Jollibee Group North America · 2 months ago
Continuous Improvement Analyst
West Covina, CA
Full-time
Onsite
Mid, Senior Level
3+ years expJollibee Group North America is seeking a Continuous Improvement Analyst who will drive initiatives across store kitchen and back-of-house operations. The role focuses on identifying inefficiencies, implementing best practices, and leading process improvements to enhance operational performance and productivity.
Restaurants
No H1B
Responsibilities
Lead Process Optimization: Evaluate and optimize back-of-house kitchen operations, focusing on streamlining workflows, reducing downtime, and improving food prep and service efficiency
Implement Best Practices: Develop, document, and standardize best practices for kitchen operations to ensure consistency and quality across all stores
Waste Reduction: Identify areas for waste reduction, including food waste, energy use, and unnecessary labor costs. Implement strategies to minimize waste without compromising food quality
Lean Methodologies: Apply Lean principles and Six Sigma methodologies to improve kitchen processes, enhance productivity, and reduce bottlenecks in food preparation and service
Work closely with Research and Development (R&D), Marketing, Supply Chain, and Operations during new product and new equipment launches
Work with Operations to gather feedback, identify challenges in existing processes and implement continuous improvement initiatives that address those challenges
Validate and align store processes to identify challenges, assess operational ease, and recommend solutions
Conduct Process Checks and Validation: Perform regular production process validation to assess compliance with operational standards, food safety regulations, and efficiency protocols. Identify gaps in processes and provide actionable recommendations for improvement
Collaborate with Learning and Development (L&D) to develop and maintain detailed SOPs for back-of-house operations, ensuring that these procedures are followed consistently across all locations
Track and Analyze Data: Utilize operational data and key performance indicators (KPIs) to assess the impact of continuous improvement initiatives. Regularly review kitchen performance metrics to identify trends and areas for further improvement
Conduct thorough root cause analyses for any issues that arise in kitchen operations, such as delays in Food Serving Time (FST), high food waste or quality concerns. Implement comprehensive corrective action plans that address these issues across the entire system
Evaluate and Implement Kitchen Technology: Work with the Front of the House (FOH) team, Business Technology (BT), Digital, Store Development, Research and Development (R&D) and Operations to identify, evaluate, and implement kitchen technologies that can improve operational efficiency, such as automated inventory management or kitchen display systems
Collaborate with Business Technology (BT) and Operations teams to ensure that new systems integrate seamlessly with existing workflows. This may involve adjusting processes and developing new protocols that incorporate the technology
After implementation, continuously gather feedback and monitor key performance indicators to see how the new technologies are impacting efficiency
Collaborate with FOH and BOH Teams: Work closely with front-of-house (Service quality) and back-of-house (Product quality teams) teams to align processes and eliminate production inconsistencies and waste
Collaborate with Learning and Development team to develop and implement training programs for BOH teams on new processes, techniques, and systems designed to improve efficiency and product quality
Guide the implementation of new service processes, ensuring buy-in from restaurants teams and facilitating the adoption of changes
Performs other job, or tasks related assignments to develop oneself and/or share one’s expertise to support the department’s mandate or the organization’s objectives
Qualification
Required
Bachelor's degree in Hospitality Management, Business Administration, Operations Management, or a related field, or equivalent work experience in a similar job/role
At least three (3) years of experience in back-of-house operations, with at least 2 years in a process improvement or lead role within the restaurant or hospitality industry
Proven track record of experience in process improvement, particularly in a kitchen or foodservice environment
Experience customer service training and development, particularly in fast-paced restaurant environments
Strong analytical skills with the ability to interpret data and identify actionable insights for process improvements
Effective communication skills, with the ability to work with diverse teams and communicate complex ideas clearly
Project management skills, including the ability to manage multiple initiatives simultaneously and deliver results within set timelines
Excellent problem-solving abilities to address operational inefficiencies and implement practical solutions
Lean Six Sigma Certification (preferred but not required)
Project Management Professional Certification
Restaurant Operations related training, licensing or certifications from organizations or any equivalent combination of education & experience from which comparable knowledge, skills and abilities have been achieved
Company
Jollibee Group North America
Our Jollibee Group was founded in 1975 by Tony Tan Caktiong.
10001+ employees
Funding
Current Stage
Late StageCompany data provided by crunchbase