VP, Culinary

Overview

Based in Pasadena, California, Dine Brands Global, Inc. (NYSE: DIN), through its subsidiaries, franchises restaurants under Applebee's Neighborhood Grill + Bar, IHOP and Fuzzy's Taco Shop brands. With over 3,500 restaurants combined in 18 countries and 354 franchisees as of December 31, 2023, Dine Brands is one of the largest full-service restaurant companies in the world.

The Vice President, Culinary is a critical role in the guest dining experience and is responsible for the overall culinary vision and strategy. This role blends creative leadership, strategic planning, and operational oversight, to ensure that our menu delivers on the Applebee's Brand promise.

The VP, Culinary reports to the Chief Marketing Officer (CMO), and collaborates cross-functionally and leads the integrated strategic direction and innovation of menu development and product improvement to increase overall guest satisfaction while understanding the core brand attributes that guests expect from an Applebee's menu.

The VP, Culinary demonstrates strategic leadership and innovation, fosters collaboration across Applebee's with key stakeholders, guides the culinary team to consistently achieve operational excellence and models uncompromising passion for quality.

Key areas of focus include, but are not limited to:

• Culinary Strategy develops and implements a cohesive culinary vision, including menu concepts and brand standards, that align with business goals
• Menu Development & Innovation create new core and seasonal menu items that delivers the brand promise, drives distinction from competition and resonates with generational guests
• Product Mix Management ensures menu offerings are optimized and balanced to maximize guest expectations, achieve maximum impact in marketing and optimize business returns
• Operations & Efficiency ensure menu offerings are created in such a way that leads to a consistency in execution and delivery
• Budgeting & Cost Management analyzes and provides guidance to ensure financial viability of menu items, profitability, cost effectiveness, and guest satisfaction
• Quality Control & Standards establish and enforce high standards for food preparation, presentation and service
• Team Leadership & Development recruit, train and mentor culinary staff, fostering a strong culinary team with career development and succession plans
• Franchise Partners presents to various Franchisee Committees to provide competitive, current, and compelling menu items that satisfy franchise partners expectations.
• Vendors maximizes the effectiveness of the partnerships for both parties.

Responsibilities:

• Establish short and long-term culinary and menu strategies that build upon and support the Applebee's brand promise, and align closely with brand positioning, consumer insights, and operational and financial business needs.
• Oversee, at a strategic level, the development, testing, and deployment of a continuous pipeline of new menu items, while addressing relevant issues in nutrition, wellness, taste, brand strategy, and business objectives.
• Partner with Marketing, Operations and Insights to determine how new menu items are best promoted nationally and to ensure consistent execution in Applebee's restaurants.
• Ensure the financial viability of all new and existing products through the accurate estimation and management of food cost, waste, labor and inventory and SKU management.
• Effectively communicate culinary innovation strategies across the organization, building relationships and relaying department and organizational opportunities and objectives.
• Build, retain and motivate a team to support bench strength and future growth and development of the culinary division.
• Build effective relationships with senior management in operations, finance, brand management, training, purchasing, quality assurance, supply management and the vendor community ensure open, honest communication, mutual respect and strong teamwork.
• Build effective relationships with franchisees through strong communication and appropriate participation.

Skills & Requirements:

• Industry Experience 10+ years progressive professional experience in a highly creative product development multi-unit environment that includes kitchen management/culinary experience, restaurant operations and systems knowledge
• Culinary Expertise Deep knowledge and passion for culinary trends, ingredients, cooking techniques and nutrition
• Innovation Proven track record of leading innovation and product development, including the successful launch of new products or concepts that set trends, rather than follow them. Curiosity of competitive food and beverage landscape to deliver timely innovation to maintain market leadership and deepen brand love
• Financial Acumen Strong skills in budgeting, cost analysis, cost management and financial management
• Strategic Thinking Ability to develop and execute strategic plans to achieve culinary, marketing and business goals
• Leadership & Management Experience leading…