F&B Administrator (Hotel / Resort)

Main Duties and Responsibilities

The F&B Administrator will support the Director of F&B and the F&B team in managing administrative functions, coordinating with various departments, and ensuring smooth operations within the F&B department. Equipped with a strong background in food service administration and excellent service skills, the incumbent will provide support to assist the Director of F&B and the team in the execution of their responsibilities.

Key Responsibilities

Administrative Support:

• Manage the scheduling and coordination for F&B team members.
• Handle correspondence and communication between the F&B department and other hotel departments.
• Maintain and update F&B inventory records, including tracking supplies and placing orders as needed.

Event and Menu Support:

• Provide administrative support for special events and private dining functions, including coordinating menus, staffing, and logistics.
• Assist in the creation and management of menu changes, ensuring accurate and timely updates in collaboration with the Chefs.

Financial Management:

• Assist in budgeting and financial planning for the F&B department.
• Monitor and report on expenditures, ensuring adherence to budgetary constraints.
• Process invoices and track payments related to F&B supplies and services.

Operational and Team Coordination:

• Coordinate with vendors and suppliers to ensure timely delivery of high-quality ingredients and materials.
• Oversee and manage F&B department documentation, including health and safety compliance records.
• Assist in the development and implementation of standard operating procedures and policies.
• Facilitate communication and collaboration within the F&B team to ensure efficient workflow and high standards of service.

Job Requirements

• Diploma or Professional qualification in F&B, Hospitality Management or a related field
• 2 to 3 years’ experience in F&B administration or similar, in a luxury hotel or resort setting.
• Advantageous to have pre-opening experience.
• Strong interpersonal, communication and organizational skills.
• Strong knowledge of food safety standards and health regulations.
• Attention to detail and work well under pressure.
• Able to handle matters independently, and able to exercise self-motivation to enroll and complete projects.