Director, Food and Beverage Operations and Experiences

Carnival Corporation & plc; Fort Lauderdale (FL); On-site; USD 180,000 - 240,000; Full time

Job summary

Carnival Corporation & plc, through the Princess brand, is seeking a Director of Food & Beverage Operations and Experiences. This role translates enterprise F&B strategy into fleet-wide standards, governance, and executive-ready recommendations across shoreside and shipboard operations.

Responsibilities include shaping the F&B portfolio, driving revenue and profitability, and leading talent across a global organization, with a focus on compliant, innovative dining experiences and

Qualifications

• Global, fleet-wide accountability for assigned food & beverage programs across shoreside and shipboard operations, commercial performance, guest experience, compliance, technology, talent, and deployment.
• Leads resolution of enterprise-scale issues requiring integration of guest, operational, financial, brand, people, safety, compliance, and technology considerations.
• Directly influences fleet F&B revenue, profitability, guest satisfaction, operating standards, and global deployment.
• Provides senior leadership to direct reports and cross-functional teams, setting priorities and allocating resources.
• Comprehensive knowledge of high-volume F&B operations, culinary, restaurant and beverage service, and global hospitality operations.
• Enterprise strategy execution, commercial and financial acumen, governance, and executive communication.
• Ability to set direction through ambiguity and make sound decisions across ships, itineraries, and markets.

Responsibilities

• Fleet F&B strategy, operations, standards, and governance across ships and shoreside teams.
• Owns strategies to increase pre-cruise and onboard F&B revenue, yield, and profitability.
• Sets portfolio roadmap for differentiated dining, beverage, and premium experiences.
• Establishes governance embedding food safety, sanitation, and responsible alcohol service into operating standards.
• Leads talent development and executive leadership across a global stakeholder network.

Skills

Scope

Problem solving

Impact

Leadership

Knowledge

Skills

Abilities

Job description

Job Description

One of the best-known names in cruising, Princess is the world’s leading international premium cruise line and tour company, carrying millions of guests each year to hundreds of destinations around the globe. We give our guests the Medallion Class experience others simply can’t. The Love Boat promises something for everyone.

The Director, Food & Beverage Operations and Experiences is responsible for translating enterprise food and beverage strategy into fleet-wide operating standards, commercial initiatives, guest experiences, and measurable execution across shoreside and shipboard operations. The role provides end-to-end governance for assigned F&B programs, including operations, revenue growth, financial performance, product innovation, public health and compliance, technology-enabled transformation, talent capability, and newbuild and dry dock deployment. Working closely with Hotel Operations, Culinary, Beverage, Specialty Dining, Finance, Commercial, Marketing, Revenue Management, Supply Chain, Technical, IT/Digital, Public Health, HR, Scheduling, Newbuild, and Dry Dock teams, the Director sets priorities, allocates resources within delegated authority, resolves complex cross‑functional issues, and delivers executive‑ready recommendations and outcomes

Here’s a summary of whatPrincessis looking for in a Director, Food & Beverage Operations and Experiences. Is this you?

Responsibilities:

• Fleet F&B strategy, operations, standards, and governance: Translate enterprise strategy into fleet-wide standards and operating plans across food, beverage, specialty dining, restaurant operations, stewarding, and service delivery. Own the integrated operating cadence, performance reviews, corrective actions, and consistent execution across ships while allowing appropriate itinerary, market, and ship‑class adaptation.

• Commercial, financial, and portfolio performance: Own strategies and business cases that increase pre-cruise and onboard F&B revenue, yield, participation, and profitability. Direct annual planning, forecasts, operating expense and capital priorities, benefits tracking, resource trade‑offs, and cost productivity actions in partnership with Finance, Commercial, Marketing, and Revenue Management.

• Guest experience, product innovation, and enterprise deployment: Set the portfolio roadmap for differentiated dining, beverage, and premium experiences. Sponsor concept development, technology‑enabled process change, newbuilds, dry docks, refurbishments, and fleet‑wide rollouts, including readiness, training, supply chain, communications, stabilization, and post‑implementation review.

• Public health, safety, compliance, and risk leadership: Establish governance that embeds food safety, sanitation, responsible alcohol service, audit readiness, and applicable public health requirements into operating standards. Direct cross‑functional risk assessment, corrective‑action closure, escalation, and sustainable control improvements.

• Organization, talent, and executive leadership: Lead and develop shoreside and shipboard F&B leadership capability through organization design input, succession planning, talent calibration, coaching, and performance routines. Act as a senior integrator for the F&B agenda, represent the Vice President in designated forums, and drive decisions, accountabilities, milestones, and escalations across a global stakeholder network.

Knowledge & Skills:

• Scope: Global, fleet‑wide accountability for assigned food and beverage programs spanning shoreside and shipboard operations, commercial performance, guest experience, compliance, technology, talent, and deployment. The role sets functional standards and governance, influences multiple senior cross‑functional leaders, and operates with delegated authority across a broad, complex portfolio.

• Problem solving: Leads resolution of ambiguous, enterprise‑scale issues requiring integration of guest, operational, financial, brand, people, safety, compliance, and technology considerations. Anticipates systemic risks, evaluates options and trade‑offs, develops business cases, and establishes corrective actions that can be sustained across diverse ships, itineraries, and markets.

• Impact: Directly influences fleet F&B revenue, profitability, guest satisfaction, operating standards, compliance, capital deployment, and organizational capability. Recommendations and decisions affect broad business outcomes, establish multi‑year priorities, and shape the development and deployment of differentiated global F&B experiences.

• Leadership: Provides senior leadership to direct reports and a wider matrix of shoreside functional leaders and shipboard F&B teams. Sets priorities, clarifies decision rights, allocates resources within approved authority, coaches leaders, builds succession capability, and represents F&B in executive and enterprise forums.

• Knowledge: Comprehensive knowledge of high‑volume food and beverage operations, culinary, restaurant and beverage service, specialty dining, stewarding, revenue generation, cost control, public health, responsible alcohol service, quality systems, and global hospitality operations. Understanding of workplace policies and procedures and familiarity with team collaboration tools and techniques.

• Skills: Enterprise strategy execution, commercial and financial acumen, portfolio governance, executive communication, stakeholder influence, talent leadership, change management, business‑case development, data interpretation, and technology sponsorship. Strong time management and organizational skills.

• Abilities: Ability to set direction through ambiguity, make sound decisions with