Senior Manager, Fleet Restaurant Operations

Royal Caribbean Cruises Ltd•Miami, FL

6d•Onsite

About The Position

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’s Royal Caribbean International brand has an exciting career opportunity for a full-time Senior Manager, Fleet Restaurant Operations on the Hotel Operations Team reporting to the Senior Director, Restaurant Operations. This position will work onsite in Miami, Florida. Position Summary: The Senior Manager, Restaurant Operations, is responsible for providing strategic direction, operational support, and F&B leadership fleetwide to achieve brand and company goals.

Requirements

Bachelor’s degree in a relevant field of study.
Minimum of 10 years of experience in a professional or supervisory position within the hospitality industry, including dining services or restaurant operations, where a quality standards program existed, was reviewed, and enforced.
Demonstrated a high level of proficiency in hospitality management general business management.
Speaks and writes in the English language and demonstrates a high level of interpretative skills for verbal, written, schematic, or diagrammed instructions.
Proficient with Microsoft office – including Microsoft Word, Excel, and PowerPoint.
Excellent interpersonal skills required, communicating in a multicultural environment with all levels of employees and management.
Ability to work in a fast-paced environment and manage multiple projects and priorities.
Ability to travel (up to 30% of the time) on trips of 2-14 days depending on itinerary.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, and government regulations.
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

Responsibilities

Provide necessary tools to the shipboard team to achieve all KPI results in every venue of Restaurant Operations (Complimentary – Specialty and Room Service), from quality of food to service rating and revenue.
Provide strategic direction to the F&B director and restaurant operations manager by providing guidance, technical expertise, and resources to achieve the company goals and vision. This position will design the schedule for both positions.
Provide training and development tools for F&B director position.
Provide support to the dining coordination team based in Miami, Florida.
Become an expert of the new dining management program “x-dining.”
Provide leadership, schedule, training, and development to the senior traveling F&B director to help accomplish department and brand goals and objectives as well as maximize output and business effectiveness.
Provide insights and guidance on operational challenges to improve performance.
Define departmental objectives, develop strategic plans, and deploy supporting tactics and project work for restaurant operations that support F&B department objectives.
Continually support the royal way standards for restaurant operations through recognition, documentation, training, communications, and on-the-job demonstrations.
Drive the compliance with USPH standards along with all leadership teams.
Communicate areas for improvement or best practices with key stakeholders.
Manage all financial aspects of F&B operations with a particular focus on fostering a culture of fiscal responsibility and accountability with our shipboard and shoreside leadership teams.
Develop budgets and forecasts and identify product and operational efficiencies that drive cost reductions and product enhancements.
Own the management of inventory of all restaurants with the dining team based in Miami Florida.
Own the point-of-sale system set up and maintenance ensuring smooth communication and reporting as well as expense management (i.e., cost of sales).
Oversee hiring, succession planning, and placement of F&B directors, restaurant operations manager and middle management for restaurant operations.
Develop and implement the department succession planning structure for the training plans and knowledge requirements to grow within the F&B organization.
Ensure team members are provided with the path for growth in a fair and equitable manner.
Owns the execution of all aspects of operational excellence for restaurant operations fleetwide.
Partner closely with the senior corporate executive chef and the traveling corporate chef to ensure alignment in philosophies and direction, as well as establishing a strong support mechanism for all culinary / food production initiatives including matrices and menu engineering.
Author and approve all policies, processes, and procedures for all restaurant venues across the fleet.
Support the achievement of key performance indicators across all restaurant venues.
Provide guidance and corrective action objectives for continuous improvement.
Work closely with all members of the shoreside food and beverage operations leadership to evolve dining concepts, service styles, menus, and any other work associated with restaurant operations.
Support all new builds, revitalizations, and product development projects as a subject matter expert for new concept development and implementation in all capacities that involve restaurant operations and private destinations.
Lead all development activities and operational product and services standards.
Support new initiatives in all restaurant venues.
Ensure timely and accurate information is provided to all stakeholders through multiple channels including but not limited to newsletters, memos, culinary guides, and SOPs.
Lead partnership efforts with marketing to ensure all entities are informed and aligned with the branding and communications strategies, brand guidelines and overall and corporate strategic goals.
Generate and increase consumer awareness of existing or new onboard offerings or experiences delivered.
Manage the creation of all physical, digital, and multi-media content, ranging from physical signage to cruise compass.
Own the systematic review and assessment of collateral for accuracy.
Drives the team member F&B experience across the shipboard teams by fostering a feeling of care and community.
Focus on internal communications and learning opportunities within the public spaces in each commissary to enhance crew member and team member engagement.