Culinary/F&B Coordinator

Detroit Athletic Club•Detroit, MI

11h•Onsite

About The Position

The Culinary/F&B Coordinator is a highly organized, flexible, patient, driven, and team-player person with excellent people skills. This position is responsible for providing administrative support and clerical coordination to the Culinary, Banquet, Stewarding, and Events & Catering teams. Additionally, he/she will support the Food & Beverage management team through a variety of standing administrative tasks and assistance with special projects in a timely and accurate manner. The best Culinary/F&B Coordinator will have tremendous patience and always find new ways to look after the club, the members, and the team-mates. Likewise, this person participates as a member of the Club's service and support staff, including special projects and other duties and responsibilities as may be assigned in executing the Club's overall goals and objectives. The Culinary/F&B Coordinator is a full-time, year-round, hourly non-exempt employee, reporting directly to the Executive Chef.

Requirements

Skilled in communication and collaboration across departments.
Excellent written and communication skills in polished business English.
Ability to coordinate multiple activities with attention to detail and follow through.
Ability to take on new responsibilities and roles as the position demands.
Advanced computer skills: Word, Excel, PowerPoint, Teams, Outlook, and other Microsoft Office programs, daily use of nearly all programs will occur.
Must be able to work nights, weekends, and holidays as it aligns with club programming and is based on Club business level.
Ability to establish, maintain, and interact effectively with members and staff at all levels in a fast-paced environment, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality.
Awareness and respect for the ambiance, history, culture, taste, and expectations of the members and guests of the Detroit Athletic Club.
Has a positive attitude and is professional in nature with a high degree of integrity, strong work ethic, and can handle a fast-paced, high-energy environment and members/guests.

Responsibilities

Act as an liaison between Catering, Culinary, Stewarding, and Banquet departments to answer questions regarding proper room setup in schematic, along with providing recaps on each event’s outcome during “Mini Post Con” style meeting.
Review and examine Weekly BEO packet & Daily BEO Packet when they are distributed and immediately facilitate a dialog between the different departments involved to help resolve issues as early as possible.
Create recap sheets for daily culinary meeting and distribute information appropriately to ensure success with special request and any relevant information gathered from daily BEO morning meetings.
Help facilitate Special Event menus from Culinary to the Catering team in a timely manner.
Create/print buffet cards and Special Event menus and distribute them in a timely and accurate fashion as directed by the the Executive Chef or the Food & Beverage management team.
Attend and record meeting notes for Culinary & Stewarding staff at the daily BEO meetings.
Update all SOP’s & recipe cards on a continuous basis for consistency in standards for food and beverage.
Create BEO to fulfill simple requests from members and staff as needed and instructed.
Maintain knowledge of the characteristics and description of common food and beverage items.
Assist with recruitment: set up interviews with candidates, work with Human resources to setup onboarding and training.
Coordinate onboarding details: business cards, IT credentials, office set up, uniform, keys, etc.
Prepare and process incoming and outgoing mail for Culinary and Executive Chef.
Distribute event requests from all other departments and act as liaison between F&B and other departments on special food or set up requirements for events, meetings or parties.
Assist with Adaco system for cost control, outlet menus & banquets.
Edit, print and distribute menus to the various outlets as directed.
Assist planning and implementing Food& Beverage training and SOP materials.
Work in concert with the Executive Chef and kitchen team to ensure back-of-the-house needs are being met.
Plan, assist, partner, and interact with various department leaders as directed.
Adhere to all attendance standards of the Club.
Perform other duties as assigned to accomplish the Club’s overall goals and objectives.