About the Company
The Culinary Experience Manager is responsible for developing and executing food and beverage concepts that align with brand positioning, target market, and commercial objectives. This role covers end-to-end concept creation, including menu development, pricing strategy, service design, tabletop presentation, and overall guest experience integration, ensuring both creative excellence and operational feasibility.
About the Role
The Culinary Experience Manager is responsible for developing and executing food and beverage concepts that align with brand positioning, target market, and commercial objectives.
Responsibilities
- Concept Development
- Create and develop F&B concepts aligned with brand vision and market demand
- Define concept narrative, positioning, target audience, and customer experience
- Conduct market research and competitor analysis to support concept direction
- Align concept with location, brand identity, and business objectives
- Menu Development
- Design food and beverage menus in line with the approved concept
- Structure menu categories, item selection, and storytelling elements
- Collaborate with chefs and mixologists for recipe development and refinement
- Ensure menu balance between creativity, operational feasibility, and cost efficiency
- Menu Pricing & Engineering
- Develop a menu pricing strategy based on market positioning and cost structure
- Conduct food cost analysis and ensure target margins are achievable
- Optimize menu mix for profitability and customer appeal
- Service Concept Development
- Define service style and standards aligned with the concept (e.g., casual, upscale, experiential)
- Design the full guest journey from arrival to exit
- Develop service guidelines and operational flow in collaboration with operations teams
- Tabletop & Presentation Concept
- Curate tabletop elements, including tableware, glassware, cutlery, and presentation styles
- Ensure tabletop design supports brand identity and enhances guest experience
- Balance aesthetic appeal with operational practicality and durability
- Menu Visual Presentation
- Guide menu layout, structure, and visual direction in collaboration with design teams
- Ensure consistency with brand identity and concept narrative
- Oversee menu content, including naming, descriptions, and tone of voice
- Pre-Opening Support
- Support implementation of F&B concept during pre-opening phase
- Assist in kitchen and bar setup planning
- Collaborate on supplier selection and product sourcing
- Provide input for staff training related to menu and service execution
Qualifications
- Proven experience in F&B consulting, hospitality, or restaurant operations
- Strong understanding of global F&B trends and market positioning
- Experience in menu development, pricing strategy, and concept creation
- Ability to translate creative concepts into practical, operational solutions
- Strong collaboration and communication skills across multidisciplinary teams
Required Skills
- Conceptual thinking with strong commercial awareness
- Menu engineering and cost control expertise
- Guest experience design and service understanding
- Attention to detail in presentation and branding
- Ability to manage multiple projects and deadlines
Preferred Skills
- Experience in hospitality management
- Knowledge of food safety regulations
Compensation details will be discussed during the interview process.
Equal Opportunity Statement
We are committed to diversity and inclusivity in our hiring practices and encourage applications from all qualified individuals.