Catering Operations – FIFA World Cup 26™ (All Host Cities)

At FIFA26, our vision is to unite the world through the greatest sporting event of all time. The FIFA World Cup 26™ will mark the first time that the tournament will feature 48 teams and be hosted by three countries: Canada, Mexico and the USA. This new format will redefine excellence, generating unique opportunities for greater participation and engagement among fans and players across North America and all over the world. Now is your time to become a game changer and join the workforce that will plan and deliver this extraordinary and unforgettable experience.

FIFA World Cup 26 Skills Framework

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 do things on one’s own initiative and to influence the course of events, assume responsibilities, and achieve objectives with a minimum of supervision and control.

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.

The Catering Operations role is a core position within the FIFA World Cup 26™ Catering & Venue Operations team. This unified role consolidates the responsibilities of Catering Coordinators, Catering Managers, Catering Specialists, and Catering Supervisors to ensure the seamless planning, execution, and oversight of all food and beverage services across all host cities. The main responsibilities include:

Planning, Logistics & Coordination

• Coordinate catering logistics across all functional areas within the venue, ensuring alignment with vendors, internal departments, and operational timelines.
• Support the planning and implementation of catering services in partnership with Catering Managers, Senior Catering Managers, and Central Catering teams.
• Align catering operations with shift patterns, meal windows, and service expectations for Workforce, Volunteers, Media, Teams, Officials, and other user groups.
• Support real-time updates to Banquet Event Orders (BEOs), ensuring accuracy, financial alignment, and timely adjustments across venues.
• Participate in briefings, trainings, and service preparation sessions to ensure all catering staff are aligned with standards and procedures.

On-Site Operations & Service Delivery

• Oversee on-site catering service execution, ensuring seamless, timely, and high-quality delivery across all designated food service points (Workforce Restaurants, Volunteers dining, Media dining, TV Compound, Teams, VIK/Marketing, Youth/Ball Kids, Medical, Officials, Entertainment & Ceremonies, etc.).
• Conduct regular walk-throughs of all dining and service areas to identify setup gaps, bottlenecks, or operational issues.
• Monitor guest flow and meal service patterns, identifying congestion points and adjusting operations to improve efficiency and guest satisfaction.
• Support distribution of meal boxes and ensure catering teams are servicing the correct zones; escalate discrepancies promptly.
• Ensure timely replenishment of Media dining areas and service stations.
• Coordinate coffee orders and distribution across Functional Areas.
• Maintain strong presence on the service floor to support staff, answer questions, and ensure operational continuity.

Quality Control, Safety & Standards

• Guarantee adherence to FIFA catering standards, including food safety, hygiene, quality assurance, and presentation requirements.
• Implement and monitor “food-safe” catering programs across all relevant user groups.
• Supervise compliance with sustainability guidelines, including responsible sourcing, waste reduction, recycling practices, and eco-friendly service initiatives.
• Document and escalate hygiene or safety issues to relevant leads for follow-up.

Stakeholder Engagement & Communication

• Collaborate closely with stadium management, caterers, VODs, IT, Marketing, Accreditation, Security, Workforce/Volunteer Mgmt, and sustainability teams.
• Maintain positive communication channels with catering staff and internal stakeholders to solve issues quickly and maintain service consistency.
• Represent Catering Operations at Venue Manager meetings, briefings, and operational coordination sessions when required.
• Facilitate seamless communication between centralized offices and venue teams.

Data Tracking, Reporting & Financial Oversight

• Maintain accurate records of meal counts, catering requests, meal redemptions, guest flow patterns, and service metrics.
• Track key performance indicators such as meals produced, meals consumed, meal windows, wastage levels, and incident reports.
• Assist with catering budget management by tracking expenses, analyzing financial data, and supporting cost-control measures.
• Compile daily catering performance data, including feedback logs, photo documentation, sustainability metrics, and service observations.
• Prepare daily closing reports on catering performance, challenges, and key data points for submission to Central Catering Teams and the TOC.
• Participate in post-service and post-tournament debriefs, compiling lessons learned and recommendations for future tournaments.

Tournament-Time Requirements

• Work extended hours, including evenings, weekends, and holidays, during peak tournament periods.
• Maintain high situational awareness in fast-paced, large-scale operational environments.
• Support multiple venue operations as needed across the host city.

Education & Qualifications

• Bachelor’s degree in Hospitality Management, Culinary Management, Event Operations, Business Administration, or related field preferred.
• Equivalent professional experience in catering operations, event catering, hospitality, or high-volume food service management will be considered.

Work Experience

• Experience in large-scale catering operations, high-volume event catering, sports event operations, or hospitality management.
• Strong background in workforce dining, media catering, venue-level service operations, and multi-stakeholder coordination.
• Experience working with external vendors and internal cross-functional teams.
• Experience in financial tracking, meal reconciliation, or F&B budgeting is an advantage.
• Proven ability to work in fast-paced, high-pressure, and time-sensitive environments.

Language

• Fluent in English (required)
• Spanish and/or French proficiency is a strong plus
• Additional languages beneficial due to the international workforce and guest groups.

Technology

• Experience with F&B management systems, catering ordering platforms, and operational dashboards.
• Proficiency with Microsoft Office Suite (Excel, Word, PowerPoint, Teams, Outlook).
• Ability to use digital reporting tools, data tracking systems, and communication platforms (TOC systems, BEO systems, Monday.com, etc.).