skills.
  • Exposure to international environments is preferred.
Benefits
  • Competitive compensation and benefits package
  • Excellent career development opportunities
Applicant Tracking System Keywords

Tip: use these terms in your resume and cover letter to boost ATS matches.

Hard Skills & Tools
culinary managementproject managementequipment managementcost analysislogistics optimizationvendor managementcapital project developmentsustainability initiativesdata analysisperformance monitoring
Soft Skills
leadershipcommunicationbusiness acumenrelationship managementstrategic thinkingproblem-solvinginnovationteam collaborationnegotiationadaptability