Industrial Engineer

Industrial Engineer

Location: For deployment to resort properties

Job Summary

The Industrial Engineer will evaluate and improve operational processes within resort facilities, with a particular focus on food service operations, kitchen workflows, food production, and related support functions. The role aims to improve productivity, optimize manpower and resource utilization, reduce operational costs, and maintain efficient and consistent service delivery.

Key Responsibilities

• Analyze and improve operational processes in resort food service areas, including kitchens, food preparation, production, dining facilities, and related operations.
• Conduct time-and-motion studies, workflow analysis, and manpower utilization assessments to identify opportunities for improvement.
• Evaluate food production processes, kitchen layouts, equipment utilization, and work procedures to improve efficiency and productivity.
• Develop and implement standard operating procedures, process flowcharts, productivity standards, and operational performance measures.
• Analyze food waste, material usage, inventory movement, and other operational costs to identify areas for cost reduction.
• Assist in optimizing staffing schedules, work assignments, and resource allocation based on operational requirements.
• Monitor key performance indicators and prepare reports on productivity, efficiency, costs, and process improvements.
• Work closely with resort management, chefs, kitchen personnel, purchasing, inventory, and other departments to implement operational improvements.
• Identify process bottlenecks and recommend practical solutions to improve turnaround times, service quality, and resource utilization.
• Support continuous improvement initiatives and ensure that recommended processes align with food safety, sanitation, and operational standards.

Qualifications

• Bachelor's degree in Industrial Engineering.
• At least 5 years of relevant experience in industrial engineering, process improvement, operations analysis, or productivity management.
• Experience in the food industry, food manufacturing, food service, hospitality, or resort operations is highly preferred.
• Knowledge of process mapping, time-and-motion studies, capacity planning, manpower analysis, and continuous improvement methodologies.
• Familiarity with inventory management, cost analysis, workflow optimization, and productivity measurement.
• Knowledge of food safety, sanitation, and kitchen operational standards is an advantage.
• Proficient in Microsoft Excel and data analysis tools.
• Strong analytical, problem-solving, communication, and interpersonal skills.
• Willingness to be deployed to resort properties and work closely with operational teams.