F&B Coordinator

Detroit Athletic Club•Detroit, MI

5d•Onsite

About The Position

The Food & Beverage Coordinator is a highly organized, flexible, patient, and driven team player with exceptional people skills. This role provides essential administrative and clerical support to the Culinary, Banquet, Stewarding, and Events & Catering teams, while also assisting Food & Beverage leadership with recurring administrative responsibilities and special projects. The F&B Coordinator ensures tasks are completed accurately and on time, contributing to the smooth daily operation of the department. The ideal candidate brings tremendous patience and a genuine commitment to supporting the Club, its members, and fellow teammates, consistently finding thoughtful ways to enhance service and operations. This position actively participates as part of the Club’s service and support staff and may assist with special projects and additional duties as assigned, all in support of the Club’s overall goals and objectives. Act as a 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 requests 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 Executive Chef or the Food & Beverage management team. Monitor quality control through survey data and CPP (internal Quality program) to ensure Club standards. Review culinary schedules to ensure proper coverage and support. Yearly budgeting for non-food culinary operations, aligned with Capital Expenditure proposals and projects. Recruitment: First phase liaison and leader for screening culinary candidates; set up interviews, coordinate with HR for onboarding and training. Monthly inventory and critique, ensuring consistency. Attend and record meeting notes for Culinary & Stewarding staff at the daily BEO meetings. Additional Duties/Responsibilities: 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. Maintain knowledge of the characteristics and description of common food and beverage items. 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.

Requirements

Professional, polished, and welcoming demeanor with a consistently positive attitude.
Strong interpersonal skills with the ability to communicate and collaborate effectively across departments.
Excellent written and verbal communication skills in polished business English.
Proven ability to manage multiple priorities with strong attention to detail, organization, and follow-through.
Adaptable and eager to assume new responsibilities as the role evolves.
Advanced proficiency in Microsoft Office, including Word, Excel, PowerPoint, Outlook, Teams, and related applications; daily use of multiple programs is expected.
Availability to work nights, weekends, and holidays based on Club programming and business needs.
Ability to build and maintain effective working relationships with members and staff at all levels in a fast-paced environment, demonstrating flexibility, initiative, resourcefulness, efficiency, professionalism, and discretion.
Demonstrates high integrity, strong work ethic, and professionalism, with the ability to thrive in a high-energy service environment while delivering exceptional member and guest experiences.
High school or equivalent education required.
Minimum 2 years’ experience in an administrative assistant role.
Ability to communicate clearly and speak, read, write and understand English eloquently.

Nice To Haves

2-5 years clerical or office management experience or job-related experience in high volume and/or multi-unit Food and Beverage operations or upscale hotel/restaurant is preferred.
Relevant food hygiene/health and safety licensing qualifications; food handlers permit desired.
Experience with Northstar operating system is not required, but preferred.

Responsibilities

Act as a 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 requests 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 Executive Chef or the Food & Beverage management team.
Monitor quality control through survey data and CPP (internal Quality program) to ensure Club standards.
Review culinary schedules to ensure proper coverage and support.
Yearly budgeting for non-food culinary operations, aligned with Capital Expenditure proposals and projects.
Recruitment: First phase liaison and leader for screening culinary candidates; set up interviews, coordinate with HR for onboarding and training.
Monthly inventory and critique, ensuring consistency.
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.
Maintain knowledge of the characteristics and description of common food and beverage items.
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.