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Menu Jobs in Atlanta, GA (NOW HIRING)

SkyChefs

International Cook (ATL)

Atlanta, GA

$22/hr

Role Purpose Statement The International Cook will be responsible for supporting all culinary related activities to include but not limited to menu design, menu presentations, yielding, etc. They ...

Bojangles

Shift Leader

Locust Grove, GA

$13 - $16/hr

With our unique Southern menu made from scratch, you'll learn to serve our famous chicken, buttermilk biscuits, and Legendary Iced Tea ® . Enjoy a supportive work atmosphere that offers flexible ...

Bojangles

Shift Leader

Mcdonough, GA · On-site

$13 - $16/hr

With our unique Southern menu made from scratch, you'll learn to serve our famous chicken, buttermilk biscuits, and Legendary Iced Tea ® . Enjoy a supportive work atmosphere that offers flexible ...

Bojangles

Shift Leader

Mcdonough, GA

$13 - $16/hr

With our unique Southern menu made from scratch, you'll learn to serve our famous chicken, buttermilk biscuits, and Legendary Iced Tea ® . Enjoy a supportive work atmosphere that offers flexible ...

Bojangles

Shift Leader

Griffin, GA

$12 - $16/hr

With our unique Southern menu made from scratch, you'll learn to serve our famous chicken, buttermilk biscuits, and Legendary Iced Tea ® . Enjoy a supportive work atmosphere that offers flexible ...

Bojangles

Shift Leader

Stockbridge, GA

$13 - $16/hr

With our unique Southern menu made from scratch, you'll learn to serve our famous chicken, buttermilk biscuits, and Legendary Iced Tea ® . Enjoy a supportive work atmosphere that offers flexible ...

Barcelona Wine Bar

Line Cook-Ironworks

Atlanta, GA · On-site

$15 - $18.75/hr

Execute menu items according to specifications and standards * Cook menu items in cooperation with the rest of the kitchen staff * Ensure that all food is made in a timely fashion and always in high ...

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All JobsMenu JobsMenu Jobs in Atlanta, GA

Menu information

See Atlanta, GA salary details

$38.5K

$83.6K

$125K

How much do menu jobs pay per year?

As of Aug 30, 2026, the average yearly pay for menu in Atlanta, GA is $83,555.00, according to ZipRecruiter salary data. Most workers in this role earn between $68,800.00 and $94,700.00 per year, depending on experience, location, and employer.

What is a menu?

A Menu job typically involves creating, organizing, and maintaining food or service menus for restaurants, cafes, or other dining establishments. Responsibilities may include designing menu layouts, selecting dishes based on customer preferences and trends, and updating pricing or item descriptions. Some roles may also involve coordinating with chefs, suppliers, and marketing teams to ensure an appealing and profitable menu.

What does a menu do?

Menu jobs typically refer to positions related to the creation, management, or presentation of menus in the food and beverage industry. This can include roles such as menu planners, menu designers, or those responsible for updating and maintaining restaurant menus. These jobs often require knowledge of culinary trends, pricing strategies, and an understanding of customer preferences to create appealing and profitable menus. Menu jobs may also involve coordinating with chefs, nutritionists, and marketing teams to ensure that the menu aligns with the restaurant's brand and goals.

What are the key skills and qualifications needed to thrive as a menu designer, and why are they important?

To thrive as a Menu Designer, you need a strong background in graphic design, visual communication, and understanding of food service branding, often supported by a degree in design or a related field. Proficiency in design software such as Adobe Creative Suite and familiarity with printing processes are essential for creating effective menus. Creativity, attention to detail, and the ability to collaborate with chefs and marketing teams are key soft skills that make someone stand out. These skills ensure the creation of visually appealing, user-friendly menus that enhance the dining experience and support the restaurant’s brand identity.

What are some common challenges faced by menu planners in the hospitality industry?

Menu planners often face the challenge of balancing creativity with cost-effectiveness, ensuring dishes are both appealing to guests and profitable for the business. They must also consider dietary trends, seasonal ingredient availability, and consistency in quality across multiple service periods. Collaborating closely with chefs, suppliers, and management is key to adapting menus based on customer feedback and operational constraints. Staying updated on food safety regulations and culinary innovations is also essential for success in this role.

What is the difference between Menu vs Waiter?

AspectMenuWaiter
RoleDesigns, updates, and manages the food and beverage options available to customers.Serves food and drinks to customers, takes orders, and provides customer service.
CredentialsMay require knowledge of culinary trends or menu planning; no formal certification typically needed.Requires customer service skills; may need food safety or alcohol service certifications.
Work EnvironmentKitchen, restaurant management, or culinary settings.Dining area, restaurant floor.
Industry UsageUsed in restaurant operations, catering, and hospitality management.Commonly used in restaurants, cafes, and hospitality services.

The Menu role focuses on creating and managing food options, while the Waiter interacts directly with customers to serve food and provide service. Both roles are essential in the restaurant industry but serve different functions within the dining experience.

What are the most commonly searched types of Menu jobs in Atlanta, GA?

The most popular types of Menu jobs in Atlanta, GA are:

What are popular job titles related to Menu jobs in Atlanta, GA?

For Menu jobs in Atlanta, GA, the most frequently searched job titles are:

What job categories do people searching Menu jobs in Atlanta, GA look for?

The top searched job categories for Menu jobs in Atlanta, GA are:

Menu jobs near you
Infographic showing various Menu job openings in Atlanta, GA as of August 2026, with employment types broken down into 71% Full Time, 28% Part Time, and 1% Nights. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $83,555 per year, or $40.2 per hour.

Director, Marketing Menu & Brand Management

Perkins-Restaurants-

Sandy Springs, GA • On-site

$120 - $180/hr

Other

Posted 7 days ago

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Director, Marketing Menu & Brand Management

Full Time Professional Sandy Springs, GA, US

Director, Marketing - Menu & Brand Management

Location: Atlanta, GA

Department: Marketing

Reports To: VP of Marketing Type: Full-Time

At Perkins, we believe that great food brings people together. We are a dynamic, growing restaurant company known for our commitment to exceptional dining experiences, innovative menus, and genuine hospitality. We’re looking for a strategic, creative, and passionate Director, Marketing - Menu & Brand Management to help elevate our brand and drive our next stage of growth.

Position Overview

As the Director, Marketing - Menu & Brand Management, you will lead the development and execution of brand strategies to strengthen Perkins’s market position and build brand equity. This role will own the strategic development and execution of the menu innovation process and the promotional calendar, working hand in hand with marketing, culinary, finance, operations, and external partners to create compelling campaigns and initiatives that drive customer loyalty, traffic, and revenue. You will be responsible for leading the pipeline from insight to in-restaurant execution, ensuring every new menu launch, LTO, and brand initiative delivers on guest expectations and business goals.

Key Responsibilities
  • Brand Strategy and Development: Lead the ongoing evolution of brand positioning, messaging, and visual identity across all consumer and internal touchpoints to ensure consistency and relevance.
  • Menu and Product Pipeline Management: Own the planning, development, and execution of the menu calendar, including new product launches, limited-time offers (LTOs), seasonal promotions, and menu enhancements.
  • Integrated Campaign Management: Conceptualize, develop, and execute multi-channel marketing campaigns (digital, social, in-store, print) to drive brand awareness, guest engagement, and sales growth.
  • Go-to-Market Strategy: Create and execute go-to-market plans for new menu items and brand initiatives, encompassing positioning, messaging, pricing strategies, and promotional support.
  • Innovation and Trend Leadership: Identify and leverage consumer trends, competitive insights, and culinary innovation to build a dynamic product pipeline aligned with brand strategy and guest preferences.
  • Guest Insights and Research: Lead guest research initiatives, analyze feedback, and translate insights into actionable recommendations for product and brand strategy refinement.
  • Calendar Ownership: Manage the annual marketing and menu calendar to deliver a strategic balance between core business initiatives and innovation priorities.
  • Performance Measurement and Optimization: Analyze product and campaign performance metrics, providing data-driven insights and recommendations to optimize future initiatives.
  • Creative Development Oversight: Guide the creative process from concept through execution, ensuring brand standards are upheld and creative output drives engagement.
  • Cross-Functional Collaboration: Partner closely with Operations, Culinary, and external agencies to ensure a cohesive and integrated brand experience across all channels.
  • Budget and Resource Management: Support the management of brand marketing budgets, ensuring effective allocation of resources with a focus on ROI and brand impact.
Qualifications
  • Bachelor’s degree in marketing, Business, Communications, or related field; MBA preferred.
  • 6–8 years of progressive experience in brand management, innovation, or product marketing — ideally within restaurant, hospitality, or CPG industries.
  • Experience managing a product development or promotional calendar in a multi-unit environment.
  • Highly creative with a strategic mindset and data-driven approach; ability to think big and execute flawlessly.
  • Strong leadership, project management, and organizational skills.
  • Excellent communication, presentation, interpersonal skills, and storytelling skills
  • Experience working with creative agencies, media partners, franchisees, and cross-functional teams in a fast-paced, dynamic environment.
  • Passion for the restaurant industry and a strong understanding of customer experience principles.
  • Familiarity with culinary trends, family dining behaviors, and operational realities.
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