ABOUT US

Silversea Cruises is the leading ultra-luxury and expedition cruise line—acclaimed for both its all-inclusive lifestyle offering and its global destination portfolio. Silversea’s guests travel deep into over 900 destinations across all seven continents, enjoying a curated selection of immersive experiences in the world’s most remarkable places. Among the most comfortable and spacious ships at sea, each of the cruise line’s ships enjoys an atmosphere of elegance, conviviality, and whispered luxury.

 

POSITION OVERVIEW

This position is responsible for setting and providing strategic leadership in the culinary, restaurant and beverage operations throughout the ultra-luxury Silversea fleet. The AVP, Food & Beverage leads, directs, manages and supports the entire Food and Beverage Operations team shipboard, shoreside in the execution of the company’s F&B operations and ensures the highest level of guest satisfaction and F&B key performance indicators (ratings and revenue) with the company’s related products and services. This includes but is not limited to leading the strategic efforts to drive the development, implementation and maintenance of the culinary programs for the Silversea brand, as well as leading the F&B Operations team, which encompasses restaurant operations, beverage operations, wine programs, product development, cost control, supply chain, waste and inventory management. It also includes strategic oversight for F&B specifications, special projects, quality, food delivery, bar operations, mixology, SALT, training and recruitment of a diverse staff. The position is based in Miami, Florida.
 

 

RESPONSIBILITIES

Provides overall leadership in the design, implementation and execution of the company’s F&B operational standards and procedures, ensuring the highest level of guest satisfaction related to the guest F&B experience. Works closely with Executive team to set strategic goals and drive the culinary and beverage vision fleetwide. Devises and implements strategies to ensure a continuous improvement trend in F&B guest feedback metrics and KPI scores. Continuously evaluates operational performance and establishes and implements strategies to improve the efficiency and quality of the F&B operation through the analysis of internal and guest feedback, and other established performance metrics. Provides leadership and guidance and ensures the overall effectiveness of company training procedures for the entire onboard F&B team to ensure the highest level of guest satisfaction and eliminate guest service breakdowns. Provides consistent leadership and support to entire shipboard F&B team, including F&B directors, executive chefs, restaurant operations managers, beverage operations managers and related personnel. Facilitates consistent, candid and constructive communication with all shipboard personnel to maximize leadership development and maintain a results-oriented focus. Maintains constructive relationships with shipboard Masters, hotel directors, and other shipboard and shoreside leaders to enable optimal performance and results for the entire F&B organization. Leads the development of recipes, product improvement strategies, and innovative F&B items and experiences to positively impact overall guest satisfaction. Collaborates with product development team, coordinating resources, timing and budget controls. Works with Hotel Operations and Marketing teams in planning and execution of successful product launches. Oversees and supports fleetwide Dining Administration, which is responsible for the Specialty Restaurant & Inventory, onboard activities inventory in MySilversea, POS restaraunt application maintenance, dining deployment for revenue, customer service and executive escalations for MySilverSea/dining, Oversees and supports the growth of the F&B Groups and Charters team, which is responsible for enhancing the F&B experience in private and chartered events. Ensures that comprehensive processes, policies, standards and procedures are developed, clearly defined and communicated effectively to all stakeholders for the successful execution of the company’s F&B operations. Remains aware of internal and external conditions and luxury industry standards and best practices and applies this knowledge as appropriate in managing and leading company F&B operations to ensure the highest levels of food safety through Public Health (USPH) compliance. Is responsible for the positions, leadership, fleetwide talent management and performance of over 2k F&B employees, and direct shoreside employees. Ensures the accurate and effective assignment of talent throughout the company’s F&B operations. Partners with human resources to attract, select, train, develop and retain the required talent to ensure the successful execution of the company’s operations. Provides functional leadership in devising talent acquisition strategies and leverages departmental support as required in all talent-related activities. Provides guidance and support to the scheduling department in ensuring the accurate and effective assignment of talent throughout the fleet. Leads the design and implementation of the overall F&B organizational structure for optimal performance. Is responsible 100+ F&B onboard venues spanning dozens of distinct restaurant and bar concepts, offering a mix of for charge and complimentary dining options. Prepares and manages yearly budget for the F&B operation, including all F&B-related revenue and cost accounts. Closely monitors financial performance and devises and implements strategies to improve company financial performance. Provides F&B leadership and expertise to various company projects and initiatives, including new ship construction, modernizations, amplifications, business improvement initiatives, interdepartmental projects and franchise operations. Leads, manages and supervises shoreside direct reports and has indirect supervisory responsibility for the shipboard F&B teams. Ensures the overall quality performance of all F&B team members. This position manages multiple projects and priorities simultaneously, and ensures the workload is performed effectively and consistently. This position will require work-related travel up to 40% of the working time. Works with vendors to ensure consistent adherence to product specifications. Assists with developing conceptual design, layout and equipment requirements for new openings, remodels and new restaurant and bar concepts. Assists in the direction of corporate and environmental responsibility programs, including but not limited to Save the Waves and World Wildlife Fund initiatives. 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.

 

KNOWLEDGE AND SKILLS

Minimum 10 years in culinary- and beverage-related positions for established companies, preferably in a high volume, 4- or 5-star resort, cruise line, hotel, restaurant or food service facility. Bachelor’s degree from a 4-year college, preferably in Hospitality Management or Business Administration. Proven leadership and F&B management abilities, with experience at the executive level. Proven strategic business management knowledge and skills, including financial, product, quality assurance, human resources and analytical skills. Banquet experience in a high volume, quality food preparation operation as well as F&B cost management required. Strong ability to interpret food industry dynamics. Strong organizational, planning and communication skills. Excellent interpersonal skills to communicate with all levels of employees. Strong leadership capability. Quickly establishes credibility with shoreside as well as shipboard staff as the go-to person for all F&B related issues. Actively supports shipboard F&B operations by building strong relations and opening communication lines with the management teams/officers aboard all ships. Highly innovative in the culinary arena. A global thinker. Familiarity with different countries and exposure to different cultures is important. Someone comfortable with different cultures, and the patience to learn about and work with others who may not see the world the same way. A leader with an incredible sense of customer service. Someone who asks questions, gathers data and does the homework before jumping to conclusions. An individual who is team oriented and comfortable working with others in reaching objectives. Ability to read, analyze and interpret common scientific and technical journals, financial reports and legal documents. Strong business and financial acumen.
 

FINANCIAL RESPONSIBILITIES

Directly responsible for the financial performance of onboard F&B department, including all related revenue and expense categories. Oversees and manages a budget of over $1 billion in operating costs, and SG&A within onboard and shoreside F&B Operations. Builds annual financial plan and manages forecast process throughout the year for the F&B Operations department. Reviews and analyzes financial and operating reports to evaluate performance against established budgets. Prepares relevant capital requests as required to ensure the successful operation of all F&B facilities. Partners with marine operations in the management of the ships’ repair and maintenance budgets. Is responsible for collaborating on initiatives that increase onboard restaurant and bar revenue.
 

PHYSICAL DEMANDS

Ability to travel depending on the itinerary, 2-14 days. 40% travel