Job Overview
Compensation
Salary
Range $100,000.00 - $115,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k) Plan
Employee Discounts
Professional development opportunities
Job Description
Dine Brands Global, Inc., headquartered in Pasadena, California, is a leading full-service restaurant company that operates and supports several well-known brands including Applebee's Neighborhood Grill + Bar, IHOP, and Fuzzy's Taco Shop. As a publicly traded company on the New York Stock Exchange (NYSE: DIN), Dine Brands has established a significant footprint with over 3,500 restaurants distributed across 20 international markets as of late 2025. The company is committed to growth, innovation, and expansion, notably venturing into the Fast Casual segment in 2022. This commitment positions Dine Brands as an influential player within the global restaurant industry, focusing on diverse culinary experiences and customer engagement.
The role of Global Menu & Culinary Manager is crucial to the company's international and dual brand strategy. This position is designed to foster the development and implementation of food and beverage programs that are not only flavorful and on-trend but also operationally efficient and financially viable. Reporting directly to the Vice President of Culinary & Cost Optimization, the manager plays a strategic role interfacing between culinary innovation, business analytics, and operations. The role requires leadership over menu strategy execution, new product development, recipe integrity, vendor partnerships, and continuous cost optimization processes.
This role serves as a bridge for multiple departments, aligning marketing, operations, and quality assurance efforts for food and beverage initiatives in international markets. Key responsibilities include managing menu development projects, analyzing menu performance to optimize sales and profitability, assessing competition and trends to adapt offerings regionally, and upholding the standards and consistency of recipes and presentations. Supporting and implementing new product rollouts and seasonal menu items forms an integral part of the duties.
The Global Menu & Culinary Manager is responsible for vendor relationship management, sourcing, pricing negotiation, and performance tracking, ensuring cost-effectiveness and supply chain reliability. This role also supports daily operations within the test kitchen environment adhering to high standards of cleanliness and organization. Inventory management and logistical procedures for food products, supplies, and equipment fall under their domain.
Bi-lingual proficiency in English and Spanish, a bachelor's degree or equivalent experience in related disciplines such as business, hospitality, culinary arts, or supply chain management, and 3-5 years of relevant industry experience are among the key requirements. The role demands strong analytical skills, operational expertise, and the ability to collaborate across diverse teams to achieve business objectives. International travel is expected, reflecting the global reach and impact of the position.
The target base salary for this role ranges approximately from $100,000 to $115,000 annually, commensurate with experience. Dine Brands is committed to diversity and inclusion, supporting equal employment opportunities regardless of background or status, and prioritizing qualified candidates on the basis of merit and business need. This position offers a dynamic opportunity for a culinary professional to influence and lead transformative initiatives within a globally recognized restaurant company.
The role of Global Menu & Culinary Manager is crucial to the company's international and dual brand strategy. This position is designed to foster the development and implementation of food and beverage programs that are not only flavorful and on-trend but also operationally efficient and financially viable. Reporting directly to the Vice President of Culinary & Cost Optimization, the manager plays a strategic role interfacing between culinary innovation, business analytics, and operations. The role requires leadership over menu strategy execution, new product development, recipe integrity, vendor partnerships, and continuous cost optimization processes.
This role serves as a bridge for multiple departments, aligning marketing, operations, and quality assurance efforts for food and beverage initiatives in international markets. Key responsibilities include managing menu development projects, analyzing menu performance to optimize sales and profitability, assessing competition and trends to adapt offerings regionally, and upholding the standards and consistency of recipes and presentations. Supporting and implementing new product rollouts and seasonal menu items forms an integral part of the duties.
The Global Menu & Culinary Manager is responsible for vendor relationship management, sourcing, pricing negotiation, and performance tracking, ensuring cost-effectiveness and supply chain reliability. This role also supports daily operations within the test kitchen environment adhering to high standards of cleanliness and organization. Inventory management and logistical procedures for food products, supplies, and equipment fall under their domain.
Bi-lingual proficiency in English and Spanish, a bachelor's degree or equivalent experience in related disciplines such as business, hospitality, culinary arts, or supply chain management, and 3-5 years of relevant industry experience are among the key requirements. The role demands strong analytical skills, operational expertise, and the ability to collaborate across diverse teams to achieve business objectives. International travel is expected, reflecting the global reach and impact of the position.
The target base salary for this role ranges approximately from $100,000 to $115,000 annually, commensurate with experience. Dine Brands is committed to diversity and inclusion, supporting equal employment opportunities regardless of background or status, and prioritizing qualified candidates on the basis of merit and business need. This position offers a dynamic opportunity for a culinary professional to influence and lead transformative initiatives within a globally recognized restaurant company.
Job Requirements
- Bachelor's degree or equivalent experience in business, hospitality, culinary, supply chain, or related field preferred
- 3-5 years of experience in beverage and culinary operations
- Bi-lingual in English and Spanish
- Strong analytical skills with experience reviewing cost, margin, and SKU-level data
- Proven ability to collaborate effectively across cross-functional teams
- Strong organizational skills with attention to detail and follow-through
- Experience managing vendors and supporting pricing or contract discussions preferred
- Some international travel required
Job Qualifications
- Bi-lingual in English and Spanish
- Bachelor's degree or equivalent experience in Business, Hospitality, Culinary, Supply Chain, or related field preferred
- 3-5 years of experience in beverage and culinary operations
- Strong analytical skills with experience reviewing cost, margin, and SKU-level data
- Proven ability to collaborate effectively across cross-functional teams
- Strong organizational skills with attention to detail and follow-through
- Experience managing vendors and supporting pricing or contract discussions preferred
- Some international travel required
Job Duties
- Lead execution of the International and Dual Brands menu strategy aligned with brand, financial, and operational goals
- Manage International and Dual Brands food and beverage development projects in cooperation with marketing, operations, and quality assurance
- Analyze menu item performance to identify opportunities that improve sales, profitability, and enhance inventory efficiency
- Assess competition, current regional trends, and vendor ideation to create compelling ideas for menu and campaigns
- Continuously evaluate core and regional menu items to maintain the correct balance while delivering on International flavours and trends
- Manage International vendor relationships including sourcing, pricing, and performance tracking
- Standardize and translate domestic standard operating procedures for International and Dual Brands to maintain continuity between Applebee's and IHOP
- Maintain a pantry and pipeline of International and Dual Brand recipes
- Support domestic development, testing, and rollout of new food and beverage products, including seasonal and LTO items
- Perform operational validations including yields, shelf life, portioning, and station schematics
- Ensure all recipes, plate presentations, specifications, and in-restaurant training aids are accurate, updated, and operationally executable
- Serve as subject matter expert and point of contact for International culinary and beverage-related inquiries
- Partner with Kitchen Manager and Culinary Operations Manager on daily operations, cleanliness, and organization of the test kitchen (white-glove standard)
- Maintain inventory and manage ordering, receiving, labeling, and tracking of International and Dual Brands food products, smallwares, and supplies
- Support executive events, culinary and beverage showcases, and company functions
- Assist with test kitchen and beverage station production, cooking, setup, and breakdown as needed
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
