Job overview:

The Sr. Manager, Kitchen Layout Design, International is responsible for shaping and elevating the operational performance of RBI’s international restaurants through best-in-class kitchen design. This role leads the end-to-end International Layout Approval process, manages a team of layout reviewers, and partners closely with franchisees, vendors, and cross-functional teams to optimize restaurant workflows, capacity, equipment, and crew and guest experience. The position plays a critical role in driving consistency, innovation, and scalability across all RBI brands internationally (EMEA, LAC & APAC regions).

Position requires 5 days per week of office presence.

Your roles & responsibilities:

• Lead the International Layout Approval process, overseeing day-to-day operations, long-term planning, budgeting, and process evolution to meet business needs.
• Manage a team of 2–3 contractors responsible for reviewing all restaurant layouts across international markets.
• Manage a diverse set of stakeholders, including franchisees, vendors, and internal cross-functional partners.
• Maintain and update Standard Layouts, Kitchen Design Guidelines, and Fabrication Guidelines.
• Deliver training on Design Standards, Ops–Design integration, and the Layout Approval process to internal and external stakeholders.
• Proactively manage complex or non-standard layouts with a strong focus on restaurant operations and guest experience.
• Support strategic initiatives related to innovative kitchen formats, equipment, workflows, production capacity, and labor distribution.
• Serve as an advocate for our restaurant teams, guest experience, and franchisee success.

Your skills & experience:

• Bachelor’s degree in architecture or engineering;
• 5+ years of experience in quick service restaurant or restaurant construction, including involvement in 20+ executed restaurant projects;
• Advanced proficiency in CAD and 3D modeling software;
• Strong ability to interpret restaurant layouts, construction and installation drawings, equipment details, and technical specifications;
• Ability to understand and visualize interdependence across restaurant operations;
• Preferred experience: technical project management, supplier management, continuous improvement, operations performance management;
• Previous experience managing a small team is preferred;
• High attention to detail, strong execution mindset, results-driven, methodical;
• Experience delivering specialized training, onsite or virtual, is highly desirable;
• Proficiency in Microsoft Excel, Word, and PowerPoint.