The Food Beverage Coordinator is responsible for assisting the Food  Beverage Manager & Head Chef for the overall Food Beverage Department operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Food Beverage operation and administration. 

Manages daily Food & Beverage operations and assists with events, menu planning, and cost control, maintains sanitation, hygiene, food & service standards, and assists cooks and servers on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in all the food and beverage outlets. 

DUTIES AND RESPONSIBILITIES :

General Duties :

• Oversee the operations at the multiple outlets that AMA operates. 
• Schedules daily/periodic food and beverage staff meetings to ensure correct interpretation of policies and obtain feedback from staff members. 
• Coaching back of the house and front of the house staff on relevant concerns and issues. 
• Assist in arranging maintenance and repair for equipment and other services. 
• Ensure that the outlets maintain the highest standard of cleanliness and that food safety guidelines are adhered to. 
• Observe restaurant operations and make operating recommendations to the Head Chef & FB Manager. 
• Working with outlet supervisors to provide great customer service and improve team morale. 
• Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service. 
• Ensure that staff are always in clean, tidy uniforms and are always presentable to be in guest view. 

• Assists Heads Chef to generate the month-end inventory closing report. 
• Check the daily, weekly, and monthly inventory and consumption reports. 
• Consult with the Head Chef for seasonal adjustments for par lists. 
• Ensure that all food items are prepared as standard recipe cards maintaining portion control and minimizing waste. 

 Front of the House 

• Oversees the dining area, and supervises Front of the house supervisor & staff in accordance with operating policies. 
• Works with Front-of-the-house supervisor & staff to ensure proper food presentation and proper food-handling procedures. 
• Seek, listen, and respond to guest feedback and complaints. 

• To ensure that guests are always receiving an exceptional dining experience representing true value for money. 
• Ensure that the kitchen maintains the highest standard of cleanliness following proper food safety guidelines. 
• Train kitchen staff on recipe preparation and to consult with Head Chef on needed adjustments of recipes. 
• Ensure updated operations manuals, recipes, and temperature sheets for all culinary operations are available 

Events & Catering :

• Control of crockery, cutlery, glassware, linen, and equipment used for events & catering. 
• Help in the preparation of forecast and actual budget function sheets. 
• Maintain records for inventory, overtime, food cost, etc. 
• To assist in menu planning and pricing. 
• Liaise on an ongoing basis with the Food and Beverage Manager to ensure all client needs and requirements will be met. 
• Inspection of the venue prior to guest arrival ensuring that client specifications have been met.