Manager, Design & Engineering Innovation

Lead the design and engineering of food service equipment integration and operational space planning for a multi-brand corporate portfolio. Oversee project lifecycles from inception through validation, ensuring compliance with engineering standards and operational efficiency.

Responsibilities

• Design and Engineering: 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
• Leadership, Project Management & Reporting: 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
• Collaboration and Partnerships: Collaborates with Brand and Internal Operations Partners
• Liaises with Operations Leadership on brand strategy
• 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
• Develops and sources supporting elements for equipment integration
• Communication & Presentation: 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

Requirements

• 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 in the Restaurant or Hospitality Industry and/or Design Equipment Manufacturing
• 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

Benefits

• Medical/Dental/Vision coverage
• 401(k) plan
• Tuition reimbursement program
• Paid Time Off and Holidays
• Paid Parental Leave
• Paid Caregiver Leave
• Additional sick leave beyond what state and local law require
• Disability Benefits (short term and long term)
• Life and Accidental Death Insurance
• Supplemental benefit programs: critical illness/accident hospital indemnity/group legal
• Employee Assistance Programs (EAP)
• Extensive employee wellness programs
• Employee discounts

Key Skills