AVP, Food and Beverage

The AVP Food & Beverage Operations is a senior operating leader responsible for the total daily operation of the Royal Caribbean International front-of-house food and beverage business both shipboard and shoreside This executive owns the day-to-day performance of restaurant and beverage operations fleetwide — including financial results guest experience and employee experience — and serves as a strategic partner and thought partner to the SVP Food & Beverage The position is structured as a growth role positioned to step into a RCG brand Head of Food & Beverage role and the AVP is therefore expected to operate with enterprise-level ownership across every aspect of the front-of-house operation while building the leadership capability business acumen and strategic judgment required for that advancement

The AVP leads directs manages and develops two senior operating leaders — the Sr Director Restaurant Operations and the Sr Director Beverage Operations — and through them the broader shipboard and shoreside F&B teams As a thought partner to the SVP on strategy planning and execution the AVP translates brand and enterprise objectives into consistent operational delivery and ensures the highest level of guest satisfaction and F&B key performance indicators (ratings and revenue) The role is accountable for driving revenue and profitability protecting and elevating the guest experience strengthening the employee experience and talent pipeline and ensuring operational excellence public health compliance and continuous improvement across all front-of-house dining and beverage venues The AVP effectively communicates relevant information to peers the SVP and other department executives and maintains an operational-level understanding of the business functions that support F&B including Culinary Supply Chain Human Resources Finance Marketing and Technology This position is based in Miami Florida reports through the organizational structure as defined in Food & Beverage and directly reports to the Senior Vice President Food & Beverage for Royal Caribbean International

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Operational Leadership & Daily Accountability

Hold end-to-end accountability for the total daily operation of the front-of-house F&B business fleetwide ensuring consistent

• high-quality execution of restaurant and beverage service across all ships and shoreside support functions

Provide leadership and direction to the Sr Director Restaurant Operations and Sr Director Beverage Operations aligning both functions around shared operational standards service delivery

• and performance targets

Establish monitor and continuously improve operational standards SOPs and performance metrics; drive a culture of operational excellence accountability

• and continuous improvement across the front of house

Ensure full compliance with company standards public health (USPH) requirements food safety

• and all applicable regulatory and brand requirements across F&B operations

Financial Performance

Own the daily financial performance of the front-of-house F&B operation including revenue generation cost control labor efficiency

• and margin management across restaurant and beverage operations

Partner with the SVP on the annual budget and forecasting process; monitor financial and operating reports identify variances

• and deploy strategies to meet or exceed revenue and profitability targets

Drive initiatives that increase onboard restaurant and beverage revenue while managing food beverage

• and labor cost structures with discipline

Guest Experience

Protect and elevate the guest F&B experience fleetwide using guest insights satisfaction metrics

• and service feedback to identify opportunities and eliminate service breakdowns
• Ensure the consistent delivery of an industry-leading dining and beverage experience that reflects the brand vision and drives measurable improvement in guest satisfaction and F&B ratings

Employee Experience & Talent Development

Strengthen the employee experience across the front-of-house F&B organization fostering an engaged high-performing

• and results-oriented culture shipboard and shoreside

Lead coach

• and develop talent within the business — directly mentoring senior directors and building the leadership pipeline and bench strength required to support fleet growth

Partner with Human Resources to attract select develop and retain top F&B talent; support effective talent assignment succession planning

• and organizational design

Strategic Partnership & Growth

Serve as a strategic partner and thought partner to the SVP Food & Beverage on strategy planning and execution

• contributing enterprise-level perspective and translating strategic priorities into operational reality

Deputize for the SVP as needed and progressively assume broader scope and responsibility in preparation for advancement into the VP

• Food & Beverage role

Inspire and communicate with a wide range of stakeholders and executives across functions and organizational levels

• leading by influence across the global organization to deliver results

Collaborate cross-functionally with Hotel Operations Product Development Supply Chain Marketing Guest Experience and Technology to support new concepts product launches

• and operational initiatives

Provide F&B operational leadership to company projects and initiatives including new ship construction modernizations amplifications and business improvement efforts

• and lead the effective execution of all other aspects of the front-of-house F&B business as required

FINANCIAL / QUANTITATIVE RESPONSIBILITIES

Accountable for the daily financial performance of the front-of-house F&B operation including all related revenue (beverage specialty dining

• and interactive/education) and expense categories fleetwide
• Partners with the SVP to build the annual financial plan and manage the forecast process throughout the year; reviews and analyzes financial and operating reports to evaluate performance against established budgets

Drives cost discipline around food cost beverage cost

• and labor while protecting service standards and the guest experience

Responsible for all aspects of personnel management (eg hiring training

• and development of direct reports) and overall leadership of the front-of-house shipboard and shoreside teams

QUALIFICATIONS:

Minimum 10 years as a highly regarded senior F&B leader for established companies preferably in a high-volume 4- or 5-star multi-resort cruise line hotel multi-unit restaurant

• or food service environment

Bachelor’s degree from a 4-year college

• preferably in Hospitality Management or Business Administration

Proven leadership and F&B management abilities with experience at the executive level

• including a track record of building high-performance teams and attracting great talent

Strong business and financial acumen

• with P&L management expertise and a demonstrated ability to drive ROI

Leadership style aligned with the Royal Way values with a high level of ethics and integrity outstanding communication and relationship-building skills

• and executive presence

KNOWLEDGE AND SKILLS:

Culinary beverage and restaurant operations experience ideally in a high-volume

• multi-unit environment

Proven strategic business management knowledge and skills including financial product quality assurance human resources

• and analytical skills

Strong organizational planning and communication skills

• with excellent interpersonal skills to communicate with all levels of employees
• Strong leadership capability; quickly establishes credibility with shoreside and shipboard teams as a go-to leader for F&B operations
• A global thinker who is comfortable working across cultures and team-oriented in reaching objectives

PHYSICAL DEMANDS:

Ability to travel depending on itinerary; approximately 25–40% travel

• including shipboard visits of 2–14 days

Nearest Major Market: Miami