Food & Beverage Coordinator

Job Description

Job Description

Description:

Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience.

At Sanctuary, our people are at the heart of everything we do. Guided by our North Star Vision and Spirit of Service, we believe everyone has a place with us and is valued and understood. The soul of Sanctuary sets the stage for authentic connections and intentional experiences beyond imagination, instilling a sense of spiritual belonging for our guests and one another.

We bring our North Star to life by leading with service, respect, teamwork, integrity, trust, ownership, and a spirit of fun. We are committed to developing our team members, encouraging collaboration, and creating an inspiring hospitality environment where every interaction reflects the genuine care, personalized service, and meaningful connections that define the Sanctuary experience.

JOB SUMMARY

The Food & Beverage Coordinator contributes to Sanctuary Camelback Mountain's success by supporting the daily operations and administrative functions of the Food & Beverage department to ensure exceptional service, operational efficiency, and guest satisfaction. This role partners with Food & Beverage and Culinary leaders to coordinate departmental needs, assist with restaurant reservations, menu creation and formatting, reporting, accounting, and other administrative responsibilities while providing operational support across outlets as needed.

Guided by Sanctuary's North Star Vision and Spirit of Service, the Food & Beverage Coordinator fosters authentic connections through collaboration, organization, and thoughtful service, contributing to intentional experiences beyond imagination where guests and team members feel valued, understood, and supported.

JOB FUNCTIONS

Note: the following duties and responsibilities are not all-inclusive

• Provides administrative and operational support to the Food & Beverage leadership team, including the Executive Chef and department managers.
• Coordinates private dining reservations and restaurant group bookings by creating reservations, preparing Banquet Event Orders (BEOs), distributing menus, and communicating event details with guests and internal departments.
• Assists with menu development and administration by formatting, editing, proofreading, printing, and distributing menus for all Food & Beverage outlets while ensuring current versions are shared with Sales & Marketing and other resort departments in a timely manner.
• Maintains department calendars, special event schedules, menu implementation timelines, entertainment schedules, and other operational communications to ensure alignment across departments.
• Tracks, reviews, and processes Food & Beverage invoices while assisting leadership with clerical, accounting, purchasing, and budget-related administrative functions.
• Coordinates office operations by maintaining inventory of office supplies, organizing departmental files, updating forms, and managing operational documentation to support efficient daily operations.
• Creates, maintains, and organizes departmental records, including outlet schedules, training materials, food safety certifications, uniform documentation, and other compliance-related files.
• Monitors Food Handler Card compliance by maintaining accurate records and communicating renewal requirements to ensure regulatory compliance.
• Prepares meeting agendas, distributes supporting materials, records meeting minutes, and assists with follow-up action items for Food & Beverage leadership meetings.
• Coordinates logistics for special events, culinary promotions, guest chef programs, off-site events, and educational experiences, serving as a liaison between internal departments and external partners.
• Assists with guest special requests including celebrations, personalized dining experiences, tasting menus, floral arrangements, specialty cakes, and other hospitality enhancements that elevate the guest experience.
• Serves as a communication liaison between Food & Beverage, Sales & Marketing, Public Relations, Catering, Finance, and other resort departments to ensure seamless coordination of information and guest services.
• Supports restaurant operations as business demands require, including assisting with hosting, guest service, reservations, banquet support, or other operational needs to ensure an exceptional guest experience.
• Answers department telephone calls professionally, manages restaurant reservations, and directs guest inquiries to the appropriate team members.
• Demonstrates flexibility by assisting with additional projects, special assignments, and operational initiatives as assigned by leadership.

JOB REQUIREMENTS

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Passion for hospitality, culinary excellence, wine, and creating exceptional guest experiences.
• Strong organizational skills with exceptional attention to detail and the ability to prioritize multiple projects simultaneously.
• Excellent written and verbal communication skills with the ability to interact professionally with guests, team members, vendors, and leadership.
• Proficient in Microsoft Office Suite, including Word, Excel, Outlook, and PowerPoint.
• Experience working with restaurant reservation platforms, point-of-sale systems, and hospitality software preferred.
• Ability to maintain confidentiality and exercise sound judgment when handling sensitive information.
• Strong problem-solving skills with the ability to anticipate operational needs and proactively provide solutions.
• Demonstrates initiative, adaptability, professionalism, and a collaborative team-first mindset.
• Ability to work independently while contributing positively within a dynamic team environment.
• Willingness to support restaurant operations in both administrative and hands-on capacities as business needs require.
• Maintains a polished, professional appearance and consistently delivers exceptional guest service in accordance with Sanctuary Standards of Excellence.

Physical Requirements

• Ability to sit, stand, and walk for extended periods throughout the workday.
• Ability to lift and carry up to 25 pounds occasionally.
• Frequent use of computers, telephones, printers, and other standard office equipment.
• Ability to move throughout the resort, restaurants, banquet spaces, and event locations.
• Must be able to work a flexible schedule including evenings, weekends, and holidays as business demands require.

QUALIFICATIONS

Education

• High School Diploma or G.E.D. Equivalent
• Current Food Handler’s Card.

Related Work Experience

• Previous administrative experience within hospitality, food and beverage, restaurants, hotels, or a related service industry preferred.
• Prior restaurant or Food & Beverage operations experience strongly preferred.
• Experience supporting multiple leaders and managing competing priorities in a fast-paced environment preferred.