F&B and Kitchen Coordinator

Key Responsibilities

1. Administrative Support

• Prepare and maintain departmental reports, records, schedules, and documentation.

• Assist in drafting menus, event orders, checklists, and communication materials.

• Manage filing systems, internal correspondences, and daily administrative tasks.

2. Coordination Between Departments

• Act as the communication link between F&B outlets, Kitchen, Banquet, Purchasing, Finance, and other departments.

• Coordinate with relevant teams to ensure smooth execution of daily operations, events, and special requests.

• Follow up on pending tasks, maintenance issues, and inter-departmental requests.

3. Operational Support

• Assist in monitoring inventory levels for operating supplies, uniforms, menus, and kitchen consumables.

• Support supervisors and managers with scheduling, staff communication, and daily briefings.

• Maintain updated lists of equipment, breakages, and stock requisitions.

4. Guest Service Support

• Assist in handling guest requests, dietary notes, and event-related requirements.

• Ensure accurate recording and communication of guest preferences to F&B and Kitchen teams.

5. Compliance & Standards

• Ensure all documents, SOPs, and logs comply with brand and hotel standards.

• Support the implementation of hygiene, safety, and sanitation policies (HACCP, ISO, or similar standards).

• Assist in training documentation and audit preparation when required.

6. Reporting & Communication

• Prepare daily, weekly, and monthly reports for F&B and Kitchen management.

• Follow up on action plans from meetings and ensure proper tracking of progress.

• Maintain internal communication boards, announcements, and briefing materials.

• Competitive salary & management benefits
• 2 days off per week
• Full Salary during probation
• Insurance & housing/transport allowance (if applicable)
• Annual leave & performance bonus
• Career growth within the brand
• Social Insurance on full salary

Qualifications & Requirements

• Diploma or degree in Hospitality, F&B Management, Business Administration, or related fields.

• Minimum 1–2 years of administrative or coordination experience; experience in F&B or Kitchen operations in a 4–5 stars hotel is preferred.

• Strong organizational and administrative skills.

• Excellent communication and coordination abilities.

• Proficient in MS Office; experience with POS or inventory systems is an advantage.

• Attention to detail, accuracy, and time-management skills.

• Ability to multitask and work under pressure.

• Professional, service-oriented attitude aligned with hotel brand standards.