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.
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.
• Manage internal requests for meetings and events. Prepare, print, and execute weekly banquet event orders and other required operational communication for all internal functions.
• As the leading meeting contact and hotel representative for assigned events, work directly with select clients to coordinate event details, develop solutions and provide guidance and direction; post meeting room signs for all groups and events.
• Assist catering managers with day-of event needs and execution of weddings and events as needed.
• Manage all restaurants' seasonal menu production processes; manage the shared catering and culinary drives to ensure information is organized, accurate and accessible; and monitor and update the Sun Valley website and OpenTable platforms with accurate hours, descriptions, and menus.
• Work with the marketing department on F&B events and initiatives.
• Answer incoming calls in a friendly and professional manner, providing information, taking accurate messages and/or routing calls accordingly.
• Enter client information in Delphi and ensure optimal service, quality and hospitality are provided to resort clients.
• Perform other duties and responsibilities as assigned or required.

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
• Must be able to work a flexible schedule, including nights, weekends, and holidays
• Strong attention to detail is required
• Must speak, read and write English fluently
• Experience with menu development, event coordination, BEO origination and food concepts
• Experience with Delphi, Opera and Social Tables is preferred