Job Title: Food and Beverage Coordinator
Status: Contract/Temporary
Job Title: Food and Beverage Coordinator
Status: Contract/Temporary
Position Description
This position is the leader in charge of everything that goes on in the kitchen/galley and housekeeping services on the various operations/facilities. This position maintains full control of the food ordering process and inventory for all operations and events.
Duties and Responsibilities:
Responsible for all food production for offshore, offsite, special events, banquet functions and other events.
- Manages catering events to ensure preparation including set-up of tables, chairs, linens, table settings and glassware etc.
- Responsible for the start-up and rack down of special events and functions
- Confirms that all service staff are in proper uniform and adheres to the
Company’s appearance standards.
- Develop and administer food purchase specifications and recipes.
- Develop, administer and monitor the Food, Beverage and all other inventory items Ordering Process - Inventory Requisition Forms.
- Purchasing and Inventory Management.
- Develop, monitor and manage food, beverage and housekeeping cost, and control expenditures for each operation within budget.
- Maintain highest professional food quality, hospitality and sanitation standards.
- Maintains consistency of service by being aware of all prepared items and services being rendered.
- Maximize inventory on board by being creative using promotional activities (local and international culture) including special events.
- Solicit and review Customer Feedback to implement corrective actions.
- Plans menus and maintains records of all menus for all food operations.
- Act as a point of communication for offsite locations, Purchasing Manager and Operations department with regards to the resolution of queries and discrepancies related to the inventory requisition.
- Minimize food and supply waste, through scheduled inspections/visits at key points of the supply chain (supplier, shipping point, offsite and function locations)
Monitor and approve all Inventory Requisitions Forms (IRF) from the various operations taking into consideration the number of persons (POB) catered for along with any other factors that may affect the ordering process within budget.
- Receives and approves the requisition of products and other necessary food supplies, before sending to the Purchasing Manager/ Dep’t.
- Prepares the necessary data and reports for
o the company’s budget -weekly, monthly and annual food costs
o Actual Results vs Budgeted
o Performance evaluations for each operation.
o Inventory -closing stocks, expired goods, food and chemical consumptions
- Attends staff and management meetings.
- Assist in any financial reporting as requested by the Finance Manager.
- Consults with Management about food production aspects of special events
- Interacts with Supervisors, Cooks, Bakers (utilizing phone, e-mail, verbal, meetings and visits) to assure that food production consistently exceeds the expectations of our clients.
- Conducts periodic inventory checks on the various operations/facilities.
- Provides coaching, training and professional development opportunities for all catering and hospitality staff.
- Evaluates and supervises performance and carries out disciplinary action as
needed in accordance with the Company’s policies and procedures.
- Participates actively in the Recruitment and Selection processes
- Ensure implementation and compliance adhering to all safety, sanitation, food preparation and food storage as per company policy.
- Performs other duties as assigned by Management.
Additional Duties & Responsibilities
- Primary duty is management and leadership, however will be required to fill in as Team Lead or Camp Boss as required
- Attends and participates in weekly leadership meetings
- Maintains knowledge of trends in Food and Beverage Industry
Minimum Education, Experience & Other Skills
- Bachelor Degree in Food & Beverage Management
- A minimum of 3 years’ progressive responsibility in the food and beverage industry
- A minimum of 2 years’ personal management within the Hospitality Service Industry
- Certification in Food Safety, Sanitation and HACCP
- Certificate in Microsoft Office Suite
- Financial reporting experience
- Ability to effectively communicate verbally and non-verbally
- Ability to make decisions in a fast-paced environment
- Excellent problem solving, decision making and analytical skills
- Ability to prioritize, anticipate situations and take quick action
- Experience with scheduling, training, management, and staff development
- Knowledge of offshore catering and hospitality operations will be an asset
- Desire to learn and grow with a top notch foodservice company
Standards of Performance
- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
- Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures/process, or governmental regulations.
- Ability to write reports, business correspondences and procedure manuals.
- Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, clients and employees.
- Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Physical/Environmental Requirements
Must satisfy organizations Fit to Work requirements inclusive of UKOOA Medical, periodic and follow up medicals and testing.
- Must be able to travel to Offshore Facilities via Chopper or Boat
- Must be able to make visits to Offshore/Offsite Facilities and overnight where and when applicable.
Basic Salary: $13,000.00 gross per month