Sr Manager for Restaurant Efficiency & Innovation at Jollibee Support Center

Summary

Sr Manager for Restaurant Efficiency & Innovation

Salary	$99000 - $108000 / Year
Schedule	Full Time
Experience	Minimum 3 years of experience
Location	100 N Barranca Street, Suite 1200, West Covina, California 91791, United States
Category	Bee • Happy

Sr Manager for Restaurant Efficiency & Innovation

Description

JOB SUMMARY

The Senior Manager for Restaurant Efficiency and Innovation is responsible for the design, standardization, continuous improvement and innovation of restaurant workstations, equipment, tools/utensils, and processes to improve Operational efficiency and effectiveness. This position evaluates and/or make sound recommendations on Operations-related projects and collaborates with other stakeholders to achieve operational excellence and support business growth.

ESSENTIAL FUNCTIONS

1. Key Result Area 1: Primary Restaurant Operating Systems (ROS) Effectiveness and Optimization

Establish and maintain the standards on primary Restaurant Operating systems covering equipment, tools and utensils, workstation lay-outs, packaging, and operating procedures. (with updated reference materials)
Develop continuous improvement programs to improve existing systems, tools, and processes through store observations, focus group discussions (FGDs), systems data validation, feedback system, competitive check/analysis, and root cause analysis, which will lead to operating cost improvement.
Initiate and undertake research and studies on formulating solutions and enhancements on work simplification, maximization of space utilization, increased productivity, cost savings, and process or workflow diagrams.

2. Key Result Area 2: Kitchen Equipment Design and Innovation

Lead and conduct research and evaluation of existing equipment and technology to improve operations efficiency and effectiveness related to saving labor costs, energy savings and improving food quality.
Lead and conduct research and evaluation of potential new restaurant technologies/equipment to improve operations efficiency.
Oversee schedules and follow-up with Operations and other stakeholders on all equipment testing.
Coordinate with other concerned departments related to financial impact studies and Operations evaluation and prepare reports to include recommendations to be reviewed by the business head and other departments.
Implement systemwide roll-out for any new equipment, tools and utensils, and SOPs as assigned.

3. Key Result Area 3: New Product Support

Recommend optimum solutions to support the requirements of New Product launches leading to quality, speed/efficiency, and cost. These include identification of new tools and utensils, workstation retrofit, change in layouts, or equipment review.
Collaborate with Research and Development (R&D) Department on availability of needed tools and utensils for new products before the systemwide roll-out.

4. Key Result Area 4: Speed, Capacity, and Efficiency for All Channels (Dine-in/Take home, Digital, Drive-thru)

Lead in development and improvement of restaurant systems and standards for all business channels to support operational efficiency.
Champion speed of service and accuracy achievement. Build robust service systems to support all business channels using the best and cost-efficient technology available and simplify store processes.

5. Key Result Area 5: Technology, Trends, and Innovation

Benchmark best practices of different organizations in terms of Business Channels development and drive continuous improvement of the processes in the organization.
Scan, identify and develop Business Case to operationalize relevant technology and trends with the aim to create a better future of the business.
Drive the right specifications and profitability of relevant restaurant technology and trends.

6. Key Result Area 6: Project Management

Manage key projects by following project management processes from exploration to post-evaluation.
Collaborate effectively with team/s or work group/s ensuring effective communication and integration for each of the project assignment.

7. Key Result Area 7: People Management

Serve as Subject Matter Expert or SME for training-related needs on Production Restaurant Operations System (ROS) and Gold Standards related initiatives.
Manage direct reports. Create team’s development plan based on competency assessment and individual performance.

Others

May head cross-functional teams where formulation of Project Charter maybe required.
Source and manage external consultants, vendors, or partners for identified department projects.
Perform other job, tasks or Operational Excellence’ expertise related assignments to develop oneself and/or share one’s expertise to support the department’s mandate or the organization’s objectives.
Must be willing to travel &/or drive approximately 20% of the time in different locations in North America.

JOB SPECIFICATIONS

Education

At least with Bachelor’s degree in Industrial Management, Engineering, or any Management Course, or related field.

Experience

At least 3-5 years of restaurant operations or quality engineering in related industry practice.
Demonstrated past project management experience/s.
or equivalent combination of education & experience.

Bona Fide Occupational Qualifications (BFQs) (Required Training, License & Certification)

Hazard Analysis and Critical Control Point (HACCP), preferred.
Lean Six Sigma Certification
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

Research and Comparative Benchmarking on Restaurant Systems & Technology
Project Management Skill
Management Reporting
Financial Analysis and Cost-Benefit Analysis
Effective Collaborator
Good Communication and Presentation Skills
Integrity
Self-motivated
With attention to detail
Planning and Organizing
Systematic
Strong analytical and problem solving skills.
Sound judgment
Influencing & effective enforcing skills
Interest in food preparation, attributes, and industry

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 pertaining to brand assignment or assigned area.
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:

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 on field work or working in the stores.
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.

Work Environment: While performing the duties of this job, the employee maybe exposed to:

Kitchen/production areas with extreme temperatures for equipment testing or evaluation.
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.

If the position requires a college/university degree, it must have been issued by an educational institution accredited by the United States Department of Education. Any degree issued by educational institution outside the United States must include documentation validating the equivalency of the degree to the same degree in the United States to be considered acceptable for this company’s purposes.

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 JOB IS FOR IMMEDIATE PLACEMENT.

APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA.

This Company is an Equal Opportunity Employer.

JOB SUMMARY

The Senior Manager for Restaurant Efficiency and Innovation is responsible for the design, standardization, continuous improvement and innovation of restaurant workstations, equipment, tools/utensils, and processes to improve Operational efficiency and effectiveness. This position evaluates and/or make sound recommendations on Operations-related projects and collaborates with other stakeholders to achieve operational excellence and support business growth.

ESSENTIAL FUNCTIONS

1. Key Result Area 1: Primary Restaurant Operating Systems (ROS) Effectiveness and Optimization

Establish and maintain the standards on primary Restaurant Operating systems covering equipment, tools and utensils, workstation lay-outs, packaging, and operating procedures. (with updated reference materials)
Develop continuous improvement programs to improve existing systems, tools, and processes through store observations, focus group discussions (FGDs), systems data validation, feedback system, competitive check/analysis, and root cause analysis, which will lead to operating cost improvement.
Initiate and undertake research and studies on formulating solutions and enhancements on work simplification, maximization of space utilization, increased productivity, cost savings, and process or workflow diagrams.

2. Key Result Area 2: Kitchen Equipment Design and Innovation

Lead and conduct research and evaluation of existing equipment and technology to improve operations efficiency and effectiveness related to saving labor costs, energy savings and improving food quality.
Lead and conduct research and evaluation of potential new restaurant technologies/equipment to improve operations efficiency.
Oversee schedules and follow-up with Operations and other stakeholders on all equipment testing.
Coordinate with other concerned departments related to financial impact studies and Operations evaluation and prepare reports to include recommendations to be reviewed by the business head and other departments.
Implement systemwide roll-out for any new equipment, tools and utensils, and SOPs as assigned.

3. Key Result Area 3: New Product Support

Recommend optimum solutions to support the requirements of New Product launches leading to quality, speed/efficiency, and cost. These include identification of new tools and utensils, workstation retrofit, change in layouts, or equipment review.
Collaborate with Research and Development (R&D) Department on availability of needed tools and utensils for new products before the systemwide roll-out.

4. Key Result Area 4: Speed, Capacity, and Efficiency for All Channels (Dine-in/Take home, Digital, Drive-thru)

Lead in development and improvement of restaurant systems and standards for all business channels to support operational efficiency.
Champion speed of service and accuracy achievement. Build robust service systems to support all business channels using the best and cost-efficient technology available and simplify store processes.

5. Key Result Area 5: Technology, Trends, and Innovation

Benchmark best practices of different organizations in terms of Business Channels development and drive continuous improvement of the processes in the organization.
Scan, identify and develop Business Case to operationalize relevant technology and trends with the aim to create a better future of the business.
Drive the right specifications and profitability of relevant restaurant technology and trends.

6. Key Result Area 6: Project Management

Manage key projects by following project management processes from exploration to post-evaluation.
Collaborate effectively with team/s or work group/s ensuring effective communication and integration for each of the project assignment.

7. Key Result Area 7: People Management

Serve as Subject Matter Expert or SME for training-related needs on Production Restaurant Operations System (ROS) and Gold Standards related initiatives.
Manage direct reports. Create team’s development plan based on competency assessment and individual performance.

Others

May head cross-functional teams where formulation of Project Charter maybe required.
Source and manage external consultants, vendors, or partners for identified department projects.
Perform other job, tasks or Operational Excellence’ expertise related assignments to develop oneself and/or share one’s expertise to support the department’s mandate or the organization’s objectives.
Must be willing to travel &/or drive approximately 20% of the time in different locations in North America.

JOB SPECIFICATIONS

Education

At least with Bachelor’s degree in Industrial Management, Engineering, or any Management Course, or related field.

Experience

At least 3-5 years of restaurant operations or quality engineering in related industry practice.
Demonstrated past project management experience/s.
or equivalent combination of education & experience.

Bona Fide Occupational Qualifications (BFQs) (Required Training, License & Certification)

Hazard Analysis and Critical Control Point (HACCP), preferred.
Lean Six Sigma Certification
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

Research and Comparative Benchmarking on Restaurant Systems & Technology
Project Management Skill
Management Reporting
Financial Analysis and Cost-Benefit Analysis
Effective Collaborator
Good Communication and Presentation Skills
Integrity
Self-motivated
With attention to detail
Planning and Organizing
Systematic
Strong analytical and problem solving skills.
Sound judgment
Influencing & effective enforcing skills
Interest in food preparation, attributes, and industry

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 pertaining to brand assignment or assigned area.
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:

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 on field work or working in the stores.
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.

Work Environment: While performing the duties of this job, the employee maybe exposed to:

Kitchen/production areas with extreme temperatures for equipment testing or evaluation.
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.

If the position requires a college/university degree, it must have been issued by an educational institution accredited by the United States Department of Education. Any degree issued by educational institution outside the United States must include documentation validating the equivalency of the degree to the same degree in the United States to be considered acceptable for this company’s purposes.

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 JOB IS FOR IMMEDIATE PLACEMENT.

APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA.

This Company is an Equal Opportunity Employer.

Details

Salary	$99000 - $108000 / Year
Schedule	Full Time
Experience	Minimum 3 years of experience
Location	100 N Barranca Street, Suite 1200, West Covina, California 91791, United States
Category	Bee • Happy

Skills

Kitchen Equipment Design & Innovation

Project Management

Lean Six Sigma Certification

HACCP

People Management

Quality Engineering

Engineering

Restaurant Operating Systems

Cost Benefit Analysis

By applying you confirm you have these skills.