What are the responsibilities and job description for the Manager, Non-Competition Venue Catering, FIFA World Cup 2026 position at FIFA World Cup 2026™ - Canada, Mexico and the United States?
Department: Tournament and Venue Operations
Location: Miami
Reporting organisationally to the Senior Catering Manager the Non-Competition Venue Catering Manager will be a key member of the FIFA26 Operations & Planning team, and work in close collaboration with the FIFA Miami project team and other key individuals responsible for delivering catering efforts for the FIFA World Cup 2026 that for the first time ever, is hosting 48 teams and 1,200 players across 3 countries and 16 venues. This role will be responsible for planning and executing catering services at the International Broadcast Centre and all non- competition venues which will include: all non-competition venues e.g. official hotels, airports, training sites, tournament offices etc (which will be primarily non-hospitality operations), ensuring top-quality catering services throughout the tournament. Further, this role will oversee quality assurance of all catering operations delivered for these services during FIFA World Cup 2026.
THE POSITION
The main responsibilities and oversights of the Non-Competition Venue Catering Manager for the FIFA World Cup 26™ include:
- Develop and implement a comprehensive catering plan, encompassing menu creation, dietary considerations, and service standards, to meet the diverse needs of the FIFA World Cup 2026 within the identified venues.
- Ensure the provision of a "food-safe" catering programme to all relevant user groups
- Conduct pre-tournament food tasting sessions as required to ensure food quality standards are met to the expectations of relevant user groups.
- Assess existing and temporary catering environments during the planning phase for suitability of purpose.
- Liaise with relevant parties to ensure compliance with product delivery according to the rights of the official F & B partners within areas of responsibility
- Collaborate with the venue culinary teams to curate menus that reflect regional and international cuisine preferences, ensuring high-quality and culturally relevant dining experiences.
- Ensure catering logistics, preparation, transportation, and timely delivery to venues, guarantees smooth operations during all operational periods via effective pre-planning and compliance with necessary tournament guidelines for each venue.
- Collaborate with all internal customers and functional areas relevant to the catering project to ensure successful delivery of relevant services
- Develop and manage catering budgets, tracking expenses, and analyzing financial data to maintain cost control and achieve financial targets.
- Collaborate with sustainability initiatives, aiming to minimize waste, promote eco-friendly practices, and source local, sustainable ingredients.
- Handling and development of all project administration, reporting and briefing. Summarising of tournament daily reporting & statistics relating to non-competition sites operation within Catering Functional Area.
- Ongoing monitoring of produced meals vs consumed meals and preparation of tournament wastage statistics in relation to feeding program
- Assist with the crisis management of any incident relating to an outbreak of food borne illness to include supplier and local authority liaison as required
- Liaise with catering suppliers in the event of a change to contractual or agreed requirements
- Develop a system of supplier monitoring and evaluation to ensure compliance and fulfilment of all contractual terms.
- Develop an appropriate access system in conjunction with the Senior Catering Manager
- Develop a meal counting plan to ensure accurate forecasting, ordering and billing of meals
- Prepare post-tournament reports, evaluating catering operations & suppliers, identifying successes and areas for improvement, and providing recommendations for future events.
- Prepare onward re-charging of costs to relevant functional areas post tournament.
- Finalisation and approval of supplier billing post tournament
- Bachelor's degree or similar level of higher education in Hospitality Management, Culinary Arts, or Food Service Management
- Intermediate or advanced food hygiene diploma or equivalent qualification
- Group Training Certificate or equivalent qualification
- Minimum of 5 years senior management experience in Catering, Hospitality or Culinary fields (preferably within a Major sporting event or Stadium background
- Multi-outlet catering management experience is essential
- Strong verbal and written communication skills
- Strong organizational skills to handle multiple tasks, meet deadlines, and ensure smooth catering operations during fast-paced events
- Excellent attention to detail
- Customer-centric approach and demeanor
- Fluent in English. Spanish and/or French proficiency is a plus
- Proficient in MS Office (Excel, Word, PowerPoint, Visio & Project) and planning software and online collaboration tools
