Senior Manager, Restaurant and Bar Operations

Job Description The Senior Manager, Restaurant and Bar Operations is responsible for leading the development, implementation, and continuous enhancement of food and beverage strategies, programs, and standards across Holland America Line (HAL) and Seabourn (SBN). This role drives strategic initiatives that elevate the guest experience, strengthen brand differentiation, and support revenue growth throughout the fleet. The Senior Manager oversees Restaurant and Beverage Fleet Managers and provides leadership, direction, and coaching to ensure alignment with operational objectives and service standards. Responsibilities include evaluating industry trends, identifying opportunities for new concepts and offerings, and guiding the successful execution of food and beverage initiatives from development through fleet-wide adoption. The position collaborates closely with shipboard teams and shoreside partners to ensure new programs are practical, scalable, and aligned with each brand’s unique guest experience. The Senior Manager works in partnership with product development, Culinary, Beverage, Finance, Marketing, Supply Chain, People, and Hospitality leadership teams to achieve business goals, drive operating efficiencies, and enhance commercial performance. This role also monitors performance metrics, assesses program effectiveness, and recommends improvements that support guest satisfaction, profitability, and operational excellence. The ideal candidate possesses strong leadership, strategic thinking, financial acumen, project management expertise, and extensive food and beverage experience within hospitality, travel, or cruise industry environments. Responsibilities Food and Beverage Strategy and Brand Advancement – Leads the strategic vision, development, and continuous evolution of food and beverage innovation initiatives across HAL & SBN. Establishes long-term strategic roadmaps that align with brand positioning, guest expectations, market trends, and organizational objectives. Evaluates emerging industry developments, consumer preferences, competitive offerings, and technology advancements to identify opportunities that strengthen the guest experience and support business growth. Oversees the development of new dining, beverage, and experiential concepts that enhance brand differentiation while maintaining operational viability. Directs concept evaluation, pilot programs, and business assessments to determine scalability and fleet-wide applicability. Partners with senior leadership to establish strategic priorities and investment recommendations that advance food and beverage objectives. Balances innovation, guest experience, commercial performance, and operational requirements when evaluating opportunities and making recommendations. Serves as a key advisor on food and beverage strategy, ensuring initiatives support long‑term brand growth, market relevance, and competitive positioning. Fleet Leadership, Organizational Effectiveness, and Talent Development – Provides strategic leadership and direction to Restaurant and Bar Fleet Managers supporting both HAL and SBN. Develops departmental objectives, performance expectations, and operational priorities that align with broader food and beverage and organizational goals. Builds leadership capability through coaching, mentoring, succession planning, and ongoing professional development initiatives. Establishes frameworks that promote accountability, consistency, and high levels of performance across fleet support functions. Leads organizational planning efforts to ensure resources, talent, and operational support models effectively meet evolving business needs. Guides teams through organizational change, business transformation initiatives, and operational enhancements while maintaining engagement and performance. Fosters a culture that encourages innovation, collaboration, ownership, and continuous improvement. Ensures leadership practices support employee development, operational excellence, and the successful execution of strategic priorities across both brands. Commercial Strategy, Revenue Optimization, and Financial Performance – Works closely with Director, Food & Beverage Revenue and Innovation in the development and execution of strategies designed to maximize food and beverage revenue, profitability, and overall business performance across both fleets. Evaluates financial results, operational data, guest purchasing behaviors, and market trends to identify opportunities for growth and enhanced commercial outcomes. Partners with Finance, Revenue Management, and senior business leaders to establish performance targets and measure return on investment for key initiatives. Directs the assessment of menu strategies, beverage programs, pricing structures, and promotional opportunities to optimize revenue generation while preserving brand integrity. Identifies opportunities to improve efficiency, strengthen financial controls, and enhance cost effectiveness without compromising the guest experience. Provides strategic recommendations regarding resource allocation, capital investments, and business priorities. Utilizes data‑driven decision‑making to support sustainable growth and improve financial performance. Ensures departmental strategies and initiatives contribute meaningfully to enterprise objectives and long‑term business success. Cross‑Functional Strategy, Stakeholder Management, and Business Integration – Leads collaboration across Culinary, Beverage, Operations, Marketing, Finance, Supply Chain, Information Technology, People, and Hospitality functions to ensure alignment on strategic initiatives and business priorities. Serves as a key stakeholder in enterprise projects that impact food and beverage operations, guest experiences, and commercial performance. Influences decision‑making through the development of business cases, strategic recommendations, and executive‑level presentations. Aligns diverse stakeholder groups around common objectives while balancing competing priorities and operational considerations. Establishes strong partnerships with external vendors, suppliers, consultants, and industry organizations to support innovation, service enhancement, and business objectives. Represents food and beverage interests in leadership discussions, planning sessions, and strategic reviews. Facilitates effective communication that drives alignment, accountability, and successful execution across functions and brands. Strengthens organizational effectiveness by fostering collaborative relationships that support enterprise‑wide goals and long‑term success. Guest Experience Excellence, Brand Performance, and Continuous Improvement – Champions a guest‑centric approach that drives exceptional dining and beverage experiences across HAL & SBN. Establishes strategies that enhance guest satisfaction, support loyalty, and strengthen each brand’s reputation for quality and service excellence. Reviews guest feedback, operational insights, market intelligence, and performance metrics to identify opportunities for continuous improvement. Directs initiatives that elevate service delivery, enhance product offerings, and improve the overall value proposition for guests. Ensures food and beverage experiences remain aligned with evolving guest expectations and brand standards while supporting long‑term business objectives. Promotes the adoption of innovative technologies, processes, and best practices that improve service effectiveness and operational performance. Measures and evaluates program outcomes to drive informed decision‑making and sustainable enhancement efforts. Leads a culture of continuous improvement focused on innovation, quality, operational discipline, and exceptional guest experiences. Knowledge & Skills Scope: The Senior Manager, Restaurant and Bar Operations has enterprise‑wide responsibility for shaping and advancing food and beverage strategies across Holland America Line (HAL) and Seabourn (SBN). The role operates across both shoreside and shipboard environments, ensuring strategic initiatives are designed to support the unique brand positioning, guest expectations, #J-18808-Ljbffr Holland America Line