Director, Food & Beverage Operations

The Director of Food and Beverage Operations for Destinations will play a pivotal role in overseeing and enhancing the food and beverage experiences across seven premier land‑based destinations in the Caribbean and Latin America. This leadership position entails comprehensive management of both third‑party food and beverage operators (30+ operators with over 1,000 employees) and internal F&B operations (in partnership with ships in Half Moon and Princess Cays), ensuring seamless and high‑quality service delivery in terms of guest experience, food quality, and public health.

The Director will also be instrumental in defining and implementing the food and beverage model for two new destinations/development projects, encompassing menu development, operating procedures, staffing, KPIs, cost management, sourcing and logistics. Once operational, this role will hire and manage those operations and any future in‑house F&B operations.

• Operational Management
  :
  Oversee F&B operations across seven destinations; manage third‑party operators, perform audits for service and safety; supervise internal teams for new developments; ensure consistent quality and service standards.
• Strategic Planning
  :
  Define and implement the F&B model for new developments (menu, procedures, staffing, KPIs, cost, sourcing, logistics); collaborate with senior leadership to align strategies.
• Financial Management
  :
  Prepare and monitor annual operational plan; forecast and manage costs; develop business cases for departmental needs; execute revenue growth strategies.
• Compliance and Safety
  :
  Ensure all operations comply with safety, sanitary, and regulatory standards; enforce SOPs and corrective plans.
• Talent Management
  :
  Recruit, train, and develop F&B professionals; provide leadership and mentoring; foster high‑performance culture.
• Vendor and Supplier Relations
  :
  Build and maintain supplier relationships; negotiate contracts; work with sourcing and supply chain teams.
• New Restaurant Development
  :
  Lead design and operational startup of new developments; collaborate with design teams; implement operational plans for openings.
• Innovation and Market Trends
  :
  Stay abreast of industry trends; implement new concepts to enhance guest experience and loyalty.

• Bachelor's Degree in Hotel/F&B Management.
• 10+ years of full‑services hospitality experience.
• Restaurant, culinary and catering experience required.
• Cruise operations or large hotel environment preferred.

• Multi‑unit experience in a matrix organization.
• Restaurant, culinary and catering experience, food sanitation proficiency, strong computer literacy, F&B design.
• Environmental and regulatory compliance acumen for cruise vessels or U.S. land‑based operations.

Requires regular movement throughout company facilities.

25‑50% with shipboard travel likely.

Work primarily in a climate‑controlled environment with minimal safety/health hazard potential.

This position is classified as “in‑office.” Employees will work from a designated Carnival office in South Florida Tuesday through Thursday each week, with home work allowed on Mondays and Fridays. Candidates must reside in or be willing to relocate to the Miami/Ft. Lauderdale area.

• Health Benefits:
  • Cost‑effective medical, dental and vision plans
  • Employee Assistance Program and other mental health resources
  • Company‑paid term life insurance and disability coverage
• Financial Benefits:
  • 401(k) plan with company match
  • Employee Stock Purchase plan
• Paid Time Off:
  • Holidays – 8 company‑wide holidays plus 2 floating holidays
  • Vacation Time – 14 days/year (director and above 19 days)
  • Sick Time – 80 hours/year
• Other Benefits:
  • Complementary stand‑by cruises, employee discounts on cruises, special rates for family and friends
  • Tuition reimbursement
  • On‑site fitness center at Miami campus

Carnival Corporation & plc and Carnival Cruise Line is an equal employment opportunity/affirmative action employer. We do not discriminate against any qualified individual on the basis of sex, race, color, national origin, religion, sexual orientation, age, marital status, mental, physical or sensory disability, or any other classification protected by applicable law.