The Food Technical Services Manager is responsible for ensuring the successful commercialization of new products, menu innovations, and process improvements by bridging Research & Development with commissary, manufacturing, and restaurant operations. The role oversees the development of technical standards, operational procedures, and Bill of Materials (BOM) to ensure products are scalable, operationally feasible, and consistently executed across all production facilities and restaurant locations.
Working closely with cross-functional teams, the Technical Services Manager drives process standardization, product implementation, operational readiness, food safety compliance, and continuous improvement initiatives that support product quality, operational efficiency, and business growth.
Key Responsibilities:
Product Commercialization
- Lead the technical commercialization of new products, menu innovations, and product improvements from development through commercial launch.
- Collaborate with Research & Development during concept creation, product trials, pilot runs, and validation to ensure products are operationally viable and scalable.
- Evaluate recipes, production methods, equipment requirements, and preparation procedures to support consistent execution across commissaries and restaurant locations.
- Coordinate production transfer activities to ensure seamless implementation into commercial operations.
Technical Documentation & Process Standardization
- Develop, implement, and maintain technical manuals, operating procedures, and process documentation that support standardized production and restaurant execution.
- Establish technical standards covering production workflows, recipe preparation, equipment requirements, material specifications, food safety requirements, quality standards, and operational reference guides.
- Review and update documentation to reflect product improvements, process changes, and operational requirements.
Bill of Materials & Product Data Management
- Manage the creation, validation, and maintenance of Bill of Materials (BOM) and product master data within SAP or other ERP systems.
- Partner with Procurement, Finance, and Research & Development to ensure ingredient specifications, yields, product costing, and material requirements remain accurate.
- Support inventory planning and production efficiency by maintaining accurate product information and material data.
Operational Support
- Work closely with Commissary, Manufacturing, and Restaurant Operations to ensure products can be consistently produced and executed across all locations.
- Participate in production trials, store validations, and operational assessments to identify process improvements and enhance execution consistency.
- Collaborate with Industrial Engineering and Operations teams on production workflows, equipment selection, and capacity planning for new products and process enhancements.
Quality, Food Safety & Compliance
- Partner with Quality Assurance and Food Safety teams to establish quality standards, critical control points, and food safety requirements for new and existing products.
- Ensure technical documentation complies with regulatory requirements and internal quality management systems.
- Support product investigations and implement corrective actions to address operational or quality-related concerns.
Continuous Improvement
- Drive initiatives that improve product consistency, operational efficiency, production yields, waste reduction, and cost optimization.
- Conduct root cause analysis and recommend process enhancements based on operational feedback and performance metrics.
- Monitor post-launch performance and identify opportunities for continuous product and process improvements.
Leadership & Stakeholder Management
- Lead and develop the Technical Services team by providing coaching, performance management, and technical guidance.
- Manage project timelines, technical deliverables, and resource allocation to ensure successful project execution.
- Build strong partnerships with Research & Development, Procurement, Manufacturing, Operations, Quality Assurance, Supply Chain, Finance, and Training teams to ensure successful product implementation.
Qualifications:
- Bachelor's degree in Food Technology, Food Science, Chemical Engineering, Industrial Engineering, Nutrition, or a related discipline.
- At least 8 years of experience in food product development, technical services, process engineering, product commercialization, or related functions within the food manufacturing or restaurant industry.
- Minimum of 5 years of experience leading technical, R&D, or product commercialization teams.
- Demonstrated experience managing new product commercialization from concept through full-scale production and operational implementation.
- Strong knowledge of process standardization, recipe validation, technical documentation, SOP development, and production workflows.
- Hands-on experience managing Bill of Materials (BOM) and ERP systems such as SAP.
- Experience supporting commissary operations, central kitchens, food manufacturing facilities, or multi-unit restaurant operations.
- Strong understanding of HACCP, GMP, food safety regulations, and quality management systems.
- Excellent analytical, project management, problem-solving, and organizational skills.
- Strong leadership, communication, and stakeholder management capabilities with the ability to collaborate across multiple business functions.
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