Jr. Restaurant System Manager

Job Purpose The Restaurant Systems Junior Manager for Restaurant Modelling is responsible for managing end-to-end processes related to restaurant store design, capacity planning, equipment, technology, and operational systems. The role provides technical expertise to develop, implement, and continuously improve efficient, safe, and customer-focused service, production, and management systems, ensuring operational excellence, optimized employee ergonomics, and an enhanced customer experience. Reporting directly to the Head of Restaurant Systems collaborates closely with Operations, Product Development, Business Development, Supply Chain, Technology, and Finance to ensure that restaurant systems are effectively supporting both short-term operational needs and long-term strategic goals. Main Duties Restaurant Modelling Design and Layout Development: Develop efficient and practical restaurant layouts that optimize workflow, customer flow, and space utilization while maintaining brand standards and operational efficiency. Capacity and Equipment Planning: Define and validate capacity models, equipment requirements, and kitchen configurations to support projected sales volumes and menu offerings. Process Simulation: Conduct simulations and timemotion studies to assess operational performance, identify bottlenecks, and recommend process improvements for greater productivity and consistency. Continuous Improvement: Evaluate existing restaurant models and implement enhancements based on new technologies, menu changes, or operational learnings to improve cost efficiency and service quality. Technology and Equipment Management Technology innovation: Research, evaluate, and implement new technologies including digital menu boards, self-ordering kiosks (SOK), and Kitchen Display Systems (KDS) to enhance restaurant efficiency and customer experience. Equipment deployment: Lead the evaluation, rollout and integration of new restaurant equipment, coordinating with purchasing teams, suppliers, and operations to ensure timely delivery, proper installation, and optimal performance. System maintenance: Manage the ongoing maintenance and functionality of restaurant systems by overseeing configurations, software updates, and troubleshooting to ensure minimal downtime and consistent operation. Workstation Design and Ergonomics Stainless Steel Design and Development: Design, develop, and improve stainless steel fixtures, furniture, and kitchen components to enhance durability, hygiene, and ease of maintenance in restaurant operations. Workstation Optimization: Develop standardized workstation layouts and configurations that support efficient workflows, reduce movement, and improve speed, safety, and productivity. Ergonomics and Safety: Apply ergonomic principles in workstation and equipment design to minimize operator strain, enhance comfort, and promote compliance with health and safety standards. Continuous Improvement: Evaluate performance and feedback from store teams to refine designs, materials, and setups for improved functionality, cost-effectiveness, and employee satisfaction. Layout and Equipment Documentation Layout Documentation: Create and maintain clear and accurate restaurant layout plans, including workstations, kitchen flow, and customer areas, to ensure standardization and operational efficiency. Equipment Development Records: Document the design, development, and specifications of new or improved equipment, including materials, dimensions, and performance standards. Equipment Manuals and Guidelines: Develop comprehensive specifications, user manuals, maintenance guides, and standard operating procedures (SOPs) for all equipment to ensure proper usage, safety, and longevity. Restaurant Planning Tool (RPT): Maintain and update the RPT template to capture layout designs, equipment details, and operational requirements, enabling consistent planning and deployment across all restaurant locations. People Leadership Build, lead, and mentor the future Restaurant Systems Officers, ensuring the development of capabilities and effective succession planning. Lead training, adoption, and change management initiatives to ensure effective system use across all levels. Other duties and tasks, as may be assigned. Qualifications Bachelors degree in Mechanical Engineering, Electrical Engineering, Industrial Engineering, or a related technical field. Proficiency in layout design tools (e.g., AutoCAD, SketchUp) and a strong understanding of workflow and capacity planning. Experience with restaurant or commercial kitchen equipment, workstation design, and stainless steel fabrication. Familiarity with restaurant technologies such as KDS, self-ordering kiosks, digital menu boards, and POS systems. Strong analytical skills with experience in timemotion studies, process simulations, and operational data interpretation. Skilled in documentation creation, including layout plans, specification sheets, equipment manuals, and SOPs. Solid project management capabilities and experience working with cross-functional teams. Strong communication, problem-solving, and stakeholder collaboration skills. Detail-oriented, organized, and committed to operational standards, safety, and ergonomic design. Ability to lead training, support adoption, and drive continuous improvement initiatives. #J-18808-Ljbffr