Manager, Catering and BOH

Royal Caribbean Cruises Ltd•Miami, FL

41d•Onsite

About The Position

Royal Caribbean Group is seeking a Manager, Catering and BOH to join their team. This on-site position at their Royal Caribbean Headquarters in Miami reports to the Senior Manager, Project Newbuild. The role involves overseeing culinary deliverables within projects, partnering with operations during F&B concept development, and ensuring F&B needs and standards are integrated into new concepts. The manager will develop and manage department resources for new builds, drydocks, and fleet updates, focusing on equipment, smallware, and F&B hotel wares. They will also build strategies for equipment maintenance, source and roll out equipment fleetwide, analyze usage trends, optimize logistics, and improve equipment repair systems. Vendor relationship management, contract negotiation, and creating innovative solutions for cost savings and equipment lifecycle management are key aspects of this role. The position requires subject matter expertise in culinary equipment, capital project recommendations, and developing sustainability initiatives. Travel is required for equipment exhibits, global culinary demonstrations, and activations.

Requirements

High degree of computer literacy: This includes advanced skills in Outlook, AUTO CAD, Word, PowerPoint, Project, and Excel, particularly with advanced formulas, pivot tables, charts, graphs, and task automation.
Excellent interpersonal skills: The ability to communicate effectively in a multicultural environment with all levels of employees and management is crucial.
Creative and bold thinking: The ability to generate creative, actionable recommendations to increase revenue, reduce costs, and improve operational performance, efficiency, and excellence.
Analytical skills: The ability to analyze complex data, draw conclusions, develop appropriate action plans, and execute them is essential.
Problem-solving skills: The ability to solve complex problems with a variety of variables in situations where no standardization exists.
Strong analytical and reporting skills: These skills are necessary to identify and interpret trends and provide actionable recommendations
Ability to strongly manage a budget.
Strong regulatory knowledge (SQM, Public Health etc.).
Deep knowledge of SOLAS, IMO, classification rules and marine standards.
Strong leadership and team management skills.
Experience from new building processes and site surveys.
Good understanding of technical systems onboard.
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
Demonstrated leadership capabilities.
Superior verbal and written communications skills.

Nice To Haves

Shipboard or interworking similar experience preferred.
Exposure to international environments is preferred.

Responsibilities

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.
Participates in the Global Culinary Demonstrations and Activations in Designated Marketing events.
Is responsible for any fleet galley, provisions and F&B design-related equipment.
Is the point of contact for new F&B equipment innovation.
Attends designated food and equipment shows as approved by Sr Manager Newbuild and Revites.