Manager, Design & Engineering Innovation

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

• Establishes new format concepts and operational layouts
• Creates and maintains custom fabrication detailing
• Develops engineering standards and oversees equipment compliance
• Develops standardized guideline documentation and written specifications to support proprietary designs

• Objectively evaluates restaurant plans in accordance with standards
• Leads and collaborates on multiple projects from inception through testing, validation, and implementation
• Oversees work from analysts (internal) and contractors (external)
• Tracks budgets and analyzes key performance indicators
• Provides holistic perspective on impact of innovation to operations
• Collaborates with brand and internal operations partners
• Liaises with operations leadership on brand strategy and builds strategic partnerships across the organization
• Collaborates with architecture, 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
• Provides guidance for custom fabrication and MEP engineering
• Develops and sources supporting elements for equipment integration

• Communicates plans effectively to internal partners and franchise network
• Leads strategic meetings involving internal and external stakeholders
• Coordinates and documents work from internal team
• On‑site supervision and working with construction and project GC
• Coordinates and provides oversight for specific installations
• Studies impact of prototype testing and procedures for validation
• Serves as subject matter expert for in‑field decision making

4‑year degree and/or Bachelor’s degree in Engineering or related Design / Architecture field. 5-plus years of QSR or Fast Casual Brand related focus, restaurant or hospitality industry and/or design equipment manufacturing knowledge, skills, and experience.

• Proficiency in 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 team environment with limited supervision

• Proficiency in 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 team environment with limited supervision