Director, Food And Beverage Operations

Director, Food & Beverage Operations

Holland America Line has been exploring the world since 1873. Our ships offer innovative features and enriching experiences focused on destination exploration and personalized travel, inviting guests to savor the journey. We're looking for an experienced Director, Food & Beverage Operations to fill this hybrid role which is based in our Seattle, WA office. You'll play a pivotal leadership role in shaping and executing the strategic vision for onboard culinary and beverage experiences. As Director you'll oversee the end-to-end Food & Beverage (F&B) strategy and operations, ensuring alignment with organizational goals and driving operational excellence across the fleet. Your responsibilities will include setting and implementing strategic objectives that maximize EBITDA through revenue growth, cost optimization, and process efficiency. A champion of guest satisfaction, you'll elevate dining and beverage offerings by enhancing NPS scores and consistently exceeding service expectations. You'll provide strategic direction in the development of innovative culinary concepts and beverage experiences, spearheads the creation and rollout of high-impact programs, and ensures all shipboard F&B teams operate in full compliance with company standards and policies. You'll be accountable for departmental budget planning and performance, collaborating with cross-functional business partners and vendors to deliver exceptional onboard service and support. Additional duties include overseeing marketing strategy for F&B in partnership with stakeholders, supporting ships in the execution of full charters, large groups, and special events, and leading onboarding and training initiatives to build a strong, guest-focused team culture.

Here's a summary of what Holland America Line is looking for in its Director, Food & Beverage Operations. Is this you?

Responsibilities

Operational Oversight

• Oversee all shipboard and shoreside F&B operations, ensuring alignment with brand standards and operational excellence.
• Oversee analysis of reporting and implements necessary changes to ensure operational efficiency.
• Maximize EBITA by increasing revenue, optimizing costs and streamlining efficiencies.
• Regularly review and enforce inventory levels according to PAR standards and inventory policies.
• Oversee maintenance and updates to all Dining, Beverage, HESS policies and procedures.
• Oversee all F&B Environmental Compliance Program policies.

Collaboration & Communication

• Regularly oversee ship-to-shore communications on performance monitoring, brand standards, service enhancements, and rollout of new initiatives
• Maintain clear and consistent communication with business partners, project stakeholders, and vendors to ensure alignment with business strategies and needs.
• Collaborate with other departments, including but not limited to IT, People Team, Finance, Purchasing, and Marketing, on all projects and fleet support.
• Champion a workplace culture built on collaboration, ownership, and forward-thinking innovation.

Leadership & Team Development

• Must be a self-starter who can work independently and be a strong team player, contributing to the effectiveness of the broader Guest Experience & Product Development team.
• Select, train, and develop a highly qualified and effective team to support organizational and operational goals.
• Cultivate an environment that encourages teamwork, personal accountability, and creative problem-solving.
• Lead recruiting efforts for onboard F&B leadership.
• Direct and monitor performance of Dining & Beverage fleet managers.
• Lead scheduling of onboard Food & Beverage Directors

Guest Experience & NPS

• Champion initiatives that elevate the guest dining and beverage experience, directly influencing NPS scores.
• Implement feedback loops and data-driven improvements to continuously refine service delivery.
• Performing other duties as needed.

Adhere to Corporate Policies and Procedures, including Code of Conduct, Audit Procedures and any control related responsibility.

Requirements

Hospitality Management Degree or equivalent experience.

5 years' experience on Cruise Ships or shoreside related multi-unit management (Regional Manager or District Manager) in a high-volume restaurant or hotel environment.

Strong interpersonal leadership skills required.

Strong organizational and time management skills required.

Clear, concise written and verbal communication skills.

Strong budgetary and cost control understanding.

Ability to quickly evaluate alternatives and decide on a plan of action.

Experienced service professional with up-to-date knowledge of service trends.

Strong technical literacy including Microsoft Word, Excel, Point of Sale Systems, and table management software.

Team building skills.

Experience making presentations in front of groups.

Knowledge of USPH, Sanitation and HAACP practices.

Marketing and promotional knowledge.

Must be legally authorized to work in the United States. Holland America is unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-1B status).

Please note that this is a hybrid position based in Seattle, WA. Candidates must be comfortable coming into the office 3 days/week (Tuesday-Thursday).

What You Can Expect

• Cruise and Travel Privileges for You and Your Family
• Health Benefits
• 401(k)
• Employee Stock Purchase Plan
• Training & Professional Development
• Tuition & Professional Certification Reimbursement
• Rewards & Incentives
• Base Salary Range: $120,000.00-$162,000.00. The range is applicable for the labor market where the role is intended to be hired. Final base pay is directly related to each candidates' qualifications and experience uniquely.

Our Culture… Stronger Together

Our highest responsibility and top priority is compliance, environmental protection and the health, safety and well-being of our guests, the people in the communities we touch and serve, and our shipboard and shoreside employees.