VP, Culinary

Based inPasadena, 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. For more information on Dine Brands, visit the Company's website located at www.dinebrands.com .

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 :

Skills & Requirements :

Leadership & Management Behavioral Competencies

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