F&B and Product Manager - BAVET & Oats Day Long

At Harvest Hospitality, we’re passionate about creating memorable dining experiences. With our two thriving brands, BAVET and Oats Day Long, we’re leading the way in innovative food concepts that balance creativity, quality and sustainability.

We are looking for an enthusiastic and talented F&B and product Manager to help bring our vision to life across our current 21 restaurants. You’ll be the driving force behind our F&B offer. Focusing on BAVET and Oats Day Long, you’ll oversee the product development, ensure high-quality standards and coach our frontline teams to deliver exceptional dishes. This role blends creativity and operational insight, translating market trends, customer feedback and kitchen capabilities into unique, high-quality menus that set us apart in the fast-casual dining space. 

KEY RESPONSIBILITIES

1. Product Development 

• You’re a true foodie. Your passion drives you to monitor trends, customer expectations and insights from internal stakeholders. Your mission is to enhance existing dishes while developing new ones, transforming market insights into trend-setting products.

• You excel in creating innovative menus that are balanced, high-quality and trend-driven, reflecting our unique brand’s vision and making us stand out in the industry. As the leader in introducing new products, you manage the entire process: from ideation and market research to tastings and implementation.

• You ensure successful product launches by creating detailed product sheets, procedures and allergen lists, guaranteeing consistency across all locations. You maintain and update these regularly, including helpful visuals to effectively communicate necessary information towards all our teams.

• By managing an annual product launch calendar, you proactively anticipate seasonal trends and customer needs, keeping our offerings fresh and relevant. You collaborate with external chefs and artisans to create seasonal specials and “local hero” dishes, while involving internal teams to boost engagement.

• You ensure a smooth product delivery process and conduct regular risk analyses to maintain high-quality standards across all F&B products. As the go-to-person for ongoing product issues, you provide creative solutions and keep stakeholders informed about challenges and improvements.

• Promoting sustainability is essential in your role. You advocate for a responsible food supply chain throughout the product development process.

2. Quality Management

• You understand the operational landscape of our organizations, navigating the kitchen complexities while creatively developing menu offerings. Your ability to craft innovative dishes within this context ensures that our menus are inventive, practical, and executable across various locations.

• You optimize operations by developing efficient work methods and procedures. Your clear guidance to staff boosts productivity across all locations. You monitor performance and implement corrective actions as needed to uphold high standards consistently.

• As the person in charge of menu engineering, you oversee menu planning with a focus on creativity and profitability. By analyzing sales data and staying attuned to market changes, you make proactive recommendations that enhance our offerings. You monitor F&B costs and implement waste management strategies to ensure sustainability and profitability.

• Playing a key role in product photoshoots, you ensure that visuals align with our brand standards while collaborating closely with the marketing team.

3. Training and Development

• In collaboration with Operations and HR, you design and deliver engaging training programs for new and existing employees, fostering creativity and ensuring alignment with our F&B offerings. You organize refresher courses and food fairs that highlight new product launches, actively promoting a culture of continuous learning and development.

• You actively coach team members on the floor. Spending 1-2 days per week visiting locations, you conduct tailored audits of dishes, processes and presentation methods. By providing hands-on coaching, tailoring training to specific restaurant needs and following up on their progress you ensure maintenance of our high operational standards across all 21 locations.

• You have at least 5 years of prior experience in a similar role;

• You have strong communication skills in English, Dutch and French;

• You’re a creative thinker with a passion for F&B and innovation;

• As a true foodie you understand market trends and can transform them into commercial product offerings;

• You are an excellent coach that is able to inspire and motivate teams on the floor and tailor training to individual restaurant needs;

• You have a strong operational mindset with experience in managing quality and processes within fast-casual kitchen;

• You are highly collaborative with the ability to work across teams;

• you are comfortable with analyzing data and making strategic decisions to optimize menus and improve profitability;

• You are passionate about sustainability and waste reduction in food production.

• Being part of our highly dynamic and driven team, passionate about creating memorable dining experiences;

• Full time contract (40h/week) of indefinite duration with a competitive salary;

• Comprehensive package of extra-legal benefits including meal vouchers, hospitalization insurance, group insurance and company car;

• CAO90 bonus.