Continuous Improvement Manager

Overview Continuous Improvement Manager is responsible for the integration and formulation of processes that deliver effective systems resulting in significant business improvement, work efficiency and guest satisfaction. He/She provides innovative solutions by adapting technology and proper documentation of standards to achieve higher level of systems excellence and store efficiency. The position requires strong partnership with cross-functional teams, strong communication and influence skills in driving projects and achieving its business objectives. Responsibilities Restaurant (Store) Systems Store Management Systems – provides systems in Inventory Management, Production Planning Guide, Cash Control Procedures/Management, Store Performance Reporting System, Manpower (Labor) Management, 5S, Time & Attendance Guidelines Store Operations – (outside the business as usual operation mode) Renovation Checklist and procedure, Audit (internal/external) Procedures, Customer Crisis Management, Legal compliance and response level guidelines (BIR, DOH, Licensing, Corp Audit) Kitchen Systems – Storage Area procedures, Manager’s Office Procedures, Back up operations, Cooking/Production Area, Dishwashing area, Crew Locker Room/Area, Hygiene and sanitation procedures, general safety procedures, equipment trouble shooting guide, equipment preventive maintenance program (includes Air (hot/cold) system, Water System) Dining Systems – includes: POS (point of sales) capacity, cashier transaction procedures, customer service procedures, serving procedures, bussing procedure Product Systems – product preparation procedures & development, product analysis and development Restaurant Supplies – includes: Tools & Utensils, Kitchen Wares, Cleaning & Sanitation supplies, Operating Supplies, project management and supplier management Store Model Analysis – designs a financially feasible store model which includes standard list of: equipment, counter (POS), construction, T&U, Wares, manpower standard SPMH (Man hours list/requirements), store layout (workflow), storage area (remote or non-remote) Data Parameters Analysis – effectively monitor data parameters such as: strike rate, product mix, seating capacity, dine-in interval, kitchen:dining space ratio, sales/sqm, sales/man hours, peak hourly sales, slack hourly sales, trade area assumptions, store traffic (headcount per transaction count), group size, sales contribution to dining/takeout/delivery Technology Innovation – includes: equipment research and development, equipment selection, supplier management, equipment life cycle program, cost effective equipment and design integration Business Innovation & Solutions Knowledge Management – data management, standards keeping Business Processes – includes design and improvement of business processes external to the stores but related to its internal processes that deals with the other departments Technology Innovations – technology research includes equipment, processes, packaging, information, etc. Usability – design and development of integrating usability in the design of processes, systems, fixtures, and equipment Products, PMO and Productivity New Products – includes coordination of the RS activities needed for development of new products/products for improvement. Ensuring that products are launched as scheduled with all requirements submitted to all concerned. Project Management – tracking of projects status. Computing the impact of projects delays. Balance scorecards. Project life cycle. Productivity – development of productivity circle structure, ensuring the effectiveness of the process and coordination of approved projects to concerned parties. Information Systems Store Information Systems – provide systems solution in the area of: sales reporting tools, store performance reporting tool, POS maximization Application Development – basic tool application that improve productivity. Example: QM reporting and monitoring Technology Solutions – innovative tools that reduce cost or improve productivity. Example: POS as PDA, employee productivity programs (net meeting, teleconference, web cast, web-based training) Usability – design and development of integrating usability in the design of systems. Qualifications Bachelor’s degree in Industrial Engineering, Management Engineering, or related field. Minimum of 5 years of experience in food service operations, food manufacturing, retail, or a similar industry. At least 3 years of experience in a managerial or project management role handling systems development, process improvement, or operations efficiency. Must be amenable to work in Ortigas, Pasig (Hybrid Work Setup). Perf Restaurants, Inc., the hiring entity, is a wholly owned subsidiary of Jollibee Foods Corporation. #J-18808-Ljbffr