IHOP Restaurants

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Manager, Culinary Operations

at IHOP Restaurants

Posted: 10/1/2019
Job Status: Full Time
Job Reference #: 60e5c91e-ea3a-42b5-9db5-2be5db0e4e18
Keywords: operations

Job Description

Manager of Operations must manage and support optimization, operationalization of new menu items while supporting the integrity of the core menu and values of IHOP operations.


  • Manage franchise operations questions and concerns from a culinary point of view
  • Manage Daily QA process and ingredient emergencies


  • Manage projects, relationships and expectations with cross-functional teams and supplier partners to meet business objectives and timelines
  • Manage any new SKU’s role out that are moving into the system from the culinary development team
  • Understand all business dynamics that impact the menu and assigned projects relative to supply, operations, restaurant capability, supplier capability, competitive pressures, financial implications, consumer need states, quality assurance and culinary trends
  • Compose spreadsheets, reports and documents to help inform fact-based decisions daily
  • Communicate findings to VP of Culinary
  • Use data to support specification development and all phases of operations testing and market testing to ensure successful system wide implementation 


  • Support all triad cuttings
  • Evaluate all proprietary ingredients on a regular basis
  • Evaluate new and current SKU’s on a consistent basis
  • Conduct weekly meetings with QA to assure we are delivering the best possible food to our guest
  • Support any request from QA department on culinary needs 


  • Assure new development meets specified success criteria for operational execution and procedure design
  • Perform tests and collect data on ingredients, products, equipment and procedures
  • Annually evaluate current recipe and procedures
  • Support culinary functions for RPM


  • Support with any new SKU’s
  • Secondary vendor evaluations and development
  • Manage any shortages or health concerns with food products


  • Food driven functions
    • Maintain quality of core ingredients
    • Develop secondary vendors for all key ingredients
    • Work with QA to assure all proprietary products are meeting specifications
    • Manage SKU usage and amount of SKU’s
  • Development Functions
    • Support core menu with development of new core menu items
    • Attend creative sessions with cross-functional teams and vendor partners to support strategic innovation
    • New food must have the ability to be commercialized and implemented into our restaurants


  • Must work clean
  • Must have knife skills
  • Must be able to direct a culinary team in the kitchen
  • Able to conduct a culinary presentation
  • Must have food knowledge around the breakfast category
  • Must be well versed with food knowledge outside of the breakfast category


  • Bachelor's Degree preferred: Food Science, Culinary, or Nutrition
  • Minimum 4 years combined experience in product development, restaurants and education.
  • Proficient computer skills including Outlook, Word, Excel and PowerPoint
  • Strong organizational, communication and presentation skills
  • Passion for food
  • Ability to develop strong partnerships and alliances with field, operations and innovation teams
  • Preference will be given to those candidates that are bi-lingual Spanish