Banquet | Inventory Attendant

Fontainebleau Florida Hotel•Miami Beach, FL

4d•Onsite

About The Position

A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

Requirements

Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
Strong organizational and inventory management skills.
Knowledge of food safety, sanitation, and proper product rotation procedures.
Ability to maintain accurate inventory counts and documentation.
Ability to prioritize multiple tasks in a fast-paced banquet environment.
Excellent communication and teamwork skills.
Basic understanding of banquet operations and food & beverage service.
Ability to operate beverage equipment safely and efficiently.
Ability to lift, move, and transport banquet supplies and products throughout the property.
High School Diploma or equivalent preferred.
One (1) year of experience in banquet operations, food and beverage, hospitality inventory, warehouse, or related hospitality environment preferred.
Luxury hotel or high-volume banquet experience preferred.

Responsibilities

Perform accurate counts of food, beverage, and banquet supply inventory to support ordering, replenishment, and inventory control processes.
Maintain a minimum seventy-two (72) hour inventory level of banquet supplies and products to support scheduled events and business demands.
Receive, inspect, rotate, organize, and properly store all food and beverage inventory utilizing First In, First Out (FIFO) inventory practices.
Assist leadership by communicating inventory shortages, product availability concerns, and anticipated ordering needs.
Lead front of house team with organization, cleanliness, sanitation, and operational readiness of banquet pantries, storage rooms, refrigerators, freezers, and supply areas.
Ensure all storage areas comply with departmental sanitation standards, food safety requirements, and HACCP guidelines.
Monitor expiration dates and product quality, removing damaged or expired items promptly.
Work closely with Banquet Captains and leadership to ensure banquet functions are fully stocked and operationally prepared.
Maintain continuous communication regarding product availability, inventory concerns, and operational issues that may impact service execution.
Perform duties based on business volume and operational requirements to support banquet service excellence.
Partner with Banquet Operations, Culinary, Stewarding, and Food & Beverage leadership to ensure timely execution of banquet events.
Respond promptly to last-minute banquet requests while maintaining organization and inventory accuracy.
Provide support to banquet operations by ensuring products and supplies are available before, during, and after functions.
Maintain compliance with all federal, state, local, and company food safety, sanitation, OSHA, and HACCP regulations.
Utilize proper lifting techniques and safely operate carts, dollies, and other material handling equipment.
Follow all departmental safety procedures while handling food, beverages, chemicals, and equipment.
Perform additional duties and special projects assigned by departmental leadership to support business needs.
Team Member may be scheduled to perform the duties of this position based upon business volume and operational requirements.
Available Banquet Server shifts shall be offered to the Team Member prior to being offered to On-Call Team Members. However, the Team Member shall not be required or mandated to accept or work Banquet Server shifts.
The duties and responsibilities of this position may be modified to meet operational needs while remaining consistent with the applicable Collective Bargaining Agreement.
Perform all other duties as assigned by leadership in support of departmental and organizational objectives.