Temporary Food & Beverage Coordinator

Position: TemporaryFood & Beverage Coordinator

About the Role: The temporary Food and Beverage Coordinator position is focused on overseeing the daily operations of Summer for the City. This role is critical in welcoming guest culinary artists for the day by managing opening procedures, coordinating staff readiness, and ensuring compliance with health and safety standards. The Food and Beverage Coordinator will work closely with various departments to guarantee that all facilities and equipment are prepared and operational before guests arrive. Additionally, this position involves proactive problem-solving to address any issues that may arise during opening hours, maintaining high standards of customer service and operational efficiency. Ultimately, the Food and Beverage Coordinator plays a pivotal role in creating a welcoming environment that supports both staff performance and guest satisfaction from the very beginning of each day.

Responsibilities:

• Hands on food truck management; changing of propane tanks, filling and emptying food truck handwashing stations, stocking with supplies
• Assist with opening operations of the facility, ensuring all areas are clean, organized, and ready for service.
• Coordinate opening staff and verify completion of operational standards.
• Conduct pre-opening inspections of equipment, supplies, and safety protocols to ensure compliance with regulatory requirements.
• Collaborate with campus relations, event production and guest experience teams to synchronize opening activities and address any immediate concerns.
• Monitor inventory levels and communicate with suppliers or management to replenish stock as needed for daily operations.
• Implement and enforce health, safety, and sanitation standards during opening procedures.
• Prepare reports on opening activities, incidents, and staff performance for management review.
• Check visiting vendors out at the end of the night ensuring the truck is ready for the next vendor the following day
• Provide training and guidance to new and existing staff on opening protocols and customer service expectations.

• High school diploma or equivalent.
• Minimum of 2 years experience in food service industry.
• Strong knowledge of health, safety, and sanitation regulations applicable to hospitality operations.
• Ability to work early morning shifts and manage physical tasks associated with opening procedures.
• Excellent communication and organizational skills.

• Associate or Bachelor's degree in Hospitality Management, Business Administration, or related field.
• Experience with inventory management and scheduling software.
• Certification in food safety or hospitality management.
• Demonstrated ability to lead diverse teams and resolve operational challenges efficiently.
• Previous experience in a multi-unit hospitality environment.
• G-23 certification
• TIPs certified

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