Culinary Solutions Manager

Role Purpose

The Culinary SolutionsManager & Bid Excellence plays a critical role in driving business growth by designing commercially viable, brand-aligned culinary solutions for new business bids, and ensuring seamless execution post-award.

This role bridges culinary innovation, financial acumen, and operational delivery—ensuring that every concept is cost-effective, scalable, and delivers both client satisfaction and sustainable profitability.

Key Responsibilities:

1. Bid & Solution Development

·       Partner with Business Development, Marketing and Operations teams to develop winning food concepts for tenders and pitches

·       Translate client needs into innovative, relevant, and executable menus and service models

·       Build detailed costing models (food cost, labour, equipment, logistics) to ensure competitive yet profitable bids

·       Ensure all proposals align with company food strategy, brand standards, and category positioning

·       Contribute to pitch presentations, tastings, and client engagements where required

2. Commercial & Financial Ownership

·       Own and validate food cost structures, ensuring margin targets are met or exceeded

·       Identify opportunities for cost optimization without compromising quality or brand integrity

·       Work closely with procurement and supply chain to ensure accurate pricing assumptions and sourcing strategies

·       Support scenario planning and sensitivity analysis for bids

3. Mobilisation & Implementation

·       Lead or support the end-to-end mobilisation of new contracts from a culinary standpoint

·       Ensure all approved concepts are translated into clear SOPs, recipes, and training materials

·       Work with operations teams to ensure smooth launch execution, including kitchen setup, menu rollout, and staff readiness

·       Act as a key bridge between design (bid phase) and delivery (operations)

4. Operational Performance & Profitability

·       Monitor post-launch performance to ensure financial targets, food quality, and client expectations are met

·       Conduct periodic reviews and implement corrective actions where needed

·       Support sites in optimising menus and processes to drive efficiency and profitability

5. Brand & Culinary Excellence

·       Uphold and evolve the company’s food brand standards and culinary identity

·       Ensure consistency across new implementations while allowing for local relevance and client customisation

·       Drive innovation in menu design, sustainability, and customer experience

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Key Stakeholders

·       Business Development / Sales

·       Commercial & Finance Teams

·       Procurement & Supply Chain

·       Operations & Site Teams

·       Marketing / Brand

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Ideal Candidate Profile Experience

·       8–12 years in culinary leadership roles, preferably within contract catering, hospitality groups, or large-scale food service

·       Proven experience in menu engineering, costing, and multi-site operations

·       Experience supporting tenders, bids, or new business acquisition is highly preferred