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Position Summary:

The Assistant Project Manager Catering provides leadership and expertise in the areas of technical support, engineering, and management of the new buildings' department covering modernization projects. The incumbent will manage, track and uphold the BOH development, catering design processes and timelines for all assigned Fleet Modernization projects. He/she will be responsible to finalize bid documentation for the scope of works, including schedules of values and budget definition, in conjunction with the design department and other functionaries within the project group. He/she will manage, in conjunction with Procurement, in vendor negotiations and vendor selection. He/she will oversee the continuous management of all communications and correspondence between the relevant parties, both internally and externally. The incumbent will be responsible for compliance of all rules and regulations as applicable and will continuously and closely collaborate with the Sr Manager, Catering Design and Architectural Design to ensure accurate capture of all BOH scope and operational approvals.The incumbent will attend installation planning meetings and ship dry-dockings as required by the projects in process.

• Oversee the execution of various projects and coordinate the technical and administrative aspects with the senior superintendents and/or consultants in the group relevant to the project requirements.
• Responsible for capturing the scope for all catering and back-of-house areas such as galleys, pantries, provision areas, laundry, lockers, ships' offices, crew cabins, crew public areas, workshops, etc. for various projects and across site offices. Not responsible for technical areas such as machinery, casings, HVAC rooms, etc.
• Organize and participate in workshops required for approval of schematic designs of catering & BOH designs, leading to Catering Layout, GA and Master Plan Freeze, in collaboration with catering equipment makers, Trade partners, shipyards, brand operations and various architects or designers.
• Provide F&B guidance and knowledge to the Brand/Product Development team to produce optimal venue briefs to enable an efficient catering design process.
• Drive process improvement - works with NB Development Project Specialist to ensure DocuSign System is set up properly, within the defined file-management protocols for internal and external access and approvals.
• Lead BOH development by fostering a good working and collaborative relationship with Brand, Operations, Product Development as well as Catering and Architectural Design.
• Leverages technical abilities and people skills to lead, motivate, encourage and advise group members to achieve optimum results.
• Manage and oversee the research and analysis of all data, drawings and other reference documents for the creation of budget matrix for review and approval by leadership.
• Manage and oversee the budget/scope alignment process by capturing and tracking BOH catering and outfitting costs obtained against budget and guiding process to ensure adherence.
• Partner with Product Development, Design, Finance, Planner to ensure project timelines are defined based on required project deliverables and drydock start date and location.
• Ensures project planner has project set up and tracked, in order to ensure accurate reporting.
  Ensure timely return of drawings from contractors for approval and the coordination with all members in the matrix management.
• Manage project lists and updates them in line with the relevant schedules.
• Coordinate outfit applications and new developments with the team(s).
• Ensure that all outfit equipment ordered for installation is appropriate, cost effective and in accordance with applicable industry codes.
• Stay current on relevant technical research and projects; seek information and evaluate new technology for use on board and run test programs on such equipment together with manufacturing company and RCCL teams.
• Manage at a high level, all general procedures and regulatory classification and safety issues between new building department office(s) and classification and regulatory societies in relation to outfit areas.
• Analyze the management of document methods in order to improve workflow, simplifying reporting procedures, or implement cost reductions.
• Develop composite reports from individual reports of team members. Prepares management presentations and collects data to do so.
• Travel, as and when required, to support project development, vendor visits to vessels and site teams at locations shortly before and during projects, as required. Assume roughly 15% travel per year to Bahamas, Europe, USA, and Singapore or other locations required by ship inspections.
• Contribute innovative ideas to the ongoing development of catering and operational visions, driving continuous improvement and excellence in service delivery.

• Bachelor's degree or equivalent required. Mechanical, Industrial or Culinary degrees preferred.

• 10+ years of relevant experience required.
• In-depth knowledge of catering equipment, cruise ship utilities systems, layout design principles, and CDC/USPH regulations.
• Strong self-discipline skills, with the ability to multitask and prioritize in a fast-paced environment.
• Excellent communication, and problem-solving abilities.
• Attention to detail and a commitment to delivering high-quality results.
• Flexibility to travel as needed to oversee project activities on-site.
• Strong proficiency with computer skills applications (Microsoft Word, Outlook, Excel, Adobe and Auto CAD)
• Ability to read and write fluent English is required. Ability to speak other languages a plus.

• The physical demands described here are representative of those requirements employees must meet to perform the essential functions of this job with or without reasonable accommodations. While performing job functions the employee is regularly required to sit, stand, write, review and type reports, compile data, operate a pc, communicate, listen, and assess information. The employee may move about the office complex, may travel to other office locations and may lift, push, pull or move 10 - 15 pounds. Visual requirements include distant, close and color vision, and ability to adjust focus.

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. The environment includes work inside/outside the office.