Food and Beverage Service Coordinator

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

Following Buenos Aires and Miami Beach, Faena New York, will find its home at 500 West 18th Street, overlooking the High Line in a building designed by Bjarke Ingels Group. This latest opening will be synonymous with sophistication, glamour, breathtaking artwork, and cultural trendsetting. This opening will mark the resurgence of luxury nightlife experiences in New York with dynamic food and beverage venues and programming that will make Faena the ultimate destination for the sophisticated traveler to New York.

The Food & Beverage Coordinator (Service Coordinator) is responsible for providing comprehensive administrative and operational support to the Food & Beverage leadership team. This role ensures the smooth operation of all back-of-house administrative tasks, including cost tracking, sales coordination for private events and in-room dining, and menu management. The F&B Coordinator serves as a liaison between sales, operations, and culinary teams, maintaining efficiency and alignment with Faena’s world-class hospitality standards.

This position has an annual compensation rate of $70,000.

DUTIES AND RESPONSIBILITIES

• Track and analyze F&B costs, trends, and variances, providing reports to management
• Monitor and maintain food, beverage, and operational sales data, assisting in financial planning
• Support invoice reconciliation, purchase orders, and vendor cost tracking
• Act as the primary liaison between the F&B team and Sales for buyouts, private events, and in-room dining orders
• Coordinate pricing, sales forecasting, and cost analysis for private events and specialty menus
• Work closely with the culinary team to ensure smooth execution of events
• Oversee the printing and distribution of menus across all F&B outlets
• Ensure all menu updates are reflected on the website, in-room dining menus, and physical collateral
• Work with the culinary team to update digital and printed menus seasonally or as needed
• Assist the F&B leadership team with **data entry, scheduling, and general office support
• Maintain accurate and organized records for F&B operations, including vendor contracts and product catalogs.
• Support compliance with health, safety, and food cost control regulations

• Minimum 2-3 years of experience in an administrative or coordination role within hospitality, food & beverage, or event sales.
• Proficiency in cost tracking, data entry, and financial reporting
• Familiarity with POS, inventory, and reservation systems (such as SevenRooms, OpenTable, MICROS)
• Ability to multitask and manage multiple projects in a fast-paced environment
• Strong communication skills to liaise effectively between departments
• Fluent in English; additional languages a plus
• Availability to work flexible hours, including evenings and weekends as needed
• Ability to effectively communicate across multiple teams and departments
• Knowledge of hospitality operations, menu costing, and event sales procedures.
• Proficiency in Microsoft Office Suite (Excel, Word, PowerPoint) and Google Workspace.

Physical Demands and Work Environment

• Endure various physical movements throughout the work areas
• Ability to move safely in uneven terrain or in confined spaces
• Remain active, constantly moving, or prolonged periods sitting at a desk and working on a computer throughout work shift or prolonged standing for a period
• Medium Work: Exerting up to 40 pounds of force occasionally, and/or 20 pounds of force frequently, and/or up to 10 pounds of constantly moving objects, may occasionally lift and/or move up to 25 pounds

All your information will be kept confidential according to EEO guidelines.