Director, Food and Beverage Operations
- Seattle, WA
- $120,000-162,000 per year
- Permanent
- Full-time
- Operational Oversight
- Oversee all shipboard and shoreside F&B operations, ensuring alignment with brand standards and operational excellence.
- Oversee analysis of reporting and implements necessary changes to ensure operational efficiency.
- Maximize EBITA by increasing revenue, optimizing costs and streamlining efficiencies.
- Regularly review and enforce inventory levels according to PAR standards and inventory policies.
- Oversee maintenance and updates to all Dining, Beverage, HESS policies and procedures.
- Oversee all F&B Environmental Compliance Program policies.
- Collaboration & Communication
- Regularly oversee ship-to-shore communications on performance monitoring, brand standards, service enhancements, and rollout of new initiatives
- Maintain clear and consistent communication with business partners, project stakeholders, and vendors to ensure alignment with business strategies and needs.
- Collaborate with other departments, including but not limited to IT, People Team, Finance, Purchasing, and Marketing, on all projects and fleet support.
- Champion a workplace culture built on collaboration, ownership, and forward-thinking innovation.
- Leadership & Team Development
- Must be a self-starter who can work independently and be a strong team player, contributing to the effectiveness of the broader Guest Experience & Product Development team.
- Select, train, and develop a highly qualified and effective team to support organizational and operational goals.
- Cultivate an environment that encourages teamwork, personal accountability, and creative problem-solving.
- Lead recruiting efforts for onboard F&B leadership.
- Direct and monitor performance of Dining & Beverage fleet managers.
- Lead scheduling of onboard Food & Beverage Directors
- Guest Experience & NPS
- Champion initiatives that elevate the guest dining and beverage experience, directly influencing NPS scores.
- Implement feedback loops and data-driven improvements to continuously refine service delivery.
- Performing other duties as needed. Adhere to Corporate Policies and Procedures, including Code of Conduct, Audit Procedures and any control related responsibility.
- Hospitality Management Degree or equivalent experience.
- 5 years' experience on Cruise Ships or shoreside related multi-unit management (Regional Manager or District Manager) in a high-volume restaurant or hotel environment.
- Strong interpersonal leadership skills required.
- Strong organizational and time management skills required.
- Clear, concise written and verbal communication skills.
- Strong budgetary and cost control understanding.
- Ability to quickly evaluate alternatives and decide on a plan of action.
- Experienced service professional with up-to-date knowledge of service trends.
- Strong technical literacy including Microsoft Word, Excel, Point of Sale Systems, and table management software.
- Team building skills.
- Experienced service professional with up-to-date knowledge of service trends.
- Ability to manage change effectively.
- Experience making presentations in front of groups.
- Knowledge of USPH, Sanitation and HAACP practices.
- Marketing and promotional knowledge.
- Cruise and Travel Privileges for You and Your Family
- Health Benefits
- 401(k)
- Employee Stock Purchase Plan
- Training & Professional Development
- Tuition & Professional Certification Reimbursement
- Rewards & Incentives
- Base Salary Range: $120,000.00-$162,000.00. The range is applicable for the labor market where the role is intended to be hired. Final base pay is directly related to each candidates' qualifications and experience uniquely.