Food and Beverage Operations Coordinator

Compass Group•Atlanta, GA

10d•$60,000 - $75,000

About The Position

Rapport is a specialized division of FLIK Hospitality Group focused on all aspects of guest and employee services, meeting and event planning and conference center management. Distinct from recruitment agencies, we do not engage in temporary contracts. Our commitment is to foster long-term career development, allowing ambassadors to enjoy the comprehensive benefits of working directly with us. Rapport invests in all of its ambassadors, allowing them to attain their career aspirations. It starts with a warm welcome to our business, followed by an individual training and development program. You’ll be encouraged to become the very best you can be throughout your career here, and will be provided with the skills to step into your next big role. Becoming a Rapport ambassador means becoming part of a global community, collaborating with diverse talents, sharing ideas, and experiencing a workplace culture that extends beyond local boundaries. Your journey with us is more than just a job: it’s a meaningful career. The Food & Beverage Operations Coordinator serves as the operational liaison between the Meetings & Events and Catering departments, ensuring food and beverage events are accurately coordinated, documented, communicated, and executed. This role supports the successful planning and delivery of catering services by managing catering-only requests, coordinating operational logistics, validating event documentation, and facilitating communication between departments.

Requirements

Experience in hospitality, catering, banquet operations, conference services, or event management.
Excellent organizational and time-management skills.
Strong communication and customer service abilities.
Ability to manage multiple priorities in a fast-paced environment.
Proficiency with Microsoft Office and event management software.

Responsibilities

Enter and manage all catering-only requests (non-conference center requests) that do not require an assigned Event Coordinator.
Consult with clients as needed to clarify menu selections, service styles, guest counts, dietary restrictions, room locations, and event logistics.
Ensure catering orders are entered accurately and within established service timelines.
Modify catering requests as changes arise and communicate updates to the Catering Operations team.
Review Banquet Event Orders (BEOs) for completeness, accuracy, and operational readiness.
Verify menus, quantities, timing, room assignments, service styles, and special requests prior to releasing events to Catering.