MSC Cruises is expanding its shoreside F&B team to include hiring a Senior Director of Food & Beverage (F&B). This is a corporate position requiring a US passport or Green Card and the ability to work 2 days / week in the office in S Florida. Must have cruise and culinary experience. You will play a pivotal role in shaping and executing the food and beverage strategy for MSC Cruises' US operation and Ocean Cay MSC Marine Reserve. Reporting directly to the Vice President of Hotel Operations US, with functional reporting to the Vice President F&B Operations Global, you will be responsible for overseeing the F&B operations across MSC Cruise Vessels assigned to the US canvas and Caribbean, ensuring exceptional guest experiences and maintaining the highest standards of culinary excellence. Your leadership will directly impact the success of our company and its reputation within the cruise industry. KEY ACCOUNTABILITIES
F&B Strategy and Planning:
-Develop in coordination with Geneva F&B Division, and implement a comprehensive F&B strategy aligned with the overall business objectives and brand standards of MSC Cruises.
-Collaborate with the VP of Operations US and VP of Food & Beverage Global to establish short-term and long-term goals, financial targets, and performance indicators for the F&B department.
Leadership and Team Management:
-Provide strong leadership to the US based F&B Director, overseeing Restaurant and Bar operations, and Culinary Manager, overseeing Culinary operations, guiding and supporting them in their roles and fostering a collaborative and high-performing team culture.
-Ensure effective talent acquisition, onboarding, training, and development programs to build a skilled and motivated F&B team.
Cruise Ship F&B Operations:
-Oversee and optimize all aspects of food and beverage operations across the US and Caribbean based MSC Cruise Vessels and MSC's private destination Ocean Cay MSC Marine Reserve, ensuring seamless F&B service, culinary excellence, and adherence to safety and sanitation standards.
-Monitor and analyze F&B performance metrics to identify areas for improvement and implement action plans accordingly.
Guest Experience and Quality:
-Champion a guest-centric approach to F&B, ensuring that guest feedback and preferences are used to continuously enhance the onboard dining experience in all F&B venues, including Specialty Restaurants and Yacht Club.
-Work closely with other departments to ensure smooth coordination of F&B services and maintain a consistently high level of quality
-Perform frequent checks and audits onboard vessels and Ocean Cay. Ensure that policies and procedures are followed as per company standards.
Menu Planning and Culinary Innovation:
-Collaborate with the Culinary Director in Geneva and the Culinary team in US and Travelling Chefs, to curate diverse and innovative menus that cater to the preferences of a global clientele while considering cultural nuances and dietary requirements.
-Stay abreast of industry trends and culinary innovations and the latest IT technologies to enhance the onboard dining experience and maintain MSC Cruises' reputation for excellence in F&B.
Vendor Management and Cost Control:
-Establish strong vendor relationships and collaborate with procurement to ensure they negotiate contracts to secure the best pricing and quality of ingredients and supplies for the F&B department.
-Monitor and manage F&B budgets, controlling costs without compromising quality or guest satisfaction.
Compliance and Safety:
-Ensure compliance with all health, safety, and sanitation regulations related to food handling and service to meet VSP standards.
-Implement and enforce standardized operating procedures to maintain consistently high standards of food safety and hygiene. QUALIFICATIONS
Bachelor's degree in Hospitality Management, Culinary Arts, or a related field. Advanced degree preferred.
Extensive background in Culinary operations, onboard Executive Chef experience preferred.
Extensive experience in F&B management within the cruise industry or luxury hospitality sector at a corporate level.
Proven leadership skills with the ability to manage and motivate teams across multiple locations.
Strong business acumen and the ability to develop and execute strategic plans.
Excellent communication, negotiation, and relationship-building skills.
In-depth knowledge of global culinary trends, dietary preferences, and international cuisines.
Solid understanding of health, safety, and sanitation regulations in the food service industry and USPH regulations.
Willingness to travel to cruise ship locations as needed. VISA REQUIREMENTS
US passport and green card