Corporate Director, Food & Beverage Operations Position Available In Miami-Dade, Florida

Corporate Director, Food & Beverage Operations SP Vessel Buyer LLC Miami, FL Job Details Estimated:

$139K – $179K a year 7 hours ago Qualifications Master’s degree Culinary Arts Bachelor’s degree Senior level Leadership Marketing 10 years

Full Job Description Description:

Job Summary:

The Corporate Director of Food & Beverage Operations is responsible for the strategic direction, operational oversight, and performance of all F&B outlets across the Azamara fleet. This role ensures consistently guest experience within F&B operations, standardized operational efficiency, brand alignment, and profitability across a multi-ship environment. As a key leader in Hotel Operations, the Director partners closely with shipboard leadership, culinary teams, and shoreside departments to uphold high standards and innovate across venues.

Requirements:

Lead and manage all aspects of food and beverage operations across the fleet, including dining rooms, specialty restaurants, bars, lounges, room service, and crew dining. Develop and execute F&B strategies to deliver exceptional onboard experiences aligned with the cruise line’s brand and service standards. Standardize menus, service protocols, and operating procedures across the fleet, while allowing for appropriate regional/local customization. Collaborate with culinary, hotel operations, and technical teams to plan and launch new dining concepts, outlets, and shipboard enhancements. Oversee F&B financial performance, including cost controls, inventory, labor optimization, and P&L analysis. Implement and monitor compliance with health, safety, environmental, and sanitation protocols (e.g., USPH, HACCP, ISO, etc.). Partner with Supply Chain to manage product quality, vendor relations, and global provisioning across homeports and turn ports. Provide leadership, guidance, and performance oversight to onboard F&B leadership teams (e.g., Executive Chefs, Beverage Managers, F&B Directors). Support pre-opening and launch operations for new vessels, refurbishments, and fleet expansions. Lead ship visits, onboard assessments, training programs, and continuous improvement initiatives. Collaborates with Onboard Revenue Team, Marketing, Guest Experience, and Loyalty teams to create and promote onboard dining, beverage programs, and special events. Leads by example in cross-functional key stakeholder management and collaboration across all areas where possible.

Qualifications:

Bachelor’s degree in Hospitality, Culinary Arts, Business, or related field; Master’s degree preferred. 10+ years of progressive experience in F&B operations, including 5+ years in multi-unit or fleet-level cruise/hospitality leadership. Strong operational expertise in both front-of-house and back-of-house F&B environments. Deep knowledge of global cuisine, beverage operations, hospitality trends, and guest service excellence. Proven ability to lead diverse, multicultural teams and manage remote/onboard operations. Demonstrated success in driving innovation, efficiency, and profitability in complex service environments. Strong understanding of maritime operations, USPH, and cruise industry standards. Willingness to travel frequently to ships in operation and dry docks.

Working Conditions:

Hybrid shoreside role with significant travel (20% – 30%) to vessels at sea, in ports, and shipyards. May include extended time onboard ships during drydock, during inspections, and to conduct fleet reviews.