About Restaurant Brands International:
Restaurant Brands International Inc. is one of the world's largest quick service restaurant companies with over $40 billion in annual system-wide sales and over 30,000 restaurants in more than 100 countries. RBI owns four of the world's most prominent and iconic quick service restaurant brands - TIM HORTONS®, BURGER KING®, POPEYES®, and FIREHOUSE SUBS®. These independently operated brands have been serving their respective guests, franchisees and communities for decades. Through its Restaurant Brands for Good framework, RBI is improving sustainable outcomes related to its food, the planet, and people and communities.
Our Opportunity:
This role supports the BURGER KING® Equipment and Kitchen Design Operations team. The work is project based and centered on kitchen design, labor deployment, and process flow. Projects are cross-functional with a focus on innovating the kitchen layout and restaurant-level processes to improve operational efficiency and franchisee profitability. Day to day work may include computer simulations, live testing with time and motion studies, reviewing and creating construction documents and drawings, communication with franchisees, field support teams, and collaborating with kitchen equipment manufacturers. 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 and internal cross functional teams such as Operations Standards, Operations Execution, Operations R&D, Operations Training, Construction and Architecture, Real Estate, and Franchise Development. This function will lead the development of crucial restaurant solutions from ideation to launch following our design and due diligence stage gate process. The ideal candidate is highly motivated, organized, process driven and has a strong ability to balance multiple dynamic workstreams. This team member will spend time in restaurants to ensure we are providing effective solutions.
Roles and Responsibilities:

• Innovative Kitchen Design/Engineering
  • Analyzes current layout, processes, and equipment utilization to discover opportunities.
  • Regularly researches the industry for novel kitchen design techniques and ideas.
  • Develops potential kitchen and process innovations to increase throughput, improve order accuracy, and minimize construction and operations costs, etc.
  • Partner and collaborates with internal teams and vendors for testing and implementation.
  • Plans projects in detail and documents work.
  • Creates project summaries in PowerPoint.
• Routine tracking and reporting
  • Manages tracking of restaurant layouts
  • Maintains approved layouts.
  • Provides quarterly assessments of restaurant system layout adoption.
• Testing activities
  • Plans and coordinates restaurant level testing and pilots.
  • Initiates and manages lab tests or time and motion studies within budget.
  • Data collection and recommended course of action from the results and findings of restaurant tests.
  • Communication of plans, updates, and results to all levels of the organization.
• Additional duties
  • Collaborates with team and cross-functional colleagues as SME.
  • Perform other related duties as required and assigned.
  • Coordinate drawings for use in ordering, procurement, and installation
  • Resolve drawing/document issues.
  • Create drawings for use in ordering, procurement, and installation.
• Required Knowledge and Skills:
  • Creative and critical thinking to address complex issues and problems.
  • Outstanding interpersonal, written, verbal, spatial, and analytical skills.
  • Well versed in applying engineering and design methodologies in daily work.
  • Strong time management skill for successfully and simultaneously working on multiple projects at various stages.
  • Demonstrated ability to function in a fast-paced work environment with rapidly changing priorities and tight deadlines.
  • Basic understanding of building systems and understanding of ADA compliance.
  • Effective influence and negotiation skills for managing vendors and stakeholders.
  • Ability to present and express ideas clearly and concisely in a manner appropriate to the audience, whether orally or in writing.
  • Well versed in the theory of space design and process flows.
  • Bachelor's Degree in Engineering (Industrial Engineering preferred).
  • 2 years of experience in kitchen design or operations in the food service industry.
  • 2 years of prior work experience in Project Management.
  • Advanced knowledge of Microsoft Office applications including Excel, Word, and PowerPoint.
  • Experience in FlexSim (other process simulation software knowledge considered).
  • Project related travel (0-25%), primarily in continental US & Canada with occasional travel outside North America.

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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.