Banquet | Inventory Attendant

About the role

At Fontainebleau Miami Beach, the Banquet Inventory Attendant maintains inventory, organization, cleanliness, and replenishment of all banquet food and beverage products, equipment, pantries, and storage areas to support seamless banquet operations. This role ensures banquet service teams have the necessary supplies and products available to deliver exceptional guest experiences while maintaining luxury service standards, food safety requirements, and operational efficiencies.

Responsibilities

• Perform accurate counts of food, beverage, and banquet supply inventory to support ordering, replenishment, and inventory control processes.
• Maintain a minimum seventy-two (72) hour inventory level of banquet supplies and products to support scheduled events and business demands.
• Receive, inspect, rotate, organize, and properly store all food and beverage inventory utilizing First In, First Out (FIFO) inventory practices.
• Assist leadership by communicating inventory shortages, product availability concerns, and anticipated ordering needs.
• Lead front of house team with organization, cleanliness, sanitation, and operational readiness of banquet pantries, storage rooms, refrigerators, freezers, and supply areas.
• Ensure all storage areas comply with departmental sanitation standards, food safety requirements, and HACCP guidelines.
• Monitor expiration dates and product quality, removing damaged or expired items promptly.
• Work closely with Banquet Captains and leadership to ensure banquet functions are fully stocked and operationally prepared.
• Maintain continuous communication regarding product availability, inventory concerns, and operational issues that may impact service execution.
• Perform duties based on business volume and operational requirements to support banquet service excellence.
• Partner with Banquet Operations, Culinary, Stewarding, and Food & Beverage leadership to ensure timely execution of banquet events.
• Respond promptly to last-minute banquet requests while maintaining organization and inventory accuracy.
• Provide support to banquet operations by ensuring products and supplies are available before, during, and after functions.
• Maintain compliance with all federal, state, local, and company food safety, sanitation, OSHA, and HACCP regulations.
• Utilize proper lifting techniques and safely operate carts, dollies, and other material handling equipment.
• Follow all departmental safety procedures while handling food, beverages, chemicals, and equipment.
• Perform additional duties and special projects assigned by departmental leadership to support business needs.

Skills and Knowledge

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Strong organizational and inventory management skills.
• Knowledge of food safety, sanitation, and proper product rotation procedures.
• Ability to maintain accurate inventory counts and documentation.
• Ability to prioritize multiple tasks in a fast-paced banquet environment.
• Excellent communication and teamwork skills.
• Basic understanding of banquet operations and food & beverage service.
• Ability to operate beverage equipment safely and efficiently.
• Ability to lift, move, and transport banquet supplies and products throughout the property.

Education and Experience

• High School Diploma or equivalent preferred.
• One (1) year of experience in banquet operations, food and beverage, hospitality inventory, warehouse, or related hospitality environment preferred.
• Luxury hotel or high-volume banquet experience preferred.

Work Environment

This position operates throughout banquet storage areas, pantries, kitchens, service corridors, and event spaces in a luxury resort environment. The role requires frequent movement throughout the property, exposure to varying temperatures, and interaction with food service equipment while maintaining exceptional cleanliness, organization, and safety standards.

Physical Demands

• Frequently stand and walk for extended periods.
• Frequently bend, stoop, kneel, reach, push, pull, and lift.
• Ability to lift and carry up to 50 pounds independently and greater weights with assistance.
• Ability to work in refrigerated storage areas and varying temperature environments.
• Ability to work flexible schedules including evenings, weekends, holidays, and extended hours based on banquet business demands.