Position Summary
The Senior Manager, Menu will play a pivotal role in driving our menu strategy, product lifecycle, and promotional execution. We are seeking a dynamic professional with 5–8 years of experience in the restaurant industry, specializing in menu optimization, product pipeline planning, and cross-functional coordination. This role bridges strategy and field execution, ensuring our menu pipeline drives guest satisfaction, operational efficiency, and brand growth.
Key Responsibilities
- Calendar & Testing Management: Oversee and manage the comprehensive menu calendar, including scheduling and tracking all product testing phases.
- Product Pipeline & Stagegate Management: Drive the product pipeline using a structured stagegate process from ideation to launch, ensuring timely development and alignment with brand goals.
- Market Research & Industry Trends: Conduct ongoing consumer research and competitive analysis to identify emerging food trends, menu white spaces, and optimization opportunities.
- Menu Analytics: Perform deep-dive analytics on menu mix, item profitability, pricing tiers, and performance metrics to guide strategic menu engineering and optimization decisions.
- Promotional Window Coordination:Lead the seamless execution of promotional menu windows across the system, which includes:
- Managing rollout ordering and supply chain alignment.
- Hosting and facilitating operational training calls.
- Crafting and distributing clear, effective field communications.
Qualifications & Requirements
- Experience: 5–8 years of professional experience within the restaurant or foodservice industry, with a strong focus on menu management, product development, and menu optimization.
- Skills & Expertise:
- Demonstrated success managing product pipelines and stagegate innovation processes.
- Exceptional analytical skills with the ability to translate complex data and sales mix analytics into actionable menu strategies.
- Strong project management capabilities, with experience coordinating multi-layered promotional calendars and field rollouts.
- Outstanding communication, presentation, and cross-functional leadership skills (experience leading field communications and operational training is a must).
- Education: Bachelor’s degree in Business, Marketing, Culinary Management, or a related field (or equivalent practical industry experience).
