Systems Lead

Job Objective

The Restaurant Systems Lead provides technical and strategic leadership to improve the effectiveness and efficiency of restaurant systems. The role focuses on systems standardization, business process improvement, cost optimization, labor productivity, technological innovation, equipment and facilities development, capacity planning, layout improvement, and store modeling.

The overall objective is to continuously improve product quality, service quality, operational efficiency, and profitability.

Key Responsibilities

• Product Launching: Develop efficient product preparation and handling processes, prepare HACCP- and food safety-compliant recipe guides, and evaluate product launches.
• Cost Optimization: Develop and implement projects that optimize restaurant resources, including raw materials, equipment, utilities, packaging, and sanitation supplies.
• Process Improvement: Improve manpower utilization, workflows, and resource efficiency through pilot testing and implementation.
• Technological Innovation: Evaluate and implement technologies that simplify restaurant and head office processes.
• Labor Productivity: Establish kitchen work standards, food serving times, manpower requirements, and scheduling based on store sales volume and layout.
• Equipment and Facilities Development: Assess equipment and facilities to improve store investment, operating costs, and product quality.
• Capacity Planning: Evaluate current and future store capacity and recommend improvements to facilities, equipment, and store areas.
• Layout Planning and Improvement: Improve equipment placement and process flow to enhance restaurant efficiency.
• Store Modeling: Develop financially feasible store models using sales data, manpower requirements, equipment, facilities, and layout standards.
• Information Systems: Evaluate store sales data, maximize POS functionality, and develop productivity tools using Excel templates, macros, and Visual Basic.
• Team Leadership: Lead, coach, mentor, and supervise the Restaurant Systems Officer 1 while promoting collaboration, accountability, and innovation.
• Other Duties: Perform additional tasks assigned individually or through committees.

Qualifications

Education

BS Industrial Engineering, BS Engineering Management, and/or Systems Development

Work Experience

Minimum of 2 years in Restaurant Systems Management, Operations, or a similar role

Preferred Experience

Minimum of 5 years in restaurant store operations at Restaurant Manager level for internal hires

Certifications

HACCP and ServSafe certifications are preferred but not required

Leadership

Experience leading cross-functional teams and managing large-scale projects

Technical Knowledge

Restaurant operations, kitchen workflows, service management, labor optimization, and performance analytics

Systems Knowledge

POS systems, automated ordering, technological tools, capacity planning, and store layout design

Other Requirements

Strong communication, leadership, problem-solving, and multitasking skills

Work arrangement: Primarily office-based, with occasional fieldwork for external benchmarking and store visits.

Required Competencies

Personal competencies

• Guest Orientedness
• Commitment to Excellence
• Creativity
• Results Orientedness
• Detail Oriented and Highly Organized

Technical competencies

• Systems Standardization
• Business Process Improvement
• Service and Store Management Systems
• Labor Productivity
• Capacity Planning
• Layout Planning and Store Modeling
• Technological Innovations
• Product Launch Management
• Equipment and Facilities Development
• Management Information Systems