Content Producer for Restaurant Ecosystem in Moscow
7.0/10
Group of Three Moscow Restaurants
Not specified
Hybrid
mid
about 1 month ago
May be outdated
marketingother
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Description
What you'll do
- •Content strategy for four accounts: unified creative framework for Nimbo + three different tones for restaurants
- •Manage the production team: operator and editor already on staff, hiring and scaling as needed
- •Produce key formats: viral videos, reviews, guest features, collaborations with chefs
- •Create light formats: behind-the-scenes, restaurateur lunch, guest of the week, menu reactions — 80% of content is captured on phone during work hours
- •Work with bloggers: barter deals, review purchases, coordinate UGC from guests
- •Analytics across the funnel: views → profile visits → website clicks → reservations, plus app activations through code words from videos
Conditions
- •Hybrid schedule; mandatory presence on shoots 2–3 times a week at one of the three restaurants
- •Already working team: operator-editor on staff, brand guide and creative framework ready
- •Access to materials that can't be bought: 3 kitchens with top chefs, bar program, closed events with celebrities and bloggers 1M+
- •Full freedom in building the content department
- •Direct work with the founder, no levels of approval
- •Salary discussed based on results of the probation period + KPI
Requirements
- •3+ years of content production experience; ideally in restaurant, fashion, or lifestyle niches with premium positioning — at least one case of a video with 500,000+ views on a channel you managed or produced
- •Understanding the difference between production logic and SMM logic; capable in both but do not confuse them
- •Knowledge of Reels and TikTok algorithms at a level of 'I know why it failed', not just 'I've heard hooks are needed'
- •Ability to explain why one video worked and another did not
- •Capable of writing texts, not as a copywriter, but as a producer: theses, scripts, posts, briefs for bloggers
- •Able to communicate with chefs and bartenders in their language — most production happens in working kitchens
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