Director, Kitchen Equipment, International

Burger King Europe GmbH Vacant since : 09.10.2026 Number of jobs : 1 6300 Zug (ZG) 100% From 04.01.2027 Permanent

The Director, Kitchen Equipment, International sets the vision and strategy for kitchen and restaurant equipment across the International regions (EMEA, APAC and LAC), owning the full equipment lifecycle to drive operational efficiency, guest experience and franchisee profitability. This senior leader brings deep commercial and operational knowledge of equipment in the QSR environment together with strong business acumen, and partners with operations, business and franchisee stakeholders at every level.

Reporting to the Head of Operations, International. The role combines strategic leadership, executive-level communication, program management and influence to deliver the brand's operational goals.

RBI follows a 5 day, in-office work schedule to support collaboration. Candidates should be comfortable working onsite 5 days per week.

Define and own the multi-year equipment strategy and roadmap for International, in partnership with regional leads, Procurement, Finance and other functions.

Establish the standards, governance and decision-making frameworks that determine which equipment is approved, deployed and retired across regions.

Serve as the equipment authority for the International business, advising senior leadership on trade-offs between brand standards, regional market needs and franchisee economics.

Business Acumen & Financial Stewardship

Build business cases for equipment investments, evaluating total cost of ownership, return on investment, labor, speed of service, energy use and impact on franchisee profitability.

Partner with Procurement and Finance on vendor strategy, commercial terms, pricing and supplier performance to deliver value for the system.

Adapt global equipment solutions to regional realities, including utilities, regulations, supply availability and market maturity.

Management & Innovation

Manage the full portfolio of equipment solutions, optimizing reliability, performance and ease of in-restaurant execution.

Identify and prioritize opportunities to improve current equipment and introduce new technologies and product offerings.

Lead innovation from concept to scaled deployment, partnering with vendors and internal stakeholders to test and roll out equipment that meets operational standards.

Own the Approved Equipment List (AEL) and lead regular reviews of warranty, performance and service agreements with vendors.

Program & Project Management

Oversee a portfolio of concurrent, multi-market equipment programs aligned with brand goals, ensuring clear timelines, resourcing and accountability across teams.

Anticipate risks and dependencies, resolve issues early and

Deliver clear, concise updates and recommendations to senior leadership, cross-functional teams and the franchise community, ensuring alignment with franchisee needs and brand objectives.

Testing & Validation

Ensure rigorous lab and field testing of new equipment, using time and motion studies, performance data and franchisee feedback to validate solutions and identify enhancements.

Establish testing protocols and documentation standards that drive continuous improvement and consistency in restaurant operations.

Translate test results and field insights into actionable, data-backed recommendations for leadership decisions.

Implementation & Stakeholder Engagement

Ensure restaurants and field teams are supported with technical resources, procedural guides and training materials for equipment deployment.

Act as an escalation point for complex field issues, driving resolution with vendors, operations teams and regional leads.

Lead equipment updates, menu-driven changes and software upgrades across the system.

Build trusted relationships with franchisees, franchisee leadership groups, operations and business teams, and vendors, influencing decisions and driving alignment without relying on formal authority.

8+ years of experience in equipment management, operations, engineering or project/program management within the QSR or broader food service industry.

Experience with a supplier, manufacturer or distributor serving QSR brands is equally  knowledge of the commercial and operational workings of kitchen equipment in the QSR environment, including how equipment affects speed of service, food quality and safety, labor, and…