Manager, Catering and BOH

Royal Caribbean Group•Miami, FL

3d•Onsite

About The Position

This position is on - site in our Royal Caribbean Headquarters 1050 Miami 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 and benefits package, and excellent career development opportunities, each offering unique ways to explore the world. The Royal Caribbean Group, Celebrity Cruises Newbuild and Hotel t team has an exciting career opportunity for a full: Manager, Catering and BOH reporting to the Senior Manager, Project Newbuild Essential Duties and 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. Performs other duties as required. Participates in the Global Culinary Demonstrations and Activations in Designated Marketing events. Traveling as requested by AVP Newbuild and Revites 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. 60% time traveling. 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.

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. Performs other duties as required.
Participates in the Global Culinary Demonstrations and Activations in Designated Marketing events. Traveling as requested by AVP Newbuild and Revites
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.