Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today!

Responsible for leading the fleet-wide Dining room table service Restaurant operations. Sees that the Guest experience is being delivered efficiently and consistently to the highest level of Guest satisfaction.

Responsibilities:

• Lead direct reports to define, communicate and achieve specific goals in the areas of Guest Satisfaction, Crew Satisfaction, and operational and financial excellence and productivity.

• Assist with Overall Dining support regarding processes and new implementations as required.

• Lead direct reports to achieve high Crew morale, effective employee relations, and effective communication both shipboard and with shore side.

• Participate in staffing decisions including hiring (recruitment trip partner) and promotion and provide for direct reports’ professional development and succession planning.

• Assist shipboard Food & Beverage Service management with implementation, review and revision of Location Operating Guidelines.

• Partner with the culinary team when developing new menus and implementation of new equipment and standards.

• Consistently look for ways to improve operation, renew and implement new cost savings standards, without impact to Guest Satisfaction.

• Support shipboard team with inventory process and standards for equipment.  

• Act as coach, mentor and adviser to the Dining room department.

• Establish effective partnerships with other lines of business and foster teamwork among shipboard and shore teams.

• Shore liaison for forecasting, sourcing, ordering all OFE and operational supplies for Front of House Dining.

• Hotel Operation’s (Food and Beverage) liaison for Media and Special events. Partner with PR and marketing teams from planning to execution of all special events, media events, ship tours and port launches. Establish best practices while respecting shipboard operation and logistics.

• Groups contact for Hotel Operations (Food and Beverage). Work with Groups leadership on planning through to execution for all charters and larger groups. Focus on offerings, standards and quality of all products and services.

• Provide support to Hotel Operations projects as required.

• For areas of responsibility, oversee documentation and updating SMS guidance affecting safety and environmental matters and LOG guidance on any other processes.

• SMS responsibility for upholding the general safety management responsibilities.

• Establish effective relationships with key partners to achieve goals including:

• Wlat Disney World Culinary to leverage synergies including process improvements, product concepts, quality standards and purchasing power.

• Procurement and Sourcing to optimize food quality, variety and cost.

• Marketing, Entertainment and other product development stakeholders to see to optimal theming and product consistency.

Basic Qualifications:

• Minimum 2 years of progressive experience in high-volume, premium or luxury food & beverage operations

• Experience supporting or leading guest-facing dining teams

• Demonstrated ability to influence leaders without direct authority

• Table-service restaurant operations expertise

• Guest experience optimization and service standards

• Leadership coaching and mentoring

• Cross-functional collaboration

• Financial acumen and cost-control awareness

• Strong communication and stakeholder management skills

Required Education:

• Bachelor’s degree preferred in Hospitality, Business, Culinary Management, or related field or equivalent professional hospitality experience

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