Who We Are:

On Location is a global leader in premium experiential hospitality, offering ticketing, curated guest experiences, live event production and travel management across sports, entertainment, fashion and culture. On Location provides unrivaled access for corporate clients and fans looking for official, immersive experiences at marquee events, including the Olympic and Paralympic Games, FIFA World Cup 2026, Super Bowl, NCAA Final Four, and more. An official partner and/or service provider to over 150 iconic rights holders, such as the IOC (the Milano Cortina 2026 and Los Angeles 2028 Olympic Games), FIFA, NFL, NCAA, UFC, WWE, and PGA of America, the company also owns and operates a number of its own unique experiences. On Location is a subsidiary of TKO Group Holdings, Inc. (NYSE: TKO), a premium sports and entertainment company.

F&B Venue manager 

1.Inventory / management 

• Manage the inventory of all beverages (alcoholic and non-alcoholic), food stock and uniforms: 

• Oversee daily stock levels for all beverage categories. 

• Coordinate with suppliers and the central warehouse for timely replenishment. 

• Ensure proper storage, rotation, and handling of all beverages and food to minimize waste and loss. 

• Maintain accurate inventory records and conduct regular stock-takes. 

2. SOP Compliance  

• Ensure the compliance with all partners Standard Operating Procedures (SOPs): 

• Monitor catering’ adherence to all operational and partners SOPs. 

• Conduct regular audits and spot checks to verify compliance. 

• Follow training and guidance from partners on SOP updates and best practices. 

• Document and report any deviations and follow up on corrective actions. 

3. Service Quality Assurance 

• Guarantee that service meets On Location standards: 

• Supervise catering service delivery during events to ensure it aligns with On Location’s quality and hospitality standards. 

• Address and resolve any service issues or guest complaints promptly. 

• Collect and analyse feedback from clients and guests to continuously improve service delivery. 

4. Partner Relationship Management 

• Maintain strong relationships with local catering: 

• Act as the primary contact for local catering teams, fostering positive and productive partnerships. 

• Organize and participate in regular meetings to review performance, address challenges, and align on objectives. 

• Support local caterers in understanding and implementing On Location’s requirements and expectations. 

5. Buffet Setup & Presentation 

• Ensure buffet setups meet On Location directives: 

• Oversee the arrangement and presentation of buffets and food stations. 

• Verify that all displays, signage, and serving equipment comply with On Location’s visual and operational guidelines. 

• Coordinate with catering teams to implement any necessary adjustments or improvements. 

6. Communication & Coordination 

• Serve as the liaison between On Location central office and catering teams: 

• Relay all relevant information, updates, and directives from the central office to local catering partners. 

• Ensure clear and timely communication regarding menu changes, event schedules, and operational requirements. 

• Gather feedback and operational data from catering teams and report to the central office for continuous improvement. 

7. Additional Operational Duties 

• Support the development and implementation of catering strategies and concepts of operations. 

• Coordinate with technical teams for FOH and BOH planning, infrastructure, and equipment layout.