Research and Development Manager (Restaurant)

Product Development & Innovation

• Lead the research, development and launch of new food and beverage products.
• Create innovative menu offerings based on market trends, customer preferences and company objectives.
• Develop and standardize recipes, preparation methods and product specifications.
• Conduct product trials, tastings, and evaluations to ensure quality and feasibility.
• Adapt and localize menu offerings to suit Malaysian market preferences while maintaining brand identity.

Menu Management & Improvement

• Review and improve existing menu items to enhance quality, taste, presentation and profitability.
• Analyze product performance and recommend menu optimization strategies.
• Ensure consistency of products across all outlets through standardized operating procedures and recipe manuals.

Cost Control & Profitability

• Conduct food cost analysis and identify opportunities for cost optimization.
• Work closely with Procurement and Supply Chain teams to source suitable ingredients and suppliers.
• Ensure product development aligns with target food cost and profit margin requirements.
• Monitor ingredient pricing trends and recommend alternatives when necessary.

Quality Assurance & Compliance

• Ensure all products comply with food safety regulations and company quality standards.
• Collaborate with Quality Assurance and Operations teams to maintain product consistency.
• Support compliance with local regulatory requirements, including halal considerations where applicable.
• Develop product specifications and quality control guidelines.

Market Research & Trend Analysis

• Monitor industry trends, competitor activities and emerging consumer preferences.
• Conduct market research and benchmarking to identify opportunities for innovation.
• Gather customer feedback and translate insights into product improvement initiatives.

Training & Operational Support

• Train outlet teams on new product preparation, recipe standards and implementation procedures.
• Support new outlet openings and menu rollouts.
• Prepare product manuals, training materials and operational guidelines.
• Work closely with Operations teams to ensure successful execution of new products.

Leadership & Project Management

• Lead and align outlet Kitchen Managers across all locations to ensure proper execution of R&D initiatives, recipe standards and SOP implementation.
• Act as the key coordination point between HQ R&D and individual outlet kitchen teams to ensure consistent product quality and operational execution across all stores.
• Plan and manage product development timelines and project milestones.
• Guide kitchen leaders during the rollout of new menu items, ensuring proper training, understanding, and execution at outlet level.
• Monitor and support outlet kitchen performance in relation to product quality, consistency and adherence to R&D standards.
• Coordinate cross-functional projects involving Operations, Marketing, Procurement and Supply Chain departments.
• Provide on-site support and hands-on guidance during product launches and menu implementation at outlet level.
• Prepare regular reports on R&D progress, product performance and outlet execution feedback.

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Job Requirements

AI Fluency

• Comfortable using AI tools to enhance productivity, research, data analysis, reporting and innovation.
• Able to effectively apply AI technologies to support product development and business decision-making.
• Strong digital literacy and openness to adopting new technologies.

Education

• Bachelor's degree in food science, Food Technology, Culinary Arts, Nutrition, Hospitality Management or a related field.
• Professional culinary certification will be an added advantage.

Experience

• Minimum 2–5 years of experience in Food & Beverage Research & Development, Product Development, Central Kitchen, or Culinary Innovation.
• At least 3 years of managerial or leadership experience.
• Experience in multi-outlet restaurant chains or F&B retail operations is highly preferred.

Knowledge & Skills

• Strong knowledge of food product development, recipe formulation, and menu engineering.
• Understanding of food safety standards, HACCP, GMP and relevant regulatory requirements.
• Strong analytical skills with experience in food costing and profitability analysis.
• Excellent project management and organizational skills.
• Strong problem-solving and decision-making abilities.
• Good communication and stakeholder management skills.
• Proficient in Microsoft Office applications, particularly Excel and PowerPoint.

Language

• Fluent in English and Mandarin (spoken and written) to effectively communicate with headquarters, suppliers, and cross-functional teams.
• Ability to communicate in Bahasa Malaysia is an advantage.

Other

·        This role requires high mobility, including frequent travel to outlets for on-site support, training, and execution monitoring, with only occasional office-based work.