The Senior Manager, Operating Services - Jimmy Johns leads the testing for all new equipment and innovation. The role is also responsible for continued monitoring of equipment & procedures, and the operational testing of equipment and innovation within Jimmy John’s restaurants. This includes responsibilities setting up tests, communicating test results, and aggressive collaboration with cross-functional teams, the Franchisees, and input in the New Product Development Process. Work includes testing, evaluating, and sourcing “off the shelf” equipment; modifications to standard equipment; changes to in-store processes/procedures; and development of new equipment/processes as required by brand programs, operational improvements, product improvements, safety issues, and QA issue/resolution.

RESPONSIBILITIES

• Leads Innovation to Market team to ensure all product, process, procedure, and equipment testing is completed to drive operational consistency across the system

• Collaborates with Operations, Marketing, and Culinary to creates consistent and repeatable processes for restaurant team members that deliver consistent results for each guest and store

• Leads focus on the COGs, Labor, & Speed of Service testing in partnership with the New Product Development Process

• Works with culinary to ensure all new products are launched utilizing existing builds to make execution easier for restaurant team members.

• Evaluates existing product and equipment categories for optimization and simplification.

• Leads the development of robust equipment concepts, and the development of equipment creation from concept through rollout

• Manages multiple, simultaneous tests deploying internal team and resources where necessary to meet innovation and brand deadlines

• Meets regularly with cross-functional teams to fully understand innovation pipeline and the role of equipment in that development.

• Takes on additional tasks as required by the innovation pipeline, cross functional relationships, and company/brand objectives

EDUCATION AND EXPERIENCE QUALIFICATIONS

• Minimum HS Diploma/GE, preferred 4-year degree

• Project Management Certification PMP, CAPM, CSM, etc. preferred

• 5 years restaurant industry experience

• 3 years working with JJ’s vendors, restaurant equipment vendors and/or equipment distributors preferred

REQUIRED KNOWLEDGE, SKILLS or ABILITIES

• Ability to focus on multiple projects and initiatives simultaneously

• Work in a cross functional setting and maintain focus of equipment initiatives

• Ability to understand basic technical detail and read and execute a user manual including equipment programming

• Computer proficiency of Microsoft products including Excel

• In-depth knowledge of restaurant industry operational best practices

• Demonstrated effective project management experience.

• Working knowledge of various engineering best practices

• Critical thinking skills

• Effective communication in office and restaurant environments including hip-to-hip in person training

• Presentation and public speaking skills

• While performing the duties of this job, the employee is regularly required to sit; stand; walk; use hands and finger to feel and handle; reach with arms and hands; talk and hear.

• While performing the duties of this job, the employee frequently is required to stoop, kneel, and crouch.

• While performing this job the employee may be required to lift up to 40 pounds and/or stand for long periods of time in a restaurant and outdoor environment.

• Job duties may also require employee to lift/shift countertop equipment as part of setting up tests in lab and field test sites

• Ability to work in the lab and in restaurants to evaluate tests at appropriate time of day and day of week