Vjekoslav Doric
Rijaka, Croatia,Primorsko Goranska Regija
Summary
Dynamic leader in the food and beverage sector, dedicated to cultivating a sustainable, high-performing work environment that drives revenue growth and operational excellence. Committed to inspiring staff and management through a culture of collaboration, continuous learning, and improvement, fostering an atmosphere where exceptional service thrives. Expertise in developing and implementing innovative processes enhances operational efficiency while empowering team members through targeted training and professional development. A relentless focus on key performance indicators ensures operations exceed industry standards, delivering memorable dining experiences that delight guests.
Knowledgeable with robust background in managing food and beverage operations for high-end venues. Proven history of improving operational efficiency and elevating guest satisfaction. Demonstrated leadership in team development and strategic planning.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Senior Food & Beverage Director
Carnival Cruise Line
Miami, FL
01.2023 - Current
- Experienced Senior Food & Beverage Director with extensive travel experience, responsible for overseeing all dining operations and managing the overall food and beverage departments onboard.
- Committed to supporting and mentoring the team to ensure the highest standards of service, quality, compliance and safety are always maintained.
- Conducted regular audits of dining operations to ensure adherence to health regulations and company policies.
- Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.
- Streamlined operations for improved efficiency, implementing new inventory management systems and staff training programs.
- Collaborated with F&B leadership to establish long-term goals and strategic plans for the food and beverage department.
- Enhanced revenue growth by developing strategic marketing approach.
- Developed a strong team of food service professionals, selecting top talent through comprehensive recruitment initiatives.
- Ensured compliance with all health and safety regulations, maintaining impeccable inspection records throughout tenure.
- Oversaw food preparation and monitored safety protocols.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Dedicated to fostering a positive, collaborative 'one team' culture that promotes teamwork, professionalism, and exceptional guest experiences.
- Proven ability to lead diverse teams, streamline operations, and implement innovative solutions to enhance overall performance and guest satisfaction.
- Advanced food safety training programs with dining team to elevate compliance with USPH regulations across all dining venues.
- Capacity and Allocations / Inventory's
- SAIL program initiatives and performance monitoring.
- Oversewing Lido Marketplace operation, service, product quality, focus on delivering friendly and personable service (LIdo Campaign)
- Recruitment ( RSO, JRH, RH, TA).
- Table Artist performance and scheduling.
Hotel Manager
Avalon Waterways
Basel Switzerland
05.2021 - 01.2023
- Hotel Manager, in charge of Hotel Operations, including restaurant, housekeeping, reception, bar, kitchen.
- Main responsibilities include to ensure the guests satisfaction on the overall performance within the ship compliance standards, handling financials aspects, cashbook, purchases, and inventories, crew evaluations, opening and closing of the season/ship.
- Cooperation directly with Capitan and Head of departments ensuring timely arrival to destinations, working closely with Cruise Director to ensure excursions, tours and activity events for the guests are organized and delivered in timely fashion.
- Avalon Imagery River Cruise
- Crisis Management: Handling unexpected issues promptly, ensuring minimal disruption to operations and maintaining guest satisfaction during challenges.
- Operational Compliance Oversight: Ensuring adherence to industry regulations, including safety standards and environmental policies specific to hospitality at sea.
- Vendor Relations Management: Cultivating relationships with suppliers and local vendors for sourcing quality products, optimizing cost-efficiency in operations.
- Managed guest experiences across all departments, ensuring high levels of satisfaction throughout their stay.
- Addressed operational crises swiftly, minimizing disruptions while maintaining a focus on guest satisfaction.
- Regularly analyzed guest feedback data to identify and address areas where improvements could be made, resulting in consistently high customer satisfaction ratings.
- Established a positive work culture that promoted teamwork, collaboration, and employee morale.
- Implemented revenue management strategies to maximize room rates, occupancy levels, and overall profitability.
- Increased customer service ratings through personable service.
- Streamlined check-in/check-out processes by introducing new technology solutions, reducing wait times for guests.
- Developed comprehensive emergency response plans to prioritize safety during crisis situations.
- Led team of 50+ staff, fostering culture of excellence and teamwork that significantly reduced staff turnover rates.
- Fostered safe lodging environment with reliable and effective security services.
Food & Beverage Director
Hotel Navis Opatija
03.2020 - 03.2021
- Hotel/Restaurant Navis suggested for Michelin star, Part of JRE group from 2020.
- In charge of F&B department, 43 personnel; responsible for scheduling, training, and development of FOH and BOH personal.
- Along with Ex. Chef, New product research, market prices and implementing new product in the menu.
- Developed seasonal menu offerings in collaboration with chefs, enhancing guest dining experiences and satisfaction.
- Coordinated cross-departmental efforts to enhance event execution and ensure seamless guest experiences during large gatherings.
- Expanded catering services portfolio by identifying niche markets for growth opportunities within the local area.
- Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
- Monitored industry trends to ensure offerings remained fresh, relevant, and in high demand among target demographics.
- Launched successful special events programming to drive additional revenue streams during off-peak times.
- Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Planning and organization of events (weddings, banquets, group dinners etc.)
- Working closely with bar manager to implement new beverage, cocktail, and wine list, carefully monitoring, and researching new products, price margins and talent recognition.
- Keeping the upwards trend of the extensive wine list (347 etiquette's) frequently following market trends and communicating directly with winemakers and distributors.
- Food and beverage cost initiatives, budget planning and, incentives/benefits.
- Daily forecast and action planning with bar manager, Ex. Chef and restaurant manager with focus on revenue generation optimizing costs, assisting to create daily promotions, daily specials.
- Villa Kapetanovic
Acting Food & Beverage Director
Royal Caribbean Ltd
01.2019 - 12.2019
- Right before Pandemic, I was appointed as Food & Beverage Director acting.
- Leading and F&B department budgeting 350 personnel, Financial Management – Meet and exceed organizations financial targets including food and beverage cost, food waste measurements and reduction.
- Working directly with Inventory manager to uphold market margins, items pricing and requisition process.
- Supporting the F&B department ensuring highest levels of employee satisfaction.
- Fostering positive culture and crew moral, satisfaction.
- Training, Daily planning and cooperation with fellow HOD on board, improving operational efficacy, commination with HD on incoming activities and action plans.
- Development of supervisory positions.
- Succession plan for all Galley Utility staff and proper scheduling.
- Ensuring and following compliance to internal and external regulatory bodies' requirements such as USPH, Safety, USCG, MLC and DNV, Environmental Compliance etc.
- Brilliance of the Seas
Restaurant Operations Manager
Royal Caribbean Ltd
01.2017 - 01.2019
- Leading a team of 565 staff members, which includes 14 Managers and 17 Supervisors, in the Specialty Fine Dining Venues and world's largest Dining Room spanning three levels that accommodates 5000 guests for a five-course meal in a single seating.
- Delivering customer service in accordance with organizational standards and expectations.
- Financial Management: Achieving and surpassing the organization's financial goals.
- Employee Satisfaction: Ensuring optimal levels of employee satisfaction.
- Regulatory Compliance: Adhering to the requirements set forth by internal and external regulatory bodies, including USPH, USCG, MLC, and DNV.
- Overseeing operations at various dining venues, including Jamie's Italian, Chop's Grill, Izumi, Solarium Bistro, Wonderland, 150 Central Park, Park Café, Sorrento's Pizza, Café Promenade, Johnny Rockets, Suite Restaurant, Coastal Kitchen, Exclusive Chef's Table, My Time Dining, Dynamic Dining, Windjammer, and Room Service.
- Successfully achieving the company's overall objectives while upholding high standards and service protocols.
- Symphony of the Seas
Matre'd
Royal Caribbean Ltd
01.2016 - 01.2017
- Leading a team of 265 staff Waiters and Assistant Waiters along with direct reports of 4 Assistant Maitre's and 17 supervisors - Head waiters, 11 Restaurant Host in world's largest Dining Room on 3 levels attending 4300 guests in two seating's serving 5 course meals.
- Hence 1 level MyTime Dining (flexible reservations – free style) serving 3200 guests in 4 hours period.
- Providing exceptional customer service and supervising detail service standards.
- In charge of largest Room Service operation with daily delivery ratio of 450 orders.
- Supporting the Royal Genie Program to accommodate and deliver memorable and impeccable service to all Royal Suite guests.
- Financial Management – Meet and exceed organizations financial targets.
- Ensuring highest levels of employee satisfaction, Station assignment rotations for MDR, Training and Development, Succession plan for all Dining Room staff and timely scheduling.
- Following compliance of internal and external regulatory bodies' requirements such as USPH, USCG, MLC and DNV etc.
- Harmony of the Seas
Windjammer Matre'd / LIDO Matre'd
Royal Caribbean Ltd
01.2015 - 12.2016
- As a Windjammer Manager, I collaborate closely with the Executive Chef and management team to uphold the quality of the product, presentation, quantity, and company standards.
- I lead a team of 180 AW /scheduling and oversee 9 supervisors within a Buffet Dining Room that accommodates 950 guests, serving an average of 9,000 meals daily for a total of 4,800 guests I full capacity.
- Anthem/Oasis of the Seas
- Facilitated training sessions to elevate staff skills in guest service and safety compliance protocols.
- Monitored adherence to health and safety regulations, ensuring compliance with USPH standards onboard.
- Accomplished multiple tasks within established timeframes.
- Managed and motivated employees to be productive and engaged in work.
- Maintained professional, organized, and safe environment for employees and guests.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maximized performance by monitoring daily activities and mentoring team members.
- Controlled costs to keep business operating within budget and increase profits.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
Manager Specialty Dining – Matre'd
Royal Caribbean Ltd
01.2014 - 01.2015
- I was directly accountable for key performance indicators, financial outcomes, guest satisfaction ratings, succession planning, scheduling, compliance with US Public Health standards, safety protocols, inventory management, training, and comprehensive audits of restaurant operations.
- I provide constructive feedback to address operational challenges and encourage the establishment of effective processes.
- Conducted staff performance evaluations and feedback sessions** to enhance team productivity and service quality.
- Implemented customer feedback mechanisms to continuously improve guest satisfaction and dining experience based on direct input.
- Developed comprehensive training materials and workshops to advance service techniques among front-of-house personnel consistently.
- Accomplished multiple tasks within established timeframes.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
- Quantum of the Seas, Anthem of the Seas
Jamie´s Italian Manager @ Sea
Royal Caribbean Ltd
01.2014 - 01.2015
- Participated in the London Management Training Center for Jamie's Italian.
- Served as the General Manager and the first Jamie's Italian manager at sea, collaborating with renowned Celebrity chefs Jamie Oliver, Genaro Contaldo, and VP F&B Vince Henley, who were involved in Jamie's Italian restaurant pilot roll out on Quantum.
- Led a team of 14 waitstaff and 1 Restaurant Host to provide exceptional customer service in line with the standards established by the organization for its inaugural Jamie's Italian restaurant at sea.
- Administered detailed inventory audits to optimize stock levels and minimize food wastage effectively.
- Maintained professional, organized, and safe environment for employees and guests.
- Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Evaluated employee performance and conveyed constructive feedback to improve skills.
- Ensured the profitability of the restaurant while consistently meeting and surpassing the financial targets set by the organization.
- Quantum of the Seas
Assistant Maitre's – Manager Specialty Restaurant
Royal Caribbean Ltd
01.2011 - 01.2014
- Initially, I collaborated with Chef Travis Nabu Kamiyama, the founder of Izumi, a Japanese cuisine restaurant.
- I also managed several specialty restaurants, including Solarium Bistro, which offers Mediterranean/Californian fusion; Giovanni's Table, known for its fine Italian dining; Chops Grill, a signature steakhouse; Jamie's Italian, featuring Italian cuisine with a modern twist; and Wonderland, which serves fine molecular cuisine inspired by the novel 'Alice in Wonderland.'
- I led a team of 9 to 12 waitstaff to ensure the delivery of exceptional customer service as required by the organization.
- I focused on maintaining profitable operations for these restaurants and consistently met or exceeded the financial targets set by the organization.
- Oasis, Quantum and Anthem of the Seas
Head Waiter/Assistant Maître's
Royal Caribbean Ltd
01.2009 - 01.2011
- Lead a team of waiters and assistant waiter in MDR restaurant to deliver highest customer service as mandated and to levels set by the organization.
- Basic office responsibilities.
- Oasis of the Seas
- Staff Training Oversight: Lead ongoing training sessions that focus on customer service excellence and safety protocols for new and existing staff.
- Menu Knowledge Development: Ensure team members are well-versed in menu items, including ingredients and preparation methods, to effectively communicate with guests.
- Conflict Resolution: Address guest complaints swiftly, ensuring satisfaction while maintaining brand reputation throughout dining operations.
- Compliance Reporting: Maintain accurate records related to health inspections and compliance audits under USPH standards.
- Ensured team members demonstrated extensive knowledge of menu items, enhancing guest interactions significantly.
- Trained staff members on use of POS system.
- Supervised server staff and simultaneously served personal section of tables.
- Successfully resolved customer complaints, ensuring satisfaction and maintaining a positive atmosphere.
- Collaborated with kitchen staff to ensure timely and accurate order delivery for guest satisfaction.
- Improved communication between front-of-house and back-of-house teams, resulting in smoother operations during peak hours.
Assistant Food Manager
Royal Caribbean Ltd
01.2008 - 01.2009
- Supporting the Windjammer Manager and leading a team of 75 staff members, alongside 2 Assistant Food Manager supervisors, in a Buffet Dining Room that accommodates 750 seats, serving 3,000 guests and averaging 5,500 meals daily.
- Navigator of the Seas
- Staff Training: Conduct training sessions focused on food safety, customer service protocols, and menu knowledge to enhance team performance.
- Guest Interaction: Actively engage with guests to gather feedback on dining experiences and implement improvements based on their insights.
- Health Compliance Education: Provide ongoing education for staff about health compliance standards, emphasizing the importance of maintaining hygiene in food preparation.
- Conducted comprehensive training sessions, focusing on food safety practices and customer service excellence among team members.
Coffee Attendant, Asst. Waiter, Waiter
Royal Caribbean Ltd
01.2004 - 01.2009
- Required to deliver exceptional customer service in the Main Dining Room.
- Maintained adherence to health and safety protocols, ensuring compliance with USPH standards onboard.
- Maintained a clean and organized dining area, contributing to a pleasant atmosphere for guests.
- Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
- Remained calm and poised when dealing with difficult customers or during busy shifts.
- Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
- Complied with all company policies regarding uniform standards, punctuality, and professionalism.
- Collaborated with team members to ensure seamless guest experiences and resolve any issues promptly.
- Demonstrated extensive menu knowledge, enabling personalized recommendations for guests based on preferences or dietary restrictions.
- Assisted in the coffee and beverage setup ( standard, VIP, special events ) and breakdown of dining events, ensuring all equipment was functional, cleaned and stored properly.
Education
Bachelor - Management & Marketing in Tourism and Hotel Industry
Hospitality, Restaurant Management & Business
Opatija, Croatia01-1999
Skills
- Communication
- Effective communication
- Leadership
- Customer Service Focus
- Operational Efficiency
- Financial Management
- Emotional Intelligence
- Cultural Awareness
- Interpersonal Skills
- Cost control
- Waste reduction
- Food safety compliance
- Attention to detail
- Dedication
- Commitment
- Collaboration and teamwork
- Relationship building
- Inventory management
- Multitasking Abilities
- Task prioritization
- Coaching and mentoring
- Conflict resolution
- Building maintenance
Certification
- E – Cornell - Management, Leadership, Culture, Time
- Jamie's Italian GM training Academy Certificate
- Alps 1&2 – Developing Leaders
- Security Awareness
- Rescue Vessel Training
- Crisis Management
- Conflict Management
- Lifeboat Commander Certificate
Languages
Croatian
English
Italian
Personal Information
Title: Senior Food & Beverage Director
Timeline
Senior Food & Beverage Director
Carnival Cruise Line
01.2023 - Current
Hotel Manager
Avalon Waterways
05.2021 - 01.2023
Food & Beverage Director
Hotel Navis Opatija
03.2020 - 03.2021
Acting Food & Beverage Director
Royal Caribbean Ltd
01.2019 - 12.2019
Restaurant Operations Manager
Royal Caribbean Ltd
01.2017 - 01.2019
Matre'd
Royal Caribbean Ltd
01.2016 - 01.2017
Windjammer Matre'd / LIDO Matre'd
Royal Caribbean Ltd
01.2015 - 12.2016
Manager Specialty Dining – Matre'd
Royal Caribbean Ltd
01.2014 - 01.2015
Jamie´s Italian Manager @ Sea
Royal Caribbean Ltd
01.2014 - 01.2015
Assistant Maitre's – Manager Specialty Restaurant
Royal Caribbean Ltd
01.2011 - 01.2014
Head Waiter/Assistant Maître's
Royal Caribbean Ltd
01.2009 - 01.2011
Assistant Food Manager
Royal Caribbean Ltd
01.2008 - 01.2009
Coffee Attendant, Asst. Waiter, Waiter
Royal Caribbean Ltd
01.2004 - 01.2009
Bachelor - Management & Marketing in Tourism and Hotel Industry
Hospitality, Restaurant Management & Business