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 • additional offerings Apply tot his job Apply To this Job