Menu Program Manager

We are looking for a talented and experienced Menu Programme Manager to join our team in Bangalore. The ideal candidate will have a strong background in hotels and corporate catering, with a deep understanding of North Indian and South Indian cuisines. The role involves the development, planning, and execution of diverse and high-quality menu offerings that meet client expectations and align with our brand standards.

• Menu Development:

   Design and develop diverse menus showcasing North Indian and South Indian cuisines that cater to client requirements while upholding brand standards.

• Innovation and Trends:

   Stay current with the latest culinary trends and continually innovate to introduce fresh, exciting menu items that meet evolving client preferences.

• Client Engagement & Customization:

  Collaborate closely with clients to customize menus based on their unique needs and preferences, ensuring high satisfaction.

• Feedback Management:

  Collect and analyze feedback from clients and guests to make continuous improvements to menu offerings, enhancing both quality and presentation.

• Vendor Management & Sourcing:

   Manage relationships with vendors to ensure the availability of high-quality ingredients and cost-effective procurement.

• Quality Control:

  Ensure that all menu items meet the highest standards of quality, taste, and presentation across all locations.

Qualifications:

• Education:

  Bachelor's degree in

  Culinary Arts, Hospitality Management

  , or a related field.

• Experience:

  4-5 years of experience in

  menu planning and management

  within the hotel and corporate catering industry.

• Culinary Expertise:

  Extensive knowledge of

  North Indian and South Indian cuisines

  , with a proven ability to create authentic, innovative dishes.

• Communication Skills:

  Strong verbal and written communication skills, with the ability to engage effectively with clients, culinary teams, and vendors.

• Interpersonal Skills:

  Excellent interpersonal skills for managing client relationships and working collaboratively with kitchen staff and corporate teams.

• Problem-Solving:

  Ability to respond quickly to client feedback and operational challenges, ensuring smooth and efficient menu operations.

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