Restaurant Systems Quality Management Head

Key Responsibilities:

• 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.

Qualifications

• 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.

Job Types: Full-time, Permanent

Benefits:

• Paid training

Language:

• English (Preferred)

Work Location: In person