Industrial Engineer - Operations & Cost Control

Mc Wilson Corporation; Quezon City; On-site; PHP 600,000 - 750,000; Full time

Job summary

MCW Restaurant Group is seeking an hands-on Industrial Engineer to improve systems across our restaurants, from inventory and commissary ops to manpower productivity and food cost. You will work with Operations, Purchasing, Finance, and Management to deploy practical processes, SOPs, and dashboards that boost productivity and profitability.

The role requires a BS in Industrial Engineering, 2–5 years in multi-branch operations, and strong Excel/Sheets skills to translate analysis into actionable

Qualifications

• Graduate of BS Industrial Engineering.
• 2–5 years of experience in multi-branch operations (restaurants, food manufacturing, FMCG, logistics, or similar).
• Strong analytical and problem-solving skills with shop-floor exposure.

Responsibilities

• Study workflows across restaurant, commissary, warehouse, and supply chain.
• Develop and improve inventory control systems and cost analyses.
• Analyze food cost, variances, wastage, yields, and losses.
• Conduct time-and-motion studies and improve manpower deployment.
• Establish KPIs and dashboards for operations performance.
• Review production processes, kitchen workflow, and space efficiency.
• Develop SOPs, process maps, and standardized operating systems.
• Determine par levels and reorder points with demand forecasting.
• Collaborate with Purchasing and Operations on inventory planning.
• Identify bottlenecks and recommend cost-saving improvements.

Skills

Analytical skills

Problem-solving

Excel / Sheets

Cross-functional

Education

BS Industrial Engineering

Tools

Power BI

Excel

Google Sheets

Job description

MCW Restaurant Group is a growing multi-brand restaurant company operating restaurant and food concepts across Metro Manila and other locations.

As we continue to expand, we are looking for an Industrial Engineer who can help us improve the systems behind our restaurants—from inventory and commissary operations to manpower productivity, food cost, workflow, and operational efficiency.

About the Role

We are looking for a hands-on Industrial Engineer who enjoys going into the actual operation, identifying inefficiencies, studying data, and developing practical systems that can be implemented across multiple restaurant brands and branches.

The role will work closely with Operations, Commissary, Purchasing, Finance, and Management to improve productivity, controls, and profitability.

Key Responsibilities

• Study restaurant, commissary, warehouse, and supply-chain workflows and identify opportunities for improvement.

• Develop and improve inventory control systems, including receiving, transfers, storage, issuance, wastage, and stock counts.

• Analyze food cost, inventory variances, wastage, yields, and operational losses.

• Conduct time-and-motion studies and recommend better manpower deployment and scheduling.

• Establish productivity benchmarks and KPIs for restaurant and back-of-house operations.

• Review production processes, kitchen workflow, equipment utilization, and space efficiency.

• Develop SOPs, process maps, control procedures, and standardized operating systems.

• Analyze historical data to determine par levels, reorder points, and optimal inventory levels.

• Work with Purchasing and Operations on demand forecasting and inventory planning.

• Identify process bottlenecks and recommend cost-saving initiatives without sacrificing product or service quality.

• Develop management dashboards and reports to track operational performance.

• Participate in new-store planning and help improve layouts, workflows, manpower requirements, and operating systems.

• Lead continuous-improvement projects across the restaurant group.

Qualifications

• Graduate of BS Industrial Engineering.

• Preferably with 2-5 years of experience in restaurants, food manufacturing, FMCG, retail, logistics, commissary, or other multi-branch operations.

• Strong analytical and problem-solving skills.

• Advanced Excel / Google Sheets skills; knowledge of Power BI or similar tools is an advantage.

• Comfortable working with inventory, operational and financial data.

• Able to translate analysis into practical systems that restaurant teams can actually follow.

• Willing to conduct site visits and spend time observing actual operations.

• Highly organized, detail-oriented, and comfortable working across multiple departments.