POSITION SUMMARY

The Product Manager will be a key player in the development of the product calendar with the overall goal of driving restaurant sales and traffic. This role is a challenging and strategic one, helping guide all steps of a product’s lifecycle – development, pricing, merchandising, market-testing, and launching.

ESSENTIAL FUNCTIONS

• Partner with Marketing leadership and cross-functional departments to help define a menu vision and product calendar to maximize sales and profit
• Manage product innovation, testing calendars, and product timelines while partnering with marketing leadership to develop and oversee short and long-term product strategies
• Strategically build and plan different calendar layers such as Breakfast, Lunch, Dinner, Late Night, Snacking, Value, Beverage and LTO products in a unified effort to drive sales
• Partner with team to drive continuous improvement of the innovation process and ways of working to increase initiative success rate
• Develop Culinary and Merchandise briefs for internal and external partners, utilizing consumer insights and business priorities
• Manage innovation through intimate category knowledge of trends
• Competitive surveillance to proactively react to competitive activity
• Lead business case development to support business recommendations that drive growth
• Determine product viability through forecasting, pricing, financials, and market planning
• Lead reporting on product tests and launches to drive longer-term product recommendations
• Lead ad hoc business analysis to enable meaningful insight into the business
• Understand operations of the kitchen and supply chain to better advocate for cross-functional execution and improved innovation process

POSITION QUALIFICATIONS/CORE COMPETENCIES

• A minimum of six (6) Years experience in Producting and Marketing, Advertising, or a related field, ideally in the QSR &/or a highly promotional space
• Strong project management skills desired as hub-of-the-wheel position requires diligent note-taking, reporting, record-keeping
• Self-starter, entrepreneurial leader who performs well in a lean, fast-paced environment with a strong work ethic and brings a combination of high energy with a high sense of urgency.
• Strong communication skills; ability to speak and write effectively, adapting messages to a range of audiences.
• Creative problem solver; ability to think outside the box to create solutions and drive business strategy
• A clear commercial orientation and ability to think and act like a general manager
• Strong intuition, ability to “connect the dots” and manage through ambiguity
• The ability to set the strategy but not afraid to get hands dirty to make sure plans are executed properly
• BA / BS degree - B.A. or Masters in Marketing degree a plus.

WORK ENVIRONMENT

• Restaurant Support Center that is fast paced, high volume of activity and a deadline driven environment

PHYSICAL DEMANDS

• Sitting for extended periods of time, using telephone, typing and/or operating a computer and/or mouse
• Travels as needed approximately 25%

THE COMPANY RETAINS THE RIGHT TO CHANGE OR ASSIGN OTHER DUTIES TO THIS POSITION AS DEEMED APPROPRIATE WITH OR WITHOUT NOTICE.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)