Systems Lead

Shakey's Philippines (Shakey's Pizza Asia Ventures, Inc.); Parañaque; On-site; PHP 900,000 - 1,300,000; Full time

Job summary

Shakey's Philippines (Shakey's Pizza Asia Ventures, Inc.) is seeking a Restaurant Systems Lead to drive standardization, efficiency, and profitability across restaurant operations. You will lead system development, process improvements, and technology adoption while mentoring the Restaurant Systems Officer 1.

The role emphasizes cost optimization, labor productivity, and capacity planning, with a focus on store modeling and performance analytics.

Qualifications

• BS Industrial Engineering or related field required.
• Minimum 2 years in Restaurant Systems Management or similar.
• Preferred 5 years in restaurant store operations for internal hires.
• HACCP and ServSafe certifications preferred but not required.
• Strong communication, leadership and multitasking skills.
• Office-based role with occasional fieldwork for benchmarking and store visits.

Responsibilities

• Lead development of standardized restaurant systems and processes.
• Drive cost optimization and capacity planning improvements.
• Evaluate and implement technologies to simplify store and head office processes.
• Develop store models using sales data and layout standards.
• Lead, coach and mentor the Restaurant Systems Officer 1.
• Collaborate with cross-functional teams to improve productivity and profitability.

Skills

Leadership

Cross-functional leadership

Communication

Problem solving

Multitasking

Performance analytics

Education

BS Industrial Engineering / Engineering Management / Systems Development

Tools

POS systems

Excel (macros)

Visual Basic

Job description

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

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.