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Restaurant Process Analyst
Jollibee Support Center
Restaurant Process Analyst
Jollibee Support Center
Full Time
Hybrid remote
2
Years
Experience
$70000 - $75500 / Year
Restaurant Process Analyst
Jollibee Support Center
Full Time
Hybrid remote
2
Years
Experience
$70000 - $75500 / Year
Skills
Customer Experience Management
Project Management Experience
Operations
Description
JOB SUMMARY
The Restaurant Process Analyst supports the successful execution of new product launches, operational improvements, and restaurant initiatives across the system. This role assists in evaluating the operational practicality, financial impact, and scalability of new menu items, equipment, and processes prior to broader implementation.
Working closely with cross-functional teams, the Restaurant Process Analyst helps assess how new concepts can be effectively integrated into restaurant operations through pilot testing, operational observations, data analysis, and feedback gathering. The role contributes to ensuring that new initiatives can be implemented smoothly in a fast-paced restaurant environment while maintaining standards for quality, speed of service, and profitability.
The Restaurant Process Analyst supports the successful execution of new product launches, operational improvements, and restaurant initiatives across the system. This role assists in evaluating the operational practicality, financial impact, and scalability of new menu items, equipment, and processes prior to broader implementation.
Working closely with cross-functional teams, the Restaurant Process Analyst helps assess how new concepts can be effectively integrated into restaurant operations through pilot testing, operational observations, data analysis, and feedback gathering. The role contributes to ensuring that new initiatives can be implemented smoothly in a fast-paced restaurant environment while maintaining standards for quality, speed of service, and profitability.
ESSENTIAL FUNCTIONS
1. Key Result Area 1: New Product Feasibility & Business Evaluation
- Evaluate the operational and financial viability of new menu items, equipment, and process innovations.
- Conduct feasibility assessments covering labor impact, throughput, equipment utilization, operational complexity, and profitability.
- Develop business cases, launch readiness assessments, and recommendation summaries to support go/no-go decisions.
- Analyze operational requirements for new products and initiatives.
- Ensure new products can be scaled across varying restaurant formats and operational environments.
2. Key Result Area 2: Store Operational Integration
- Analyze back-of-house workflows, kitchen layouts, production processes, and equipment capacity to determine operational readiness.
- Identify bottlenecks, execution risks, labor constraints, and throughput limitations that may impact successful implementation.
- Conduct workflow studies and recommend process improvements to support efficient execution.
- Assess the impact of new products on speed of service, kitchen productivity, food quality, and customer experience.
- Partner with Operations, NRO, R&D, and Store Development teams to evaluate equipment and infrastructure requirements.
3. Key Result Area 3: Store-Level Pilot Management
- Lead the planning, execution, and evaluation of product and operational pilots.
- Establish pilot objectives, success criteria, measurement plans, and reporting frameworks.
- Conduct store observations and gather qualitative and quantitative feedback from restaurant teams.
- Analyze pilot results and provide recommendations for refinement, broader rollout, or discontinuation.
- Ensure operational standards and testing protocols are consistently followed throughout pilot periods.
4. Key Result Area 4: Cross-Functional Collaboration
- Represent Operations Excellence on cross-functional innovation and product work group.
- Partner closely with R&D, Marketing, Supply Chain, Training, Store Development, and Operations throughout the development and launch process.
- Ensure operational considerations are incorporated early in product development.
- Facilitate alignment on launch readiness, implementation plans, resource needs, and risk mitigation strategies.
- Support development of operational procedures, training materials, and implementation plans for approved launches.
5. Key Result Area 5: Performance Analysis & Reporting
- Collect, analyze, and interpret pilot, operational, and post-launch data.
- Develop reports, dashboards, presentations, and executive summaries to support decision-making.
- Monitor key performance indicators including sales performance, operational efficiency, food quality, labor productivity, and guest experience.
- Present findings and recommendations to leadership and cross-functional stakeholders.
Key Result Area 6: Continuous Improvement &
Innovation
- Identify opportunities to enhance restaurant workflows, increase kitchen efficiency, improve execution, and uphold rigorous food safety and workplace safety practices.
- Support restaurant prototype, layout, and equipment evaluation projects.
- Monitor industry trends, emerging technologies, and best practices in restaurant operations and foodservice innovation.
- Participate in cross‑functional strategic projects that advance operational excellence priorities and enable the organization to achieve its business goals in productivity, quality, and customer experience.
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 Business, Operations Management, Industrial Engineering, Hospitality | Food Service Management, or a related field.
- Equivalent experience may be considered in lieu of formal education.
Experience
- 2–5 years of experience in QSR operations or in analytical and process‑focused roles such as operations analysis, process improvement, project management, or product commercialization.
- Experience conducting pilots, operational assessments, or supporting new product launches is highly desirable.
Bona Fide Occupational Qualifications (BFQs) (Required Training, License & Certification)
- Lean Six Sigma Certification, preferred.
- 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 Essential Traits
- Strong understanding of restaurant operations, kitchen workflows, labor management, and operational execution.
- Ability to analyze operational and financial data and translate insights into recommendations.
- Strong project management and organizational skills.
- Excellent
verbal, written, and presentation skills.
- Ability to influence and collaborate across multiple functions.
- Strong problem-solving and critical-thinking capabilities.
- Proficiency in Microsoft Excel, Power BI, PowerPoint, and data analysis tools.
- Ability
to conduct field visits and observe operations in restaurant environments.
This job requires 50% field work/travel.
A.
Core Values
1. Customer
Focus
2. Excellence
3. Humility
to listen and learn
4. Spirit
of Family and Fun
5. Integrity
B. Inspire Joy (Leadership Brand)
1. Drive
Superior Performance
2. Win
Through People
3. Learn
from Different Views
4. Make
a Difference
5. Establish
Trust
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
Computer Literacy: Proficient in MS Applications (MS Word, Excel, PowerPoint) and trainable in other software related to restaurant systems.
Physical Effort/Requirements: While performing the duties of this job, the employee will:
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.
- 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.
Reasonable accommodation for people with disabilities may be requested by calling (626) 369- 7118 at least five (5) working days in advance of the scheduled examination/assessment date(s).
This Company is an Equal Opportunity Employer.
JOB SUMMARY
The Restaurant Process Analyst supports the successful execution of new product launches, operational improvements, and restaurant initiatives across the system. This role assists in evaluating the operational practicality, financial impact, and scalability of new menu items, equipment, and processes prior to broader implementation.
Working closely with cross-functional teams, the Restaurant Process Analyst helps assess how new concepts can be effectively integrated into restaurant operations through pilot testing, operational observations, data analysis, and feedback gathering. The role contributes to ensuring that new initiatives can be implemented smoothly in a fast-paced restaurant environment while maintaining standards for quality, speed of service, and profitability.
The Restaurant Process Analyst supports the successful execution of new product launches, operational improvements, and restaurant initiatives across the system. This role assists in evaluating the operational practicality, financial impact, and scalability of new menu items, equipment, and processes prior to broader implementation.
Working closely with cross-functional teams, the Restaurant Process Analyst helps assess how new concepts can be effectively integrated into restaurant operations through pilot testing, operational observations, data analysis, and feedback gathering. The role contributes to ensuring that new initiatives can be implemented smoothly in a fast-paced restaurant environment while maintaining standards for quality, speed of service, and profitability.
ESSENTIAL FUNCTIONS
1. Key Result Area 1: New Product Feasibility & Business Evaluation
- Evaluate the operational and financial viability of new menu items, equipment, and process innovations.
- Conduct feasibility assessments covering labor impact, throughput, equipment utilization, operational complexity, and profitability.
- Develop business cases, launch readiness assessments, and recommendation summaries to support go/no-go decisions.
- Analyze operational requirements for new products and initiatives.
- Ensure new products can be scaled across varying restaurant formats and operational environments.
2. Key Result Area 2: Store Operational Integration
- Analyze back-of-house workflows, kitchen layouts, production processes, and equipment capacity to determine operational readiness.
- Identify bottlenecks, execution risks, labor constraints, and throughput limitations that may impact successful implementation.
- Conduct workflow studies and recommend process improvements to support efficient execution.
- Assess the impact of new products on speed of service, kitchen productivity, food quality, and customer experience.
- Partner with Operations, NRO, R&D, and Store Development teams to evaluate equipment and infrastructure requirements.
3. Key Result Area 3: Store-Level Pilot Management
- Lead the planning, execution, and evaluation of product and operational pilots.
- Establish pilot objectives, success criteria, measurement plans, and reporting frameworks.
- Conduct store observations and gather qualitative and quantitative feedback from restaurant teams.
- Analyze pilot results and provide recommendations for refinement, broader rollout, or discontinuation.
- Ensure operational standards and testing protocols are consistently followed throughout pilot periods.
4. Key Result Area 4: Cross-Functional Collaboration
- Represent Operations Excellence on cross-functional innovation and product work group.
- Partner closely with R&D, Marketing, Supply Chain, Training, Store Development, and Operations throughout the development and launch process.
- Ensure operational considerations are incorporated early in product development.
- Facilitate alignment on launch readiness, implementation plans, resource needs, and risk mitigation strategies.
- Support development of operational procedures, training materials, and implementation plans for approved launches.
5. Key Result Area 5: Performance Analysis & Reporting
- Collect, analyze, and interpret pilot, operational, and post-launch data.
- Develop reports, dashboards, presentations, and executive summaries to support decision-making.
- Monitor key performance indicators including sales performance, operational efficiency, food quality, labor productivity, and guest experience.
- Present findings and recommendations to leadership and cross-functional stakeholders.
Key Result Area 6: Continuous Improvement &
Innovation
- Identify opportunities to enhance restaurant workflows, increase kitchen efficiency, improve execution, and uphold rigorous food safety and workplace safety practices.
- Support restaurant prototype, layout, and equipment evaluation projects.
- Monitor industry trends, emerging technologies, and best practices in restaurant operations and foodservice innovation.
- Participate in cross‑functional strategic projects that advance operational excellence priorities and enable the organization to achieve its business goals in productivity, quality, and customer experience.
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 Business, Operations Management, Industrial Engineering, Hospitality | Food Service Management, or a related field.
- Equivalent experience may be considered in lieu of formal education.
Experience
- 2–5 years of experience in QSR operations or in analytical and process‑focused roles such as operations analysis, process improvement, project management, or product commercialization.
- Experience conducting pilots, operational assessments, or supporting new product launches is highly desirable.
Bona Fide Occupational Qualifications (BFQs) (Required Training, License & Certification)
- Lean Six Sigma Certification, preferred.
- 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 Essential Traits
- Strong understanding of restaurant operations, kitchen workflows, labor management, and operational execution.
- Ability to analyze operational and financial data and translate insights into recommendations.
- Strong project management and organizational skills.
- Excellent
verbal, written, and presentation skills.
- Ability to influence and collaborate across multiple functions.
- Strong problem-solving and critical-thinking capabilities.
- Proficiency in Microsoft Excel, Power BI, PowerPoint, and data analysis tools.
- Ability
to conduct field visits and observe operations in restaurant environments.
This job requires 50% field work/travel.
A.
Core Values
1. Customer
Focus
2. Excellence
3. Humility
to listen and learn
4. Spirit
of Family and Fun
5. Integrity
B. Inspire Joy (Leadership Brand)
1. Drive
Superior Performance
2. Win
Through People
3. Learn
from Different Views
4. Make
a Difference
5. Establish
Trust
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
Computer Literacy: Proficient in MS Applications (MS Word, Excel, PowerPoint) and trainable in other software related to restaurant systems.
Physical Effort/Requirements: While performing the duties of this job, the employee will:
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.
- 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.
Reasonable accommodation for people with disabilities may be requested by calling (626) 369- 7118 at least five (5) working days in advance of the scheduled examination/assessment date(s).
This Company is an Equal Opportunity Employer.
We use eVerify to confirm U.S. Employment eligibility.
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Restaurant Process Analyst
Full Time
Hybrid remote
2
Years
Experience
$70000 - $75500 / Year
Skills
Customer Experience Management
Project Management Experience
Operations
100 N Barranca Street, Suite 1200, West Covina, California 91791, United States