F&B Event Coordinator

Inspect all function rooms, dining areas, and bars prior to event start times to ensure physical setups, decor, and tabletop presentation precisely match BEO specifications and venue standards .

Participate directly in daily banquet operations as needed—stepping in to perform Server, Host/Hostess, or Cashier duties during high-volume periods or staffing shortfalls .

Setup, operate, and troubleshoot standard in-house Audio/Visual (AV) equipment, and coordinate seamlessly with outside AV vendor technicians when specialized setups are required .

Maintain impeccable standards of cleanliness, safety, and physical decor across all event spaces, back-of-house staging areas, and storage rooms at all times .

Complete and submit detailed post-function reports immediately following events to log guest counts, operational timing, bar consumption, menu feedback, and notable issues .

Attend mandatory weekly Banquet Event Order (BEO) meetings and client pre-construction/pre-con meetings to align on event details, timelines, and special requests .

Monitor and maintain inventories of operational supplies (linens, glassware, chinaware, silverware, table accessories) to prevent shortages during peak function schedules .

Coordinate and execute banquet supply purchases; order linens and specialty items tailored to specific BEO requirements and forecasted occupancy .

Accurately track physical inventory counts, verify received deliveries against purchase orders, properly store goods, and code invoices for accounting processing .

Participate actively in month-end F&B and banquet inventory audits in coordination with management .

Strictly enforce and adhere to all established hotel cash handling policies and payment procedures .

Accurately track, summarize, and input event gratuities and service charge allocations into payroll systems following each function .

Collaborate closely with the General Manager and Kitchen Management team to control operating costs—active strategies include minimizing food/beverage waste, reducing chinaware/glassware breakage, preventing theft, conducting competitive price‑shopping for supplies, managing banquet labor hours, and strictly limiting billing comps .

Demonstrate a continuous personal commitment to collecting direct guest feedback regarding the overall banquet and dining experience .

Follow up proactively with event hosts and point‑of‑contact clients post‑event to measure satisfaction, address feedback, and foster recurring business relationships .

No .

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