"Food and Beverage Coordinator"

Job Description

Responsible for maintaining and optimizing food services systems to support efficient and accurate operations across dining locations. This position supports key functions including system configuration, data entry, inventory management, and reporting, and works closely with the dietitians, allergists/ingredient coordinators, and operations staff of Food Services to ensure quality and compliance across operations.

• Maintains and updates item master data within CBORD, including product descriptions, SKUs, pack sizes, costs, and vendor details
• Inputs and standardizes recipes and menu cycles with detailed ingredient quantities, yield factors, nutritional values, and allergen tags
• Ensure the accuracy, consistency, and timely entry of data within the CBORD Foodservice Suite, including NetMenu and Inventory modules
• Maintain reliable system data to support daily operations in food ordering, inventory management, menu planning, and nutritional compliance.
• Collaborates with chefs, food service managers, dietitians, and procurement staff
• Conducts regular audits and reconciliations of CBORD data against vendor catalogs, purchasing records, and physical inventories
• Imports vendor order guides and product files using Excel for system integration
• Monitors system queues, identify and troubleshoot data discrepancies, and resolve issues in collaboration with operations staff
• Provides frontline user support and basic training for CBORD users in inventory, ordering, and production functions
• Generates both scheduled and ad hoc reports related to purchasing, usage, cost tracking, and demand forecasting
• Supports system configuration updates including user setup, location mapping, and reporting structures
• Participates in software upgrades, system testing, and new module implementation as assigned
• Conducts quarterly operational assessments across all dining units
• Performs related duties as needed to successfully fulfill the functions of the position.

Job Requirements

Required Education: High School Diploma or equivalent

Required Experience: 2 years of experience in data systems management, inventory systems, or related field.

Equivalency/Substitution: Experience or a combination of education & related experience can be considered in lieu of degree. A one-to-one ratio is used to determine the number of years of experience required in place of a degree.

Skills:

• Excellent verbal and written communication skills for collaborating with cross-functional teams
• Experience with enterprise software platforms
• Familiarity with food services operations, including procurement, production, and compliance
• Basic knowledge of nutrition labeling, food allergens, and food safety protocols
• Ability to work independently and collaboratively with minimal supervision
• Strong analytical and data entry skills with attention to detail
• Excellent organizational and time management abilities
• Ability to collaborate across departments and communicate effectively
• Proficiency in Microsoft Office Suite
• Highly organized and able to handle multiple projects and deadlines
• Maintains knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.

Certifications:

• Food Handlers License must be obtained within 30-days of hire

Advertised Physical Requirements

• Lift up to 50 lbs. occasionally, 30 lbs. frequently, and 20 lbs. constantly.
• Stand, walk, push, pull, left, grasp, bend and kneel for up to 5 hours at a time.
• Frequent and repetitive arm and wrist movement.
• Exposure to chemicals and noxious odors. Ability to stand and/or walk for long periods of time.
• Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required.

Department Preferences:

• Previous professional experience working in a high-volume restaurant
• Previous professional experience in restaurant/food services related software systems

Supervision:

Position reports to Program Manager of Food Services Systems. Position is not responsible for supervision of others.