Head of Food & Menu Innovation (Hybrid)

Greene King; Branston; Hybrid; GBP 70,000 - 90,000; Full time

Benefits offered by this job

Career development

Brand discounts

Employee assistance

Hotel discounts

Refer a friend

Wagestream

Retail discounts

Job summary

Greene King is seeking a Head of Food to lead the Food team, shaping the menu strategy and ensuring a robust development process. You will oversee category management, nutrition-focused enhancements, and cross-functional collaboration to deliver innovative, profitable dishes aligned with brand strategy.

The role combines strategic oversight with hands-on menu development, requiring strong leadership, commercialization, and a passion for British hospitality. Hybrid working in Burton-on-Trent area.

Qualifications

• Develop a long-term food category management approach aligning GK food proposition with brand strategies and customer preferences.
• Lead technology and automation to provide nutrition information and allergen information for customers.
• Protect core products, renovate existing dishes and drive an innovation pipeline.

Responsibilities

• Own and develop an efficient menu development process in line with the 18-month plan and targets.
• Define clear margin efficiency targets and drive performance against them.
• Ensure nutrition information is accessible to colleagues and customers and reduce risk.
• Collaborate with procurement to source products at best price while minimising waste and working capital.
• Lead chef councils to stimulate thinking on category briefs and inform the innovation pipeline.
• Develop a pipeline of new menu items and identify emerging food trends.

Skills

Strategic Planning

Process improvement

Category Management

Job description

Greene King is seeking a Head of Food to lead the Food team, shaping the menu strategy and ensuring a robust development process. You will oversee category management, nutrition-focused enhancements, and cross-functional collaboration to deliver innovative, profitable dishes aligned with brand strategy.

The role combines strategic oversight with hands-on menu development, requiring strong leadership, commercialization, and a passion for British hospitality. Hybrid working in Burton-on-Trent area.