F&B Operational Coordinator - Advent Health Training Center

What you'd do

• Maintain and organize recipe databases, menu files, standard operating procedures (SOPs), Banquet Event Orders (BEOs), event packets, calendars, and departmental files for both culinary and catering operations.
• Assist with menu development, formatting, distribution, and preparation of BEOs and operational packets for daily operations, training camp, player meals, and special events.
• Manage departmental correspondence, meeting agendas, and administrative projects as assigned.
• Coordinate purchasing requests, vendor communications, supply orders (including linen, boxed lunches, and operational supplies), invoices, and inventory documentation.
• Maintain accurate digital inventory records, including post-event inventory entry, reconciliation, and end-of-month counts and reporting.
• Assist with receiving and verifying warehouse and vendor deliveries while maintaining organized inventory records.
• Prepare reports on food costs, labor metrics, inventory levels, and operational performance.
• Support scheduling, payroll documentation, and employee records for culinary and catering team members.
• Coordinate onboarding paperwork, uniform issuance, orientation, and training documentation for new culinary and catering employees.
• Communicate event updates, schedule changes, and operational information to internal departments in a clear and timely manner.

What they want

• Associate or bachelor’s degree preferred.
• Previous administrative experience in hospitality, culinary operations, catering, food and beverage, sports, or event management preferred.
• Experience working in a fast-paced hospitality, sports, or training facility environment is preferred.
• Proficiency in Microsoft Office Suite (Excel, Word, Outlook, PowerPoint); experience with scheduling, inventory, or event management software is a plus.
• Strong organizational, time management, multitasking, and attention-to-detail skills.
• Excellent written, verbal, and interpersonal communication skills.
• Ability to manage multiple priorities and meet deadlines in a dynamic environment.
• Understanding of culinary terminology, menu development, food cost controls, and banquet/event operations preferred.
• Strong analytical and problem-solving abilities with a customer-service and team-first mindset.
• Ability to maintain confidentiality regarding personnel and financial information.