AVP, Food and Beverage RCI in Miami, FL at Royal Caribbean Cruises Ltd.

Date Posted: 1/27/2020

Job Snapshot

Job Description

The AVP will be directly responsible for the Bar operation on all ships, the Main Dining Rooms and Specialty Dining operations.  This leader will not only focus on our day-to-day operation, but also on maximizing commercialization and revenue streams of these areas as well as additional focus on cost management areas.  With this focus, we expect to be able to continue to grow revenue by focusing on untapped opportunities.

The AVP will also be responsible for working closely with the Product Development team on new concepts in Specialty Dining and Beverage, allowing the Directors to focus on the day-to-day operation.  The addition of Perfect Day and future development has also expanded the workload of the F&B leadership team.

The operational knowledge and commercial acumen needed to run our Main Dining Rooms, Specialty Restaurants, as well as Bar Operations on ships is extremely high.  This leader will provide strategic guidance based on proven data for the overall F&B Operations, finding ways to automate, save money and grow new business areas.  Additionally, as we add new ships and islands to our portfolio, the operation becomes seemingly more complex.  Balancing the multiple stakeholders, the necessary blend of operational knowledge and analytics, and pressure to continuously deliver results is prevalent.


  • Provides overall leadership in the design, implementation and execution of the company’s food and beverage operational standards and procedures, ensuring the highest level of guest satisfaction related to the guest food and beverage experience. Devises and implements strategies to ensure a continuous improvement trend in Food and Beverage guest feedback metrics and SGI scores.
  • Continuously evaluates operational performance and establishes and implements strategies to improve the efficiency and quality of the food and beverage operation through analysis of internal and guest feedback and other established performance metrics. Provides leadership and guidance, and ensures the overall effectiveness of company training procedures, for the entire on-board food and beverage team to ensure the highest level of guest satisfaction and eliminate guest service breakdowns.
  • Provides consistent leadership and support to entire shipboard food and beverage team, including food and beverage managers, executive chefs, restaurant managers, bar managers and related personnel. Facilitates consistent, candid and constructive communication with all shipboard personnel to maximize leadership development and maintain a results-oriented focus. Maintains constructive relationships with shipboard Masters, Hotel Directors and other shipboard and shoreside leaders to enable optimal performance and results for the entire food and beverage organization.
  • Ensures that comprehensive processes, policies, standards and procedures are developed, clearly defined and communicated effectively to all stakeholders for the successful execution of the company’s food and beverage operations. Remains aware of internal and external conditions and industry innovations and best practices and applies this knowledge as appropriate in managing and leading company food and beverage operations.
  • Ensures the accurate and effective assignment of talent throughout the company’s food and beverage operations. Partners with human resources to attract, select, train, develop and retain the required talent to ensure the successful execution of the company’s operations. Provides functional leadership in devising talent acquisition strategies and leverages departmental support as required in all talent related activities. Provides guidance and support to scheduling department in ensuring the accurate and effective assignment of talent throughout the fleet.  Leads the design and implementation of the overall food and beverage organizational structure for optimal performance. 
  • Prepares and manages yearly budget for the food and beverage operation, including all food and beverage related revenue and cost accounts. Closely monitors financial performance and devises and implements strategies to improve company financial performance.  
  • Provides food and beverage leadership and expertise to various company projects and initiatives, including new ship construction, business improvement initiatives, interdepartmental projects and other related functions.
  • Leads, manages and supervises Shoreside direct reports and has indirect supervisory responsibility for the shipboard Food and Beverage teams. Ensures the overall quality performance of all food and beverage team members. This position manages multiple projects and priorities simultaneously and ensures the work-load is performed effectively and consistently. This position is required to perform any other job-related duties assigned by the Vice President, Food and Beverage. This position will require work-related travel up to 40% of the working time.
  • Performs other duties as required. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees will be required to perform any other job-related duties assigned by their supervisor or management.

Job Requirements

  • Work experience in hotel operations; ideally F&B
  • 1 – 5 years food and beverage or related management experience, preferably in a high volume 4 or 5-star resort, cruise line, hotel, restaurant, or food service facility.
  • Bachelor’s Degree required. Minimum 4-year degree in Business Administration, finance, economics, revenue management or hospitality.
  • Master’s Degree Preferred
  • Proven leadership and food and beverage management abilities.   

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