Culinary Experience Manager

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

• Create and develop F&B concepts aligned with brand vision and market demand, defining concept narrative, positioning, target audience, and customer experience.
• Conduct market research and competitor analysis to support concept direction and align concepts with location, brand identity, and business objectives.
• Design food and beverage menus, structure menu categories and item selection, collaborate with chefs and mixologists for recipe development, and ensure menu balance between creativity, operational feasibility, and cost efficiency.
• Develop menu pricing strategy, conduct food cost analysis to ensure target margins, and optimize menu mix for profitability and customer appeal.
• Define service style and standards aligned with the concept, design the full guest journey from arrival to exit, and develop service guidelines and operational flow in collaboration with operations teams.
• Curate tabletop elements (tableware, glassware, cutlery) and presentation styles to support brand identity while balancing aesthetic appeal with operational practicality and durability.
• Guide menu layout, structure, and visual direction in collaboration with design teams, ensuring consistency with brand identity and overseeing menu content (naming, descriptions, tone).
• Support implementation of F&B concepts during pre-opening, assist in kitchen and bar setup planning, collaborate on supplier selection and product sourcing, and 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.

Additional Information

• Compensation details will be discussed during the interview process.
• We are committed to diversity and inclusivity in our hiring practices and encourage applications from all qualified individuals.