Culinary Manager, F&B

Description:

• The Role and What You’ll Do: We are searching for a talented, motivated and highly detailed Culinary Manager to join our team to help in the planning of amazing experiences for the FIFA World Cup 26 ™
• As a Culinary Manager you are responsible to support the Back of House , Food & Beverage Management team in the day-to-day operation by performing certain tasks, whereby your role will include key responsibilities such as:
• Menu Strategy & Development : Design and execute a comprehensive menu rotation and development plan that supports FIFA World Cup 26™ goals, ensuring consistency, cultural relevance, and quality across all venues.
• Culinary Collaboration & Tasting Guidelines: Partner with culinary teams to oversee tasting sessions, including setting criteria, managing logistics , capturing feedback, and tracking actions for refinement.
• Menu Approval & Finalization : Lead the end-to-end process for final menu approvals, aligning offerings with guest expectations, FIFA standards, and operational feasibility.
• Signage & Translation Programs : Oversee the menu signage program to ensure clear, compliant, and branded guest-facing materials. Manage the menu translation tracker to guarantee multilingual accuracy across all offerings.
• Compliance & Sustainability : Monitor food safety, health regulations, and sustainability practices across F&B operations to ensure guest safety and regulatory compliance.
• Budget Oversight & Guest Experience : Manage budgets and costs while driving guest satisfaction through innovative menu design, efficient service, and continuous improvement based on stakeholder feedback.
• Other Duties & Responsibilities This job description is not designed to cover or contain a comprehensive listing of the employee's activities, duties, or responsibilities for this job. Duties, obligations, and activities may change at any time with or without notice. Requirements:
• Bachelor's degree in culinary arts , Food Science, or a related field preferred.
• Executive Chef, Sous Chef, or Production Manager experience strongly preferred, with a focus on operational execution and team leadership.
• Minimum 5 years’ experience in menu strategy and development within large-scale, multi-venue hospitality or event environments, ideally international sporting events or festivals
• Proven track record collaborating with culinary teams to lead tasting programs, including setting evaluation criteria, managing logistics , gathering feedback, and driving menu refinements.
• Demonstrated ability to manage the end-to-end menu approval process, ensuring alignment with brand standards, guest expectations, and operational feasibility.
• Experience overseeing menu signage and translation programs, ensuring clear, compliant, and culturally appropriate guest-facing materials across multiple languages.
• Strong knowledge of regulatory compliance and sustainability practices in food and beverage operations.
• Solid financial management skills, including budget oversight, cost control, and menu cost optimization while maintaining high quality and innovation in guest offerings.
• Excellent communication and stakeholder management skills with the ability to collaborate effectively across cross-functional teams and external partners.
• Flexibility and positive attitude to work long days, evenings, weekends and holidays when necessary
• Must be adaptable with work and travel schedule and be available to travel for work during holidays.
• This position may require up to 30-40% travel. Benefits:
• base rate along with, as applicable, short- and long-term incentives
• growth and developmental opportunities
• robust benefits, such as health care, retirement, vacation and other paid time off
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