Corporate Director, Food & Beverage Operations

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.