This position supports the POPEYES; Operations Transformation Team. This function will lead the development of inspired restaurant solutions form ideation to launch using the Operations Transformation Stage Gate Process. Project work is cross-functional with a focus on restaurant-level process and equipment solutions that reduce complexity and improve franchisee profitability. This position interacts with a wide range of internal and external individuals and teams. This includes, but is not limited to restaurant team members, multi-unit managers, restaurant owners, equipment manufacturers, vendors and internal cross functional teams such as operations, training, marketing, supply chain and real estate/design/development. The ideal candidate is highly organized, process driven and able to curate highly creative environments that lead to inspired solution through the values of inclusivity, collaboration and authenticity. This team member will spend time in restaurants to assure all projects champion our Team Member.

Roles and Responsibilities:

• Improvements of BOH layouts and production processes: Use simulation program(s) to document existing systems and proposed changes.
• Analysis of simulation outputs to identify and prioritize focus areas.
• Create existing workstation capacities by sales volumes.
• Execute multi-year Operations Transformation Equipment Roadmap
• Utilize work sampling, time/motion studies and product flows to determine and recommend productivity opportunities and labor guidelines.
• Use LEAN principals to reduce waste and costs In equipment and process design
• Identify potential equipment innovations and process changes to improve order accuracy, minimize costs and increase throughput.
• Root cause analysis and creative thinking to address complex issues and problems.
• Continuously researching equipment and vendors for testing and implementation.
• Routine tracking and reporting
• Manages equipment exception process.
• Maintains AEL and smallwares list.
• Execute the Operations Transformation Stage Gate Process (including all stages of testing)
• Regularly update Executive Stage Gate Committee on project progress
• Data collection and recommended course of action from the results and findings of field operations tests.
• Routinely collaborates with cross functional teams.

Required Skills:

• Bachelor's Degree in Engineering (industrial or manufacturing preferred)
• 2 to 4 years of experience in equipment or operations in the food service industry
• 3 to 5 years of prior work experience with Project Management and project planning
• 2 to 4 years of creating, managing and analyzing computer simulations
• Advanced knowledge of Microsoft Office applications including Excel, Word, and PowerPoint
• Good presentation skills and ability to tell stories through PowerPoint
• Experience with AutoCAD is preferred
• Strong communication skills and ability to collaborate
• Project related travel (0-25%), primarily in continental US & Canada
• Desire to develop sustainable innovation processes in a dynamic corporate environment

Restaurant Brands International and all of its affiliated companies (collectively, RBI) are equal opportunity and affirmative action employers that do not discriminate on the basis of race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or veteran status, or any other characteristic protected by local, state, provincial or federal laws, rules, or regulations. RBI's policy applies to all terms and conditions of employment. Accommodation is available for applicants with disabilities upon request.