The Manager supports all efforts related to food service equipment integration, operational modeling, and kitchen innovation as applied to all brands in the corporate portfolio. Candidates serve as project leads while demonstrating
proficiencies and expertise in workstation customization, foodservice operational procedures, industry best practices, capacity measurement, and project leadership to enhance and promote emerging corporate initiatives.

RESPONSIBILITIES

• Design and Engineering (Drafting)
• Establishes new format concepts and operational layouts
• Creates and maintains custom fabrication detailing
• Develops engineering standards and oversees equipment specification compliance
• Develops standardized guideline documentation and written specifications to support proprietary designs
• Project Management & Reporting
• Leads and collaborates on multiple projects from inception through testing and validation
• Tracks budgets and analyzes key performance indicators
• Provides a holistic perspective on the impact of innovation on design and operations
• Collaborates with Brand and Internal Operations Partners
• Liaises with Operations Leadership on brand strategy
• Builds strategic partnerships across the organization
• Collaborates with A&D, Construction, and Outside Consultants
• Develops standardized guideline documentation and written specifications to support proprietary designs
• Oversees non-standard kitchen design for standards compliance
• Provides direction and supervision for full-scale simulations
• Collaborates with KES, Equipment Vendors, and Supply Chain
• Guides equipment specification and custom fabrication
• Develops and source new equipment and supporting elements
• Communication & Presentation
• Communicates plans effectively to internal partners and franchise network
• Leads strategic meetings involving internal and external leadership partners
• On-site supervision and working with Construction and project GC
• Coordinates and provides oversight for specific installations
• Studies the impact of prototype testing and procedures for validation

EDUCATION AND EXPERIENCE QUALIFICATIONS

• Minimum: 4-year degree in Mechanical or Industrial Engineering / Industrial, Service, or Interior Design with related work experience
• Minimum: 2 years of experience in QSR or Fast Casual Brand related focus
• Minimum: 8 years of experience in Restaurant or Hospitality Industry Design
• Minimum: 2 years of experience in Equipment Manufacturing

REQUIRED KNOWLEDGE, SKILLS, OR ABILITIES

• Proficiency in the interpretation and development of restaurant plans and kitchen adaptations
• Proficiency in graphic illustration and detailed communication
• Expertise in 2D CAD modeling (AutoCAD) and specification development (3D / Revit preferred)
• Expertise in computer software related to communication, organization, and project management
• Proficiency in time, techniques, and materials costing related to prototyping and manufacturing
• Proficiency in space planning, restaurant design, kitchen equipment, and restaurant operations
• Expertise in industry regulations and standards
• Knowledge of data analytics and methods of assessment and validation
• Ability to work in a team environment with limited supervision

Inspire Brands is a multi-brand restaurant company whose portfolio includes more than 32,000 Arby’s, Baskin-Robbins, Buffalo Wild Wings, Dunkin’, Jimmy John’s, and SONIC restaurants worldwide.

We’re made up of some of the world’s most iconic restaurant brands, but we’re much more than just a restaurant company. We’re a team of hundreds of thousands who individually and collectively are changing the way people eat, drink, and gather around the table. We know that food is much more than a staple—it’s an experience. At Inspire, that’s our purpose: to ignite and nourish flavorful experiences.