Director, Destinations Food & Beverage Operations (Half Moon Cay - Bahamas)

The Director of Food & Beverage – Shoreside is responsible for the overall leadership, operational performance, financial management, guest experience, and strategic development of all Food & Beverage operations at Carnival Cruise Line’s RelaxAway at Half Moon Cay. This position serves as the senior Food & Beverage leader on the island and is accountable for ensuring that all culinary, beverage, dining, service, sanitation, food safety, provisioning, staffing, and operational standards are consistently executed. The Director will lead a high-performing Food & Beverage organization while working closely with Carnival Cruise Line shipboard teams, Destination Operations, Shoreside Food & Beverage leadership, Supply Chain, Finance, HESS/Public Health, Technical Services, Human Resources, and other key partners. The position requires a highly visible, hands-on leader who can balance guest experience, operational excellence, food quality, financial performance, compliance, and team development within the unique environment of a remote private-island destination. The Director will establish and maintain the operational standards necessary to deliver a consistent Carnival guest experience while identifying opportunities to improve quality, efficiency, revenue, cost control, sustainability, and overall destination performance. Key Accountabilities/Job Functions 1. Overall Food & Beverage Leadership Provide strategic and operational leadership for all Food & Beverage operations at RelaxAway at Half Moon Cay. Establish clear expectations, accountability, and performance standards for all F&B leaders and team members. Oversee culinary, beverage, dining, service, BOH, sanitation, and supporting F&B operations. Maintain a highly visible leadership presence throughout daily operations. Ensure all F&B areas are properly prepared, staffed, stocked, clean, and operational prior to guest arrival. Establish clear lines of communication and chain of command across shipboard, shoreside, and island operations. Serve as the primary on-island F&B leader and subject-matter expert. Ensure consistency between Carnival’s brand standards and the unique requirements of a private-island operation. 2. Guest Experience & Service Excellence Own the overall Food & Beverage guest experience at RelaxAway at Half Moon Cay. Establish and maintain exceptional standards for food quality, service, presentation, cleanliness, and hospitality. Monitor guest feedback, satisfaction results, complaints, and operational trends. Develop corrective action plans when guest expectations or performance standards are not achieved. Identify opportunities to enhance the guest journey from arrival through dining and departure. Ensure menus, signage, promotions, service standards, and guest-facing materials accurately communicate the F&B offering. Partner with Destination Operations to identify opportunities to increase guest engagement and F&B participation. Support VIP, concierge, special-event, and premium guest experiences. Ensure consistent execution of Carnival service standards across all F&B outlets. 3. Culinary Operations Provide leadership and direction to the culinary operation. Ensure consistent execution of menus, recipes, portion sizes, production standards, and presentation. Monitor food quality, consistency, freshness, temperature, holding, and overall product execution. Establish effective production planning based on expected guest counts, menus, operating schedules, and historical consumption. Work with culinary leadership to improve menus and product offerings. Identify opportunities to improve food quality, throughput, efficiency, and guest satisfaction. Ensure appropriate staffing levels and culinary station assignments. Establish and maintain opening, operating, closing, and cleaning procedures. Monitor food waste and product utilization. Ensure proper management of allergens and prevention of cross-contact/cross-contamination. Partner with