The Senior F&B Director is a traveling, fleet-wide leadership role responsible for supporting Food & Beverage operations across all vessels. Acting as a primary resource for shipboard teams, this role collaborates with the Directors of Food, Beverage, and Restaurant Operations to achieve the highest standards in guest satisfaction, operational efficiency, compliance, and team development.

The Senior F&B Director champions Carnival’s core values and expected behaviors, fostering a work environment rooted in integrity, respect, collaboration, and open communication. This position is critical to aligning shipboard operations with corporate values and strategic goals, ensuring consistency and excellence across the fleet, and contributing to both ongoing operations and new build/refurbishment projects.

The Senior F&B Director position covers three essential disciplines within the Food & Beverage department: Food Operations and Compliance, Beverage Operations, and Dining Operations. Each area is supported by designated Senior F&B Directors who serve as Subject Matter Experts (SMEs), providing in-depth expertise, guidance, and fleet-wide support to shipboard teams. Together, these leaders work to ensure operational consistency, high standards of guest service, and continuous improvement in practices across the fleet

Specific Responsibilities:

Food Operations and Compliance

• Fleet-Wide Food Operations Leadership: Oversee all aspects of food operations, provisions, and auxiliary departments, ensuring quality and consistency across the fleet.
• Hess System Administration: Maintain and update the Global Hess System for Brand-Specific procedures, ensuring all compliance protocols are current and accessible to ship teams.
• SOP Development and Implementation: Collaborate with the Director of Food Operations to draft and enforce SOPs across all food functions, promoting efficiency, quality, and safety.
• Fleet Equipment Management: Monitor and coordinate catering equipment maintenance and repairs across ships, supporting a fleetwide equipment turnover plan and long-term asset replacement strategy.
• Inventory and Resource Management: Track and analyze fleet inventories, advising on supply usage and expenditure to optimize resources and control costs.
• Capital Planning and Budgeting: Partner in preparing annual CAPEX and OPEX forecasts for catering equipment and supplies, ensuring alignment with strategic financial goals.
• Supply Chain Coordination: Work with the Provisions team to ensure timely, efficient, and cost-effective supply of food items across the fleet.
• Data Analysis and Reporting: Analyze usage trends and inventory variances, providing actionable insights to improve cost control and operational efficiency.
• Managerial Scheduling and Recruitment Support: Oversee the scheduling of food operations management positions across ships, ensuring adequate coverage. Support recruitment efforts by identifying and developing internal talent and conducting interviews as needed.
• Guest and Crew Satisfaction: Lead initiatives to enhance service quality, address issues proactively, and drive improvements based on feedback.
• Strategic Shoreside Partnership: Collaborate with shoreside leadership to support cost-saving and revenue initiatives, sharing operational insights.
• On-Site Support Visits: Conduct regular ship visits to assess compliance, provide coaching, and address operational challenges in real-time.
• Asset Replacement and Planning: Maintain a fleetwide equipment turnover plan, supporting long-term asset replacement and investment strategies

Beverage Operations

• Operations Leadership: Oversee beverage service standards and compliance across ships, ensuring quality and profitability.
• Financial Oversight: Monitor beverage sales and costs, developing financial improvement plans with the Beverage Director.
• Training Programs: Organize training and seminars to elevate service standards and align with brand expectations.
• New Initiatives: Implement projects like scheduling, branded bar concepts, and technology solutions to enhance service and efficiency.
• Promotion Programs: Execute and track beverage promotions to drive revenue, developing new ideas for guest engagement.
• Budgeting Support: Contribute to annual budgeting, aligning with department financial goals.
• Technology Integration: Lead the adoption of handheld technology for efficient service and guest interaction.
• Scheduling and Coverage: Manage scheduling for beverage management, ensuring consistent coverage and efficient staffing.
• Performance Tracking: Monitor KPIs for sales, guest satisfaction, and inventory, using insights for strategic improvements.

Dining Operations

• Team Leadership and Mentorship: Guide Senior Maitre D’ and Maitre D’ teams, focusing on talent development and consistent dining standards.
• Operational Management: Oversee reservations, seating, and inventory, ensuring efficient service flow and guest satisfaction.
• Revenue Initiatives: Lead programs like Work Smart 2.0 to boost beverage sales in dining areas, analyzing performance and refining strategies.
• Crew Engagement: Analyze crew satisfaction data, collaborating on action plans to improve team morale and engagement.
• Technology and Systems: Oversee dining technology (CertiStar/Menu Mate, QR Waiter Apps), coordinating with IT for upgrades and training.
• Quality Control: Regularly assess dining service standards, implementing improvements as needed.
• Group and Charter Coordination: Manage dining arrangements for groups and charters, ensuring seamless service.
• Performance Management: Utilize KPIs to track dining performance, setting goals and addressing improvement areas.

Essential Functions

Importance: Major Action and Support Actions  % of Time

1. Fleet-Wide Operational Excellence: Ensure that all aspects of Food, Beverage, and Dining operations across the fleet meet and exceed company standards for quality, service, and efficiency. This includes collaborating with shipboard teams to implement best practices, enhance service delivery, and adapt processes to meet the evolving needs of guests and crew. 20%
2. Strategic Leadership and Coordination: Act as a primary liaison between shoreside and shipboard operations within the F&B departments. Collaborate closely with the Directors of Food, Beverage, and Restaurant Operations to develop and execute strategies that align shipboard operations with company goals, addressing challenges, and supporting long-term growth initiatives. 10%
3. Standardization of Procedures: Lead the standardization and consistent application of Standard Operating Procedures (SOPs) across the fleet in each discipline. Work with shipboard leaders to ensure adherence to established procedures and collaborate on adjustments to processes that enhance efficiency, safety, and compliance. 10%
4. Continuous Improvement and Innovation: Drive continuous improvement efforts by identifying opportunities for innovation, testing new service concepts, and adapting processes to improve guest experiences and operational effectiveness. Lead initiatives that contribute to revenue generation, cost savings, and enhanced service delivery. 10%
5. Fleet-Wide Talent Development and Training: Develop and implement training programs tailored to each discipline, focusing on advancing skills, leadership qualities, and service expertise among shipboard staff. This includes overseeing management training programs, conducting periodic performance evaluations, and fostering a pipeline of future leaders.
6. 10%
7. New Build and Refurbishment Support: Provide critical support for new build and refurbishment projects, including operational readiness, supply and equipment setup, and ensuring new and updated spaces meet corporate standards. Act as a point of contact during the planning and execution phases, coordinating with relevant stakeholders to ensure smooth project transitions. 10%
8. Regulatory Compliance and Safety: Ensure that each F&B discipline adheres to company-wide regulatory and safety standards, especially in areas of health, environmental protection, and food safety. Collaborate with shipboard leaders to ensure that compliance measures are strictly followed and promptly address any compliance issues that arise.10%
9. Financial Stewardship and Resource Management: Oversee budget adherence and resource allocation across all F&B disciplines, providing data-driven insights to inform strategic decision-making. Analyze inventory, supply usage, and expenditure patterns to optimize cost efficiency while maintaining high service standards, working closely with Directors on CAPEX and OPEX planning for each discipline. 10%
10. Performance Monitoring and Support Visits: Conduct regular shipboard support visits to monitor performance, provide real-time coaching, and ensure that operational metrics align with corporate objectives. Use these visits to reinforce standards, identify areas for improvement, and foster a cohesive, supportive relationship with shipboard teams. 10%

Minimum Qualifications:           

• High School Diploma or GED
• Associates Degree
• Bachelor’s Degree (Preferable)
• Discipline/Major: Hotel / F&B Management
• 15 years Full-services Hospitality experience prefer cruise operations or large hotel/resort environment
• Computer Skills – full proficiency with Microsoft office suite,
• Restaurant, culinary and catering experience required, food sanitation proficiency, F&B design.
• Strong business acumen with focus on data analytics and financial planning.
• Environmental and regulatory compliance acumen as it applies to cruise vessels

Decision making

• Operational -Decisions focus on day-to-day activities within the company. Decisions made at this level help to ensure that daily activities proceed smoothly and therefore help to move the company toward reaching a strategic goal. They have short term consequences. Examples are Handling employee conflicts, purchasing materials needed for operations.
• Standard -These decisions are those that are repetitive decisions on a recurring basis and are commonly related to daily activities. They are relatively simple, relying on historical data and previous solutions. Examples are reordering of standard office supplies, handling transactions.         

Work conditions:

• Must be able to remain in a stationary position at a desk and/or computer for extended periods of time.
• Requires regular movement throughout CCL facilities.
• Must be able to lift in excess of 50 pounds.
• May need to stand for long periods of time.
• More than 50% with shipboard travel likely
• Work primarily in a climate-controlled environment with minimal safety/health hazard potential.
• Work may require employee to work inside and outside with exposure to changing climate and/or operate machinery.
• May be requested to work a different shift.
• Other job specific working conditions Must be comfortable with being always on the move. Not adverse to extended and frequent traveling

Environmental Compliance Plan Responsibilities

• Responsible for reporting information related to environmental releases or inadequate performance of environmental pollution protection equipment, system casualties resulting in internal spills, excessive waste development and leaking equipment with oil-to-sea interfaces. (Environmental Compliance Plan, dated 30 NOV 2016).