Destinations Food & Beverage Operations Director

The Director of Food and Beverage Operations for Destinations will play a pivotal role in overseeing and enhancing the food and beverage experiences across seven premier land-based destinations in the Caribbean and Latin America. This leadership position entails comprehensive management of both third-party food and beverage operators (30+ food and beverage operators with over 1,000 employees) and internal F&B operations (both in partnership with ships in Half Moon and Princess Cays), ensuring seamless and high-quality service delivery (both in terms of guest experience, food and beverage quality, and public health). The Director will also be instrumental in defining and implementing the food and beverage model for two new destinations/development projects, encompassing menu development, operating procedures and standards, staffing model and levels, KPI development, cost management, sourcing of F&B and supplies, and provisioning/logistics. Once those two projects are operational, this role will be responsible for hiring and managing those operations (as well as any other F&B Operations that we decide to insource in the future).This role demands a strategic visionary with a robust operational acumen at a large-scale land-based or shipboard operation, capable of driving excellence and innovation in food and beverage services while aligning with the overarching business objectives. It also requires strong collaboration skills as this position will need to work closely with our Destination Directors and General Managers, our corporate team (Concessionaire management, Supply Chain, Legal, Finance, etc.) and our partners at CCL and our other operating lines.                                                  

Essential Functions:

• Operational Management: Oversee food and beverage operations across seven destinations; Manage third-party food and beverage operators at designated locations (including performing audits for guest service, F&B quality, and public health); Directly supervise internal food and beverage teams when new 20% developments are completed; Ensure consistent quality and service standards across all locations.                
• Strategic Planning: Define and implement the food and beverage model for new development (including menu development, operating procedures and standards, staffing model and levels, KPI development, cost management, sourcing of F&B and supplies, and provisioning/ logistics); Collaborate with senior leadership to align food and beverage strategies with overall business goals and to set standards across both third party and in-house operations.  
• Financial Management: Prepare and monitor annual operational plan for food and beverage operations; Forecast and manage costs to ensure profitability; Develop business cases to justify departmental needs and expenditures, including the preparation of annual capex plan; Formulate and execute strategies for revenue growth.                                              
• Compliance and Safety: Ensure all food and beverage operations comply with safety, sanitary, and regulatory standards; Develop and enforce SOPs for food safety, handling, and waste management; Implement corrective and preventative action plans in case of non-compliance.                                                                       
• Talent Management: Recruit, train, and develop a strong team of food and beverage professionals; Provide leadership, mentoring, and development opportunities; Foster a culture of high performance and ethical standards; Training of leadership team and development of training plan for all F&B employees.                                                                  
• Vendor and Supplier Relations: Build and maintain relationships with food and beverage suppliers; Partner with Strategic Sourcing and Concessionaire Management teams to negotiate contracts to ensure quality products at competitive prices; Partner with supply chain team to oversee procurement and logistics for food and beverage supplies.              
• New Restaurant Development: Lead the design/ business needs and operational startup of various new developments; collaborate with design and construction teams to ensure practical and effective restaurant layouts; Develop and implement operational plans for new restaurant openings.                                          
• Innovation and Market Trends: Stay abreast of industry trends and innovations; Implement new concepts and strategies to enhance guest experience and loyalty.  

Qualifications:

• Bachelor's Degree in Hotel/F&B Management. 
• 10 + years of full-services Hospitality experience. Restaurant, culinary and catering experience required. Cruise operations or large hotel environment preferred.  Multi-unit experience in a matrix organization.  Restaurant, culinary and catering experience required, food sanitation proficiency, strong computer literacy, F&B design.  Environmental and regulatory compliance acumen as it applies to cruise vessels or US land-based operations.

Knowledge, Skills, and Abilities:

• Pivotal role in overseeing and enhancing the food and beverage experiences across seven premier land-based destinations in the Caribbean and Latin America. This leadership position entails comprehensive management of both third-party food and beverage operators (30+ food and beverage operators with over 1,000 employees) and internal F&B operations (both in partnership with ships in Half Moon and Princess Cays), ensuring seamless and high-quality service delivery (both in terms of guest experience, food and beverage quality, and public health).  
• Including performing audits for guest service, F&B quality, and public health). Implement corrective and preventative action plans in case of non-compliance.                                                       
• The Director will also be instrumental in defining and implementing the food and beverage model for two new destinations/development projects, encompassing menu development, operating procedures and standards, staffing model and levels, KPI development, cost management, sourcing of F&B and supplies, and provisioning/logistics. Once those two projects are operational, this role will be responsible for hiring and managing those operations (as well as any other F&B Operations that we decide to insource in the future).                                                 
• Lead the design/ business needs and operational startup of various new developments; collaborate with design and construction teams to ensure practical and effective restaurant layouts; Develop and implement operational plans for new restaurant openings.                                                                           

Physical Demands: Requires regular movement throughout company facilities.

Travel:25-50% with shipboard travel likely.

Work Conditions: Work primarily in a climate-controlled environment with minimal safety/health hazard potential.

This position is classified as “in-office.” As an in-office role, it requires employees to work from a designated Carnival office in South Florida Tuesday through Thursday each week. Employees may work from their homes on Mondays and Fridays.  Candidates must be located in (or willing to relocate to) the Miami/Ft. Lauderdale area.

Offers to selected candidates will be made on a fair and equitable basis, taking into account specific job-related skills and experience.  

At Carnival, your total rewards package is much more than your base salary. All non-sales roles participate in an annual cash bonus program, while sales roles have an incentive plan. Director and above roles may also be eligible to participate in Carnival’s discretionary equity incentive plan. Plus, Carnival provides comprehensive and innovative benefits to meet your needs, including:

• Health Benefits:
  • Cost-effective medical, dental and vision plans
  • Employee Assistance Program and other mental health resources
  • Additional programs include company paid term life insurance and disability coverage 
• Financial Benefits:
  • 401(k) plan that includes a company match
  • Employee Stock Purchase plan
• Paid Time Off
  • Holidays – All full-time and part-time with benefits employees receive days off for 8 company-wide holidays, plus 2 additional floating holidays to be taken at the employee’s discretion. 
  • Vacation Time – All full-time employees at the manager and below level start with 14 days/year; director and above level start with 19 days/year.  Part-time with benefits employees receive time off based on the number of hours they work, with a minimum of 84 hours/year.  All employees gain additional vacation time with further tenure.
  • Sick Time – All full-time employees receive 80 hours of sick time each year.  Part-time with benefits employees receive time off based on the number of hours they work, with a minimum of 60 hours each year.  
• Other Benefits
  • Complementary stand-by cruises, employee discounts on confirmed cruises, plus special rates for family and friends
  • Personal and professional learning and development resources including tuition reimbursement 
  • On-site Fitness center at our Miami campus

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