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