F&B Event Coordinator

Lark Hospitality Career Site•Falmouth, MA

8d•Onsite

About The Position

The F&B Event Coordinator oversees on-site food and beverage event execution, banquet operations, event planning support, inventory and purchasing, financial controls, and client relations. The role ensures event spaces and service meet Banquet Event Order (BEO) specifications and venue standards, supports daily banquet staffing as needed, and coordinates in-house and vendor-provided AV requirements. It also maintains supplies, supports inventory audits and accounting processes, follows cash-handling and payment procedures, and works with hotel and kitchen management to control operating costs. The coordinator gathers guest feedback and follows up with event clients to support satisfaction and repeat business.

Responsibilities

Inspect function rooms, dining areas, and bars before events to ensure setups, decor, and tabletop presentation match BEO specifications and venue standards.
Participate in banquet operations as needed, including performing Server, Host/Hostess, or Cashier duties during high-volume periods or staffing shortfalls.
Set up, operate, and troubleshoot standard in-house AV equipment and coordinate with outside AV technicians for specialized setups.
Maintain cleanliness, safety, and decor standards in event spaces, back-of-house staging areas, and storage rooms.
Complete post-function reports documenting guest counts, operational timing, bar consumption, menu feedback, and notable issues.
Attend weekly BEO meetings and client pre-construction/pre-con meetings to align on event details, timelines, and special requests.
Monitor operational supply inventories, including linens, glassware, chinaware, silverware, and table accessories.
Coordinate and execute banquet supply purchases, including ordering linens and specialty items based on BEO requirements and forecasted occupancy.
Track physical inventory, verify deliveries against purchase orders, store goods properly, and code invoices for accounting processing.
Participate in month-end F&B and banquet inventory audits with management.
Follow hotel cash-handling policies and payment procedures.
Track, summarize, and enter event gratuities and service-charge allocations into payroll systems after each function.
Work with the General Manager and Kitchen Management team to control costs by minimizing waste and breakage, preventing theft, price-shopping for supplies, managing banquet labor hours, and limiting billing comps.
Collect direct guest feedback about banquet and dining experiences.
Follow up with event hosts and client contacts after events to assess satisfaction, address feedback, and foster recurring business relationships.