F&B Menu Product Manager: Concept to Launch

PT. Erajaya Swasembada, Tbk.; Jakarta Barat; On-site; IDR 200,880,000 - 312,480,000; Full time

Job summary

PT. Erajaya Swasembada, Tbk. is seeking a Menu Development professional to manage the product lifecycle from concept to post-launch evaluation, collaborating with kitchen/R&D and operations to ensure consistent quality across outlets.

The role involves researching market trends, optimizing pricing, and coordinating with marketing for campaigns. The position emphasizes cross-functional collaboration, product SOP implementation, and timely execution of new menu launches to maintain competitiveness

Responsibilities

• Support the development of product and menu strategies aligned with market trends and brand positioning.
• Conduct competitor and customer preference research to identify new product opportunities.
• Collaborate with kitchen/R&D teams in menu development and product trials.
• Manage the product lifecycle from concept, testing, launch, to post-launch evaluation.
• Work with operations to standardize recipes, portioning, and presentation.
• Ensure product consistency and quality across all outlets.
• Analyze menu sales performance and profit margins.
• Identify best-selling items, slow movers, and optimization opportunities.
• Coordinate with procurement and finance teams to maintain food cost efficiency.
• Support pricing strategies to ensure competitiveness and profitability.
• Work closely with marketing teams for new product campaigns.
• Support operations in implementing product SOPs.
• Act as a liaison between management, kitchen teams, and outlets.
• Collect customer and outlet feedback for product enhancement.
• Recommend improvements in product quality and production processes.
• Manage timelines for new menu/product launches.
• Ensure readiness of ingredients, training materials, and communication.

Job description

PT. Erajaya Swasembada, Tbk. is seeking a Menu Development professional to manage the product lifecycle from concept to post-launch evaluation, collaborating with kitchen/R&D and operations to ensure consistent quality across outlets.

The role involves researching market trends, optimizing pricing, and coordinating with marketing for campaigns. The position emphasizes cross-functional collaboration, product SOP implementation, and timely execution of new menu launches to maintain competitiveness