Share with friends
Accessibility
Continuous Improvement Analyst
Jollibee Support Center
Continuous Improvement Analyst
Jollibee Support Center
Full Time
Hybrid remote
3
Years
Experience
$82800 - $87720 / Year
Continuous Improvement Analyst
Jollibee Support Center
Full Time
Hybrid remote
3
Years
Experience
$82800 - $87720 / Year
Skills
Technology Integration
Store Kitchen Technology
Root-Cause Analysis
Project Management
Back-Of-House
Cross-functional Collaboration
+3
Description
JOB SUMMARY
The Back of House (BOH) Continuous Improvement Analyst is responsible for driving continuous improvement initiatives across the store kitchen and back-of-house operations. This involves identifying inefficiencies, implementing best practices, and leading process improvements to enhance operational performance, reduce waste, improve food quality, and increase overall kitchen productivity. They will collaborate with production teams, and the operational excellence team to create and execute solutions that align with the brand’s goals for operational excellence.
ESSENTIAL FUNCTIONS
Key Result Area 1: Production restaurant Operating System (ROS) Process Improvement
- Lead Process Optimization: Evaluate and optimize back-of-house kitchen operations, focusing on streamlining workflows, reducing downtime, and improving food prep and service efficiency.
- Implement Best Practices: Develop, document, and standardize best practices for kitchen operations to ensure consistency and quality across all stores.
- Waste Reduction: Identify areas for waste reduction, including food waste, energy use, and unnecessary labor costs. Implement strategies to minimize waste without compromising food quality.
- Lean Methodologies: Apply Lean principles and Six Sigma methodologies to improve kitchen processes, enhance productivity, and reduce bottlenecks in food preparation and service.
Key Result Area 2: Cross-Functional Collaboration for New Products, Equipment, Process
Work closely with Research and Development (R&D), Marketing, Supply Chain, and Operations during new product and new equipment launches.
Work with Operations to gather feedback, identify challenges in existing processes and implement continuous improvement initiatives that address those challenges.
Validate and align store processes to identify challenges, assess operational ease, and recommend solutions.
Key Result Area 3: Operational Monitoring and Reporting
- Conduct Process Checks and Validation: Perform regular production process validation to assess compliance with operational standards, food safety regulations, and efficiency protocols. Identify gaps in processes and provide actionable recommendations for improvement.
- Standard Operating Procedures (Standard Operating Procedures (SOPs): Collaborate with Learning and Development (L&D) to develop and maintain detailed SOPs for back-of-house operations, ensuring that these procedures are followed consistently across all locations.
Key Result Area 4: Data-Driven Decision Making
- Track and Analyze Data: Utilize operational data and key performance indicators (KPIs) to assess the impact of continuous improvement initiatives. Regularly review kitchen performance metrics to identify trends and areas for further improvement.
- Root Cause Analysis: Conduct thorough root cause analyses for any issues that arise in kitchen operations, such as delays in Food Serving Time (FST), high food waste or quality concerns. Implement comprehensive corrective action plans that address these issues across the entire system.
Key Result Area 5: Technology Integration
- Evaluate and Implement Kitchen Technology: Work with the Front of the House (FOH) team, Business Technology (BT), Digital, Store Development, Research and Development (R&D) and Operations to identify, evaluate, and implement kitchen technologies that can improve operational efficiency, such as automated inventory management or kitchen display systems.
- Support System Integration: Collaborate with Business Technology (BT) and Operations teams to ensure that new systems integrate seamlessly with existing workflows. This may involve adjusting processes and developing new protocols that incorporate the technology.
- Continuous Improvement: After implementation, continuously gather feedback and monitor key performance indicators to see how the new technologies are impacting efficiency.
Key Result Area 6: Project Management and Collaboration
- Collaborate with FOH and BOH Teams: Work closely with front-of-house (Service quality) and back-of-house (Product quality teams) teams to align processes and eliminate production inconsistencies and waste.
- Training and Support: Collaborate with Learning and Development team to develop and implement training programs for BOH teams on new processes, techniques, and systems designed to improve efficiency and product quality.
- Lead Change Management: Guide the implementation of new service processes, ensuring buy-in from restaurants teams and facilitating the adoption of changes.
Others
- Performs other job, or tasks related assignments to develop oneself and/or share one’s expertise to support the department’s mandate or the organization’s objectives.
JOB SPECIFICATIONS
Education
- Bachelor’s degree in Hospitality Management, Business Administration, Operations Management, or a related field, or equivalent work experience in a similar job/role.
Experience
- At least three (3) years of experience in back-of-house operations, with at least 2 years in a process improvement or lead role within the restaurant or hospitality industry.
- Proven track record of experience in process improvement, particularly in a kitchen or foodservice environment.
- Experience customer service training and development, particularly in fast-paced restaurant environments.
or any equivalent combination of education and experience from which comparable knowledge, skills and abilities have been achieved.
Bona Fide Occupational Qualifications (BFQs) (Required Training, License & Certification)
- Lean Six Sigma Certification (preferred but not required)
- Project Management Professional Certification
- Restaurant Operations related training, licensing or certifications from organizations or any equivalent combination of education & experience from which comparable knowledge, skills and abilities have been achieved.
Skills and Competencies
Strong analytical skills with the ability to interpret data and identify actionable insights for process improvements.
Effective communication skills, with the ability to work with diverse teams and communicate complex ideas clearly.
Project management skills, including the ability to manage multiple initiatives simultaneously and deliver results within set timelines.
Excellent problem-solving abilities to address operational inefficiencies and implement practical solutions.
Non-Essential Duties and Responsibilities
- Perform administrative duties as necessary i.e., making copies, filing, etc.
- Execute department plans, objectives, goals, strategies, and measures.
- Manage operating expenses about brand assignment or assigned function.
- Prepare management reports.
Other Qualifications
- Physical Effort/Requirements: While performing the duties of this job, the employee will:
- Sit majority of the time about 80% of the scheduled work shift when working in the office.
- Stand/walk for most of the time about 80% of the scheduled work shift when working in the stores.
- Lift, reach, pull, push, grasp and use hands often.
- Bend and/or squat down when working in the stores.
- Climb, stoop and/or kneel rarely.
- Lift up to 50 pounds occasionally.
- Need to see well enough to evaluate equipment, fixtures, tools, utensils; read/compose email, reports; use the computer and respond to internal and external customers’ needs.
- Need to speak and hear well enough to give/receive instructions, feedback and communicate with employees, customers, and partners/suppliers.
- Be required to work irregular hours, varying work shifts schedules as necessary at work.
- Travel approximately 30% of the time to different locations in North America.
- Work Environment: While performing the duties of this job, the employee may be exposed to:
- Service, Production and Store kitchen equipment.
- Hot and cold temperatures and a wet work area when in stores.
- Wet and slippery floors.
- Cleaning chemicals
- Possible cuts and burns.
- Moderate noise level when working in production or store work environment.
- Tensions and pressures may arise in meeting deadlines and goals.
This job description has been designed to indicate the general nature and level of work performed by employees in this classification. It is not designed to contain or be interpreted as an exhaustive list of all duties, responsibilities and qualifications required of employees assigned to this job. The duties, responsibilities may differ from the job description, and that the other duties as assigned, may be part of the job.
THIS JOB IS FOR IMMEDIATE PLACEMENT.
APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA.
This Company is an Equal Opportunity Employer.
JOB SUMMARY
The Back of House (BOH) Continuous Improvement Analyst is responsible for driving continuous improvement initiatives across the store kitchen and back-of-house operations. This involves identifying inefficiencies, implementing best practices, and leading process improvements to enhance operational performance, reduce waste, improve food quality, and increase overall kitchen productivity. They will collaborate with production teams, and the operational excellence team to create and execute solutions that align with the brand’s goals for operational excellence.
ESSENTIAL FUNCTIONS
Key Result Area 1: Production restaurant Operating System (ROS) Process Improvement
- Lead Process Optimization: Evaluate and optimize back-of-house kitchen operations, focusing on streamlining workflows, reducing downtime, and improving food prep and service efficiency.
- Implement Best Practices: Develop, document, and standardize best practices for kitchen operations to ensure consistency and quality across all stores.
- Waste Reduction: Identify areas for waste reduction, including food waste, energy use, and unnecessary labor costs. Implement strategies to minimize waste without compromising food quality.
- Lean Methodologies: Apply Lean principles and Six Sigma methodologies to improve kitchen processes, enhance productivity, and reduce bottlenecks in food preparation and service.
Key Result Area 2: Cross-Functional Collaboration for New Products, Equipment, Process
Work closely with Research and Development (R&D), Marketing, Supply Chain, and Operations during new product and new equipment launches.
Work with Operations to gather feedback, identify challenges in existing processes and implement continuous improvement initiatives that address those challenges.
Validate and align store processes to identify challenges, assess operational ease, and recommend solutions.
Key Result Area 3: Operational Monitoring and Reporting
- Conduct Process Checks and Validation: Perform regular production process validation to assess compliance with operational standards, food safety regulations, and efficiency protocols. Identify gaps in processes and provide actionable recommendations for improvement.
- Standard Operating Procedures (Standard Operating Procedures (SOPs): Collaborate with Learning and Development (L&D) to develop and maintain detailed SOPs for back-of-house operations, ensuring that these procedures are followed consistently across all locations.
Key Result Area 4: Data-Driven Decision Making
- Track and Analyze Data: Utilize operational data and key performance indicators (KPIs) to assess the impact of continuous improvement initiatives. Regularly review kitchen performance metrics to identify trends and areas for further improvement.
- Root Cause Analysis: Conduct thorough root cause analyses for any issues that arise in kitchen operations, such as delays in Food Serving Time (FST), high food waste or quality concerns. Implement comprehensive corrective action plans that address these issues across the entire system.
Key Result Area 5: Technology Integration
- Evaluate and Implement Kitchen Technology: Work with the Front of the House (FOH) team, Business Technology (BT), Digital, Store Development, Research and Development (R&D) and Operations to identify, evaluate, and implement kitchen technologies that can improve operational efficiency, such as automated inventory management or kitchen display systems.
- Support System Integration: Collaborate with Business Technology (BT) and Operations teams to ensure that new systems integrate seamlessly with existing workflows. This may involve adjusting processes and developing new protocols that incorporate the technology.
- Continuous Improvement: After implementation, continuously gather feedback and monitor key performance indicators to see how the new technologies are impacting efficiency.
Key Result Area 6: Project Management and Collaboration
- Collaborate with FOH and BOH Teams: Work closely with front-of-house (Service quality) and back-of-house (Product quality teams) teams to align processes and eliminate production inconsistencies and waste.
- Training and Support: Collaborate with Learning and Development team to develop and implement training programs for BOH teams on new processes, techniques, and systems designed to improve efficiency and product quality.
- Lead Change Management: Guide the implementation of new service processes, ensuring buy-in from restaurants teams and facilitating the adoption of changes.
Others
- Performs other job, or tasks related assignments to develop oneself and/or share one’s expertise to support the department’s mandate or the organization’s objectives.
JOB SPECIFICATIONS
Education
- Bachelor’s degree in Hospitality Management, Business Administration, Operations Management, or a related field, or equivalent work experience in a similar job/role.
Experience
- At least three (3) years of experience in back-of-house operations, with at least 2 years in a process improvement or lead role within the restaurant or hospitality industry.
- Proven track record of experience in process improvement, particularly in a kitchen or foodservice environment.
- Experience customer service training and development, particularly in fast-paced restaurant environments.
or any equivalent combination of education and experience from which comparable knowledge, skills and abilities have been achieved.
Bona Fide Occupational Qualifications (BFQs) (Required Training, License & Certification)
- Lean Six Sigma Certification (preferred but not required)
- Project Management Professional Certification
- Restaurant Operations related training, licensing or certifications from organizations or any equivalent combination of education & experience from which comparable knowledge, skills and abilities have been achieved.
Skills and Competencies
Strong analytical skills with the ability to interpret data and identify actionable insights for process improvements.
Effective communication skills, with the ability to work with diverse teams and communicate complex ideas clearly.
Project management skills, including the ability to manage multiple initiatives simultaneously and deliver results within set timelines.
Excellent problem-solving abilities to address operational inefficiencies and implement practical solutions.
Non-Essential Duties and Responsibilities
- Perform administrative duties as necessary i.e., making copies, filing, etc.
- Execute department plans, objectives, goals, strategies, and measures.
- Manage operating expenses about brand assignment or assigned function.
- Prepare management reports.
Other Qualifications
- Physical Effort/Requirements: While performing the duties of this job, the employee will:
- Sit majority of the time about 80% of the scheduled work shift when working in the office.
- Stand/walk for most of the time about 80% of the scheduled work shift when working in the stores.
- Lift, reach, pull, push, grasp and use hands often.
- Bend and/or squat down when working in the stores.
- Climb, stoop and/or kneel rarely.
- Lift up to 50 pounds occasionally.
- Need to see well enough to evaluate equipment, fixtures, tools, utensils; read/compose email, reports; use the computer and respond to internal and external customers’ needs.
- Need to speak and hear well enough to give/receive instructions, feedback and communicate with employees, customers, and partners/suppliers.
- Be required to work irregular hours, varying work shifts schedules as necessary at work.
- Travel approximately 30% of the time to different locations in North America.
- Work Environment: While performing the duties of this job, the employee may be exposed to:
- Service, Production and Store kitchen equipment.
- Hot and cold temperatures and a wet work area when in stores.
- Wet and slippery floors.
- Cleaning chemicals
- Possible cuts and burns.
- Moderate noise level when working in production or store work environment.
- Tensions and pressures may arise in meeting deadlines and goals.
This job description has been designed to indicate the general nature and level of work performed by employees in this classification. It is not designed to contain or be interpreted as an exhaustive list of all duties, responsibilities and qualifications required of employees assigned to this job. The duties, responsibilities may differ from the job description, and that the other duties as assigned, may be part of the job.
THIS JOB IS FOR IMMEDIATE PLACEMENT.
APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA.
This Company is an Equal Opportunity Employer.
We use eVerify to confirm U.S. Employment eligibility.
{{ backgroundCheckDisclosureText }}
Continuous Improvement Analyst
Full Time
Hybrid remote
3
Years
Experience
$82800 - $87720 / Year
Skills
Technology Integration
Store Kitchen Technology
Root-Cause Analysis
Project Management
Back-Of-House
Cross-functional Collaboration
+{{skillsLength}}
100 N Barranca Street, Suite 1200, West Covina, California 91791, United States