Food Innovation Manager

Lead the Future of the Menu

Pizza Hut Singapore is evolving - and the menu is at the heart of that evolution.

We are looking for a commercially sharp, systems-driven Food Innovation Manager who sees food as a growth engine - not just a culinary output. This is not a chef role. This is a strategic food innovation and product leadership role for someone who understands menu architecture, SKU productivity, operational scalability, and profitability in a multi-unit environment.

Reporting to the Director of Marketing, this role owns the end-to-end food innovation agenda - from concept to system readiness to in-store execution - with the confidence to reshape the category, simplify complexity, and drive profitable growth while protecting margin.

Why Join Us

.Own the full menu strategy for an iconic global brand

.Shape category growth, not just incremental launches

.Influence revenue, margin, and operational simplicity at scale

.Partner closely with Marketing, Operations, Supply Chain, Finance & QA

.Build structured systems and long-term capability in food innovation

This is a high-impact role with real commercial ownership.

Role Overview

The Food Innovation Manager translates brand and revenue strategy into a scalable, profitable menu architecture.

This role ensures all food initiatives:

.Drive profitable growth and protect margin

.Are operationally executable

.Are financially viable

.Are fully system-ready

.Are supported by disciplined processes and clean data

You will work cross-functionally with Marketing, Operations, Supply Chain, Finance, QA, franchisor teams, and vendors to ensure seamless launches, robust SOPs, accurate system implementation, and consistent in-store execution.

Core Capabilities, Processes & Systems Ownership

1. Category Growth & Change Mindset

.Identify new platforms, formats, menu architectures, and consumption occasions

.Confidently evolve the menu beyond incremental updates

.Challenge legacy SKUs and simplify complexity using data

2. End-to-End Ownership with Disciplined Governance

.Own the full product lifecycle: concept → testing → SOP development → system setup → training → launch → optimisation

.Establish clear timelines, stage-gates, and decision rights

.Drive disciplined cross-functional alignment and execution

3. Structured Processes & SOP Leadership

.Design and continuously improve structured NPD and menu governance processes

.Develop clear SOPs for launches, recipe updates, reformulations, and delistings

.Ensure speed, clarity, and accountability across functions

4. Systems-Driven Menu & Data Integrity

.Own recipe systems, BOM accuracy, costing frameworks, and menu data governance

.Ensure full system readiness before launch

.Provide clean, accurate data handover to Operations and Finance

5. Menu Architecture, SKU Productivity & Profitability Optimisation

.Shape the portfolio using menu mix analysis, cost structures, operational complexity, and consumer demand

.Drive disciplined SKU rationalisation and reformulation decisions

.Optimise margin while enabling growth

6. Commercial Food Innovation & Platform Development

.Develop scalable food platforms that drive profitable growth

.Operate within defined cost, margin, and operational constraints

.Balance innovation ambition with execution reality

7. Cross-Functional Execution & Stakeholder Alignment

.Align Marketing, Operations, Supply Chain, Finance, QA, franchisor teams, and vendors

.Resolve risks early and ensure readiness across functions

.Deliver smooth and consistent in-store rollouts

8. Operationally Grounded Execution

.Apply strong understanding of:

.Back-of-house workflows

.Shelf-life constraints

.Equipment capabilities

.Multi-unit execution realities

.Ensure innovations are practical, repeatable, and scalable

9. Data-Led Optimisation & Continuous Improvement

.Track launch performance and post-launch metrics

.Translate data and insights into clear decisions

.Continuously improve menu productivity and process effectiveness

10. People Development & Change Leadership

.Develop and coach direct report(s)

.Build strong commercial judgement and process discipline within the team

.Lead change confidently through data-backed decisions

Qualifications & Experience

.Diploma or higher in Food Science, Food Technology, Culinary Arts, or related discipline

.Minimum 5 years relevant experience in food innovation, product development, menu management, or a similar commercial food role (QSR or multi-unit food service strongly preferred)

.Strong working knowledge of HACCP, food safety, and Halal/MUIS certification requirements

.Proven experience managing suppliers, specifications, contracts, and cost frameworks

.Demonstrated commercial acumen balancing revenue growth, margin, cost structures, and operational complexity

.Track record of owning P&L-relevant decisions such as SKU rationalisation, cost optimisation, and menu mix improvement

.Experience developing and managing direct report(s)

.Strong project management capability, managing timelines and cross-functional stakeholders
.Confident communicator able to influence Marketing, Operations, Supply Chain, Finance, QA, and external partners

.Analytical mindset with the ability to translate performance metrics into decisive action

Who This Role Is Not For

.Pure culinary chefs focused primarily on recipe creation

.Candidates without commercial ownership or P&L exposure

.Individuals uncomfortable driving structured change and menu simplification

.This is a product, systems, and commercial leadership role - not a kitchen role.