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Project Manager, Innovation, Firehouse Subs

Restaurant Brands International

Restaurant Brands International

Jacksonville, FL, USA
Posted on Sunday, January 28, 2024

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:

Restaurant Brands International Inc. (“RBI”) is one of the world’s largest quick service restaurant companies with more than $30 billion in system-wide sales and over 26,000 restaurants in more than 100 countries and U.S. territories. RBI owns four of the world’s most prominent and iconic quick service restaurant brands – FIREHOUSE SUBS, TIM HORTONS®, BURGER KING®, and POPEYES®. These independently operated brands have been serving their respective guests, franchisees and communities for over 40 years.

This position supports the Firehouse Subs Equipment and Operations teams. Day-to-day tasks may include communicating with franchisees and field support teams, process design and working with equipment manufacturers, as well as collaborating with vendors on quality improvement initiatives. Project work is cross-functional with a focus on restaurant-level process and equipment solutions that reduce complexity, improve speed of service 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 and internal cross functional teams such as operations, training, marketing, and supply chain. This team member will spend time in restaurants.

Roles and Responsibilities:

  • Monitoring and supporting equipment performance metrics
  • Developing and negotiating Service Level Agreements (SLAs) with vendors
  • Monitors vendor SLA performance
  • Manages quarterly reliability reporting and warranty process
  • Manages Semi-Annual vendor scorecard process
  • Develops and launches equipment Preventative Maintenance programs
  • Works with supply chain and procurement on parts availability and pricing

Restaurant and field support:

  • Point of contact for restaurant-related equipment and vendor escalations
  • Support creation of training to share knowledge with field and franchisees in collaboration with vendors
  • Creating and supporting installation standards in conjunction with service providers
  • Manages design standards
  • Develops and manages design standards for introduction of equipment into kitchen, including but not limited to cross functionally validating equipment utilities.
  • Identifies and corrects any deficiencies in utilities within restaurants with regard to utility infrastructure design.
  • Uses engineering principles to develop, design, test and maintain flow standards in an effort of continuous improvement of guest experience.
  • Manages National Smallwares
  • Works with cross-functional operations team and vendors to identify and source smallwares solutions
  • Creates and manages field operations tests and training plans of proposed smallwares
  • Data collection and recommended course of action from the results and findings of field operations tests
  • Communication of plans, updates and results to all levels of the organization.
  • Routinely collaborates with cross functional teams.

Required Skills:

  • Bachelor’s Degree in Engineering (industrial or manufacturing preferred, preferred understanding of Lean Engineering concepts)
  • Strong data and analytics skills required
  • Preferred 2 to 4 years of experience in equipment or operations in the food service industry
  • 2 to 4 years of prior work experience with Project Management and project planning
  • Advanced knowledge of Microsoft Office applications including Excel, Word, and PowerPoint
  • Strong communication skills are needed
  • Project related travel (0-25%), primarily in continental US & Canada with occasional travel outside North America

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.