Senior Director, Food and Beverage Operations
Royal Caribbean Group · Miami, FL · 1 mo ago
ManagementFull-time
We need to output HTML fragment with sections for headings: About the posting includes sections like "About the role" etc. We need to identify relevant content.
The posting includes:
- Intro: "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. We are proud to be the vacation-industry leader with global brands — including Royal Caribbean International, Celebrity Cruises and Silversea Cruises — the most innovative fleet and private destinations, and the best people. Together, we are dedicated to turning the vacation of a lifetime into a lifetime of vacations for our guests."
That's about the company, could be "About the role" or "About the company". The instruction: Use for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). We need to include sections only when posting has real, specific content for it. So we need to parse the posting for responsibilities, requirements, qualifications, skills, benefits, pay, schedule.
Let's extract:
Responsibilities: The "What does the Senior Director, Food and Beverage do?" and "What Your Day-to-day Will Look Like" sections contain responsibilities. So we can put under
for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). We need to include sections only when posting has real, specific content for it. So we need to parse the posting for responsibilities, requirements, qualifications, skills, benefits, pay, schedule.
Let's extract:
Responsibilities: The "What does the Senior Director, Food and Beverage do?" and "What Your Day-to-day Will Look Like" sections contain responsibilities. So we can put under Responsibilities
with a - list of duties.
Requirements/Qualifications: The "How to achieve success:" section lists qualifications: master's degree, 10-15 years experience, proficiency, English, PC skills, interpersonal, travel, etc. Those are qualifications/requirements. Could separate into Requirements and Qualifications but we can combine maybe. But we need to follow instruction: Use headings for those categories if content exists. We have content for both Requirements and Qualifications. Could put qualifications under
Qualifications
and requirements under Requirements
. However many items overlap. Might be okay to have one section "Qualifications" covering all. But we need to avoid thin sections. Let's decide: Use "Qualifications" for education/experience/skills, and "Skills" for specific abilities (like interpersonal, PC, travel). But the posting lumps them. Might be better to have one "Qualifications" section containing all.
Benefits: The posting mentions "competitive compensation and benefits package" but no specifics. No detail about benefits like health, retirement, etc. So we should NOT create a Benefits section because no specific content.
Pay: Not specified (only "competitive compensation"). No specific numbers, so we should not create Pay section.
Schedule: Not specified (full-time mentioned, but no schedule details). The posting says "full-time Senior Director". That's schedule info: full-time. Could we create Schedule section with "Full-time"? The instruction: never create Pay/Schedule/Benefits sections unless the posting actually states them. It does state full-time. So we can include Schedule with "Full-time". However we need to avoid filler like "not specified". "Full-time" is specific. So we can include Schedule.
Also there is location: Miami, Florida. Could be part of About the role or maybe a separate section? Not in headings list. Could fold into a short maybe under About the role.
We also have "Agency and Third-Party Submissions" etc which is boilerplate to remove.
We need to preserve all substantive information, not invent or summarize away detail. So we need to include all responsibilities details as list items. Must not lose any detail.
We need to output only HTML fragment, no markdown fences.
Let's structure:
About the role
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. We are proud to be the vacation-industry leader with global brands — including Royal Caribbean International, Celebrity Cruises and Silversea Cruises — the most innovative fleet and private destinations, and the best people. Together, we are dedicated to turning the vacation of a lifetime into a lifetime of vacations for our guests. The Royal Caribbean Group’s Hotel Operations Team has an exciting career opportunity for a full-time Senior Director, Food and Beverage Operations reporting to the SVP, Food and Beverage. The position will work onsite in Miami, Florida.
Then Responsibilities:
Responsibilities
- Manages a team that works to understand and improve upon all current restaurant processes, including shipboard operations, shoreside dining coordination and all projects related to F&B operations.
- Defines departmental objectives, develops strategic plans, and deploys supporting tactics and project work for Restaurant Operations that support F&B and Hotel Operations business objectives.
- Monitors shipboard and shoreside restaurant payroll, time and attendance, ILO compliance and other HR related matters for F&B Operations.
- Maintains knowledge of human resources policies within F&B Operations.
- Cooperates and communicates with shoreside human resources to support any major updates or upgrades of restaurant operations which can impact crew and staff.
- Assists with recruiting and scheduling key positions within restaurant operations: Head Waiter, Assistant Maitre D’, Maitre D and Restaurant Operations Manager.
- Ensures all shipboard positions from entry level to top management are well balanced amongst the fleet.
- Assists human resources with scheduling and recruiting.
- Leads and is directly involved in development of new, as well updating existing: SOPs, Restaurant guidelines, Culinary Guides, Training programs and Operational supporting documents available on homeport.
- Ensures online training requirement for every restaurant position is followed on every vessel.
- Monitors weekly reports sent by Restaurant Operations Managers, including but not limited to: Utilization reports, food productivity tool report, Specialty & Beverage Revenues, ROM, MD and AMD dashboards and appraisal tracker.
- Provides timely feedback to ships once reports are received.
- Cooperates and closely works with the Shoreside Dining Coordination team on all aspects of dining coordination responsibilities, such as fleet Main Dining Room dining time and limits, Specialty Restaurants and Culinary Events set-up and inventories, My Time Dining online reservation inventories, implementation of new products, group dining requests, as well any special requests for large groups and charters.
- Works closely with IT, to develop the new dining management system X-Dining to replace the existing system called Silverwhere.
- Supports My Time Dining and other flexible dining seating and flexible dining products necessary to remain in a position of leadership within the industry.
- Oversees inventory for MDR and Specialty Dining Venues.
- Continually supports shipboard ROYAL Way standards for Restaurant Operations in all venues, partnering with Shipboard to drive continuous improvement and to take corrective action when and where necessary, communicating as necessary with shoreside Directors and shipboard.
- Provides leadership, guidance, coaching, support, and supervision to the Manager of Restaurant Operation, Senior Traveling Restaurant/F&B Operations Managers (STRM/TFBD) and other F&B operations Management to help accomplish department and brand goals, objectives, and to maximize output and business effectiveness.
- Provides leadership, guidance, support, coaching to the Shoreside Dining Team.
- Supervises and participates in developmental reviews and annual reviews of Senior Traveling Restaurant Managers (STRM) and all MD & ROM shipboard including, workplace safety, ILO and Time & Attendance, SQM, USPH compliance, managing hiring, terminations, and disciplinary actions as necessary.
- Works closely with all members of the shore side Food & Beverage Operations Management Team to evolve Dining concepts, service styles, menus and any other work associated with Restaurants.
- Partners closely with the Senior Corporate Executive Chef and the Traveling Corporate Chef Team to ensure alignment in philosophies and direction, as well as establishing a strong support mechanism for all culinary/food production initiatives.
- Supports all new building and Revitalization projects as well as new concept development and implementation in all capacities that involve Restaurant Operations including the development of new menus.
- Manages all financial aspects of Restaurant Operations with a particular focus on fostering a culture of fiscal responsibility and accountability with our shipboard Leadership Teams.
- Develops budgets and forecasts for the departments and identifies product and operational efficiencies that drive cost reductions and product enhancements.
- Works closely with shipboard management teams to actively place qualified management to the appropriate assignments, coordinates fleet leadership schedule and satisfies career development needs based on shipboard feedback on suitable candidates.
- Provides oversight of Fleet-wide Restaurant Operations operational expenses, such, overtime payroll and consumable / replaceable expenses.
- Assists with expense reduction within Restaurant Operations.
- Drives revenue platforms, sets and manages onboard revenue for Specialty restaurant targets.
- Monitors fleet Specialty revenue standing according to set targets.
- Reviews individual ships’ revenue achievements on a regular basis.
- Maintains a good overview of specific venues and products for overall achievements and looks for possible adjustments towards better success.
- Seeks operator feedback, visits ships and / or attends Operational Meetings to gain insight into potential enhancements of the operations and assists on developing future restaurant leaders.
- Maintains a positive attitude for continuous improvement and imparts this culture on team members as well as other departments that touch F&B.
Then Qualifications:
Qualifications
- Possess a minimum of a master’s degree in a relevant field of study.
- Minimum of 10 - 15 years 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.
- Must have demonstrated a high level of proficiency in hospitality management general business management.
- Speaks and writes English and demonstrated a high level of interpretative skills for oral, written, schematic, or diagrammed instructions.
- Must have a working knowledge of personal computers within a Windows environment with e-mail, Microsoft Word, Excel, PowerPoint and related printers and equipment.
- Excellent interpersonal skills required with strong ability to communicate 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 and willingness to travel internationally (up to 50% 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, or governmental regulations.
- Ability to write reports, business correspondence, and procedure manuals.
- Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
- Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
- Ability to apply concepts of basic algebra and geometry.
- Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
- Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
- An understanding of FF&E direction and physical layout for restaurant operations.
Then Schedule:
Schedule
Full-time
We should not include Benefits, Pay.
Check for any other sections: maybe "About the team"? Not needed.
We removed boilerplate like Agency and Third-Party Submissions, EEO, etc.
We need to ensure we didn't miss any substantive info: The intro
Qualifications
and requirements underRequirements
. However many items overlap. Might be okay to have one section "Qualifications" covering all. But we need to avoid thin sections. Let's decide: Use "Qualifications" for education/experience/skills, and "Skills" for specific abilities (like interpersonal, PC, travel). But the posting lumps them. Might be better to have one "Qualifications" section containing all. Benefits: The posting mentions "competitive compensation and benefits package" but no specifics. No detail about benefits like health, retirement, etc. So we should NOT create a Benefits section because no specific content. Pay: Not specified (only "competitive compensation"). No specific numbers, so we should not create Pay section. Schedule: Not specified (full-time mentioned, but no schedule details). The posting says "full-time Senior Director". That's schedule info: full-time. Could we create Schedule section with "Full-time"? The instruction: never create Pay/Schedule/Benefits sections unless the posting actually states them. It does state full-time. So we can include Schedule with "Full-time". However we need to avoid filler like "not specified". "Full-time" is specific. So we can include Schedule. Also there is location: Miami, Florida. Could be part of About the role or maybe a separate section? Not in headings list. Could fold into a shortmaybe under About the role. We also have "Agency and Third-Party Submissions" etc which is boilerplate to remove. We need to preserve all substantive information, not invent or summarize away detail. So we need to include all responsibilities details as list items. Must not lose any detail. We need to output only HTML fragment, no markdown fences. Let's structure:
About the role
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. We are proud to be the vacation-industry leader with global brands — including Royal Caribbean International, Celebrity Cruises and Silversea Cruises — the most innovative fleet and private destinations, and the best people. Together, we are dedicated to turning the vacation of a lifetime into a lifetime of vacations for our guests. The Royal Caribbean Group’s Hotel Operations Team has an exciting career opportunity for a full-time Senior Director, Food and Beverage Operations reporting to the SVP, Food and Beverage. The position will work onsite in Miami, Florida.
Then Responsibilities:Responsibilities
- Manages a team that works to understand and improve upon all current restaurant processes, including shipboard operations, shoreside dining coordination and all projects related to F&B operations.
- Defines departmental objectives, develops strategic plans, and deploys supporting tactics and project work for Restaurant Operations that support F&B and Hotel Operations business objectives.
- Monitors shipboard and shoreside restaurant payroll, time and attendance, ILO compliance and other HR related matters for F&B Operations.
- Maintains knowledge of human resources policies within F&B Operations.
- Cooperates and communicates with shoreside human resources to support any major updates or upgrades of restaurant operations which can impact crew and staff.
- Assists with recruiting and scheduling key positions within restaurant operations: Head Waiter, Assistant Maitre D’, Maitre D and Restaurant Operations Manager.
- Ensures all shipboard positions from entry level to top management are well balanced amongst the fleet.
- Assists human resources with scheduling and recruiting.
- Leads and is directly involved in development of new, as well updating existing: SOPs, Restaurant guidelines, Culinary Guides, Training programs and Operational supporting documents available on homeport.
- Ensures online training requirement for every restaurant position is followed on every vessel.
- Monitors weekly reports sent by Restaurant Operations Managers, including but not limited to: Utilization reports, food productivity tool report, Specialty & Beverage Revenues, ROM, MD and AMD dashboards and appraisal tracker.
- Provides timely feedback to ships once reports are received.
- Cooperates and closely works with the Shoreside Dining Coordination team on all aspects of dining coordination responsibilities, such as fleet Main Dining Room dining time and limits, Specialty Restaurants and Culinary Events set-up and inventories, My Time Dining online reservation inventories, implementation of new products, group dining requests, as well any special requests for large groups and charters.
- Works closely with IT, to develop the new dining management system X-Dining to replace the existing system called Silverwhere.
- Supports My Time Dining and other flexible dining seating and flexible dining products necessary to remain in a position of leadership within the industry.
- Oversees inventory for MDR and Specialty Dining Venues.
- Continually supports shipboard ROYAL Way standards for Restaurant Operations in all venues, partnering with Shipboard to drive continuous improvement and to take corrective action when and where necessary, communicating as necessary with shoreside Directors and shipboard.
- Provides leadership, guidance, coaching, support, and supervision to the Manager of Restaurant Operation, Senior Traveling Restaurant/F&B Operations Managers (STRM/TFBD) and other F&B operations Management to help accomplish department and brand goals, objectives, and to maximize output and business effectiveness.
- Provides leadership, guidance, support, coaching to the Shoreside Dining Team.
- Supervises and participates in developmental reviews and annual reviews of Senior Traveling Restaurant Managers (STRM) and all MD & ROM shipboard including, workplace safety, ILO and Time & Attendance, SQM, USPH compliance, managing hiring, terminations, and disciplinary actions as necessary.
- Works closely with all members of the shore side Food & Beverage Operations Management Team to evolve Dining concepts, service styles, menus and any other work associated with Restaurants.
- Partners closely with the Senior Corporate Executive Chef and the Traveling Corporate Chef Team to ensure alignment in philosophies and direction, as well as establishing a strong support mechanism for all culinary/food production initiatives.
- Supports all new building and Revitalization projects as well as new concept development and implementation in all capacities that involve Restaurant Operations including the development of new menus.
- Manages all financial aspects of Restaurant Operations with a particular focus on fostering a culture of fiscal responsibility and accountability with our shipboard Leadership Teams.
- Develops budgets and forecasts for the departments and identifies product and operational efficiencies that drive cost reductions and product enhancements.
- Works closely with shipboard management teams to actively place qualified management to the appropriate assignments, coordinates fleet leadership schedule and satisfies career development needs based on shipboard feedback on suitable candidates.
- Provides oversight of Fleet-wide Restaurant Operations operational expenses, such, overtime payroll and consumable / replaceable expenses.
- Assists with expense reduction within Restaurant Operations.
- Drives revenue platforms, sets and manages onboard revenue for Specialty restaurant targets.
- Monitors fleet Specialty revenue standing according to set targets.
- Reviews individual ships’ revenue achievements on a regular basis.
- Maintains a good overview of specific venues and products for overall achievements and looks for possible adjustments towards better success.
- Seeks operator feedback, visits ships and / or attends Operational Meetings to gain insight into potential enhancements of the operations and assists on developing future restaurant leaders.
- Maintains a positive attitude for continuous improvement and imparts this culture on team members as well as other departments that touch F&B.
Qualifications
- Possess a minimum of a master’s degree in a relevant field of study.
- Minimum of 10 - 15 years 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.
- Must have demonstrated a high level of proficiency in hospitality management general business management.
- Speaks and writes English and demonstrated a high level of interpretative skills for oral, written, schematic, or diagrammed instructions.
- Must have a working knowledge of personal computers within a Windows environment with e-mail, Microsoft Word, Excel, PowerPoint and related printers and equipment.
- Excellent interpersonal skills required with strong ability to communicate 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 and willingness to travel internationally (up to 50% 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, or governmental regulations.
- Ability to write reports, business correspondence, and procedure manuals.
- Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
- Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
- Ability to apply concepts of basic algebra and geometry.
- Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
- Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
- An understanding of FF&E direction and physical layout for restaurant operations.
Schedule
Full-time
We should not include Benefits, Pay. Check for any other sections: maybe "About the team"? Not needed. We removed boilerplate like Agency and Third-Party Submissions, EEO, etc. We need to ensure we didn't miss any substantive info: The intro