[HCMC] Food & Beverage Creative Director

THE SITUATION

Pizza 4P’s are seeking for a highly talented and visionary Food and Beverage Creative Director to lead the creative direction of our brand. This individual will be responsible for curating and enhancing our menu offerings, designing unique dining experiences, and ensuring that our culinary products consistently reflect our brand’s innovative spirit to continually elevate the guest experience. The ideal candidate will have a deep understanding of food trends, culinary arts, and the ability to blend diverse culinary traditions into cohesive and compelling offerings.

WHAT YOU WILL DO

• Menu Development:

+ Develop 4P’s F&B creative strategy and plan through partnership with the operation management team.

+ Create new menu offerings and improve the current menu structure for existing Pizza 4Ps brand.

+ Creates new recipes (both for F&B, dessert) and advanced items for new Concept.

+ Forecasts supply needs and estimating costs; maintain updated and accurate costing of all dishes.

+ Lead the creation of new and kaizen of existing offerings, ensuring they are aligned with current food trends and guest preferences.

• New menu launch

+ Ensure the new menu quality with clear and appropriate standard operation procedure.

+ Launching new menu based on plan and schedule within target timeline and budget.

+ Monitor and analyze the result and performance of new menu and reflect to creative strategy to continually improvement.

+ Train, develop and motivate Food Supervisors to meet and exceed established food standards on a consistent basis.

+ Direct and manage F&B creative and F&B coach team to deliver the result and ensure the quality of team function (R&D, Develop recipe, training, and new menu performance evaluation) in alignment with the company vision and mission.

• Brand Consistency:  Ensure that all menu offerings are consistent in quality, presentation, and taste, adhering to the brand’s standards and values by maintaining recipes, SOPs and supporting the auditing and coaching of the food operations team.
• Collaboration:  Work cross functionally within F&B team as well as, marketing teams, Supply Chain, Production, Finance and Operations to implement new dishes and seasonal menus and ensure consistency in existing products.
• Customer Experience:  Design and enhance the overall dining experience, considering aspects such as plating, ambiance, and customer service that complement the culinary offerings.
• Supplier Relations:  Collaborate with the Supply Chain team and our Supplier Partners to source high-quality ingredients, and oversee the selection of food and beverage products to ensure they meet the company’s quality and ethical standards.
• Training and Development:  Mentor and train culinary teams across all locations to maintain high standards and foster a culture of creativity and excellence.
• Market Research:  Conduct market research to stay ahead of food trends, guest expectations, and competitor offerings, using insights to guide menu and experience development.
• Budget Management:  Oversee the budgeting for menu development, ensuring recipe cost accuracy and efficiency while maintaining high quality.
• Performance Analysis:  Monitor and analyze the results and performance of new menu and reflect to create the strategy to continually improve.

WHO YOU ARE

• Empathy with our mission and vision.
• Culture fit: demonstrating 4P’s values (authenticity, compassion, kaizen, omotenashi)
• Bachelor’s degree in Culinary Arts, Food Science, Hospitality Management, or a related field is a plus.
  5+ years of experience in a culinary leadership role, preferably within a multi-location restaurant chain.
• Proven experience in menu development, with a strong portfolio showcasing creative and successful food and beverage concepts.
• Extensive knowledge of Italian and Japanese cuisines, with the ability to innovate within these culinary traditions.
• Strong leadership skills with the ability to inspire and drive creativity across teams through the companies values and vision.
• Strategic planning skills with.
• Excellent communication and collaboration skills.
• Deep understanding of food cost management and budgeting.
• Ability to travel between restaurant locations across Viet Nam and Cambodia.

WORKING LOCATION, TRAINING AND WORKING SCHEDULE

• The position is based in Ho Chi Minh City.
• Works 200 hours/ month: 8 hours/ day and 1 day off per week, flexible working hours based on operation schedule
• 18 annual leave days per year

JOIN US, LET‘S SEE WHAT WE CAN OFFER

• Competitive salary & allowances
• Special benefit scheme for expatriates
• 18 annual leave days per year
• Private healthcare insurance
• Internal discount (~50%) for brands of Pizza 4P‘s, Ippudo, About Life Coffee, etc.
• 13th month salary, KPI bonus