Food & Beverage Business Administration Coordinator

Description The Food & Beverage Business Administration Coordinator works with the Director of Catering, Director of Convention Services, Director of Restaurants, and Executive Director of Food & Beverage on the daily administration operations of the F&B Department. The Food & Beverage Business Administration Manager will also maintain complete knowledge of the hotel, its services, and the local community resources. This is a part-time position with the potential to become full-time. Duties & Responsibilities: Attend daily and weekly meetings relating to food and beverage operations, including, but not limited to, the F&B Manager Meeting, Catering Meeting, RLT Meeting and Task Force meetings Generate daily, weekly, and monthly departmental reports as required and scheduled Print and distribute Banquet Event Orders (BEOs) to all relevant service departments Manage and coordinate all internal meetings and events, including the creation and execution of BEOs and event communication Work directly with select clients to coordinate event details, develop solutions and provide guidance and direction as the main meeting contact and hotel representative for assigned events Assist Catering Managers with on-site event execution and wedding support as needed Oversee seasonal menu updates across all restaurants, coordinating design, proofing, and production Keep Sun Valley’s website and OpenTable listings up to date with accurate hours, menus, and descriptions Create and post signage for meeting rooms and resort events Answer incoming phone calls with professionalism and accuracy, offering information or routing as appropriate Maintain organized, up-to-date shared drives for the Catering and Culinary teams Enter and manage client data using Delphi Collaborate with the Executive Director of F&B on internal meeting preparation using PowerPoint, Excel, and online research Maintain complete knowledge of resort offerings and local area resources to assist guests and clients Deliver outstanding service, quality, and hospitality to internal and external stakeholders Perform other duties as assigned Qualifications: Excellent written and oral communication skills. Excellent organizational skills and ability to manage multiple priorities 3-4 years of experience in hotel sales, catering, and/or restaurant operations Proficiency in Microsoft Office applications (Word, Excel, and Outlook) with a typing speed of at least 55 wpm Ability to work a flexible schedule, including nights, weekends, and holidays Strong attention to detail is required Ability to speak, read, and write English fluently is required Experience with menu development, event coordination, BEO origination, and food concepts Experience with Delphi, Opera, and Social Tables is preferred

Created: 2025-11-07