Process Improvement Manager

Title: Process Improvement Manager

Process Improvement Manager is responsible of identifying, prioritizing and leading improvement initiatives that enhance operational systems, to support business growth agenda, improve efficiency, and elevate guest satisfaction. They develop innovative solutions through the integration of technology backed by analytics, reinforced by strong process standards, ensuring seamless execution of projects that contribute to higher levels of systems excellence and store performance.

This position also demands effective collaboration with cross-functional teams, strong project management expertise, and exceptional communication skills. The ability to influence stakeholders at an above-average level is essential in driving projects toward successful completion and achieving key business objectives.

Key Responsibilities

• Develops continuous improvement programs of existing systems, tools & processes by constant store visits/contextual interviews, systems data validation, feedback system and competitive check /analysis which will drive all down to operating cost improvement.
• Effectively manages key projects by following project management processes from exploration to post-evaluation, be able to work with a team or work groups and demonstrate effective communication and integration skills for each of the project assignments.
• Provides business case review and situational crisis through problem-solution analysis, fact finding techniques and scenario planning that will drive structured business decision process.
• Customizes systems that adheres to standards and procedures by identifying, planning and implementing key projects to improve quality, reduce cost, increase productivity and improve cycle time by reducing wasted time, etc. resulting in significant business improvement and guest satisfaction.
• Conducts comprehensive project feasibility study on each of the business initiatives driven by Restaurant Systems organization. The feasibility should include key area such as: business objectives, solution alternatives, capitalization investment, cost & benefit analysis, threats/opportunities, scenario review, technical capabilities/feasibility, operations feasibility, marketing feasibility, and environment feasibility.
  
  

Restaurant (Store) Systems holds the responsibilities of customization and system design on the following area:

• Store Management Systems – provides systems in Inventory Management, Production Planning Guide, Cash Control Procedures/Management, Store Performance Reporting System, Manpower (Labor) Management, 5S, Time & Attendance Guidelines
• Store Operations – (outside the business as usual operation mode) Renovation Checklist and procedure, Audit (internal/external) Procedures, Customer Crisis Management, Legal compliance and response level guidelines (BIR, DOH, Licensing, Corp Audit)
• Kitchen Systems – Storage Area procedures, Manager’s Office Procedures, Back up operations, Cooking/Production Area, Dishwashing area, Crew Locker Room/Area, Hygiene and sanitation procedures, general safety procedures, equipment trouble shooting guide, equipment preventive maintenance program (includes Air (hot/cold) system, Water System)
• Dining Systems – includes: POS (point of sales) capacity, cashier transaction procedures, customer service procedures, serving procedures, bussing procedure.
• Product Systems – product preparation procedures & development, product analysis and development.
• Restaurant supplies – includes: Tools & Utensils, Kitchen Wares, Cleaning & Sanitation supplies, Operating Supplies, project management and supplier management
• Store Model Analysis – designs a financially feasible store model which includes standard list of: equipment, counter (POS), construction, T&U, Wares, manpower standard SPMH (Man hours list/requirements), store layout (workflow), storage area (remote or non-remote).
• Data Parameters Analysis: effectively monitor data parameters such as: strike rate, product mix, seating capacity, dine-in interval, kitchen: dining space ratio, sales/sqm, sales/man hours, peak hourly sales, slack hourly sales, trade area assumptions, store traffic (headcount per transaction count), group size, sales contribution to dining/takeout/delivery.
• Technology Innovation – includes: equipment research and development, equipment selection, supplier management, equipment life cycle program, cost effective equipment and design integration
  
  

Business Innovation & Solutions holds the responsibilities on the following services:

• Knowledge Management – data management, standards keeping.
• Business Processes – includes design and improvement of business processes external to the stores but related to its internal processes – that deals with the other departments.
• Technology innovations – technology research includes equipment, processes, packaging, information etc.
• Usability – design and development of integrating usability in the design of processes, systems, fixtures, and equipment.
  
  

Products, PMO and Productivity

• New products – includes coordination of the RS activities needed for development of new products/products for improvement. Ensuring that products are launched as scheduled with all requirements submitted to all concerned.
• Project Management – tracking of projects status. Computing the impact of projects delays. Balance scorecards. Project life cycle.
• Productivity – development of productivity circle structure, ensuring the effectiveness of the process and coordination of approved projects to concerned parties.
  
  

Information Systems Holds The Responsibilities On The Following Area

• Store information systems – provide systems solution in the area of: sales reporting tools, store performance reporting tool, POS maximization
• Application development – basic tool application that improve productivity.
• Technology solutions – innovative tools that reduce cost or improve productivity.
• Usability – design and development of integrating usability in the design of systems.
  
  

Job Qualifications

• Bachelor’s degree in Industrial Engineering.
• At least 5 years work experience in QSR or food service operations.
• At least 3 years people manager or project manager.
• Must be willing to work in Ortigas, Pasig (Hybrid Work Setup).