READY TO MAKE YOUR NEXT BIG PROFESSIONAL MOVE? JOIN US ON OUR JOURNEY TO ACHIEVE OUR BIG DREAM OF BUILDING THE MOST LOVED RESTAURANT BRANDS IN THE WORLD.

Restaurant Brands International Inc. is one of the world’s largest quick service restaurant companies with nearly $45 billion in annual system-wide sales and over 32,000 restaurants in more than 120 countries and territories.
RBI owns four of the world’s most prominent and iconic quick service restaurant brands – TIM HORTONS®, BURGER KING®, POPEYES®, and FIREHOUSE SUBS®. These independently operated brands have been serving their respective guests, franchisees and communities for decades. Through its Restaurant Brands for Good framework, RBI is improving sustainable outcomes related to its food, the planet, and people and communities.
RBI is committed to growing the TIM HORTONS®, BURGER KING®, POPEYES® and FIREHOUSE SUBS® brands by leveraging their respective core values, employee and franchisee relationships, and long track records of community support. Each brand benefits from the global scale and shared best practices that come from ownership by Restaurant Brands International Inc.
Job Summary: Burger King is in the midst of an ambitious “Reclaim the Flame” plan to accelerate sales growth and drive Franchisee profitability. This plan includes significant investment in our Franchisees involving restaurant technology, kitchen equipment, building enhancements and high-quality remodels. The Sr. Analyst of Operations Innovation is responsible for supporting new equipment research and development as well as managing the existing equipment portfolio used in restaurant operations. This role involves the systematic integration of kitchen processes and standards with kitchen equipment and technology. This role involves project management, vendor coordination, franchisee communication, and cross-functional collaboration to ensure all equipment meets standards for performance and safety at Burger King restaurants. Reporting to the Senior Manager of Operations Equipment, this role combines hands-on project management with strategic planning, focusing on practical equipment solutions and operational enhancements.

SKILLS & QUALIFICATIONS:

• 2-4 years of experience in equipment management and/or operations, preferably in QSR or hospitality industry
• Experience supporting the evaluation, development and implementation of Kitchen Equipment, operations process improvements and operational metrics to enable standardization, compliance, and scalability
• Team member empathy and willingness to “roll up your sleeves” in a restaurant environment is a must
• Bachelor’s degree is preferred
• Proven experience in project management
• Strong verbal & written communication and interpersonal skills
• Ability to think creatively to solve problems in our restaurants, always considering the end user experience of both our team members and our guests
• Understanding of data with skillset to combine analytical and qualitative information into an actionable path forward
• Proficiency in Microsoft Office Suite
• Ability to travel up to 10% of work time as needed.
  

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Benefits at all of our global offices are focused on physical, mental and financial wellness. We offer unique and progressive benefits, including a comprehensive global paid parental leave program that supports employees as they expand their families, free telemedicine and mental wellness support.
Restaurant Brands International and all of its affiliated companies (collectively, RBI) are equal opportunity and affirmative action employers that do not discriminate on the basis of race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or veteran status, or any other characteristic protected by local, state, provincial or federal laws, rules, or regulations. RBI’s policy applies to all terms and conditions of employment. Accommodation is available for applicants with disabilities upon request

• Support and manage the execution of Ops Innovation development projects from ideation to launch, including project planning, and resource allocation.
• Assist the development and implementation of new kitchen processes and equipment in partnership with our vendor partners and cross-functional departments.
• Develop continuous improvement Ops innovation initiatives and solutions that optimize restaurant performance, efficiency, product quality, and increase franchisee profitability.
• Ensure process and equipment changes align with brand objectives and brand operational standards.
• Develop and implement best practices for new and current equipment and process utilization to enhance operational quality and efficiency.
• Plan and execute field tests and pilots in accordance with the Ops Strategy Roadmap.
• Develop training materials and resources to support the smooth deployment of new equipment and processes.
• Monitor equipment performance and longevity, utilizing data to inform status.
• Provide ongoing support and resources to restaurant teams on equipment issues and inquiries.
• Communicate project plans, updates, and results to stakeholders at all levels of the organization.
• Coordinate with vendors and field team to address and resolve equipment escalations promptly.
• Act as a point of contact for franchisees and field teams, providing troubleshooting support and training resources for equipment-related issues.