Catering Coordinator, Match Day Only

Catering Coordinator, Match Day Only

Department: Tournament and Venue Operations

Employment Type: Fixed Term Contract

Location: Guadalajara

Reporting To: Head of Catering

THE POSITION

Reporting to the Head of Catering, the Venue Catering Coordinator will be responsible for overseeing and managing on-site catering operations to ensure seamless food and beverage service delivery for all key Functional Areas (FAs) during the FIFA Club World Cup 2025.

This role focuses on tournament-time execution, and oversight of catering services, ensuring exceptional dining experiences for Teams, Referees, Youth Programme, Media, Broadcasting, Workforce, Volunteers, FIFA Partners, and Suppliers.

The role requires close collaboration with stadium management, caterers, infrastructure teams, venue operations directors, accreditation, security, IT, Marketing, and other stakeholders to guarantee efficient and high-quality service execution throughout the tournament.

The main responsibilities and oversights of the Venue Catering Coordinator for the FIFA World Cup 26™ include:

• Work closely with the Venue Catering Manager to coordinate catering logistics across all functional areas within the venue, ensuring smooth communication with vendors and internal teams.
• Help maintain accurate records of meal counts and catering requests to support timely service and effective reporting by assisting check in process.
• Participate in on-site service delivery by checking setups, observing guest flow, and promptly communicating any operational issues to the Venue Catering Manager.
• Compile and organize daily catering performance data, including meal numbers, feedback logs, and incident reports for submission to the Tournament Operations Center (TOC).
• Contribute to post-service reviews by gathering feedback from functional area representatives and summarizing key takeaways for the Venue Catering Manager.
• Participate in training sessions or briefings led by the Venue Catering Manager to ensure catering staff are aligned with standards and procedures.
• Help compile photo documentation of service setups, signage, and sustainability efforts for reporting and post-event analysis.
• Monitor guest flow patterns throughout meal service periods to identify congestion points or service delays, communicating adjustments to the Venue Catering Manager to improve efficiency and guest satisfaction.

YOUR PROFILE

ACCOUNTABILITY: Demonstrate commitment to responsibilities and objectively analyze one’s behavior, while assuming consequences of one’s own actions and/or decisions and learning from one’s mistakes.

DECISION MAKING: Ability to identify and swiftly make decisions in critical situations, take initiative and calculated risks, explore alternative solutions, and respond promptly to unforeseen circumstances.

INCLUSIVITY: Achieve shared organizational objectives by sharing information with colleagues across all levels and divisions, tangibly influencing others, and maintaining a network of support contacts.

INITIATIVE: Capacity to break new ground, look for unconventional solutions, and produce fresh ideas.

INNOVATION: Capacity to break new ground, look for unconventional solutions, and produce fresh ideas.

LEADERSHIP: Ability to lead one’s contacts/colleagues/partners, encourage teamwork, and delegate authority / decision‑making power, as needed, to produce the expected results and make efficient use of the team’s skills and talents.

VISION: Ability to perceive the organization’s global environmental impact, anticipate decision consequences, grasp organizational missions, and formulate strategic plans.

Education & Qualifications

• Bachelor’s degree or similar higher education in Hospitality Management, Events Management, Culinary Arts, or Food Service Management.
• Team Player, capable of working autonomously and meeting tight deadlines.
• Solution oriented with a strong attention to detail.
• Exceptional communication and organisational skills.
• Problem solving and conflict resolution skills.
• Positive attitude, patience and persistence.
• International, cross‑cultural work experiences preferred.

Work Experience

• Minimum 3 years of experience of project management processes or a similar role.
• Strong understanding of logistics, supplier coordination, and on‑site service execution.
• Ability to manage multiple zones and lead operational delivery under tight tournament schedules.
• Experience building or evaluating innovative solutions.
• Knowledge of international football (soccer), Hospitality or Catering in USA Stadiums and FIFA World Cups or Large‑Scale sports Events.
• Strong communication and interpersonal skills, with an emphasis on clarity, follow‑up, and teamwork.
• Competence in data collection, reconciliation, and reporting to support operational decision‑making.
• Experience contributing to sustainability or waste management programs within food service or events.
• Experience supporting operational planning through documentation, scheduling, and coordination of service timelines.

Languages

• Fluent in English. Spanish and French are a bonus.

Technology

• Proficient in MS Office (Excel, Word, PowerPoint, Visio & Project) and planning software and online collaboration tools.