F&B Coordinator (225-727)

The Food & Beverage (F&B) Coordinator plays a pivotal role in ensuring the seamless operation of dining establishments such as restaurants, hotels, and catering services. This position is responsible for coordinating and managing various activities that contribute to a high-quality dining experience. The F&B Coordinator works closely with the culinary and service teams, vendors, and suppliers to maintain efficient operations. This individual is detail-oriented, organized, and possesses excellent communication skills to facilitate interactions with various departments. By managing schedules, inventory, and customer feedback, the F&B Coordinator ensures both customer satisfaction and operational efficiency. As a key team member in the food and beverage industry, this role requires a proactive approach to problem solving and a comprehensive understanding of food service protocols.

Responsibilities

• Coordinate day-to-day operations of food and beverage service activities efficiently.
• Manage inventory control and coordinate with suppliers for timely deliveries.
• Develop and maintain scheduling plans to ensure adequate staff presence.
• Monitor customer interactions and gather feedback to improve service quality.
• Liaise between kitchen and serving staff to facilitate seamless communication.
• Oversee the maintenance of sanitary and safety standards within all F&B areas.
• Assist in planning and executing special events and promotional activities.
• Prepare and manage budgets to align with financial and operational goals.
• Track and report on key productivity and service metrics regularly.
• Ensure compliance with all health, safety, and service regulations and standards.
• Provide training programs and support to enhance staff performance and skills.
• Collaborate with management to improve overall dining experience strategies.

Requirements

• Bachelor's degree in Hospitality Management or a related field preferred.
• Minimum of two years experience in food and beverage operations.
• Proficiency in inventory management and point-of-sale software systems.
• Strong interpersonal skills to effectively communicate with team members.
• Ability to multitask and demonstrate excellent organizational skills.
• Strong problem-solving abilities and a proactive approach in dynamic settings.
• Knowledge of health, safety, and hygiene standards within the food industry.