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 Arbys, Baskin-Robbins, Buffalo Wild Wings, Dunkin, Jimmy Johns, and SONIC restaurants worldwide._

_Were made up of some of the worlds most iconic restaurant brands, but were much more than just a restaurant company. Were 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 stapleits an experience. At Inspire, thats our purpose: to ignite and nourish flavorful experiences._