The Culinary Experience Senior Coordinator serves as a liaison between the organization and its food & beverage partner, ensuring that all F&B operations deliver a cohesive, high-quality culinary experience for fans and guests at all Toyota Field and Frost Bank Center events, while staying within budget parameters. This role oversees menu board accuracy, operational readiness, quality control, and service excellence, working collaboratively with culinary, operations, maintenance, and marketing teams to maintain the highest standards of hospitality and event execution. The Senior Coordinator is primarily focused on Toyota Field ,and supports Frost Bank Center General Concessions spaces, food and beverage partners and their operational obligations.

What You’ll Do:  
Food & Beverage Operations:

• Partner with Aramark's Assistant General Manager, Concessions Managers, and Concessions Chef to ensure all concession areas are fully operational for each event, maintaining standards for food quality, temperature, presentation, staffing, menu boards, and signage. 
• Collaborate with the Concessions Chef to plan and deliver seasonal, specialty, and culinary residency program offerings.
• Support the Catering Manager in ensuring all catering events are properly set and operational prior to starting times.

Operations & Maintenance:

• Develop and implement processes and procedures for the routine cleaning and maintenance of all Toyota Field food and beverage spaces and equipment.
• Conduct food quality walks during events to monitor presentation, temperature, and consistency, addressing any deficiencies immediately. 
• Perform monthly venue walks with partner leadership to assess operational readiness, identify repair needs, and ensure timely work order submissions. 

Event & Partner Collaboration

• Work with the Sponsorship team to ensure fulfillment of all contractual food and beverage obligations.
• Collaborate with the Box Office, Sales, and Service teams to provide seamless food and beverage voucher experience.
• Support the Associate Director of Culinary Experience in ensuring partner and contractual commitments are consistently met.

Financial Management & Administration:

• Manage assigned department-related purchase orders to ensure timely ordering and deliveries for each event. 
• Oversee staff meal voucher requests, distribution, tracking, and expense reconciliation by department.
• Ensure all invoices are processed accurately and submitted through Concur for prompt payment. 

Quality Assurance & Facility Oversight:

• Report and track building-related issues with the Facilities team to ensure timely resolution.
• Analyze and report on food and beverage trends across concession spaces to identify opportunities for innovation and improvement. 

Who You Are:   

• Must be detail-oriented and highly organized
• Requires 3 years’ experience in food & Beverage management, premium hospitality, culinary operations, or event management preferred
• Minimum 3 years of professional customer service experience
• Able to look at Food and Beverage operations with a Fan Focused point of view
• Exceptional interpersonal, leadership and communication skills
• Strong knowledge of menu development, food safety standards, and service protocols.
• Excellent organizational, communication, and leadership skills.
• Ability to work in a fast-paced, deadline-driven environment with flexibility to adapt to changing priorities.
• Proficiency in operational reporting, and digital menu management tools.

Physical Requirements

• Ability to stand and walk for extended periods (8–10 hours during events).
• Lift, carry, push, and pull up to 50 lbs.
• Frequent bending, reaching, climbing, and moving between concession areas.
• Exposure to varying temperatures (indoor kitchens, outdoor stands, hot/cold environments).
• Ability to work evenings, weekends, holidays, and extended event hours.