Senior Lead, Catering and BOH

Position Summary: The Manager, Catering and BOH serves as the liaison between the Food and Beverage team and Product Development, overseeing culinary and back-of-house deliverables across newbuild, revitalization, drydock, and fleet projects. This role supports equipment strategy, design integration, vendor partnerships, logistics, capital planning, and operational readiness, with a focus on reliability, cost efficiency, sustainability, and product execution.

Essential Duties and Responsibilities: • Serve as a liaison between the F&B team and Product Development, overseeing and managing all culinary deliverables within the project.• Works in partnership with Director of Culinary operations during planning and development of new and existing F&B concepts.• Assist the F&B team in all Newbuild and Revite projects, ensuring needs and standards are integrated into new concepts.• Develops and manages department resources to deliver on project timelines and budget for equipment, smallware for all new builds, drydocks and current fleet of ships.• Maintains and develops relationships with shoreside and shipboard functional teams on all matters pertaining to F&B Hotel wares.• Authority to make recommendations, lead change efforts, and help manage equipment related projects.• Build strategies to properly maintain equipment for galley and other F&B venues while maintaining appropriate par levels.• Responsible for leading the partnership with other departments to maintain, source and rollout equipment fleetwide based on operating needs of F&B.• Analyze usage trends and performance data to inform strategic decisions on equipment investments and standardization.• Optimize logistics workflows to reduce costs, improve delivery efficiency, and minimize disruptions to onboard operations.• Responsible for developing systems and finding strategic ways to improve equipment repairs and down time for galley equipment.• Manage vendor relationships, negotiate contracts, and monitor service level agreements to ensure quality and reliability.• Create innovative solutions to drive cost savings and improve the Equipment life cycle across the fleet.• Subject matter expert for existing and new culinary equipment• Create and recommend capital projects to address equipment needs, aiming to save on costs, improve reliability, and drive better product execution through equipment.• Develop and implement sustainability initiatives to reduce environmental impact and promote eco-friendly practices within the F&B department.• Travel as needed to equipment-related exhibits and recommend new innovations that best fit current operations based on operational feasibility, environmental impact, technical fit, cost savings, and improved life cycle. Performs other duties as required.• Participates in the Global Culinary Demonstrations and Activations in Designated Marketing events. Traveling as requested by AVP Newbuild and Revites• Is responsible for any fleet galley, provisions and F&B design-related equipment.• Is the point of contact for new F&B equipment innovation.• Attends designated food and equipment shows as approved by Sr Manager Newbuild and Revites.• 60% time traveling. 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. Qualifications, Knowledge and Skills:• High degree of computer literacy: This includes advanced skills in Outlook, AUTO CAD, Word, Power Point, Project, and Excel, particularly with advanced formulas, pivot tables, charts, graphs, and task automation.• Excellent interpersonal skills: The ability to communicate effectively in a multicultural environment with all levels of employees and management is crucial.• Creative and bold thinking: The ability to generate creative, actionable recommendations to increase revenue, reduce costs, and improve operational performance, efficiency, and excellence.• Analytical skills: The ability to analyze complex data, draw conclusions, develop appropriate action plans, and execute them is essential.• Problem-solving skills: The ability to solve complex problems with a variety of variables in situations where no standardization exists.• Strong analytical and reporting skills: These skills are necessary to identify and interpret trends and provide actionable recommendations• Ability to strongly manage a budget.• Strong regulatory knowledge (SQM, Public Health etc.).• Deep knowledge of SOLAS, IMO, classification rules and marine standards.• Strong leadership and team management skills.• Experience from new building processes and site surveys.• Good understanding of technical systems onboard. Qualifications and Education • 5-7 years of culinary management experience, preferably in a high volume, 4- or 5-star resort, cruise line, hotel or restaurant.• 5-7 years of experience in new Build or refit sector leading Catering and F&B disciplines• Strong Business Acumen• Shipboard or interworking similar experience preferred.• Demonstrated leadership capabilities. Superior verbal and written communications skills.• Exposure to international environments is preferred. This position requires up to 60% International travel. We know there's a lot to consider. As you go through the application process, our recruiters will be glad to provide guidance, and more relevant details to answer any additional questions. Thank you again for your interest in Royal Caribbean Group. We'll hope to see you onboard soon! No immigration sponsorship is offered. Agency and Third-Party Submissions: Please note this is a direct search by the Company, and applications through agencies and other third parties will not be accepted, nor will fees be paid for unsolicited resumes. Any unsolicited resumes will be considered the Company's property. It is the policy of the Company to ensure equal employment and promotion opportunity to qualified candidates without discrimination or harassment on the basis of race, color, religion, sex, age, national origin, disability, sexual orientation, sexuality, gender identity or expression, marital status, or any other characteristic protected by law. Royal Caribbean Group and each of its subsidiaries prohibit and will not tolerate discrimination or harassment.