Banquet Inventory Specialist

Fontainebleau Miami Beach; Miami Beach (FL); On-site; USD 15,000 - 22,000; Full time

Job summary

Fontainebleau Miami Beach is seeking a Banquet Inventory Attendant to maintain inventory, organize, and replenish banquet supplies, ensuring luxury service standards and strict food safety compliance throughout storage and service areas.

The role supports banquet operations by keeping pantries stocked, monitoring expiration dates, and coordinating with Banquet Captains to meet event needs while upholding FIFO procedures and HACCP guidelines.

Qualifications

• High School Diploma or equivalent preferred.
• 1 year of experience in banquet operations, food & beverage, hospitality inventory, or related hospitality environment preferred.
• Luxury hotel or high-volume banquet experience preferred.
• Knowledge of HACCP, health and safety requirements.
• Ability to manage inventory counts and documentation.

Responsibilities

• Perform accurate counts of food, beverage, and banquet inventory to support ordering and inventory control.
• Maintain a minimum 72-hour inventory level to support events.
• Receive, inspect, rotate, organize, and store inventory using FIFO practices.
• Collaborate with Banquet Captains and leadership to ensure fully stocked events.
• Maintain sanitation, safety compliance in storage areas, and HACCP adherence.
• Communicate shortages and anticipated ordering needs to leadership.

Skills

Inventory management

Food safety & HACCP

Teamwork & communication

Physical stamina

Banquet operations knowledge

Education

High School Diploma or equivalent

Job description

Fontainebleau Miami Beach is seeking a Banquet Inventory Attendant to maintain inventory, organize, and replenish banquet supplies, ensuring luxury service standards and strict food safety compliance throughout storage and service areas.

The role supports banquet operations by keeping pantries stocked, monitoring expiration dates, and coordinating with Banquet Captains to meet event needs while upholding FIFO procedures and HACCP guidelines.