Restaurant System Quality Management Head

Overview

The Restaurant Systems & Quality Management (RSQM) Director will provide leadership in establishing the development and continuous improvement of production, service and management standards and systems in enabling stores in meeting sales, profit and quality targets.

• Process Engineering

  Leads in the continuous improvement of existing store processes using lean techniques that results to higher efficiency or better quality of products or services.

• Spearheads the design of new processes and restaurant standards in implementing new products, channels, etc.

• Explores new trends that shapes the organization’s future needs and directions.

• Serves as a resource person in process improvement initiatives

• Resource Optimization

  Provides insights on latest data collected and makes use of analytics in in creating profitable store models while maintaining both customer and employee satisfaction.

• Explores latest optimization tools that can be applied in continuously increasing efficiency and customer satisfaction

• Kitchen and Facilities Equipment Development

  Leads the innovation of equipment and facilities that meets both current and long-term requirements in terms of ease of use, capacity, speed of service, product acceptability, safety and maintenance.

• Benchmarks the latest trends and best practices in the industry.

• Defines life cycle protocols from development to retirement to ensure

• that equipment and facilities are maximized and utilized effectively and efficiently.

• Kitchen Space Planning and Design

  Leads in the design of an efficient store space facility in response to future requirements of store operations and following the principles of ergonomics, occupational safety, building standards.

• Oversees team in ensuring proper implementation of the design and operation of the layout in new sites.

• Application Systems Design

  Recommends appropriate applications that may affect entire store experience.

• Provides overall direction for sourcing, evaluation and negotiation of new and viable commercial applications.

• Evaluates efficiency and comprehensiveness of systems and recommends possible end-user processes that affect entire organization.

• Leads the team in the implementation of innovative and leading-edge database technology.

• Supplies Forecasting and Inventory

  Performs a comprehensive analysis on inventory management data and its linkages to the entire supply value chain and recommends possible enhancements

• Develops a complex inventory management and control system that accurately addresses the need of Operations and Supply Chain

• Initiates studies and improves procedures on material handling, forecasting, physical inventory taking, supply replenishment and stock recovery until it is ready to be launched

• Quality Management System

  Leads in the design of a quality framework for an end-to-end system in ensuring consistent execution of products and services to meet customer expectations.

• Ideates strategic plans that build culture of the organization in making quality as a way of life.

• Establishes quality inspection and metrics for each link in the quality chain to assess the performance and establish reference for continuous improvement.

• Continuous Improvement

  Drives the development and continuous improvement of Feedback Management System to ensure brand love.

• Leads in the investigation of customer complaints that will aid in the investigation of product safety feedback.

• Oversees the establishment of tools and systems that will expedite the resolution of feedbacks.

• Document Management System

  Supervises the design of policies for document controlling, document archiving, document imaging, and maintenance of document storage system.

• Develops and enhances the existing document control programs of the stores and support offices.

• Leads the team of document controllers in carrying out established policies to ensure security of sensitive information, including but not limited to product recipes, work instructions, etc.

• Bachelor’s degree in Business Administration, Industrial Engineering, Food Technology, Hospitality Management, or related field (Master’s preferred).

• Minimum 10 years of progressive leadership experience in quick service restaurant operations, quality management, or systems/process improvement.

• Strong knowledge of food safety regulations, HACCP, ISO standards, and quality management frameworks.

• Proven track record in operational excellence, process standardization, and quality assurance.

• Excellent leadership, analytical, and project management skills.

• Strong communication, influencing, and stakeholder management abilities.